Grills
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Basics of BBQ | Charcoal Grills Setups & Cooking Techniques

Your charcoal grill is more powerful than you think. A lot of people assume charcoal is only for ripping-hot sears or long smoking sessions, but here’s the truth: just about anything you can do on a gas grill, you can do on charcoal, you just need a little finesse. With smart charcoal placement and the right setup, you can bake, roast, smoke, reverse sear, and even run a rotisserie. This guide covers the basics of charcoal grill setups so you can cook smarter, not harder, and get better BBQ every time.

Direct Grilling with Charcoal

Direct grilling on a charcoal grill works in a very similar way to gas. You're cooking food directly over a heat source, but the difference is the fuel. Charcoal delivers intense, radiant heat that's perfect for fast-cooking foods with a bold, and slightly smoky flavour.

You may be wondering what kind of charcoal should you use? We have an article for that. Check out our blog on the different types of charcoal to learn more. And learn more about lighting charcoal.

How to Direct Grill using Charcoal

  1. Light a full chimney (or a large pile) of charcoal and let it burn until fully ashed over.
  2. Spread the coals into an even layer on one side of the barbecue's charcoal grate, leaving a small cooler zone to move food if flare-ups happen.
  3. Place the cooking grids on the grill, closer to the charcoal, and let everything preheat.
  4. Cook food directly over the hot coals, moving the food away from the coals if flare-ups get too aggressive.
  5. Flip when the food releases easily from the grids, which can take 60 seconds to a few minutes.
  6. Use a meat thermometer to confirm doneness.
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PRO TIP:

A charcoal chimney starter is the easiest and fastest way to ignite your charcoal grill. Simply fill the main chamber with coals, ignite a starter cube or some crumpled newsprint in the lower chamber and allow the charcoal to ignite. Once it has ashed over in the chimney, the charcoal can be carefully dumped into whatever configuration your cook is calling for.

Chimney Starters

How Much Charcoal Do You Need?

The amount of charcoal needed for grilling depends on the amount of food you are cooking and the heat required to do so. While charcoal is easy to use, heat adjustments aren't as immediate as using control knobs on a gas grill. Thankfully Napoleon's Charcoal barbecues have a few features and accessories that help to simplify things. Features like; adjustable cooking grids and charcoal baskets make managing heat for direct and indirect grilling significantly easier.

For direct, high-heat grilling over a charcoal BBQ, you are aiming for temperatures of 450°F (232°C) or more. That is 1 full chimney of charcoal, lit, a large pile, or two charcoal baskets side-by-side and full. Place the cooking grids closer to the coals for the best sear.

For medium-heat, all-purpose grilling over direct heat while using charcoal, you want temperatures from 350°F to 450°F (177°C to 232°C) which will take halt-to-most of a chimney filled with charcoal. This will create a medium to small pile of charcoal, and you will want to lower the cooking grids closer to the charcoal for direct grilling.

Indirect Grilling with Charcoal

Indirect grilling on a charcoal BBQ is all about control. The amount of charcoal you light determines how hot your BBQ will run. More charcoal means more heat, less charcoal means cooler temperatures. With the food placed away from the coals, indirect grilling lets you smoke, bake, roast, and reverse sear using charcoal for deep smoky flavours and steady heat.

The Best of Both Worlds - The Reverse Sear

The reverse sear is a technique that, in all likelihood, will produce the best meat you have ever eaten. Using a charcoal BBQ, you can also introduce smoke into the process for even deeper flavour. To reverse sear, you need to set up the BBQ to do a lower heat, slower roast, smoke, or bake—slowly cooking your meat to an internal temperature that is around 10-degrees below the desired finished temperature. You will want to use indirect cooking methods. Then, you need to raise the temperature, by raking the coals together, opening the vents, and lowering the cooking grids. Preheat the grill, then place your meat over the coals to sear at high temperatures. (You may have to add more hot coals if the ones you are using are spent.)

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Reverse Seared Steaks Over Charcoal

Ideal for thick cut steaks, the reverse sear technique ensures that your steak is cooked to the perfect temperature with maximum tenderness. Try this recipe for Reverse Seared Steaks over Charcoal tonight.

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Hot & Cold Smoke with Charcoal

Smoking is the most popular form of indirect charcoal cooking and one of the best ways to add some serious flavour to an already delicious recipe. It can be done hot or cold, fast or slow, your charcoal BBQ can do it all. It's all about how you set things up. Smoking on a charcoal BBQ is done at temperatures as low as 68°F (20°C) and as high as 325°F (149°C).

PRO TIP:

It is recommended that foods being smoked require at least 20 minutes of cook time to achieve the best results when looking for that smoky flavour. That means you don't want to add smoke to a steak you are only searing off. Instead, use a reverse sear technique, slowly smoking until partially done, then finishing with a quick sear.

How to Hot Smoke on a Charcoal BBQ

  1. Remove the cooking grids and create a layer of charcoal. For short cooks, a small-medium pile on one side of the BBQ will suffice. For a long smoke—foods like brisket or pork shoulder—line the outside of the charcoal BBQ with a layer of charcoal chunks or briquets, leaving an open end and the center empty. For both, place chunks of your selected smoking wood throughout the charcoal.
  2. Ignite a small load of charcoal. Once it's ashed over, place the burning coals on one end of the unlit coals. This creates a time release as the hot coals slowly ignite and consume the others.
  3. Replace the cooking grids and adjust the vents on your charcoal BBQ to ¼ to ½ way open. More open means more heat.
  4. Depending on the recipe and food you are cooking, preheat your grill to between 200°F (93°C) for low-and-slow cooks and up to 300°F (149°C) for quicker cuts.
  5. Once preheated, place the food away from the charcoal, either in the center of the grill or to one side—depending on your setup.
  6. Close the lid and allow the food to smoke.
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PRO TIPS:

  1. Make temperature management easier by placing a tray filled with warm liquid below the food you are smoking.
  2. Monitor your cooks with a wireless digital thermometer like the ACCU-PROBE™ PRO X.
  3. Fast guide for any longer cooks; smoke until an internal temperature of around 170°F (77°C), wrap, continue cooking until a temperature of 205°F (96°C), rest, then eat.
  4. Close the vents and lid when done cooking. Any unused charcoal will be starved for oxygen and will go out. You can use this charcoal for your next cook.

How to Cold Smoke on a Charcoal BBQ

  1. Light about ¼ of a charcoal load. This won't be much, depending on the charcoal, 1 to 6 chunks or 3 to 6 briquettes.
  2. Set vents about ¼ open and place the lit charcoal into a charcoal basket or a small pile without spreading it out.
  3. Add a handful of wood chips or a single chunk to the lit charcoal.
  4. Place a water pan filled with ice water in the grill, then add the cooking grids, the food, and close the lid.
  5. Keep the grill to between 68°F (20°C) and 86°F (30°C). The goal is to achieve a smoky flavour without cooking or melting the food. Remember to place food as far from the heat as possible and smoke for 10 minutes to 2 hours. Cheeses, butter, cream, honey, coffee, chocolate, fish, and more work beautifully using this technique.
  6. If temps rise, close the vents slightly (not fully). On hot, sunny days, move the BBQ into the shade to help control heat.
charcoalsetup-coldsmoke

Baking on a Charcoal BBQ

Baking on a charcoal grill is an extension of indirect cooking and is perfect for longer cooks, especially meats that take 60 minutes or more. Baking and roasting use steady, controlled heat, typically between 200°F (93°C) and 400°F (200°C), though breads and pizza will require much hotter temperatures. With the right setup, and maybe a few accessories, your charcoal BBQ can become a powerful outdoor oven.

Baking and roasting on a charcoal BBQ can be done directly on the cooking grids, however, accessories like baking stones, baking trays, roasting pans and/or racks, and cast iron cookware are incredibly helpful.

How to Bake on a Charcoal BBQ

  1. Set up your grill for indirect cooking, with the lit charcoal positioned to one side of the BBQ, leaving a cold zone and hot zone.
  2. Replace the cooking grids to the highest position, and if using a baking stone or cast iron cookware, place it on the BBQ during preheat.
  3. Preheat the grill to your target baking temperature as dictated by your recipe.
  4. Place the food on the grill away from the charcoal and bake for the recommended time. Because the charcoal is to one side of the unit, remember to turn the food half way through the cook to ensure even heating.
  5. For meats, use a thermometer like the Napoleon ACCUPROBE™ PRO X to ensure perfect doneness.
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Salmon Pinwheel

This baked salmon could have been done on a baking tray, but we used a tray made of citrus instead. Try this incredibly delicious meal tonight.

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Pizza and Bread on the Charcoal BBQ

Pizza and bread are the exception to the lower temperature rule when it comes to baking on a charcoal BBQ. Both require high temperatures of 500°F (260°C) or more to achieve those crisp exteriors and fluffy interiors.

How to Make Pizza or Bake Bread with a Charcoal BBQ

  1. Arrange some unlit charcoal around the outside of your kettle grill. Light a large load of charcoal, arranging it around the outside of your charcoal BBQ on the unlit coals. Open the vents ½ to fully open.
  2. Replace the cooking grids and place your pizza baking stone or cast iron dutch oven onto the grill to preheat. Close the lid.
  3. Preheat until the grill reaches 500°F+ (260°C+) before cooking.
  4. Place bread into the dutch oven and cover with a lid, or slide the pizza onto the baking stone and bake according to your recipe. Pizza takes up to 7 minutes, while bread can take up to 60 minutes.
grillsetup-bbqpizza

BBQ Chicken Pizza

Homemade pizza is just better on the BBQ. Whether you use gas or your charcoal grill, you can acheive the high temperatures needed for that pizzeria taste. Try this recipe for BBQ Chicken Pizza tonight.

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Using a Rotisserie on a Charcoal BBQ

Rotisserie cooking on a charcoal grill is a form of indirect heat, where food cooks evenly using gentle, radiant heat from the coals instead of direct flame contact. It's perfect for juicy, crowd-pleasing meals and offers tons of creative options when paired with the right accessories. Most rotisserie cooks run between 275°F (135°C) and 400°F (200°C) for perfectly browned, evenly cooked results.

How to Rotisserie on a Charcoal BBQ

  1. Arrange unlit charcoal into two parallel piles on either side of the grill, leaving a clear channel in the center. Our Charcoal Basket accessory will help keep everything in place.
  2. Light ½ to a full chimney of charcoal, let it ash over, then divide the hot coals evenly between the two piles in the grill.
  3. Place a drip pan with warm liquid between the coals to catch drippings, if desired.
  4. Load the food onto the rotisserie spit, making sure it's balanced.
  5. Install the rotisserie on the grill, turn on the motor, and confirm everything spins smoothly.
  6. Add wood chips or chunks to the hot coals for smoke if desired, then close the lid, and cook.
  7. Cook until the target internal temperature is reached. You can use a digital thermometer like the ACCUPROBE™ PRO X to monitor doneness.
charcoalsetup-parallel-rotisserie

Danish Pork Rib Roast

This Scandinavian inspired pork roast is a fantastic example of using the parallel cooking method. It is great for gatherings or holiday meals, featuring a bone-in pork roast with a pork belly section, it's simple and succulent. Try this Danish Pork Rib Roast for your next special meal.

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Rotisserie accessories open up even more possibilities; use a rotisserie basket for wings, fries, and roasted vegetables, a rotisserie shish kebab skewer set for customizable kebabs, or a stainless steel rotisserie basket or rack to cook smaller foods securely and evenly.

Shop Rotisseries

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People Also Asked:

How do you turn off a charcoal BBQ?

You can't just turn off a charcoal BBQ. Charcoal can be extinguished by removing its fuel—oxygen. When you are done cooking on your charcoal grill, close the lid and all of the vents. It will starve the fire in the coals and they will eventually go out, leaving you with unburnt charcoal that can be used for your next cook. If you are in a rush or can't remain near the grill, you can put out the coals out with water or sand, however, these methods are not recommended as water creates steam, can make a mess, and cause rusting, and both sand and water leaves coals unable to be reused, requiring BBQ cleanup afterwards.

How long should you let charcoal burn before you start cooking?

Lighting charcoal takes between 10 and 30 minutes depending on the type and quality of the coals chosen. The general rule is to allow them to become fully ignited before cooking. You know they are ready by the thin layer of light grey or white ash coating them.

Do you leave the lid open or closed on a charcoal BBQ?

Lid open or closed depends on the cooking technique and ambient temperature that day. Generally, when high-heat searing, you will only need food to be on the grill for 5 to 7 minutes, and, unless it is very cold outside, you don't need to keep the lid on. When smoking, baking, etc. you will want to keep the grill lid closed to keep convective heat and smoke inside the BBQ.

What are some common charcoal BBQ mistakes?

Common mistakes when working with charcoal grills are not allowing your coals to ash over, not preheating your grill before trying to cook, and beginning your cook with a dirty and unseasoned grill. Preparation and forethought are key because charcoal does take a little more time and effort than a gas BBQ.

Master Your Charcoal Grill Today

Often considered the original infrared grill, charcoal delivers intense radiant heat, that many grillers swear by, for a truly authentic BBQ experience. Once you understand how to control heat and arrange your charcoal, your grill becomes incredibly versatile; capable of everything from low-and-slow cooking to blazing-hot sears. Master the basics, get creative, and take your BBQ skills to the next level.

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