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Direct Flame Grilling
Best for: Steaks, burgers, kebabs. Place a grate 4-6 inches above flame. Wait for coals to form a white-gray ash before cooking. Flip once.

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Foil Packet Cooking
Best for: Vegetables, fish, potatoes. Use heavy-duty foil, double-wrap. Place directly on coals. Great for hands-off cooking with easy cleanup.

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Dutch Oven
Best for: Stews, chili, bread, desserts. Use a ratio of 2:1 coals on top vs bottom for baking. Each charcoal briquette = ~25°F.

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Skewer / Spit Roasting
Best for: Hot dogs, marshmallows, kebabs. Hold 6-8 inches from coals. Rotate continuously for even cooking. Soak wooden skewers 30 min first.

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Plank Cooking
Best for: Fish (especially salmon). Soak cedar plank 1-2 hours. Place food on plank, set near fire. Smoky flavor without a smoker.