Charcoal Grill Basics
Two heat zones, two vents, and a thermometer. Those three things separate controlled cooking over fire from putting food on coals and hoping.
Guides
Guides to cooking properly over charcoal - lighting it without lighter fluid, building a fire with two zones instead of one, and using temperature rather than time to decide when food is done.
Latest articles
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Fuel, Lighting, and What the Vents Actually Do
Getting a fire lit is the easy part. Getting it to sit at a chosen temperature for an hour is the skill, and it is controlled by two dials most beginners never touch.
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Two-Zone Fires, and Why Almost Everything Uses Both
One flat bed of coals is why food burns outside and stays raw inside. Building a hot side and a cool side solves it, and it takes thirty seconds.
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Smoke, Wood, and the Mistakes Everyone Makes First
Smoke is a seasoning with a narrow useful range, and most beginner grilling problems come from a short list of specific errors.