How to Use a Grill | Fire Up & Cook Like a Pro

Cooking over an open flame is a straight path to great flavor — and a fast path to trouble if you skip the basics. Whether you’re working a gas or charcoal setup, a few consistent rules apply: work outside only, preheat before food touches the grates, keep the cooktop clean, and never walk away while it’s lit. Your grill’s manual and local fire codes may add stricter requirements, but the steps below cover the core routine that works for most home setups. Once you’re ready to upgrade, our tested roundup of the best all-around grills on the market can help you pick the next one.

How to Use a Gas Grill: Step by Step

A gas grill is the most convenient option for quick weeknight cooking — but lighting it wrong is the most dangerous mistake you can make. Always open the lid before you turn on the gas, and keep it open until you see flames.

• Open the lid completely to prevent gas from pooling inside.
• Check the propane tank connection — make sure it’s tight and the valve is open.
• Turn a burner control to high or ignite using the grill’s ignition button or a long lighter, following your manual’s exact sequence.
• Turn additional burners to high once the first burner is lit.
• Preheat with the lid closed for 10–15 minutes until the thermometer reads at least 450°F (230°C).
• Scrub the grates with a wire brush while they’re hot to remove residue.
• Cook with the lid open or closed as needed — typically closed for even heat, open for direct searing. Watch food constantly so it doesn’t burn.
• Shut it down: turn off the burner controls first, then close the propane tank valve.

How to Use a Charcoal Grill: Step by Step

Charcoal delivers intense smoky flavor but requires patience and a safe ignition method. Never use gasoline or any flammable liquid except standard charcoal starter fluid.

• Fill the charcoal grate with briquettes or lump charcoal, or load a chimney starter.
• Light the charcoal using newspaper under a chimney starter or a fire starter cube in the center of the pile.
• Wait for the coals to turn gray-white and ashy — roughly 15–20 minutes — before spreading them.
• Arrange for heat zones: pile coals on one side for direct high heat (searing) and leave the other side empty for indirect, slower cooking.
• Cook over direct heat for burgers and steaks; move food to the cooler side to finish without burning.
• Extinguish safely: close the vents and the lid to starve the fire, then dispose of ashes in a metal container only after they are completely cool — typically several hours.

Essential Grill Safety Rules

The National Fire Protection Association and Health Canada agree that the vast majority of grill fires come from three causes: using the grill too close to the house, lighting it with the lid closed, and failing to clean grease buildup. These rules cover every fuel type.

• Use the grill outdoors only — never in a garage, under an overhang, or near any enclosed space.
• Keep the grill away from buildings and combustibles by at least 3–10 feet (check local codes and your manual for the exact distance).
• Never leave a lit grill unattended.
• If you smell gas, turn off the fuel and leave the area immediately — call 911 from a safe distance and don’t move the grill.
• Clean the grease tray and grates regularly to reduce flare-up risk.

Common Mistakes to Avoid

Even experienced grillers slip into habits that cause fires or ruin good meat. The most frequent errors are lighting a gas grill with the lid closed, starting to cook before the grill is fully preheated, and walking away while food is on the heat. For charcoal cooks, the biggest risk is dousing hot coals with fuel or disposing of ashes before they’re completely cool — both can start a fire hours later.