Tips for great charcoal grilling!
*Don't use charcoal grills in closed environments. Charcoal produces carbon monoxide when it's burned, and each year about 30 people die and 100 are injured in the U.S. as a result of carbon monoxide fumes from charcoal grills and hibachis used inside.
*Do not store charcoal grills indoors with freshly used coals.
*Cook food to the proper temperature. You can use a meat thermometer to be sure. Ground beef should be cooked to at least 160 degrees Fahrenheit, steaks to 145 degrees, and chicken pieces to 170 degrees.
*A charcoal chimney is a convenient way to light a charcoal grill, and it avoids the gas-like odor/taste that can be left behind by lighter fluid. With a charcoal chimney, you place crumpled newspaper in the bottom, and pour charcoal in the top. Then light the newspaper at the bottom. In about 15 minutes you should have hot coals to disperse.
*After lighting, spread charcoal out to cover the entire bottom of the grill. Let the flames burn down for even heat.
*The quantity of briquettes required depends on the size and type of your grill, the foods being cooked and weather conditions.
*To increase heat during cooking, fan the fire and tap ashes from the briquettes. To decrease heat, sprinkle the briquettes with a little water.