Mastering the Charcoal Grill
A charcoal fire provides a dry, radiant heat that transforms the surface of proteins in a way gas burners cannot. Success here is not about the grill itself, but how you arrange your coals to manage temperature.
The fire must be ready before the food.
Never grill over black, flaming coals; wait for the layer of gray ash that signals stable, long-lasting heat.
- Chimney starter
- Long-handled metal tongs
- Heavy-duty wire grill brush
- Natural lump charcoal or briquettes
What goes in.
- 1 bagHardwood lump charcoal or briquettes
- 2 sheetsNewspaper (for starter)
The Two-Zone Setup
Heap your coals to one side of the grill to create a searing zone and a cooler side for gentle cooking or resting, allowing you to move food if flare-ups occur.
The method.
Load the chimney
Fill your chimney starter with coals. Stuff crumpled newspaper into the bottom chamber and light it through the base vents.
Wait for the gray
Let the coals burn until they are covered in a fine layer of gray ash. This takes about 20 minutes and ensures there is no harsh soot flavor.
Arrange the coals
Dump the coals into your grill. Use tongs to bank them to one side, leaving the other half of the coal grate empty.
Preheat the grates
Replace the grill lid and wait 5 minutes. Scrub the hot grates with your wire brush to remove debris from the last cook.
Control airflow
Adjust the bottom vents to increase or decrease oxygen. More open vents mean a hotter fire; closing them chokes the flames.
When it doesn't go to plan.
Keep the lid on as much as possible; lifting it lets heat escape and creates erratic temperature swings.
If you notice flare-ups from dripping fat, move the food to the cool zone immediately until the flames subside.
After cooking, close all vents completely to starve the coals of oxygen so you can reuse them next time.
The ones that keep coming up.
How do I know if my fire is hot enough?
Hold your hand about five inches above the cooking grate. If you have to pull it away after two seconds, the heat is high.
Do I need lighter fluid?
Avoid it. Lighter fluid often imparts a chemical taste to the food. A chimney starter is faster and cleaner.
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