How long should I let charcoal burn before cooking? This seemingly straightforward inquiry often elicits a spectrum of responses, particularly among culinary enthusiasts. Is there a definitive time frame, or does it vary based on the type of charcoal used? As I consider the nuances of briquettes versus lump charcoal, I wonder how many factors come into play. Should I look for ash coating that indicates optimal heat, or is there a specific temperature I need to achieve? Furthermore, how does the ambient temperature and wind conditions affect the burn time? What about the size and arrangement of the charcoal itself? Given these variables, what are the indicators that signal readiness for grilling? Can the timing differ between different cooking methods, such as searing or slow cooking? Ultimately, what are the best practices to ensure a successful cooking experience without risking undercooked or overly charred food?