Open the grill vents before lighting
Fill a chimney starter with charcoal
Place newspaper or fire starter underneath and light it
Wait until the charcoal is covered with gray ash
Pour the hot charcoal into the grill
Arrange coals for direct heat or indirect heat
Place the cooking grate on the grill
Preheat the grate for a few minutes
Oil the grate lightly to reduce sticking
Season the food as desired
Place food over direct heat for searing
Move food to indirect heat for slower cooking
Close the lid to retain heat when needed
Adjust vents to control temperature
Add more charcoal if the fire weakens
Flip food only when ready to prevent sticking
Use a meat thermometer to check doneness
Remove food when cooked through
Let food rest before serving
Clean out ash after the grill cools completely