Grilling with charcoal offers a distinct flavor that is hard to replicate with gas or electric grills. However, to achieve that perfect smoky taste and charred finish, you need to understand the nuances of managing charcoal, heat, and timing. Whether you're a seasoned pitmaster or just getting started, these tips will help you elevate your charcoal grilling game.

1. Start with a Charcoal Chimney

Before you even think about grilling, the first step is to properly ignite your charcoal. A charcoal chimney is a great tool for this process. It helps you get your coals evenly hot, which is crucial for consistent grilling. Fill your chimney with the desired amount of charcoal, place some crumpled newspaper or a fire starter underneath, and light it up. Wait until you see flames coming out of the top and the edges of the charcoal glowing red. This usually takes about 15-20 minutes.

2. Create a Two-Zone Fire

Once your charcoal is ready, dump the hot coals onto one side of your grill to create a two-zone fire. This setup gives you a direct heat side for searing and an indirect heat side for slower cooking. Adding a small piece of wood to the coals will introduce a smoky flavor to your food, enhancing the depth of your barbecue's taste.

3. Preheat and Prep the Grill Grates

Before placing your food on the grill, it's essential to preheat the grates. Close the lid and let the grill come up to the desired temperature. A hot grill ensures that your food won’t stick to the grates and will develop those beautiful sear marks. After preheating, give the grates a good rub down with an oil-soaked cloth or paper towel. We prefer using duck fat spray for this step, as it has a low smoke point and enhances the flavor without burning. 

4. Know When to Flip Your Meat

Timing is everything when it comes to grilling. For perfect hash marks on steaks like New York strips, give them about a minute on the grill, then rotate them 90 degrees before flipping. This technique not only looks impressive but also ensures even cooking. Always use a reliable meat thermometer, such as a Thermapen, to check the internal temperature. Aim to pull the meat off the grill when it's a few degrees below your target temperature, as it will continue to cook from residual heat, known as carryover cooking.

5. Rest and Serve

After removing your meat from the grill, let it rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist bite. While the meat is resting, you can also take this time to appreciate the aroma and anticipate the delicious meal ahead.

Bonus Tip: Season to Perfection

Using a well-balanced seasoning or rub can make a significant difference in your grilling. Experiment with different blends, and don’t be afraid to add a final sprinkle of seasoning after the meat is cooked to enhance the flavor. We have over 200 rubs and sauces to choose from! 

Final Thoughts

Grilling with charcoal is both an art and a science. By mastering these basic tips—using a charcoal chimney, creating a two-zone fire, preheating your grates, timing your flips, and letting your meat rest—you can elevate your barbecue skills to the next level. So the next time you fire up the grill, you'll be ready to impress with perfectly cooked, smoky, and flavorful dishes.