Way OT - MGoSundayGrilling

Depends what you’re cooking.  And if you like your in-laws

Charcoal gets hot, mmmkay...  Really hot - because you'll probably have the grate too close to the coals.  And grease flames up pretty quick.  Let it flame, but keep turning whatever you're cooking, which I'll assume is chicken.  If, indeed, its chicken, make sure it's actually cooked through before serving it up.  Even if you don't like the in-laws, wifey does.

First, you're gonna need to switch to propane and propane accessories.

1. Indirect grill if you have the space on your grill. Sear first, then move to cooler part of the grill to finish. Pay attention to internal temps. 

or 

2. invest in a Sous vide machine to cook your meat and then finish on on the grill. 

Best option for a charcoal grill is to keep the coals on one side. That sets up two zones that allow for both direct and indirect heat. Burgers can over the coals directly but buns will probably get burned to a crisp. And if you’re grilling vegetables, ribs, chicken, fish, etc., indirect is the best method. Steaks can be seared over direct heat but finish the cook over indirect.

assuming you aren't a long-time griller from your post, if there is one thing that i could tell you to keep from burning whatever it is that you're cooking into a crisp it would be to start the coals a l-o-n-g time before you plan on cooking.  you want gray-gray-gray coals that aren't nearly as likely to fire up into flaming godzilla fire on your burgers.  maybe an hour ahead of time light the grill.  get it going, stir the coals around after 20-30 minutes, and just let it do it's stuff.  

watch closely.  maybe 7 minutes a side if the fire isn't supernova hot and you like your stuff medium rare.  thinner burgers take less time and are easier to cook through if your worried about the whole grilled on the outside, raw in the middle deal. 

Don't use lighter fluid,  it's a crime ! if youre doing wings , use the vortex heating method, it's perfect. I love the reserve sear method for steaks. Two zone cooking like many have mentioned is solid. 

Light charcoal and wait ~1/2 hour till the coals are hot but white. This also burns up all the stuff you cooked last time. Wire brush it clean.

cooking method depends on what you’re cooking but for burgers (and most things really) put over the coals for 1-2 min. Flip and repeat 2-3 times. The outside of your burgers will be done but inside won’t be so move off the heat to the edge of the grill. Close lid. Few mins each side. If you cook over the coals the entire time you’ll burn your food most likely.

just about to light the grill up for ribeyes and filets

I'll echo a few things here.  I learned the hard way how to grill over charcoal over many years.  

Indirect cooking is my strong preference unless grilling fish steaks (salmon, sword, tuna) which should be direct and 9-10 minutes per inch of steak for medium rare (turn once).  For not-fish, if you have a Weber kettle, separate the charcoal into two piles on opposite sites and grill indirectly down the middle.  If you're grilling beef, pork, or chicken, you can move them over the charcoal to finish them.  

Invest in a meat thermometer.  It can be your best friend.  

Someone also said don't use lighter fluid and I'd add also those easy-light briquettes.  I agree--it makes your food taste like napalm.  I use an electric starter.  

If you're using BBQ sauce, don't apply it until the end.  A bottle of that stuff has enough BTUs to launch the space shuttle and if you apply it too early you're calling Domino's. 

Use a chimney starter, not lighter fluid

make sure coals are fully lit before cooking. 

keep a cool zone as not everything needs to  or should be cooked over an inferno

use an instant read thermometer. 

I've been grilling on charcoal for going on 30 years. I echo the following concepts already mentioned: 

- 2 zone fire ; use the direct/indirect approach

- Lighter fluid is a hard no all accounts

- Getting the fire going (either chimney starter or electric wand) takes time. The building of a fire and getting it up to temp is not a sprint. Give yourself plenty of runway. Sometimes it takes longer sometimes it doesn't. It's a great opportunity to step out of the chaos of the house (with cocktails in hand) and say , "Welp I oughta go get that fire going".....  You can't rush these things.... Your fire dictates the pace of the rest of the meal...whatever is happening with the sides from the kitchen need to fall in line; not lead the pack....

- As for specifics of what to grill....basically anything that used to walk , fly, or swim is open for experimentation. 

I see you are grilling burgers. Prepping burgers is almost as important as how you grill them. I’m gonna keep my thoughts to myself on plant based burgers.  

If you are doing store bought already made burgers, which isn’t really ideal, then I add some SPOG (salt, pepper, onion powder, garlic powder) liberally to both sides. Cook to at least medium on indirect heat as others have said, then bring it over to the high heat for like a minute on each side at the end to get some good bark. 
 

If you making the burgers from ground beef, be sure you get 80/20 beef/fat. I like using French soup onion packets and panko crumbs as a binder and about tbs of worchester sauce per half  pound of beef. Helps give a little smokey taste. Once the patties are made, us some SPOG and indent the middle of burger with your thumb (helps ensure the burger stays flat).  Toast the buns too with butter.  Cook as stated in my second paragraph. 

I tried using hickory chips soaked in water and thrown over the hot charcoal.  The taste difference is dramatic.  It made everything taste like hot dogs, even chicken breasts.  Just an FYI.