To start your barbecue, open the bottom vents. Place charcoal briquettes in an area that matches the size of the food you will be cooking, adding an extra 2 inches on all sides. You can use various methods to ignite the charcoal, such as a liquid starter, solid fuel blocks, or an electric charcoal starter. Once the coals are covered in ash and no longer have flames (about 30-45 minutes), spread them out in a single layer, keeping them tightly packed to maintain heat. For a subtle flavor enhancement, consider adding water-soaked hardwood chips directly onto the charcoal or placing moistened sprigs of herbs on the coals or near the food on the grill.

HOT - Coals are only slightly covered with gray ash. 

MEDIUM - Coals glow beneath a layer of gray ash. 

LOW - Coals are heavily covered by a thick layer of gray ash.

Marinades enhance the flavors and textures of grilled meat. A marinade is a seasoned liquid used to impart flavor and, in some cases, tenderize tougher cuts of beef. Typically, marinades consist of a liquid base, such as water, fruit or vegetable juice, or oil, combined with various seasonings and herbs.

To achieve tenderness, meats should be marinated for at least 6 to 8 hours. For adding flavor, a minimum marination time of 15 minutes is recommended.

Use ¼ to ½ cup of marinade for every 1 to 2 pounds of meat. Always marinate meat in the refrigerator to ensure safety.

When basting the meat with sauce, apply it during the last few minutes of grilling to prevent burning.