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Charcoal Grilling Basics & Tips

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Charcoal grilling delivers that unmistakable smoky flavor you can’t get from gas. While it takes a little more patience, the payoff is worth it! Whether you’re a first-time griller or looking to refine your technique, this guide covers everything from lighting coals to managing heat for juicy, flavorful results every time.

Ingredients

  • Grill (charcoal, gas, or electric)
  • Fuel (charcoal, propane, or hardwood chips for smoking)
  • Oil (vegetable or canola oil for brushing grates & food)
  • Seasonings & Marinades (salt, pepper, dry rubs, BBQ sauces)
  • Meats & Veggies (steak, chicken, burgers, fish, corn, peppers, mushrooms, etc.)

Instructions

  • Preheat the Grill
  • Gas grill: Heat for 10–15 minutes with the lid closed.
  • Charcoal grill: Light coals and let them ash over (about 20 minutes) before spreading evenly.
  • Clean & Oil the Grates
  • Use a grill brush to scrape off any residue.
  • Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
  • Create Heat Zones
  • Direct heat (high): Right over the flames for searing.
  • Indirect heat (medium-low): Off to the side for slower cooking.
  • Season & Prep Food
  • Pat meats dry before grilling for better sear.
  • Season generously with salt, pepper, or marinades.
  • Grill the Food
  • Don’t overcrowd the grill.
  • Avoid constant flipping — usually, one flip is enough.
  • Use a meat thermometer for accuracy (chicken 165°F, steak 135°F for medium-rare, etc.).
  • Rest Before Serving
  • Let meats rest for 5–10 minutes after grilling so juices redistribute.

Notes

  • Always keep a spray bottle of water handy to manage flare-ups.
  • Add wood chips to charcoal or a smoker box in gas grills for extra smoky flavor.
  • Grill veggies in a basket to prevent them from falling through the grates.
  • Thin foods (shrimp, fish, veggies) cook best over medium heat; thicker cuts (steaks, whole chicken) benefit from two-zone grilling.

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