I got a charcoal grill. A portable, no-frills, Weber Jumbo Joe.

It is a cute, round, and pleasingly-shaped little thing. You can get one used very cheaply. Contrary to its name, “Jumbo” Joe is one of the smaller grills you can get. (Smaller yet is “Smokey” Joe. Who is Joe?)

There was a Reddit comment I saw that just made me get up and go do it, which I had been hemming and hawing about before. I couldn’t find the comment again, but it went something like this:

was going to end it all on x-mas. my daughter in law gifted me a weber jumbo joe. been grilling 15 years since, never looked back

What a testimonial! I got my Jumbo Joe the very next day.

I’ve grilled on it four times, a little less than once a week since setting it up. There are more detailed guides online, but the absolute basics are quite simple.

The absolute basics

First; invite your friends over. Have some cold drinks!

There are two ways to cook: direct heat, and indirect heat. The “two-zone” technique is putting the charcoal on one side of the grill for direct heat searing, leaving the other half for indirect heat slow cooking via convection with the lid on. Charcoal stacked together helps keep it hot.

For temperature control, the grill has a bottom and a top vent that can be adjusted to control airflow. Open vents will pull more oxygen and the charcoal will faster and hotter.

Generally, try to keep the lid on to control temperatures and prevent flare ups. If there’s flare up, put the lid on and reduce the top vent. Remove some food; it may be dripping too much grease. Interestingly, the distinctive smokey flavor comes from fat drippings hitting the charcoal and turning to smoke.

There will be hotter and cooler spots you’ll notice as you cook. Flip and move the food around with tongs and a spatula. I use the OXO turner and tongs.

You can check the internal temperature with an instant read thermometer to see when meat is done cooking. It’s done at 160 degree Fahrenheit for beef and pork, and 165 for chicken. I use a ThermoPop.

Just in case, have a pair of heat resistant grilling gloves.

To start the charcoals, use a chimney starter and start the charcoal with fatwood. Avoid match-light charcoal and lighter fluid which can impart a chemical taste. I use briquettes, which are supposed to be easier than lump charcoal for beginners.

Once you’re done cooking, put the lid on and close both vents to snuff out the flame.

For clean up, I throw the steel grate and grill tools into the dishwasher the next day and use steel wool to clean off any burnt food. I don’t use a barbeque wire brush because I saw a TV episode about the dangers of ingesting a stiff metal bristle. This technique seems to work better, anyways.

Things to grill

The most popular thing I’ve grilled is bratwurst. Of course, served with whole grain or spicy brown mustard in a bun. Even better are cheddar brats!

The surprise favorite is corn, which has become my traditional way of ending a meal. When you grill corn alongside meat, it is beautifully sweet with a slightly savory smoke. Sweet potato, cut open and finished on the grill works similarly too.

Things I’ve yet to learn

As I’m just getting started, I have a lot to learn: smoking meats for a long time (charcoal snake method, water pan), ribs, reverse searing steaks, using temperature probes, different cuts of meat, wood smoke, mackerel, vortex grilling, bread, rotisserie.

You should grill too

Charcoal grilling is essentially a more sophisticated form of the most ancient form of cooking, cooking over a fire. It is innately human; we are practically born to do it.

I have long maintained that man has long known the ways to a good life, and that they are simple and should be easy to do. This includes good food, good company, and good times. Grilling can save lives.

It is intuitive, it is forgiving (cut off the burnt parts), it is delicious, it is fun, and it is even better with others. You should grill too!