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
Yes, it can take its own sweet time. But don’t rush: Allow the flames to die down and the coals to take on a bright-red glow with a gray, ashy look. These cues signal that it’s time to put down your beverage and dump the coals into the bottom of your grill.