The answer to this question could literally be as long as this entire product guide. Here’s how I prefer to prep any charcoal grill:
Empty any residual ash from the bottom.
Load a chimney starter with charcoal, place it inside, and light it. Leave the grill open to maximize air flow.
Wait for the coals to get mostly gray, with some black left. Empty the starter.
Arrange the coals in a concentric bed, like a Mayan pyramid, with tongs.
Use the grill’s vents and lid to land it at your preferred temperature.
Brush any debris off the grate.
Throw it down, grillin’ man.