Charcoal Grill Setup
![Technique Course2D1 1Detail](https://content-images.weber.com/legacy-technique-images/technique_course2d1/technique_course2d1_1detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Using Wood Chips
If you are using wood chips, soak them first in water for at least 30 minutes so that they smolder and smoke slowly rather than flame up.
![Technique Course2D1 2Detail](https://content-images.weber.com/legacy-technique-images/technique_course2d1/technique_course2d1_2detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Using a Charcoal Basket
Dump the charcoal on one side of the charcoal grate. A charcoal basket holds the coals together in a compact bunch and slows down the burning. Tap the edge of the basket with tongs every hour or so to knock the ashes through the basket holes.
![Technique Course2D1 4Detail](https://content-images.weber.com/legacy-technique-images/technique_course2d1/technique_course2d1_4detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Adding Wood Chips
Drain some wood chips and lay them right on the coals. Replenish them after the first hour of cooking, ideally when you replenish the coals, too.
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