Avoid the self igniting briquettes which can give the food a petroleum flavor. Perhaps the best charcoal is natural chunk charcoal which burns very hot but for a shorter period of time than the more common briquettes. The best meats for grilling are the most tender since grilling is a fast cooking method that does not allow time to tenderize tougher cuts of meat. Chicken and small poultry are also great for grilling. Leave the skin on the bird as this will not only be delicious, but will keep the meat from drying out.
Fish is another excellent option for the grill.
Traditionally, oily fish like swordfish, salmon, blue fish, mackerel, and fresh sardines were destined for the grill. Their oily character keeps them from sticking to the grill and keeps their flesh moist. Today, it is common that almost any fish and shellfish is routinely served grilled. But lean fish pose extra problems. They tend to stick to the grill and quickly lose their moisture once cooked.