Direct Method

• 1). Set up your barbecue as directed by its manual and place the charcoal in a pyramidal shape in the center of the grill pan. The direct method applies heat directly to the food you're cooking from the heat source and is a great way to prepare foods that take less than 25 minutes to cook such as steaks, kebabs and fish.
  
  
• 2). Squirt enough liquid fuel over the charcoal to soak and allow to stand so the charcoal can absorb the fuel.
  
  
• 3). Light a match and throw it on the soaked charcoal to light.
  
  
• 4). Place the grill over the pan and let the charcoal flames to burn down. You should allow 20 to 30 minutes or wait until the charcoal has turned white.
  
  
• 5). Place the food that you wish to cook onto the grill and cover. Only remove the cover when you need to turn the food and try to minimize the number of times you check on its progress.
  
  

Indirect Method

• 1). Arrange charcoal on either side of the grill pan and place a dripping pan or baking tray in the middle. The indirect method of grilling is similar to roasting. The heat produced by the charcoal rises and is reflected by the barbecue's cover onto the food that being cooked. This method is good for cooking items that take longer than 25 minutes, such as whole chickens or a leg of lamb.
  
  
• 2). Soak the charcoal in liquid fuel and allow to stand to aid absorption.
  
  
• 3). Light the charcoal and allow the flames to die down for between 20 to 30 minutes or until the charcoal has turned white.
  
  
• 4). Put the grill over the charcoal and place what you want to cook over the dripping pan or baking tray before fitting the lid.
  
  
• 5). Remove the cover to baste at regular intervals until your food is cooked.