Here is a simple tip on how to setup a charcoal grill.

The amount of charcoal required depends on how much of the area of the grate will be used for cooking. If the entire area of the grate will be used for cooking, an even layer of coals should be spread across the entire bottom of the grill. If only a portion of the grate will be used for cooking, the coals should extend about 2 inches beyond the area where the food will be cooked.

Self-lighting briquettes, containing a petroleum product for easy lighting, can be used. The coals are easily lit with a long match.

An alternative, for those who do not like using petroleum products, is to use regular briquettes, which can be lit more easily with the aid of a chimney starter. Newspaper is placed in the bottom of the chimney and the charcoal is placed on top. The newspaper is lit from the bottom and the fire is drawn up to the charcoal above.

The charcoals are ready when they are glowing and are evenly coated with a layer of gray ash. This process usually requires at least 30 minutes. The coals can then be spread evenly across the bottom for direct heat grilling or they can be placed in several different configurations for indirect heat grilling.

Many people like to add a small log or two of their favorite hardwood, such as apple or oak, to the coals in order to provide a more pronounced smoked flavor to the food. Softwoods should not be used because they burn too quickly, do not provide good flavor, and emit too much soot.

An easy method for estimating the grilling temperature is to place the palm of your hand 3 or 4 inches above the grate. The length of time you can leave your hand comfortably above the grate determines the heat intensity:

• 10 seconds = low fire
• 8 seconds = medium-low fire
• 6 seconds = medium fire
• 4 seconds = medium-high fire
• 2 seconds = high fire

Use a long handled brush to oil the grate before grilling any food. This will help prevent food from sticking to the grate.