How to Make Charcoal Seasoning

Slice the citrus fruit into quarters. Set out on a cookie or cake rack to dry. If you want to speed up the process, put the cake rakes in an oven overnight at the lowest setting.

Gather the herbs into bunches that will fit inside the paper lunch bags. Fasten the bunches with a rubber band. Hang in a warm place to dry.

Discard any fruit tree branches that are not at least 1/2 an inch wide. They'll burn too quickly. Cut the tree branches into pieces 4 inches long.

Open the paper bags and line them up on a flat work surface.

Fill the bags with four sprigs of dried herbs, four citrus slices, a handful of fruit branches or wood chips and a cinnamon stick or two. Push out the air in the bag and tie with the twine.

Start the charcoal as you usually do. Wait until the coals have burned down enough to cook. Usually that means they're covered with white ash.

Put the bag of seasonings to the side of the grill by the charcoal but not directly on top. The bag and the contents should heat up and smoke but not flame.

Soak the bag of seasonings if you want more smoke by placing it in a bowl of water for 20 minutes before grilling. Submerge the bag under the water.

Place food on grill to cook and cover so the smoke is trapped inside the grill.

Combine the onion flakes, dried parsley, dried oregano, paprika, citrus peel, hot pepper flakes and ground black pepper. Mix well.

Put the mixture in the zip-lock bag.

Season meat, poultry or fish by patting a tablespoon of the charcoal seasoning mix on each side. Toss vegetables in a tablespoon or two of olive oil. Sprinkle a tablespoon of the seasoning mix over the vegetables and toss well.

Grill as usual.