How to start Grilling

July 22, 2025

How to start Grilling

To Grill or not to Grill, that is the question.

This guide will help you grill like a professional the first time you fire up your grill, regardless of the fuel source: propane, charcoal, pellets, or electric.

It is not necessary to buy the most expensive grill

When trying something new, I have always chosen the middle to start with, not the cheapest, and not something I need to make payments on.

If you are new to grilling, you may find that you get tired of it, or you may find yourself grilling every day.

Disclaimer: Fire hot, and as in all things in life, Grilling, like all cooking, can be dangerous if you don’t know what you’re doing. Or you think you know because you saw someone else do it, and wind up taking risks that an experienced person would not.

Go ahead and read your grill’s manual and always follow any safety warnings. New models always come out, and while I have not tried every single grill ever made, the safety rules are universal (more or less).

The Grill

Generally, Grills are available in charcoal, pellet (wood), propane, gas, or electric options. (Additionally, some grills and stoves will burn corn pellets and corn, but those grills are not common and will not be covered.)

Some people consider campfire cooking to be grilling, but it deserves a separate page (so we will get to that in a separate post).

I am making a leap of faith that you know what type or version of grill you have just by looking it over. If you don’t, ask someone and get the manual out.

Fire is dangerous, and if you are confused about the difference between an electric, charcoal, or gas grill, stop and ask someone you trust.

Prep Your Grill: Clean and Season

The first step to any great grilling experience is to ensure your grill is clean and well-maintained. For steel or cast iron (non-coated) grates, use a stiff-bristled steel brush to remove any rust, grime, or debris. Use a nylon-bristle brush to avoid scratching porcelain-coated (or other non-stick-coated) cast iron.

Your grill may have a special tool that fits the contours of the grates. If it does, use that. Lastly, ensure the grill's bottom is clear of any nests (such as bird, wasp, or rodent nests) or other debris. Sometimes, things can get stuck and block the heat source. This is common with charcoal grills, as ash and leftover coals from the last session could be left inside.

Now that we have cleaned and done some upkeep, it’s time to season your grill grates. (Porcelain/coated or pre-seasoned grates don’t need seasoning.) This next step helps create a non-stick cooking surface.

Apply a thin, even layer of canola or peanut oil to the grates before turning on the heat. If anyone has nut allergies, use Soybean oil. Also, the company that makes Pam spray also manufactures PAM spray for grills.

The oil needs a high smoke point (high temperature before it starts to smoke). Apply the oil, then wipe away any excess with a paper towel. Note: You are aiming for an even, thin layer. Too much oil will burn, creating a foul-tasting buildup you don’t need or want.

Last but not least.

Turn on the gas, plug in, or add charcoal.

For propane grills, the top of the propane tank (located on the side or underneath the grill) has a valve that must be turned counterclockwise to open and allow the propane to flow to the grill. The same Idea applies to natural gas grills: You must make sure the gas is on. (Safety note: When working with gas or propane, if you hear gas or smell gas and you are not expecting it, turn it off and check for leaks.)

If your grill is electric, plug it in and ensure the cord is not a tripping hazard or your grill is too close to the pool (if you have one), Also, if you are using an extension cord, spend the money and get one rated for your electric grill. Do not forget to read the Grill manual. I have seen one that stated not to use an extension cord.

If your grill is charcoal-fueled, lift the grate and add coal.

Use A Charcoal Chimney to Get Started

Skip the Lighter Fluid

Lighter fluid or starter fluid may seem like a fast way to start your coals, but it can make your food taste like chemicals. A better (and safer) option is a charcoal chimney starter.

(When I was 13+/-, my cousin and I started a BBQ, but we used a cup of gasoline, we managed to singe our eyebrows off and ruin several steaks, since they all tasted like gasoline.)

Step-by-Step: Lighting Charcoal with a Chimney Starter

Crumple up a newspaper (or use a natural fire starter) and place it in the bottom of the chimney.

Fill the top of the chimney with charcoal.

Set the chimney on the grill grate or a fire-safe surface.

Light the newspaper at the bottom through the holes.

Wait 15–20 minutes until the charcoal is glowing and covered with a light gray ash.

When the white smoke is gone, you are ready.

Put on heat-resistant gloves, then carefully pour the hot coals into the base of your grill. (the lower grill in your BBQ grill)

Now you’re ready to cook!

How Much Charcoal Should I Use?

The amount of charcoal you need depends on how hot you want your grill to be:

High heat (450°F and up): Fill the chimney all the way to the top. Good for steaks and fast cooking.

Medium heat (350–450°F): Fill it halfway to three-quarters full. Perfect for chicken, fish, or veggies.

Low heat (250–350°F): Use about a quarter of the chimney. Great for slow-cooked meals, such as brisket or pork shoulder.

I usually put wadded-up paper on the lower rack, stack briquettes on and around it, and set the paper on fire. This is a lazy way to do it, but it works. However, it is slower and less reliable than a chimney starter.

Note: If your grill is not hot enough, ensure that you have enough charcoal stacked or layered, the air vents are open at least three-quarters, and the coals are together and not spread out.

If you are using briquettes, this also means avoiding charcoal briquettes that come pre-coated with lighter fluid. The little extra effort required to get the charcoal lit is well worth it, to protect your food from accelerant fumes.

Lastly, ensure you wait at least 20 + minutes from when you started your fire to when you begin cooking.

Grill Time.

Preheating and Seasoning Your Grill

Before you start cooking, it’s time to preheat your grill, just as you would an oven. Since every grill is a little different, it’s a good idea to check your grill’s manual for specific instructions. If you don’t have the manual, many are available online.

Here’s a basic guide to get you started:

Turn your grill to high heat.

Let it run for 20 to 30 minutes. This allows any oil or residue on the grill to burn off and mix with smoke, helping to build flavor.

As the grill heats:

The surface may start to darken. That’s a good sign—your grill is developing its season.

If you’re using a cast-iron grate, the surface will turn black and shiny, which means it’s forming a natural nonstick coating.

After 20 to 30 minutes, turn off the grill and let it cool.

Now your grill is seasoned and ready to use!

Keep It in Good Shape

To keep your grill performing well and lasting for years, clean and season it regularly using the same three-part process: heat, oil, and time. This not only helps maintain the grill but also ensures your food always tastes great.

How to Start an Electric Grill

Electric grills will typically have a knob to turn the grill on and adjust the heat setting. If you have an electric grill, turn that knob to high, close the lid, and wait for your grill to reach your preferred cooking temperature. Unfortunately, it may take some time. Just be patient.

How to Start a Charcoal Grill

Charcoal is going to be the most different. If you’re using coals deemed “match light” (check the bag), you should be able to simply light them with a match. Otherwise, you’ll need to add some lighter fluid to your coals before you introduce a flame.

It’s important to heed any warnings on the charcoal and the lighter fluid when lighting your charcoal grill. Don’t use too much lighter fluid, and light your coals immediately after applying the fluid.

Once the coals have a light gray ash to them, they’re ready to be spread around, and you’re ready to cook.

How to Start a Propane or Gas Grill

Propane and gas grills are similar, but a little trickier. They have knobs too, but they also have ignitor buttons. The knobs let gas flow freely from the tank to the burners, and the ignitor button creates a spark that lights the flame you’ll use to cook with.

For propane and gas grills, you’ll likely need to turn at least one of the knobs (each knob corresponds to a burner) to the high setting.

Once on high, you’ll press and hold the ignitor button. You should hear a clicking followed by a whoosh (the gas igniting). Once you hear that whoosh, or see a flame, you can release the ignitor button.

Keep the temperature on high, and fire up any other burners you plan to use. Additionally, close the lid and leave the grill for 10-15 minutes, or until your desired temperature is achieved.

Cook According to Your Grill

Electric, propane, and gas grills are simpler to cook with because you can easily adjust the temperature with the turn of a knob.

Need more heat? Adjust up. Need less heat, adjust down. Simple.

To adjust temperature with charcoal, you’re going to be doing a lot more work with oxygen flow, direct vs. indirect heat, and coal volume.

For lower cooking temperatures, you can do one of three things: 1) Use the vents on top and below the grill to limit the oxygen going in (more oxygen equals higher heat).

2) Move the coals to one side and cook on the other (direct heat equals higher cooking temperature); and 3) Use less coal (more coal equals higher cooking temperature).

Cool Down Your Grill and Clean Up

Once you’re done with your meal, you’re going to want to return the grill in the condition that you found it (or better). To do that, you’re going to first burn off any cooked-on food or sauce. To do this, turn the heat up and let it “cook” with the lid down for about 15 or so minutes.

Once those 15 minutes have passed, turn off the grill. If working with electric, unplug it. If working with propane or gas, close the appropriate valves to ensure gas stops flowing to the unit.

Next, let the grill cool down. Once the grill is cool, repeat your cleaning and seasoning steps (remember that seasoning on porcelain or coated grates is not necessary). This will help reduce rust and ensure the grill’s longevity.

Finally, if you have a grill cover, put it on. This protects the grill from the elements, especially water, but if it’s going to be a long time until you grill again, you may want to put the grill in the shed or garage, since it will still rust from the moisture in the air, and opening your grill and finding an angry opossum or the largest wasp nest you have ever seen close up.

Not an experience I recommend.

Grilling Tips and Recipes

Now that you know your way around a grill, here are a few ideas for how to BBQ almost everything. And here are some more of my favorite grilling tips and recipes:

For burgers, I use medium-to-high direct heat, which means 8 to 10 minutes (depending on the thickness) for a medium burger. Additionally, I add the cheese at the last minute of cooking time.

When cooking steaks, I prefer to use high, direct heat. This means cooking them for 9 to 12 minutes (depending on thickness) for a medium steak.

For fish, try using high, direct heat. This means a fillet of salmon will be done in about 9 to 10 minutes. Wrap the fish in foil to prevent it from falling apart.

For pork, direct heat. This means a thick-cut pork chop will be done in about 12 to 13 minutes.

For chicken, I prefer indirect heat at a medium temperature. It takes a bit longer, but it ensures the chicken is cooked through and keeps it from drying out. This means chicken breasts will be done in about 20-25 minutes (depending on size).

For sausage, like chicken, indirect heat has served me well. Sausage has a higher fat content; it is important to ensure it does not burn/char while it cooks completely.

This means the sausage will be done in about 25 minutes.

For veggies, coat in oil, use indirect heat, turn frequently, and avoid too much charring.

Don’t push your meat down against the grates.

Loss of Juiciness: Pressing down on the meat squeezes out the flavorful juices and fat, resulting in a drier, less tender, and less tasty product.

Flare-ups: When fat drips onto the heat source, it can cause flare-ups, which can char the meat and make it difficult to cook evenly. Not to mention burning the hair off your face.

Doesn't Cook Faster. While some might think pressing helps cook the meat faster, it doesn't significantly shorten the cooking time for most cuts and can ruin a good cut of meat.

One caveat to pressing down is that if you want a nice sear, then press down after the food has been on the grill for a minute, press, sear, and leave it alone.

Other thoughts…

Wash your hands.

Marinate food in the refrigerator, not out on the counter.

Add BBQ sauce or apple sauce during the last five minutes of cooking.

Hamburgers should be cooked to 160°F, with no pink in the hamburgers. Chicken should be cooked to at least 165°F. Also, cook it all the way through.

If you partially cook food in the microwave, oven, or stove to reduce grilling time, do this immediately before the food goes on the hot grill.

Spatulas and tongs: Use tongs for everything else but fish and burgers; you will need a spatula.

Fork: a couple of large BBQ forks should be in handy, because when you need one, you need one.

Meat thermometer: get one and use it.

Don’t puncture your meat. Trust the temperature and cooking times. If you need to know if something is done, use a meat thermometer and follow the FDA guidelines.

Don’t leave food out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the outside temperature is above 90°F.

Keep hot food at or above 140°F. Wrap it well and place it in an insulated container.

When reheating this food, be sure it reaches 165°F.

Cold food should be held at or below 40°F.

https://www.fda.gov/consumers/consumer-updates/barbecue-basics-tips-prevent-foodborne-illness

When in doubt about whether it’s done, consult the FDA for food safety guidelines, particularly regarding internal temperatures.

Lastly, consider getting fans or Fly Fans for Tables. When I go to a BBQ and the food is covered in flies, I’m done; it's time to leave soon after.

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