Spread the coals out in an even layer. You can make a double or triple layer on one side of the grill and a single layer on the other for better heat control.A flavorful aromatic smoke adds to the aroma and penetrates the food to add a distinctive flavor. You can use wood chips that have been soaked in water and apply directly on top of the coals. Lightly oil the grill surface or spray with Pam. Or oil the food lightly. Careful, too much oil will cause flare-ups.

Excess fat on the outside of the meat should be trimmed, this fat does not help the moisture content of the food and will cause flare-ups.Keep a spritzer bottle handy to help deal with flare-ups. If flare-ups occur, move the food to prevent burning. Usually, moving the food is enough to control the flare; however, your can spritz with a fine mist of water if needed.