If you have a gas or electric grill, follow the manufacturer's instructions. If you have a charcoal grill, spread coals in a singer layer to extend about 1 inch beyond your food. Add a few more coals if weather is humid or windy. Then, push the coals into a mound for lighting. The coals will appear ash gray in daylight, or glowing red all over at night, when they are ready to use.
Direct cooking means the food is placed on the grill rack directly over the coals.
With long-handled tongs, spread the hot coals evenly in a single layer. Indirect cooking means the coals will be arranged away from the food, so that juices from the food will not reach the coals, reducing flare-ups. For a gas or electric grill, follow manufacturer's directions on indirect cooking. Add several fresh coals every 20 minutes or so to maintain the proper temperature. Reduce flare-ups by lowering the heat.