How to Use a Charcoal Grill
Updated: Aug. 14, 2018With just a bit of know-how required, cooking on a charcoal grill pays dividends in delicious flavor. Check out our complete guide to charcoal grilling, from lighting the coals to cleaning when the cooking's done.
Grilling is a wonderful way to sizzle your suppers in summertime—and year-round, too. Before you head to your backyard for some fresh-air cooking, refresh your grilling skills with tips for mastering how to barbecue with charcoal.
Yep, there’s a little more to charcoal grilling than turning the knobs on a gas model, but the depth of flavor you’ll get is well worth it. So relax, and learn answers to some common questions.
Not sure what to grill first? You can’t go wrong with our top 10 grilled chicken recipes.
Q: How much charcoal should I use?
A: Easy, just spread the briquettes (lumps) in a single layer just a bit beyond where your food will be cooked.
Q: How do you light a charcoal grill?
A: There are several methods. Pick the one you’re most comfortable with.
1. Pyramid Style
Arrange briquettes in a pyramid in the kettle. Pour lighter fluid over briquettes. Recap the fluid and place away from grill. Light briquettes.
2. Electric Starter
Arrange briquettes in a pyramid in the kettle. Insert electric starter in the middle of coals. Plug starter into an outlet. If using an extension cord, use a heavy-duty one. It will take 8 to 10 minutes for ash to form on coals. At that point, unplug the electric starter and remove from briquettes. The starter will be very hot, so place it out of the way on a heatproof surface. Continue heating briquettes until they are covered with a light gray ash.
3. Chimney Starter
Crumple newspaper or waxed paper (yep, waxed paper—it’s good for all kinds of stuff) and place a chimney starter over the paper in the grill. Fill the chimney starter with briquettes. Light paper. When coals are ready, dump them out of the chimney starter and spread out. The Taste of Home Test Kitchen recommends this method.
Q: How can you tell how hot the coals are?
A: Get a feel for things! Cautiously hold your hand 4 inches over the coals. Start counting the number of seconds you can hold your hand in place before the heat forces you to pull away.
- If you can hold your hand above the fire for no more than 2 seconds, the heat level is “hot” (about 500°).
- If you can only hold your hand above the coals for 3 seconds, the heat level is “medium-hot” (about 400°).
- If you can hold your hand above the coals for no more than 4 seconds, the heat level is “medium” (about 350°).
- If you can hold your hand above the coals for about 5 seconds, the heat level is “low” (about 300°).
Q: What’s direct heat?
A: Cooking directly over the flames is called “direct heat.” The exterior of foods will char quickly, so think small. Petite or thin pieces of meat or vegetables that cook quickly over high temperatures. Direct heat is also great for steaks, chicken breasts, veggies and fish fillets.
To prepare for direct heat, spread preheated coals in an even layer. Or, for better control, arrange the coals to create a hot zone, a medium zone and a cool zone. Accomplish this by raking coals into a double layer in one third of the grill, a single layer in another third, and by keeping them out of the final third entirely. Use the hot zone for searing, the medium for cooking, and the cool zone for resting food once it’s done cooking.
Q: What’s indirect heat?
A: Cooking slightly away from the flames, where temperatures are lower, is called “indirect heat.” Here, you should think big! Indirect heat imparts delicious flavor, sometimes over hours of cooking time. Think large pieces of meat, such as ribs, brisket or whole birds.
To prepare for indirect heat, bank half of the hot coals on one side of the grill and the other half on the other side. Place a foil drip pan in the center of the grill. Replace the cooking grate and place the meat over the drip pan. Cover and grill according to recipe directions.
Q: How do I clean a grill?
A: Use a stiff wire brush after cooking—the residual heat will help remove food residue.
Do you make these common burger-grilling mistakes? Here’s how to fix them.
Our Best Grilling Ideas for Dinner (That Aren't Burgers)
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Grilled Scrum-Delicious Burgers
I'm not sure where this recipe originated, but it's one of my family's summertime favorites. I usually serve these juicy mushroom burgers when we have company. The guests rave about the flavorful cheesy topping. It's fun to serve a burger that's a little more special. —Wendy Sommers, West Chicago, Illinois
Big John's Chili-Rubbed Grilled Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Grilled Glazed Spatchcocked Chicken
A few pantry items inspired this recipe, which I've since made for small weeknight meals or for big parties. —James Schend, Pleasant Prairie, Wisconsin
Grilled Key West Flank Steak
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Grilled Brats with Sriracha Mayo
I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington
Grilled Mahi Mahi
Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Steak Tacos
Spicy aioli brings a zesty kick to steak tacos, and the ribeye is a nice upgrade from typical ground beef. Grab one and enjoy the burst of flavor in each bite! —Michael Compean, Los Angeles, California
Grilled Feta-Dill Chicken Burgers
I found fresh ground chicken at the butcher and gave it a whirl on our new grill. The result is these saucy burgers. Everybody went nuts—including my sister-in-law, an amazing cook! —Wendy Boughton, Victoria, British Columbia
Smoked Honey-Peppercorn Salmon
I found this recipe in an Alaska fishing guide. Now it's the only way we do salmon. The brine gives it a sweet caramelized coating, and the hickory wood chips give it a distinct smoky flavor. —Judy Ashby, Jamestown, Tennessee
Grilled Flank Steak Pinwheels
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn’t need. Instead, they’re filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. —Taste of Home Test Kitchen
Grilled Ginger Shrimp with Plums
Sweet, simple and sensational, these shrimp skewers boast loads of flavor with just four ingredients. Throw them on the grill for a quick dinner or tasty potluck dish. —Taste of Home Test Kitchen
Spiced Grilled Chicken with Cilantro Lime Butter
This grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Grilled Foil-Packet Potatoes and Sausage
My family enjoys camping and cooking over a fire. These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. We sometimes leave out the sausage and serve the potatoes as a side dish. Either way, it’s so easy, and the spuds can be served right from the foil pouch for easy cleanup. The recipe also tastes amazing when cooked in a Dutch oven. —Julie Koets, Elkhart, Indiana
Grilled Green Onion Burgers
Change up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! —Darla Andrews, Schertz, Texas
Grilled Huli Huli Turkey Drumsticks
I'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California
Chicken with Peach-Avocado Salsa
This super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
Aloha Burgers
I love hamburgers and tropical fruit, so it just seemed natural for me to combine them. My family frequently requests this unique Hawaiian pineapple burger recipe. It's a nice change of pace! —Joi McKim-Jones, Waikoloa, Hawaii
Grilled Lobster Tails
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. —Katie Rush, Kansas City, Missouri
Steak Fajitas
Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Grilled Shrimp & Tomatoes with Linguine
This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. —Lisa Bynum, Brandon, Mississippi
Grilled Pineapple Chicken
A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia
Teriyaki Shish Kabobs
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Gourmet Burgers with Sun-Dried Tomato
This irresistible gourmet burger recipe brings together many of the flavors my family enjoys, plus there’s a delicious filling in the center. You can use almost any cheese—Gorgonzola, feta, smoked Gouda and blue all work! —Aaron Shields, Hamburg, New York
Balsamic Steak Salad
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
Grilled Garden Veggie Pizza
Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
Sesame Ginger Beef Skewers
My family loves the flavors of these zippy kabobs. They're perfect for a laid-back cookout in the backyard. —Jasey McBurnett, Rock Springs, Wyoming
Papa Burger
When whipping up something for Father’s Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. —Chase Bailey, Costa Mesa, California
Firecracker Grilled Salmon
Let this sensational salmon perk up dinner tonight. With a super flavorful glaze that kicks you right in the taste buds, this weeknight dish is anything but boring. —Melissa Rogers, Tuscaloosa, AL
Grilled Apple-Brined Turkey
Producing a juicy, amber-colored turkey infused with flavor is possible with this apple juice turkey brine. You won't regret planning for the long marinating time. This tasty turkey is worth every minute. —Trudy Williams, Shannonville, Ontario
Steak & New Potato Toss
I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia
Grilled Pork Noodle Salad
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Bacon Cheeseburgers with Fry Sauce
In Utah, fry sauce is the beloved condiment. We use it not just as a dip for fries, but also as a spread for hamburgers. Utah is known as the Beehive State, so I wanted to add honey as a special touch to my fry sauce. —Elisabeth Larsen, Pleasant Grove, Utah
Chicken with Peach-Cucumber Salsa
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. —Janie Colle, Hutchinson, Kansas
Summer Garden Fish Tacos
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Cajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Steak with Chipotle-Lime Chimichurri
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Rosemary-Lemon Grilled Chicken
Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. —Debbie Carter, Kingsburg, California
Beef and Blue Cheese Penne with Pesto
Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it’s as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas
Taco Burgers
My family loves the taste of tacos, but I dislike the mess! So I developed these burgers as a tasty but tidy alternative.—Linda Logan, Warren, Ohio
Chicken Alfredo with Grilled Apples
If you've never grilled apples before, here's your excuse to start. I created this Alfredo-style chicken for a party. By the number of recipe requests, I knew it was a hit. —Richard Robinson, Park Forest, Illinois
Grilled Steak Salad with Tomatoes & Avocado
My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
Barbecued Shrimp & Peach Kabobs
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia
Southwest Steak & Potatoes
Bold seasonings give meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili powder. —Kenny Fisher, Lancaster, Ohio
Salmon Salad with Glazed Walnuts
This main-dish salad was inspired by something I ate while on a trip. The glazed walnuts give it something special. I've also topped it with grilled chicken or portobello mushrooms with amazing results. —Joanna Kobernik, Berkley, Michigan
Portobello Fajitas
I serve portobello fajitas family-style so guests can build their own. Just pass the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington
Barbecued Burgers
I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio
Ginger Halibut with Brussels Sprouts
I moved to the United States from Russia and love cooking Russian food for family and friends. Halibut with soy sauce, ginger and pepper is a favorite. —Margarita Parker, New Bern, North Carolina
Grilled Huli Huli Chicken
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Honey-Glazed Chicken Kabobs
This is one of my husband’s favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. —Tracey Miller, Aiken, South Carolina
Grilled Tilapia Piccata
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Honey Chipotle Ribs
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
Lemon Chicken Skewers
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
Cola Burgers
A friend who's an excellent cook shared this hamburger recipe with me, and it has since become a family favorite. The unusual combination of cola and French salad dressing added to the ground beef gives it fabulous flavor. The mixture is also used as a basting sauce on the moist burgers. -Melva Baumer, Millmont, Pennsylvania
Lime-Glazed Pork Chops
These tangy grilled chops are all the talk at barbecues and tailgates. You gotta have them with the sweet and sour glaze. —Jacqueline Correa, Landing, New Jersey
Summer Steak Kabobs
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
Buttery Grilled Shrimp
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico
Ricotta-Stuffed Portobello Mushrooms
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California
Grilled Tilapia with Pineapple Salsa
Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois
Spicy Barbecued Chicken
This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw. —Rita Wintrode, Corryton, Tennessee
Grilled Steak Pinwheels
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
Lemon-Basil Grilled Shrimp & Couscous
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. —Trisha Kruse, Eagle, Idaho
Flank Steak with Cilantro & Blue Cheese Butter
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
Baby Back Ribs
Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen
Citrus-Marinated Chicken
This juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, Wisconsin
Grilled Garden Pizza
Dazzle your family and friends with pizzas fresh off the grill. We top them with Asiago, Parmesan, veggies and fresh basil. Pile on the toppings you love. —Teri Rasey, Cadillac, Michigan
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Grilled Sausages with Summer Vegetables
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Dad's Lemony Grilled Chicken
Lemon juice, onions and garlic add tangy flavor to chicken when firing up the grill. —Mike Schulz, Tawas City, Michigan
Grilled Steaks with Greek Relish
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon
Grilled Salmon with Nectarines
My family liked this recipe so much one evening that I made it for a potluck the very next day. Everyone raved about it there, too—even people who aren't particularly fond of fish. —Kerin Benjamin, Citrus Heights, California
Jalapeno-Swiss Turkey Burgers
These easy turkey burgers are extra juicy and loaded with flavor. I think the spicy jalapenos give it just the right level of heat, but feel free to adjust the amount to amp it up or tone it down. —Wanda Allende, Orlando, Florida
Grilled Lemon-Dill Shrimp
This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. —Jane Whittaker, Pensacola, Florida
Grilled Eggplant Pita Pizzas
We grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! —Judy Barrett, Chelsea, Alabama
Grilled Flank Steak with Summer Relish
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, MichiganPopular Videos
Originally Published: April 10, 2018
