When it comes to grilling, you will probably hear different recommendations. Some will tell you to use a gas grill only; others will tell you that the briquette is the best way to go. Despite different beliefs, one thing we tend to agree on though, is that fire makes a piece of meat taste so much better than an oven or microwave can.
Grilling needs experience. You usually won’t get it right the first time you try. Two main types comprise the “right way” of grilling. Charcoal (bricks or briquettes) and wood (hickory or other choice wood). I am most experienced with briquettes, so this will be the method discussed here. Below are some basic tips on how to use briquettes and on grilling artistry in general.
Clean the grill. If the grill has been used recently, the process should begin with clearing excess ash from the bottom of the grill since this will allow better air flow. Also, if the grills themselves look like they have excessive residue from previous cooking, run them under some hot water and scrub them down with some steel wool.
Stack the briquettes. The next step is to put the briquettes on the grill. Note that there are two racks. The smaller one is at the bottom of the grill, which holds the coals. The top one holds the food. Some grills, like mine, have a smaller veggie rack that connects to the lid and sits above the main grill. The ideal amount of briquettes will cover the entire surface of the bottom grill in one layer. Some overlap is okay. Once you have enough coals on the grill, you need to stack more on top of this basis. Make sure the vents are open on the bottom of the grill.