Tips for Great Charcoal Grilling!

• Cook food to the proper temperature. Use a meat thermometer to be sure. Ground beef should be cooked to at least 160 degrees Farenheit, steaks to 145 degrees, and chicken pieces to 170 degrees.
• Don't use charcoal grills in closed environments. Charcoal produces carbon monoxide when it's burned, and each year about 30 people die and 100 are injured in the U.S. as a result of carbon monoxide fumes from charcoal grills and hibachis used inside.
• Do not store charcoal grills indoors with freshly used coals.
• A charcoal chimney is a convienent way to light a charcoal grill, and it avoids the gaslike odor/taste that can be left behind by lighter fluid. With a charcoal chimney, place crumpled newspaper in the bottom, and pour charcoal in the top. Then light the newspaper at the bottom. In about 15 minutes there should have hot coals to disperse.
• After lighting, spread charcoal out to cover the entire bottom of the grill. Let the flames burn down for even heat.
• The quantity of briquets required depends on the size and type of the grill, the foods being cooked, and weather conditions.Here are some tips: for one pound of meat or poultry, use about 30 briquets. If the weather is especially windy, cold, or humid, add a few more briquets.
• To increase heat during cooking, fan the fire and tap ashes from the briquets. To decrease heat, sprinkle the briquets with a little water.