You can partially close the vent you start to grill your food to regulate the temperature of your coals while cooking, but allow enough oxygen to reach the coal so that the fire doesn’t go out. You can also use the lid and lid vents to control the fire’s temperature.
Pour out enough charcoal or briquettes to form an even layer on the bottom of your grill. Use more coal in cold or wet weather for a longer burn.
Pour carefully to avoid getting lighter fluid on yourself. If you spill any while pouring, change clothes or thoroughly clean up the spill before lighting the grill. If you don’t have lighter fluid, place a piece of newspaper doused in vegetable oil under the charcoal and carefully light it with a match or lighter.
Wait until the coals are ready to begin grilling. If you start cooking your food before the lighter fluid burns off, your steak or chicken will taste like petroleum! Do not add more lighter fluid to your grill once the coals are burning. It won’t make the fire heat up faster and you may burn your hands.
For vegetables and thinner meat like chicken, spread the charcoal evenly on the bottom of the grill. To grill thicker meat like steak, make the charcoal higher on one side than the other. You will start cooking the meat on the side with more charcoal. When the outside is cooked to your preference, finish cooking the meat on the side with less charcoal.
