Make sure you're equipped with these master grillers' tools of the trade:
Tongs or spatula: for turning grilled foods
Grilling grid: for smaller food like chopped vegetables
Disposable aluminum tray: for heating side foods like baked beans
Wire grill brush: for cleaning grill
Insulated, flame-retardant mitts: for handling hot coals and grill
Long-handled tongs: for handling briquets
Prepping the Grill
Arrange briquets in a pyramid at the bottom of the grill.
Pour approximately 2 oz. of Kingsford® Lighter Fluid over the top of the stack of briquets and carefully light with a match. You've added enough lighter fluid when briquets appear glossy.
When coals are ready for cooking, spread them in a single layer or bank them, set the grilling grid in place and put on the food. Briquets are ready for grilling when they are at least 70 percent covered with ash and have a slight red glow. This takes about 20 minutes.
To cook food evenly, charcoal should extend about one inch beyond the area covered by the food. Bad weather: Use a few more briquets than normal to make sure the fire stays hot.
