How to Grill Using a Charcoal Grill

The smell of food cooking on the grill is enough to get the appetite going. There is something about cooking food over the fire that makes people's mouths water. While a gas grill is quick and convenient, there is nothing like the taste of food that is cooked over some charcoal. Many people that switched over to gas grills are now switching back to charcoal for that unique, barbecue taste.

1. Pick a safe place to set up the grill, away from trees, bushes, the home and anything else that can melt or catch on fire.


2. Remove the grate from the grill and place a layer of charcoal briquettes on the bottom. If the menu calls for just chicken breast, burgers or thin steaks, one layer should be enough. If cooking a roast or thicker meats, add an extra layer.


3. Place the briquettes in a pyramid and douse them with some lighter fluid. Some newspaper at the bottom can help to start the fire. Give the fluid some time to penetrate the briquettes, and then light them with a safety match or a stick lighter. A chimney starter or electric coal starter is useful to light charcoal and worth the expense if a lot of grilling is planned.


4. Once the coals have turned white and have a dull-red flow, use tongs to spread them out. Only place the coals on half, or two thirds of the bottom of the grill. Leave a space on the bottom for indirect grilling.


5. Replace the grates carefully and get the foods ready for cooking. Let the grates heat up because they help cook the food. It is also a good idea to oil them a bit before placing on the grill to deter food from sticking.


6. If grilling different menu items, start cooking thicker meats first. Place the food on the grate directly above the coals. This will help sear all the juices in and create nice sear marks. For tough meats like pork-ribs, brisket and pork shoulder, move the meats over to the coal-less side for indirect grilling. If they stay over the coals too long the outside will cook but the inside will not. It may also char the outside too much, and this can be a health hazard. Burgers, chicken and steaks can be cooked directly over the coals.


7. To add moisture to food, some manufacturers recommend placing an aluminum pan with water in the center of the grill. Use hot water so the energy of the coals is not used to heat the water. This helps to keep food from drying out. It is necessary to be careful with it, though. It can spill over the coals and put the fire out, or can severely burn the cook.


8. Use tongs or spatulas to turn the food. Forks will pierce the food and let the juices escape. If indirect grilling, close the lid and let the hot air cook the food. Keep checking the temperature to make sure it is not getting too hot, and open or close the vents to adjust the heat. Any sauces should be added near the end of cooking so they do not get burned off.


9. Use a thermometer to make sure that the meat is thoroughly cooked. Under cooked meat can make someone sick. Once the food is at the right temperature remove it and start eating. Remember to give the grates a quick scrub to remove any food bits that may be stuck to them, and let them cool completely before attempting to take them off for cleaning.