Less experienced outdoor cooks often waste money by using too much charcoal. When preparing the fire, use only the amount of coals you need. It is not necessary to overload the grill with too many briquettes in order to have an evenly heated fire. If the coals are extended about 1 inch around the edge of the food, that should be sufficient for most meats and vegetables. After all the food has cooked, close the vents on the grill cover and base to snuff out the coals. The coals can cool in the grill. Fresh briquettes can then be added to these coals at the next barbecue.