From start to finish, grilling is more than just throwing a piece of meat on an open flame and hoping for the best.

The following chart lists tips for grilling with a charcoal grill for optimal results.

Light it right - To get the grill started, form a pyramid with the charcoal briquettes. Add lighter fluid. If coals are slow to start, resist the temptation to add additional lighter fluid. Instead, put a few new briquettes in a metal pan, soak with fluid and then add to the grill with tongs before lighting.

Wait to put a lid on it - Keeping the lid on your grill can help foods retain their natural juices and deepen flavor, but leave the lid alone until you're ready to cook. Putting it down prematurely on the grill can prevent the lighter fluid from completely burning off and may impact the taste of your food.

Beat the burn - Use the indirect grilling method when cooking large pieces of meat, like ribs, roasts or whole birds, or those with a high-fat content. It's a good way to beat the burn since heat circulates around the food. For indirect grilling, after the coals are ready, spread them on both sides of a drip pan to collect the fat and prevent it from dripping into the fire, which causes smoke and flames.

Fight flare-ups - Prevent sudden flare-ups by using a marinade on meats prior to cooking. Marinades on fish, poultry and red meats also add great flavor.

Tools to use - Coals can reach up to 1,000 degrees Farenheit, so be sure to use a pair of long-handled tongs or flame-resistant mitts anytime you're cooking or handling the grill.

Cool down - When you're ready to turn down the heat or turn off the grill, start by placing the cover on it, closing the vents and letting the coals cool down for 48 hours before throwing them away. Never pour water directly onto coals. Water and heat create steam, which could burn you.For more tasty grilling tips, visit www.kingsford.com.