Whether you’re hosting the big family reunion or a casual backyard dinner, nothing brings hungry folks together like the smell of charcoal at a summer cookout. In some regards, grilling is the easiest cooking method imaginable: food plus fire equals savory charred morsels. But a perfect picnic requires more than just knowing how to flip the burgers. No matter if you’re a blue-ribbon barbecue boss or a rotisserie rookie, these steps will help you get the most out of your charcoal grill.

1. START WITH A CLEAN SLATE.

Always begin with a quick clean-up from the previous grilling session. First, clear out the powdery ash that accumulates in the bottom of the grill. Depending on the model of your grill, you may be able to sweep these ashes out Weber 15501001 Perform... Buy New $439.00 (as of 02:05 UTC - Details) through a vent or trap-door, or you may have a removable tray that can be emptied directly into the trash. Then use a grill-safe coil brush or pumice stone (wire brushes can be hazardous) to remove any charred food remains from the cooking grid.

2. MAKE A PLAN.

Before you reach for the lighter, take a few minutes to craft a game plan for your grilling session. Consider what types of food you’re making, how many people you’re cooking for, and how long you’ll need the coals to stay hot. Those factors affect how much charcoal you should use, how the coals should be configured, and how long it will take the grill to reach cooking temperature.

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3. USE BRIQUETTES FOR A QUICKFIRE …

American grills use two main types of charcoal: pre-treated briquettes and natural lump charcoal. Briquettes, the more popular option, include small amounts of flammable additives (like sodium nitrate) to improve how they burn. But those same elements can give your food unwanted acrid flavors if the coating hasn’t entirely burned off, so make sure the coals are covered in a light gray ash before you start cooking. Also, if you start before they’re completely covered in ash, your grill will continue to heat up while you cook, and things can easily get way too hot. Ideally, briquettes won’t impart any flavor on their own, so if you prefer a classic smoky taste, you’ll need to add extra wood chips. In the U.S., Kingsford is the most popular brand of briquette, and can be found at nearly any grocery or hardware store.

4. … OR TRY HARDWOOD LUMP CHARCOAL FOR A SMOKIER FLAVOR.

Purists sometimes prefer natural lump charcoal, made from aged hardwood. With no additives and irregular-shaped pieces, the hardwood variety generally heats up faster and hotter, but requires a bit more care when managing the fire. The advantage is that lump charcoal can give food a delicious natural smoky flavor, with no need for extra chips. The brands Royal Oak and Cowboy are nearly ubiquitous, but true specialists should check out Doug Hanthorn’sLump Charcoal Database, which reviews and ranks nearly 100 different types of hardwood charcoal.

5. USE A CHIMNEY STARTER FOR A FOOLPROOF FIRE.

Lighting the coals can be a stumbling block for novice grillers, especially in windy or humid conditions. No matter which charcoal you’re using, the most reliable method is to use a chimney starter, a large metal cylinder that sits directly atop the cooking grid. Place a starter (like a crumpled newspaper or paraffin cubes) in the lower chamber, fill the upper chamber with charcoal, then use a long-handled lighter to ignite the starter. After 20 to 30 minutes, once the top coals are covered in ash, use protective gloves to remove the cooking grid and pour the coals into the bottom of the grill and place the starter somewhere safe to cool. Best of all, chimney starters are cheap—grab one at your local hardware store for about $20.

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