Top 10 Charcoal Grilling Tips for Newbies

Top 10 Charcoal Grilling Tips for Newbies

Hey there! I’m Miguel from Chavez DIY, and I love helping people out—whether it’s fixing things, trying out new gadgets, or firing up the grill. Today, I’m sharing my top 10 charcoal grilling tips to help you get the best results every time you cook.

Charcoal grilling has a flavor and experience you just don’t get with other cooking methods. But if you’re new to it, there are a few tricks that can make all the difference. Let’s get started!

1. Use a Charcoal Chimney—Skip the Lighter Fluid

Forget lighter fluid. It gives off a chemical smell that can mess with your food. Instead, grab a charcoal chimney—it’s the easiest and cleanest way to get your coals going.

Here’s how:

  • Crumple up two sheets of newspaper and stuff them in the bottom.

  • Fill the top with charcoal.

  • Light the newspaper from underneath.

In about 15 minutes, your coals will be hot and ready to go!

2. Clean and Oil Your Grate Before Cooking

A dirty grill can make food stick and mess with flavors. Before you start cooking, use a grill brush to clean the grates while they’re hot. Then, spray or rub a little oil on them to prevent sticking.

Pro tip: Do this before you put your food on the grill, not after. You want that surface clean and slick before the heat hits your meat.

3. Use Two Sets of Tongs—One for Raw, One for Cooked

Cross-contamination is no joke! Keep things safe by using two pairs of tongs—one for handling raw meat and another for flipping and serving cooked food.

I like using longer tongs for the cooked meat so I can keep my hands away from the heat.

4. Master the Two-Zone Cooking Method

If you’re only cooking directly over hot coals, you’re asking for burnt outsides and raw insides—especially with chicken.

Here’s the fix:

  • Pile charcoal on one side of the grill for direct heat (perfect for searing).

  • Leave the other side empty for indirect heat (for slow cooking).

Sear your food on the hot side, then move it over to the cooler side to finish cooking with the lid closed. It’s like having an oven and a grill in one!

5. Control Heat with Your Vents

Your grill’s vents control airflow, which controls the heat.

  • More oxygen = hotter fire

  • Less oxygen = lower temp

I usually keep my top vent open all the way and adjust the bottom vent to fine-tune the temperature. If you’re cooking low and slow, partially close the bottom vent to bring the heat down.

Another trick: Position the top vent over your meat. This way, the heat flows through your food before escaping, giving you better cooking results.

6. Season with Rubs and Marinades

Don’t skip the flavor boosters! Whether you’re using a dry rub or a marinade, seasoning your meat ahead of time makes a huge difference.

  • Dry rubs: Great for adding a crust and bold flavors.

  • Marinades: Perfect for tenderizing and infusing deep flavor.

If you marinate meat, let it sit overnight in the fridge for the best results. And never reuse marinade once raw meat has touched it—throw it out after use.

7. Use a Meat Thermometer—Don’t Guess!

One of the biggest mistakes beginners make is undercooking or overcooking their meat. A meat thermometer takes out the guesswork.

Here are the safe cooking temps for common meats:

  • Chicken: 165°F

  • Beef (medium-rare): 130-135°F

  • Pork: 145°F

Trust me, no one wants to eat undercooked chicken—use a thermometer and get it right every time.

8. Always Have Heavy-Duty Aluminum Foil on Hand

Foil is a griller’s best friend! You can use it to:

  • Wrap meat after cooking to let it rest.

  • Make foil packets for veggies or fish.

  • Create a quick and easy drip tray for less mess.

Go for heavy-duty foil—it holds up better to heat and won’t tear easily.

9. Know the Difference Between Lump Charcoal & Briquettes

Both types of charcoal work, but they burn differently:

  • Lump charcoal burns hotter and faster—great for searing steaks or when you need high heat.

  • Briquettes burn longer and more consistently—perfect for slow cooks like ribs or brisket.

If you need consistent heat for a long time, briquettes are the way to go. If you want quick, high heat, use lump charcoal.

10. Be Patient—Let the Grill Do the Work

One of the biggest mistakes beginners make? Constantly opening the grill to check on the food.

Every time you lift the lid, heat escapes, and your cooking time gets thrown off. Instead:

  • Use a timer to keep track of cook times.

  • Check your meat’s temp instead of poking at it constantly.

  • Trust the process—let the grill do its job!

Final Thoughts

Grilling with charcoal is all about technique, patience, and practice. Once you get these basics down, you’ll be cooking up some amazing meals in no time.

Be sure to check out my YouTube channel Chavez DIY for more grilling tips, DIY projects, and product reviews.