The key to charcoal grilling is to get your coals well-lit before cooking. Most people use a chimney starter, but if you don't have one, an easy alternative is an empty egg carton.

Fill the carton with charcoal and place it inside a clean grill with the dampers open. Stack more coals on top of and around the carton before lighting it from all four corners.

The inner coals will be lit by the burning carton and continue to serve as fuel for the rest of the briquettes. If your grill still won’t ignite, add some ripped-up newspaper.

If that still isn’t cutting through, clean your grill regularly of ash. Ash can get in the way of the airflow entering the grill and limit the amount of oxygen for its flames.

Old charcoal that’s been sitting around or has gotten damp won’t light well. Instead, use high-quality charcoal, which will light faster and stay lit longer than cheaper options.