How to grill on gas or charcoal
To grill well, set up two heat zones: a hot side for searing and a cooler side for finishing thicker food with the lid down. Put the grill at least ten feet from the house on open ground, light a gas grill with the lid open, and light charcoal in a chimney starter. Handle flare-ups by moving food to the cool side, not by spraying water.
About 30 minutes to learnTake care: injury or damage if careless
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How to do it
- Set the grill outdoors on level ground, at least ten feet from walls, railings and overhanging branches.
- For gas, open the lid, open the tank valve, then light the burners as the manual describes.
- For charcoal, fill a chimney starter, light paper underneath, and pour the coals out when they are covered in gray ash.
- Make two zones: heat on one side only, so you have a hot side and a cool side.
- Clean the grate with a scraper and check it for loose bristles, then oil it lightly with a folded paper towel held in tongs.
- Sear on the hot side, then move thick cuts to the cool side and close the lid to finish.
- Check meat with a thermometer, and keep raw and cooked food on separate plates.
- When done, close the tank valve on gas; on charcoal close the vents and let the coals burn out before disposing of the ash.
Stop and call a professional if
- You smell gas at a grill: close the tank valve, move away, and if the smell stays call the fire department.
- A grease fire spreads beyond the grill: move away and call 911.
- The gas grill's hose or connections look cracked or damaged: stop using it and have it serviced.
Common mistakes
- Lighting a gas grill with the lid closed, which can let gas build up.
- Squirting lighter fluid onto coals that are already lit.
- Grilling in a garage, a porch or under a roof, where fumes build up.
- Putting cooked meat back on the plate that held it raw.
Quick self-check
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Teach this to someone
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Teach: How to grill on gas or charcoal
What to say
To grill well, set up two heat zones: a hot side for searing and a cooler side for finishing thicker food with the lid down. Put the grill at least ten feet from the house on open ground, light a gas grill with the lid open, and light charcoal in a chimney starter. Handle flare-ups by moving food to the cool side, not by spraying water.
What to show, in order
- Set the grill outdoors on level ground, at least ten feet from walls, railings and overhanging branches.
- For gas, open the lid, open the tank valve, then light the burners as the manual describes.
- For charcoal, fill a chimney starter, light paper underneath, and pour the coals out when they are covered in gray ash.
- Make two zones: heat on one side only, so you have a hot side and a cool side.
- Clean the grate with a scraper and check it for loose bristles, then oil it lightly with a folded paper towel held in tongs.
- Sear on the hot side, then move thick cuts to the cool side and close the lid to finish.
- Check meat with a thermometer, and keep raw and cooked food on separate plates.
- When done, close the tank valve on gas; on charcoal close the vents and let the coals burn out before disposing of the ash.
When to stop and call a professional
- You smell gas at a grill: close the tank valve, move away, and if the smell stays call the fire department.
- A grease fire spreads beyond the grill: move away and call 911.
- The gas grill's hose or connections look cracked or damaged: stop using it and have it serviced.
The check question
Ask: Why set up two heat zones?
Related skills
- How to cook a steak to the right doneness
- Safe cooking temperatures and leftovers
- How to put out a grease fire
- Every skill in Kitchen
Sources
- National food safety chart of safe minimum internal temperatures, current edition. Checked September 28, 2026.
- The grill maker's owner's manual, for your model. Checked September 28, 2026.
Last reviewed . First published .