Charcoal Grilling

Master Charcoal Grilling

Master Charcoal Grilling

Diving into Charcoal Grilling

Charcoal grilling delivers unmatched flavor, high heat, and versatility—but to truly master it, it helps to know a few key things before you light that first fire. From understanding charcoal types to controlling heat and smoke, here's your crash course in becoming a backyard charcoal pro.

If you're serious about outdoor cooking, you know that great flavor starts at the fire.

Types of Charcoal: Lump vs. Briquette

You've seen them both and maybe wondering what the difference between lump vs briquette charcoal is. Here is the breakdown.

  • Lump Charcoal is made from pure hardwood burned down to carbon. It lights faster, burns hotter, and imparts a clean, natural smoke flavor that elevates any cook. It's perfect for both searing and low-and-slow smoking, and it produces less ash than other fuels. Masterbuilt Lump Charcoal, made from 100% hardwood, is an excellent choice for backyard pros looking for bold, authentic results.
  • Charcoal Briquettes are made from compressed wood and other additives. They offer a longer, more consistent burn, making them reliable for extended cooking. However, some brands use fillers or chemicals, which can affect flavor.

Learn more for an in-depth breakdown of Charcoal Types.

Master Your Charcoal Grilling Game with the Right Fuel

If you're serious about outdoor cooking, you know that great flavor starts at the fire. And when it comes to charcoal grilling, the difference between good and unforgettable often comes down to the fuel you use. That's why so many backyard pros and pitmasters turn to Masterbuilt Lump Charcoal and Masterbuilt Fire Starters—a powerful combo designed to make every cook easier, cleaner, and bolder in flavor.

Extreme closeup of burning large lump charcoal on top of a bed of coals Closeup of lighting a fire starter cube inserted into the hopper of a Gravity Series grillIPouring Masterbuilt Lump charcoal into Gravity Series Digital Charcoal Grill Charcoal Hopper

Smoking with Charcoal

When it comes to smoking, charcoal gives you a distinct advantage: deep, layered flavor. Once your charcoal is fully lit and your grill is stable, you can toss in wood chunks or chips to add even more dimension to your cooking. Hickory and mesquite deliver bold, hearty flavors, while applewood and cherrywood add a lighter, sweeter touch. See our wood chunk flavor guide to see what flavors would be a good addition to your backyard cooks.

Check out our resources for a more in depth smoking guide.

Direct vs. Indirect Heat: The Key to Versatility

Where to place your food on the grill can cause a lot of confusion. It may seem like an easy way to overcook or undercook food, but understanding direct and indirect heat, and double checking with a meat thermometer or meat probe will help.

  • Direct Heat is when food sits directly over the coals, giving you intense heat for searing steaks, burgers, hot dogs, and more. It's all about quick cooking and building that crave-worthy char.
  • Indirect Heat is when you bank your coals to one side (or use a separate chamber) and cook your food on the opposite side. This method is ideal for larger cuts like pork shoulders, ribs, or whole chickens—foods that need time to tenderize and soak up that smoky goodness.

Explore more on indirect and direct heat on Masterbuilt.com.

Pro Tips for a Better Charcoal Cook

Getting the most out of your charcoal grill isn't just about lighting a fire — it's about mastering a few simple techniques that make every cook more consistent, flavorful, and stress-free. Whether you're grilling for a crowd or just cooking for yourself, these practical tips will help you control heat, improve airflow, and set yourself up for success every time you fire up the grill.

  • Vent Control = Temperature Control: Open vents let in more air, raising the heat. Closing them restricts airflow, lowering the temperature.
  • Preheat with the Lid Closed: Trapping heat helps bring both your grill and grates up to cooking temperature faster.
  • Let the Coals Ash Over: Wait until your charcoal turns gray white with ash before adding food. This signals it's fully lit and ready for cooking.
  • Don't Overcrowd the Grill: Giving food enough space ensures better airflow and even more heat distribution.

Charcoal grilling is about more than just cooking—it's about experience. The flavor, the control, the satisfaction of creating incredible meals over a live fire are what sets charcoal apart from everything else. With the right knowledge, quality charcoal, and a reliable setup, you're ready to take backyard BBQ to the next level.

So next time you fire up, you won't just be using your grill—you'll be mastering the art of grilling and smoking. See more of our blogs to learn more about mastering the art of charcoal grilling.