There are two sides to the chimney, a shallow side and a deep side. The shallow side is for your paper and the deep side for your charcoal. Crumble up a sheet of newspaper and place it loosely inside the shallow side. Don’t pack too tight otherwise it might smother out. Then flip over the chimney to prep for the charcoal.
Add your charcoal to the deep side. If you are using lump charcoal, be sure that the smaller lumps are at the bottom just above the paper, as they will heat up faster. Sometimes you can get huge pieces, and if they are at the base, it takes a little longer to get those lit.
Place the chimney in your grill. Light the paper in a couple of different places and watch it burn. You should see smoke coming out from the paper combusting. The chimney forces the flame up and the holes on the side create perfect venting.
Watch and wait. Right around 20 minutes you should see the embers start to glow and the fire travel toward the top. When you have good ember and the top charcoal turning ashen, dump the charcoal into your grill with a heat resistant glove.
Set up grill for your preferred method like direct or two-zone grilling and follow the recipe instructions.