Set up the grill outdoors on a flat, nonflammable surface away from buildings, trees, and overhangs
Open the grill vents before lighting
Remove the cooking grate
Add charcoal to the firebox or charcoal grate
Place lighter cubes or crumpled newspaper under the charcoal
Light the fire starter
Let the charcoal burn until the coals are covered with gray ash
Spread the hot coals evenly for direct heat or pile them to one side for indirect heat
Replace the cooking grate
Preheat the grate for a few minutes
Oil the grate lightly to reduce sticking
Place food on the grill
Close the lid if using one to control heat and smoke
Adjust the vents to raise or lower the temperature
Add more charcoal if needed during long cooking sessions
Use long-handled tongs and heat-resistant gloves
Cook food to the proper internal temperature
Remove food from the grill when done
Close the vents after cooking to extinguish the coals
Let the coals cool completely
Dispose of ashes in a metal container after they are fully cold
Clean the grate and grill after use