Grilling with a charcoal grill, how to do it?

I know to start I put the brisquettes in a pyramid and light them with the lid open and wait awhile and then spread them out, and then do I put the rack on and put the cover on and close all the wholes to set the temperature? Then when I cook the food do I open the wholes back up? I am making chicken do you know how long it will take on each side? Thanks!Grilling with a charcoal grill, how to do it?
Okedoke...

Here's how I do it. The trick to grilling is to know when to leave your food alone.



1st things first... light the briquettes in a pyramid, and leave them alone until they ash over completely. You don't really want to start grilling until they are hot and ready! Then you can spread them out around the grate. I always leave my holes about 75% open. If things start burning, you can close them up a little. Close them when you want the fire to die.



Next, add your chicken. It depends on what cut you are grilling. If you are grilling whole breasts, then you are better off putting them down first... and then leaving them alone for 5 minutes or so. I usually sauce the side that's up... that way less water leaves the chicken and it's juicy when done. Chicken has its own thermometer... if it sticks to the grate is isn't ready to be touched. Once it lets go of the grate, turn the chicken about 90 degrees to get those pretty grill marks. Let it go for another 3-4 minutes. Then flip and repeat.



Another trick with chicken or steak. Make a fist. Press the fleshy part below your thumb on the inside of your hand. That is what well-done meat feels like. DONT cut things open to test for done-ness. All of the juices flow out and you get dry meat. Just press the top with your finger and you'll get right results every time!

Good luck!Grilling with a charcoal grill, how to do it?
well this should be interesting...many different answers I am sure.



when the charcaol is shite...open the fire moving the cahrcoal open a bit. put the meat on and cover. i do not open the holes. and turn as necessary...



toss some sugar onthe charcoal when you are done. makes for a nice smell outside!
Here is a video:



http://video.about.com/bbq/Outdoor-Charc鈥?/a>

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Here is a video on grilled steaks:



http://www.youtube.com/watch?v=0A2YrcjB8鈥?/a>
Don't close the air vents once your charcoal is ash covered . A fire needs air. Just shutting the cover once you add the food will be fine. Don't add Sauces until the chicken is almost cooked because the sugar will burn if you apply it at the beginning. Boneless skinless breasts take about 5 minutes per side. Cut into the fattest part to check. Bone in chicken takes considerably longer. Closer to half an hour. Be sure to cut excess fat off the chicken to avoid flare ups.