Before you even attempt to light the coals make sure all the vents are open! This is how you control the internal cooking temperature: wider vents mean hotter flames and more oxygen, whereas smaller vents mean cooler cooking temperatures - never close them all the way if you do, your flames will go out!

Time to start the grill! The easiest way is with a charcoal chimney – you do NOT need lighter fluid. Stuff crumpled newspaper loosely in the bottom of the chimney, then fill with charcoal. Remove the grate from the grill and place the chimney inside and light the newspaper.

Let the coals burn until they are covered with white ash. For high heat grilling, you need a full chimney this is perfect for steaks and burgers. It takes the coals about 5-10 minutes to get to a high heat. This temperature is great for searing meats on the outside while keeping them juicy on the inside. When grilling on high heat create two zones – stack more coals on one side of the grill for higher temperature cooking, after you sear the meat, move it to the cooler zone to cook through without burning.