A charcoal chimney is basically a metal cylinder with a grate at the bottom, holes in the side, and a handle on the side. You place the charcoal inside, light it efficiently and safely, then pour the briquettes in your grill when they’re ready. Lighter fluid can be dangerous and is not necessary if you use a charcoal chimney.
Keep an eye on the chimney as you wait.
Some people recommend cleaning your grill with a stiff wire brush before heating it. However, this can potentially cause small metal particles to end up in your food. Cleaning with a wet rag is safe, and debris will come off of the grill grate more easily now that the coals have heated it.
Use only food-grade wood chips. You can find these wherever grilling supplies are sold. Hickory, mesquite, and applewood are popular varieties of wood chips for grilling. Soaking the wood chips in plain water for 20 minutes before grilling helps them burn slower, increasing the flavor they give your food.
Brush a little oil on your grill surface before you place the food on it. This will also help prevent sticking.
Add new coals every 30-60 minutes if you have any foods that take a long time to cook. Don’t open the lid too often to check on your food, since this will cause heat to escape.
Opening the dampers makes the coals burn hotter since they receive more oxygen. Closing them has the opposite effect.
Pork to 160 F (71 C). Well-done beef to 170 F (77 C). Chicken pieces to 165 F (74 C).
