Set up your charcoal grill by removing the cooking grate and opening all bottom vents fully. Full airflow is critical at this stage because fire needs oxygen to establish itself. If your grill has ash from a previous cook, dump it out now so airflow is not restricted from below.

Fill your chimney starter to the top with charcoal. For a full kettle grill cook, you want a completely full chimney, which holds roughly 5 to 6 quarts of coals. For a smaller cook or a half-grill setup for indirect heat, fill it about halfway. Do not pack the coals down tightly - they need airflow between them to ignite evenly.

Crumple 2 full sheets of newspaper into loose balls and stuff them into the bottom chamber of the chimney starter. Alternatively, place one natural paraffin fire starter cube on the charcoal grate of the grill and set the loaded chimney starter directly on top of it. Both methods work equally well and neither introduces any chemical taste to your food.

Place the loaded chimney starter on the lower charcoal grate of your grill, not on the cooking surface. Light the newspaper or fire starter cube from multiple points using a long match or a butane lighter. You should see the flame catch immediately and begin climbing up through the coals within the first minute.

Step back and let the chimney do its work. After 5 minutes you will see smoke billowing from the top of the chimney. After 10 to 12 minutes you will start to see the coals at the top of the chimney beginning to turn orange. After 15 to 20 minutes the coals at the top should be covered in a thin layer of grey ash and glowing bright orange. That is your signal that the coals are fully lit and ready to use.

Put on your heat-resistant gloves and grab the chimney starter by its handle. Carefully pour the hot coals into the grill. For direct heat grilling and searing, spread the coals evenly across the entire charcoal grate. For indirect heat cooking and low and slow BBQ, push the coals to one side of the grill and leave the other side empty - that is your cool zone where larger cuts will cook low and slow without burning.

If you are adding wood for smoke flavor, place your hardwood chunks directly on top of the hot coals now. Do not soak your wood chunks - dry wood produces better, cleaner smoke. For wood chips, use a foil packet with holes poked in it or a cast iron smoker box placed directly on the coals.

Place the cooking grate back on the grill and close the lid. Let the grill preheat for 5 minutes with the lid on before you add any food. For high-heat direct grilling, your grate temp should reach 450 to 550 degrees Fahrenheit. For low and slow indirect cooking, close the top and bottom vents to about one-quarter open and let the temp settle at 225 to 250 degrees Fahrenheit before adding your meat.

Now you are ready to fire up the grill and cook. Add your food to the grate and manage your heat by adjusting the vents. Opening vents adds oxygen and raises temperature. Closing vents reduces oxygen and lowers temperature. The bottom vent controls airflow to the coals and has the biggest impact on heat. The top vent controls smoke and exhaust. Keep the top vent at least partially open at all times to prevent bitter smoke buildup.

Monitor your cook using an instant read thermometer to check internal temp as you go. Whether you are going for a quick sear or a long low and slow smoke session, always cook to the correct internal temperature rather than relying on time alone. When your protein hits the target temp, pull it off the grill and rest the meat for at least 5 to 10 minutes before slicing so the juices redistribute throughout the cut.