The most accurate way to gauge temperature is with a thermometer. But don’t worry, if your cooker doesn’t have one built in, you can use the hand test.

How to arrange charcoal depends on what you’re cooking. See the different methods below, and choose the one that works best for you!

Ideal for high-heat grilling and thin cuts of meat.

High heat: 450°F to 550°F.

Charcoal needed: 1 whole chimney, about 100 Kingsford® Charcoal Briquets, or light a pile of about 4 lb. of Kingsford® Charcoal Briquets.

Light the coals using the Chimney Method; Using Lighter Fluid; or using Match Light® Charcoal Briquets.

Once lit, use tongs or a metal spatula to spread the coals evenly across the surface to the lower grate. Unless cooking space is at a premium, it’s best to leave at least a small area with no coals to manage flare-ups and provide a cool zone. Flare-ups happen — don’t worry!

Once the coals reach high heat — 450°F to 550°F, you’re ready to grill!

Your go-to configuration for almost everything! It’s ideal for steaks, chops, bone-in and boneless chicken cuts and seafood.

High heat: 450°F to 550°F.

Medium heat: 350°F to 450°F.

Charcoal needed: ½ to 1 whole chimney to start, about 50 to 100 Kingsford® Charcoal Briquets, or light a pile of 2 to 4 lb.of of Kingsford® Charcoal Briquets.

Light the coals using the Chimney Method; Using Lighter Fluid; or using Match Light® Charcoal Briquets.

Once lit, grab your tongs or metal spatula to spread the coals to cover half of the lower grate.

This void space, free of coals directly underneath the grates, is still hot. Food will cook there — just not as fast as on the direct side, right above the grate.

Use the hot side of your grill for direct cooking with high heat — for example, searing a steak for color, caramelization and grill marks. Use the other side for slow, indirect cooking and to let foods cook through after searing.

The coal-free side also serves as a flame-free zone to manage flare-ups. Flare-ups happen — don’t worry!

Once the coals reach your desired temp, you're ready to grill.

Ideal for smoking and low-temp cooking for larger roasts, whole chickens and turkeys.

Low heat: 250°F to 350°F.

Charcoal needed: 1 whole chimney to start, about 100 Kingsford® Charcoal Briquets or 4 lb. of Kingsford® Charcoal Briquets arranged in a pile, additional coals will be needed later.

Light the coals using the Chimney Method; Using Lighter Fluid; or using Match Light® Charcoal Briquets.

Once lit, grab your tongs or a long-handled metal spatula to spread the coals along either side of the grill, leaving the center void of coals.

Place a foil roasting pan with hot water in this empty space to help regulate temp and add moisture to the grill.

A popular method for long, slow smoking in a kettle grill.

Low heat: 225°F to 250°F.

Charcoal needed: 100 unlit Kingsford® Charcoal Briquets. 6 to 8 lit coals to start the snake. Additional coals will be needed later.

Lay out the unlit Kingsford® charcoal briquets in 2 rows along the outer edge of your grill ¾ of the way around. The 2 rows will form what looks like the letter C — or a snake — along the edge.

Simply fill the charcoal bed with unlit coals and add only a few lit coals to the very top.

The coals on top will slowly light those below them and burn down slowly over time.

When ready, pile the lit coals at the head of the charcoal snake. The coals will burn slowly down the line for hours.

Wait a few minutes, then add your meat for a long, slow smoke.

If you need more time, you can always add more Kingsford® Original Charcoal Briquets to the end of the snake.