A method for grilling food on grill includes adding chipped wood charcoal having a size of at least one-fourth an inch in dimension through a food-supporting grill grate onto a grid underlying the food-supporting grill grate. The food-supporting grill grate comprising spaced bars for supporting food and providing a cooking area, and the chipped wood charcoal can be added to the grid directly beneath any portion of the cooking area by passing the chipped wood charcoal between any adjacent ones of the spaced bars. The chipped wood charcoal is ignited and food is placed on the food-supporting grill grate over the chipped wood charcoal. The food can then be cooked on the food-supporting grill grate. Without lifting any portion of the food-supporting grill grate and during the cooking of the food, more chipped wood charcoal is added through the the spaced bars of the food-supporting grill grate. The chipped wood charcoal can be added to the grid directly beneath any region of the cooking area by passing the chipped wood charcoal between any of the adjacent ones of the spaced bars.