We didn't start the fire...

But after this post you will definitely have started a fire. So, let your inner pyro out and let's get started:

Pyro from X-Men

Lighting charcoal grills
These are more time intensive when starting them.

1.) Go shopping. You'll need charcoal, lighter fluid and if you don't have any already, long handled tongs, spatulas, etc.

When choosing charcoal, there are many different types in terms of flavor. Some have mesquite flavored coals, etc. and these just add flavor to whatever you're grilling. There are also self-igniting brands of charcoal, in which case you don't need lighter fluid, you can also use a charcoal chimney to avoid using lighter fluid, but we won't be covering the charcoal chimney here.



2.) Remove the top "grilling" rack, where you'll actually cook the meat. There may be a bottom rack, in this case the charcoal can go on top of it. Otherwise determine how much charcoal you'll need and make a single layer. Usually, they say a single layer for things like burgers or steaks, and a double for roasts like whole chickens, etc. Pour the amount you need in, then form it into a pyramid with the charcoal.



3.) Some people like to pour the lighter fluid on the liquid before they arrange in a pyramid, this is up to you. We like to stack it in a pyramid first, then douse it. When you pour your lighter fluid you want to make sure you're getting more in the center than on the edges. It's about 2oz of fluid per pound of charcoal. Once you've doused the coals in fluid, place the container as far away from the grill as possible.

SAFETY NOTE: It is a very BAD idea to add lighter fluid after you've lit the grill. Do Not Do This. It can cause flame ups, which means you could definitely lose our eyebrows.

4.) Once your lighter fluid is safely put away, use a long match or bbq lighter and light the bottom of the coals. You may need to do this in a few places to get the coals lit, depending on how much charcoal you're using.

If you're using self-igniting briquettes, skip dousing in lighter fluid to this step. Just stack the pyramid and light from the bottom.

5.) Now you wait. You want to let the coals burn until they are all white on the surface. Keep the cover off and stay near so you can keep an eye on it because, depending on how much coal you have, this could take anywhere from 10 mins to 45 mins. Just don't be tempted to add more lighter fluid in order to speed up the process. Once they all have the white coating of grey ash, that means they're burning evenly and it's almost time to start grilling.

6.) Grab your long grilling utensil and rearrange the coals to form your single layer (we're assuming you're doing direct grilling, like chicken breasts, steaks, burger, etc.). Once you've spread the coals into a single layer you can put the top rack back on. (You'll want to coat it with oil to keep meats from sticking).

7.) The placement of the rack depends on the temperature with which you want to cook. For higher temperatures and faster cooking, place rack closer to the coals, for longer or lesser temps, place rack higher and further away from the coals. Once the rack is placed, close the lid and wait 5 minutes to allow the rack to heat up, then place your meats and, voila, you're grilling!

Now that you can start a charcoal grill, starting a gas grill is a piece of cake and we're not really going to go into it that much because you just have to follow the instructions that came with the grill which are pretty easy. However, the gas grill has the added step of the gas tank. What do you do when it's empty?



The easiest thing you can do is take the empty tank to a place like Home Depot or Lowes. Many of them have programs where you bring in the empty one and they either fill it or give you a new one while taking the old take for a nominal fee. Totally easy.