The Best Way to Start a Charcoal Grill

Skip the lighter fluid. The simplest, cleanest method to light charcoal is a chimney starter. It avoids chemical fumes and off-flavors while giving consistent heat for cooking. To use one, crumple a few sheets of newspaper and place them under the chimney, then fill the chimney with natural hardwood charcoal. Light the paper through the bottom vents in several places. Allow the coals to burn until the top edges are covered with a light gray ash—usually about 15 minutes—then carefully pour the hot coals into the grill and arrange them for direct or indirect cooking. This approach reliably produces even, hot coals without any unpleasant taste.

Ready to grill? Here are a few recipes to try:

Reverse Seared Tomahawk Steaks

Reverse searing is ideal for large, thick steaks like tomahawks. Cook the steaks slowly over indirect heat until they reach a few degrees below your target internal temperature, then finish them searing directly over hot coals to develop a deep, flavorful crust. Rest the meat for several minutes before slicing to preserve juices.

Barbecue Chicken

For juicy barbecue chicken, brine or season the pieces in advance, cook skin-side up over indirect heat, and finish over direct heat to crisp the skin. Baste with sauce near the end so it caramelizes without burning. Maintain a moderate grill temperature for even cooking and tender results.

Bone-In NY Strip Steaks

This cut benefits from high, consistent heat and a short cook time. Bring steaks to room temperature, season simply with salt and pepper, then sear over hot coals to form a caramelized crust. Use a meat thermometer to reach your desired doneness—about 125°F (52°C) for medium-rare—then let the steak rest before slicing. Resting allows the juices to redistribute, yielding a more flavorful bite.

Grilled Chicken Wings

Grilled wings develop great flavor with a two-zone fire: start them over indirect heat to render fat and cook through, then move them to direct heat for a few minutes to crisp and char the skin. Toss with your favorite sauce or dry rub after cooking, and serve hot.