Using a chimney starter is the best way to light a charcoal grill. Never use lighter fluid, as its odor and chemical components can penetrate your food. Place a few sheets of crumpled newspaper inside the bottom of the cylinder and fill to the brim with charcoal.
Preparing the Coals
Light the paper in several places, which will ignite the coals. After 20 to 30 minutes, when the coals are ashy white, pour the coals in an even layer across the grate.
Creating Direct and Indirect Heat
For direct heat, spread the coals evenly over the lower grate. For indirect heat, pile coals on one side of the grill; place meat on the other side. Keep the lid closed (with vents open) to trap heat inside. Or arrange coals around a drip pan (such as a disposable aluminum pan) with food centered over pan. You will need to replenish the hot coals about every hour.
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