After grilling, close lid, leaving vents open, and allow heat to loosen residue for about 15 to 20 minutes. Then, wearing long protective gloves, scrub the warm grate clean with a ball of aluminum foil or a metal grill brush. Look for brands with few additives, which can be unhealthy and affect the flavor of the food. Lump charcoal is used like charcoal briquettes, but it is pure, compressed charred wood. It can spark, however, and should be used with extra care.
Hardwood provides a flavorful smoke but takes the longest to start burning.
Avoid petroleum-based lighter fluids, which can flare up and give food an off flavor. Soak wood chips for two hours before use so they will smoke rather than burn. Wrap chips or other items in foil packets poked with holes, then lay carefully atop charcoal. About once a year, thoroughly clean your grill. To loosen burned-on food from grate, sandwich the grate between wet newsprint, and cover with plastic.