How to Build a Charcoal Fire

Use a high quality hardwood charcoal to make the hottest, longest-lasting fire. To extend the life of your barbecue, be sure to line the bottom of the fire bowl with heavy-duty aluminum foil.

For grills not equipped with an elevated charcoal pan or grate, spread a one-inch layer of sand or small gravel over the bottom of the grill. This will allow the charcoal to burn better and protect the bottom of the grill. Place enough charcoal in the grill to extend about one inch beyond the food to be cooked. Place the charcoal in a pyramid-shaped stack in the center of the grill.

Pour charcoal lighter fluid evenly over the charcoal and allow it to soak in for one minute. Carefully light the charcoal, and let it burn 30 to 45 minutes or until the coals are mostly covered with white ash.

Wood chips can add a hint of smoky flavor. Hickory, mesquite, and fruitwoods impart a wonderful flavor to grilled food. Depending on your grill manufacturer's instructions, soak the wood chips in water for at least 1 hour. Drain the chips thoroughly, and either scatter them directly onto the heat source; or place them in a partially sealed packet made of heavy-duty aluminum foil and set them directly onto the heat source; or place them directly in your grill's smoker compartment.

Other aromatic and flavorful additions to add to the fire include bunches of fresh herbs, fresh or dried citrus peels, and assorted types of nut shells.

Temperature Ranges for Coals:

• Low Coals - 300*F (150*C) and under.
• Medium Coals - 300 to 350*F (150 to 175*C).
• Medium-Hot Coals - 350* to 400*F (175* to 205*C).
• Hot Coals - 400* to 500*F (205* to 260*C).

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