Mastering the Charcoal Grill
A grill is not just a source of heat; it is an instrument of smoke and flame. Learning to control the airflow and the coal placement transforms the way you cook outdoors.
Clean grates are the only non-negotiable
Never start cooking on a dirty grill. Preheat fully, then scrub the grates with a wire brush while they are smoking hot to ensure your food doesn't tear.
- long-handled metal tongs
- wire grill brush
- chimney starter
- instant-read meat thermometer
What goes in.
- 1 chimneylump charcoal
- 1 pieceneutral high-heat oil (grapeseed or canola)
- to tastekosher salt and coarse pepper
Two-Zone Setup
By piling coals on one side, you create a searing zone for browning and a cooler zone for finishing thicker cuts. Keep the lid down to trap heat and prevent flare-ups.
The method.
Light the coals
Fill your chimney starter with charcoal and light it. Once the coals at the top are covered in thin grey ash, dump them onto one side of the firebox.
Prepare the grates
Place the grate over the fire, close the lid for five minutes, then scrub thoroughly. Oil the grates by dragging a folded paper towel dipped in oil across the bars with your tongs.
Sear the protein
Place your meat directly over the coals. Leave it alone until the surface develops a crust and releases from the grate. If it sticks, give it another minute.
Finish indirectly
If the protein is thick, move it to the cool side of the grill. Close the lid and monitor with your thermometer until it reaches the desired internal temperature.
Other turns to take.
Wood Smoke
Toss a handful of presoaked hardwood chips onto the coals right before closing the lid for a deeper, earthier aroma.
When it doesn't go to plan.
Always pull your meat from the refrigerator 20 minutes before grilling to take the chill off.
Invest in a chimney starter; lighter fluid leaves a residue that taints the taste of the food.
Keep a spray bottle of water nearby to knock down sudden flare-ups caused by dripping fat.
The ones that keep coming up.
How do I know when the coals are ready?
The coals are ready when the flames have died down and the briquettes are covered in a layer of fine, grey ash.
Should I keep the lid open or closed?
Keep the lid closed for anything that takes longer than five minutes to cook; it creates an oven effect that cooks the interior evenly.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe