Preheat the char grill to high heat for 10–15 minutes
Clean and oil the grill grates lightly before cooking
Prepare food: pat dry, season with salt and pepper, and add a light coating of oil if needed
Grill thicker cuts over direct heat first, then move to indirect heat to finish
Grill thinner items fully over direct heat
Place food on the hot grate and close the lid when possible
Avoid moving food too often; flip once when grill marks form
Use a meat thermometer:
Chicken: 165°F / 74°C
Ground meats: 160°F / 71°C
Beef/steaks (rested): 130–135°F / 54–57°C for medium-rare, 140–145°F / 60–63°C for medium, 150–155°F / 66–68°C for medium-well
Pork: 145°F / 63°C
Fish: 125–140°F / 52–60°C (flakes easily)
Rest meat 5–10 minutes before slicing
For vegetables, use skewers or a grill basket; cook until tender with some char
For burgers, cook until desired doneness and rest briefly
Manage flare-ups: move food to indirect heat, close the lid, and avoid dripping marinades directly onto coals
Turn off gas/close vents (or close lid/air intake for charcoal) after cooking and let it cool completely
Clean grates after grilling while warm, then wipe and oil lightly