It comes down to a kettle, a chimney, a little patience—and a smoky payoff. How to make the heat. By Julianna Grimes
Photo: John Autry
A chimney starter is indispensable for charcoal grilling. Stuff newspaper in the bottom. Place charcoal in the top, and light the paper. Now wait until the coals catch fire. If you don’t see smoke pouring out of the top and, eventually, flames, you need to relight.