Choose a grill size and confirm the grate is clean
Gather charcoal, a chimney starter or fire starters, long tongs, heat-resistant gloves, a wire brush, and a meat thermometer
Select a cooking method: direct heat for steaks/burgers/chops; two-zone (direct + indirect) for thicker cuts and longer cooks
Use enough charcoal for the cooking time (more for longer cooks; add unlit charcoal later if needed)
Create a two-zone setup by piling coals on one side of the grill
Light charcoal using a chimney starter or fire starters
Preheat with the lid closed until coals are covered with white ash
Clean and oil the grates lightly before cooking
Set up a lid-closed workflow to maintain temperature
Adjust airflow with the bottom vents and lid vents to control heat
Season meat with salt and any dry rub; allow to sit briefly at room temperature if time permits
Place food over direct heat for searing, then move to indirect heat to finish (if using two-zone)
Keep the lid closed as much as possible
Sear until a good crust forms, then flip once or as needed
Use a thermometer to check doneness and avoid overcooking
Target internal temperatures:
Chicken and turkey: 165°F / 74°C
Pork: 145°F / 63°C (rest 3 minutes)
Beef and lamb (steaks/chops): 130–135°F / 54–57°C for medium-rare, 140–145°F / 60–63°C for medium, 155–160°F / 68–71°C for well-done
Ground meat: 160°F / 71°C
Fish: 130–145°F / 54–63°C (flake easily)
Rest meat after cooking:
Steaks and roasts: 5–15 minutes depending on thickness
Chicken: 5–10 minutes
For thicker cuts, use indirect heat until the target internal temperature is reached
Add wood chunks or chips to coals for smoke after the coals are lit (optional)
If flare-ups occur, move food away from direct heat and reduce drippings by trimming excess fat
Maintain temperature by adding a small amount of fresh charcoal as needed
Remove food promptly at target temperature, not after it rises further
Clean up after grilling:
Close vents to reduce burn-down
Let coals cool completely before disposal
Brush grates clean and store the grill