Reliable equipment and an appropriate fire are the basic needs for successful grilling. The tips outlined in the article below are suitable for gas or charcoal grills and include directions for both.Sparking the Fire If you have a gas grill or electric grill, follow the directions in your owner’s manual for lighting and preheating it.When building a charcoal fire, start with enough coals on the bottom grate to cover an area about 3 inches larger on all sides than the size of the food you plan to cook. Add a few more briquettes if the weather is humid or windy. Mound the briquettes or put them in a chimney starter and ignite them, leaving the grill’s lid off. After lighting the coals, leave them in a pile or in the starter until they’re glowing red (about 20 minutes), then spread them over the grate in a single layer. Let the co bass guitar scales als burn for 5 to 10 minutes more or until they are covered with gray ash before putting the food on the grill.1. Light charcoal briquettes: Arrange briquettes in a mound in the center of the bottom grate. Placing them close together helps the fire to ignite Instant-lighting briquettes, which ash over in about 20 minutes, are saturated with a petroleum product that lights easily with a match. Besides electric starters and liquid lighter fluids, fire-starter gels and paraffin fire starters are both environmentally safe ways to make the job of starting a charcoal fire easier. Wait about 1 minute after adding a liquid, gel, or wax starter before igniting the briquettes. Never use gasoline or kerosene as a fire starter. Direct vs. Indirect GrillingBefore arranging the coals, know whether you’re going to grill directly or indirectly.