A Complete Guide: How to Use a Charcoal Grill

There are plenty of grilling options out there—and if you've decided on charcoal, you're probably wondering how to use a charcoal grill to get perfectly grilled meat, veggies, and fruit each and every time you pop them on the grill.

The big benefits of grilling with charcoal are that it can be cheaper than other grilling options, and it offers plenty of versatility and the distinctive flavor that charcoal infuses into grilled food. Reaty to master the lessons of how to grill with charcoal? With a little know-how and our tips on how to select and use a charcoal grill, you'll be grilling with confidence all summer long.

The Best Charcoal Grill

The first thing to consider is your grill. One of our favorites is the Weber Original Kettle, which is sturdy, reliable, and lasts a lifetime even if you don't treat it exactly right. (I mean, that thing lives outdoors.)

A 22-inch model gives you plenty of grate space so you can cook up bigger proteins—like whole chickens or a few racks of ribs—along with a side of grilled vegetables, toast, or even dessert.

Charcoal Grill Accessories

When you purchase your grill, go ahead and pick up a chimney starter as well. They're the easiest and tidiest way to get your coals hot without using nasty-smelling, foul-tasting lighter fluid.

Add a pair of long tongs to your cart, a grill brush for cleaning those grates, and a long spatula for turning burgers and fish filets. That trio often comes with the grill but double-check, as you'll use them literally every time you grill. Throw in a pair of heat-safe gloves and your basics are covered.

A few other things that are nice to have on hand are a long-handled lighter for starting coals in the chimney and a big roll of heavy-duty foil. A grill cover is often sold separately, but it's key to keeping your grill in good shape through summer and beyond.

Choice of Charcoal

When it comes to charcoal, you can go for briquettes or hardwood lump charcoal, depending on what you're grilling:

• Briquettes burn longer and more evenly—great for slow-cooking items like chicken wings and thick-cut pork chops.
• Hardwood lump charcoal provides faster, more intense heat, which is ideal for searing burgers, sausages, and skirt steaks. And using hardwood results in less ash—and less cleanup for you.

If you choose briquettes, beware of bags labeled "matchlight." These are doused with lighter fluid that can compromise the flavor of your food.

How to Light a Charcoal Grill (Without Lighter Fluid)

Using lighter fluid to start up your charcoal grill can make it easier to light and get started, but if done incorrectly, the lighter fluid can impact your food, adding toxic chemicals and (less importantly) a nasty flavor.

Fortunately, there are other options for getting your charcoal grill started without the chemicals.

Charcoal Grill Chimney

The charcoal grill chimney is an easy way to help light up the charcoal for your grill. The chimney features vents to allow air to help the charcoal catch fire.

To use the charcoal grill chimney, place crumpled newspaper, paper bags, or another kindling option at the bottom, then fill it with charcoal. Use a long lighter to light up the newspaper. Wait 15 minutes for all of the charcoal to ignite (it should all have a thin layer of gray on it) then don your heat safe gloves and carefully pour the coals into the grill to start cooking.

Paper Towels and Cooking Oil

Another all-natural way to light your charcoal grill—generously soak a wad of paper towels with a cooking oil, tuck it around a pile of charcoal, and light it up to get your charcoal started.

Grill Prep: Preheating and Cleaning the Grates

Prepping the grill for cooking is of the utmost importance, no matter what type of grill you have. A proper pre-cooking routine prevents food from sticking, enhances flavor, and deters harmful bacteria.

Grill prep is a three-step process that starts with preheating the grill for 5 to 10 minutes. This alone burns away most stuck-on food bits from your last cookout and destroys bacteria. Don't skimp on this step, because cooking on a cold grill makes proteins bond to the grates, resulting in shredding, tearing, and none of those appetizing sear marks.

Next is a good pre-cook grate-cleaning, because a dirty grill is more prone to flare-ups and smoke, resulting in burning your carefully prepared BBQ favorites. Though counterintuitive, the best time to clean your grates is just before it's time to cook when they're nice and warm. A quick rub with a grate brush removes stubborn remnants, ensuring your grates are clean.

Although it varies with what you're grilling, the last step is a light brush or spray of cooking oil on the grates, which makes flipping and the next cleaning easier. With a hot grill and clean, greased grates, let's get grilling!

Tips for Cooking With Charcoal

Grilling with charcoal is the kind of thing that takes a few tries to get the hang of. But, like riding a bike, once you learn, you'll never forget.

How to Set Up Direct and Indirect Fire

Some foods need a more low and slow cooking style—or you may need a cooler spot on the grill to keep burgers warm while the rest of the food is cooking. For that, you'll want to create a zone for indirect cooking.

When you're arranging your lit charcoal, bank it against one side of the grill to make that side hotter for direct cooking. The other half of the grill will be cooler so you can use that side for indirect cooking.

Should You Use Direct or Indirect Heat?
Grilled Food	How to Grill It
Burgers	Direct heat for 4 to 5 minutes per side, then indirect heat until it reaches the desired level of doneness.
Chicken	Use direct heat for boneless chicken breasts or cutlets, and indirect heat for bone-in chicken.
Fish	Use direct heat, with just a minute or two per side for shrimp or scallops, and 3 to 6 minutes for fish fillets or steaks.
Steaks	Use direct heat, generally between 3 and 6 minutes per side.
Vegetables and Fruit	Direct heat, with just a few minutes per side.

How to Control Temperature on a Charcoal Grill

Once heated up, think of your charcoal grill as a portable, versatile oven and stove. For high heat, sear directly over hot grates just like you would using a hot skillet, and for medium heat, cook to the side of the coals over indirect heat. To create an oven-like environment, just close the lid.

Always use a meat thermometer for more precision and safety. This is especially important on a charcoal grill, where cooking temperatures and heat distribution are imprecise at best.

Best Practices for Cooking With BBQ Sauce

The best part of a BBQ is, arguably, the BBQ sauce, but its misapplication can ruin a good thing. Use these tips to ensure your charcoal-grilled meal is awesome sauce.

• Don't apply too early. The sugars in BBQ sauce burn at high heat, imparting a burnt flavor and often, an undesirable, tough texture. Apply sauce during your meat's last 10 minutes of cooking, which allows the meat to caramelize and impart the best flavor.
• Use a brush or sauce mop to evenly distribute the sauce. Apply about two coats, and don't put too much pressure on the meat during application.
• Never cook directly over the flame. This applies to sauced meats that cook low and slow. Using a covered grill, place slow-cooking food over indirect heat and limit lifting the lid as much as possible.
  

How to Deep-Clean Your Charcoal Grill

Once you've got the hang it, you'll want your charcoal grill to last. Regular grate-cleaning between each use is a start, but the best way to keep it grilling longer is to treat your charcoal grill to a deep cleaning a few times a year.

Step 1: Empty Old Charcoal

Hopefully, you emptied your grill of old charcoal and ashes after your last cookout, but if not, do so now.

Step 2: Clean the Inside

First, use a grill brush to scrape any built-up carbon (that black, flaky paint-like material) on the inside of the lid. Next, use a plastic scraper to remove gunk or buildup from the inside of the grill bowl, paying attention to the blades.

Step 3: Clean the Outside

If any surface rust has built up around the welded joints, use a commercial grill cleaner or nonacidic oil (such as WD-40) to remove it, and then wash the grill's exterior with a sponge and warm, soapy water.

Step 4: Inspect the Grates

If any superficial grime has accumulated on the grates, do nothing: You can scrape that off with a grill brush as part of your normal grill-prep routine. If the rust is deeper or it looks like the grates have corroded, you may need to replace them.