Serves: 5

FIRE BUILDING 101.
Sounds obvious, but you need to start with the right fuel: solid hardwood charcoal briquets are best. Cheaper briquets contain fillers, so they don't burn as hot or as long. Use good lighter fuel, too. Nontoxic lighter cubes light as easily as a birthday candle and burn steadily, even when wet, without the chemical taste that liquid fuels give off. (If you use liquid fuel, never spray it onto a lit fire since the flame could travel upstream to the container with disastrous results). A chimney starter, an aluminum cylinder with a handle and an elevated floor, is great for a quick light. Fill the canister with briquets, place it over fuel cubes or several sheets of wadded-up newspaper, and light them. (Alternatively, build a pyramid of coals over the fuel and light the fuel.) The coals are ready when they have a light coating of gray ash, after about 25 minutes.

ARRANGE THE COALS WISELY.
A well-designed grill has space on either side of the cooking grate for adding briquets for longer cooking times (see Indirect Cooking: Mastering the Fire - How Much Charcoal? chart). Fancier models have hinged cooking grates that make this job even easier. Just be sure to place the cooking grate so that these openings are over the coals. Also place the coals on the charcoal grate directly above the vents so you get maximum oxygen to feed the fire. Adjust these vents (wear mitts, they get hot!) to control the speed of the burn and intensity of the heat--the wider the vent opening, the hotter the fire. Place the lid so that the top vent is positioned for maximum air draw and keep the top vent open at all times.

KNOW HOW TO QUIT.
Extinguishing the coals is as easy as closing all the vents and putting the lid back on. Before you shut down, however, remove the food from the cooking grate and replace the lid. Allow the grill to continue heating the cooking grate until any smoking stops, 10 to 15 minutes, to burn off any cooking residues. Give the grate a good brushing with a brass grill brush to knock off any charred bits, then extinguish the fire. Once the ashes are completely cooled (best to wait until the next morning), remove them so they don't attract moisture and encourage rust. Some grills are equipped with blades that sweep the ashes into a disposal pan or canister. Dispose of ashes properly in a fireproof container. Always remove all ashes before storing a charcoal grill.

IF YOU CAN'T STAND THE HEAT....
Exactly what do we mean by Low, Medium, and High temperatures and how do you know when you're there? The best way to gauge the temperature is to use an oven thermometer set on the cooking grate. Low is about 300°F, Medium is about 350°F, and High is 500°F to 550°F.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness