Start with dry, seasoned hardwood such as oak, hickory, pecan, or maple, or use quality charcoal as a base. Never burn treated, painted, or chemically processed wood. Open the grill’s vents or dampers for good airflow, then light natural fire starter or dry kindling. Loosely stack small wood pieces over it, leaving space for oxygen, and gradually add larger hardwood splits once the fire is established.

Allow the wood to burn for approximately 20–45 minutes, or until you have a strong bed of glowing coals with steady heat and light, clean smoke. Avoid cooking over a newly lit fire producing thick white or gray smoke, which can give food a bitter flavor.

Spread the coals to create multiple heat zones: concentrated coals for high-heat searing, a thinner layer for medium heat, and an area with little or no fuel for indirect cooking.

On a Santa Maria-style grill, lower the cooking grate for intense searing or raise it for gentler, slower cooking. During longer cooks, maintain steady heat by adding one or two small wood splits at a time.

The key to live-fire cooking is controlling fuel, airflow, coal placement, and grate height.