Always preheat with the lid open. This allows oxygen to circulate and ensures the coals burn properly.Light the coals using a chimney starter. Fill the chimney with charcoal, light some newspaper underneath, and let the coals burn for about 15-20 minutes until they're mostly white and ashy. Dump the hot coals onto the grill grate in a single layer.Never use lighter fluid on hot coals. It can cause flare-ups and taint your food.

Preheat the grill properly. A hot grill sears the food quickly, creating a nice crust and preventing sticking.Oil the grates lightly just before cooking. Use a high smoke point oil, like canola or avocado oil, on a paper towel to coat the grates.Use a grill spatula. A wide, sturdy spatula allows you to maneuver food without tearing or sticking.

Wicker: Opt for synthetic wicker made from high-density polyethylene (HDPE). It's weather-resistant, UV-protected, and easy to clean with soapy water.Aluminum: Lightweight, rust-resistant, and perfect for poolside areas. However, it can get hot in direct sunlight. Consider cushions for comfort.Teak: A naturally weather-resistant hardwood. It develops a silvery patina over time, but requires minimal maintenance. Clean with soapy water and apply teak oil occasionally.