Summarize this article:

As with any sort of charcoal grilling, before you get started grilling your bacon, you'll need to get your charcoal to just the right heat for grilling. Before lighting them, however, make sure to offset the coals by piling them in one side of the grill, leaving the other coal-free. This will create a hot side of the grill and a cool side when the coals are lit. When you're ready, light the grill.  Note that if you aren't using match-light charcoal, this may require lighter fluid. After lighting, leave the lid off and wait for the coals to burn to perfection. Coals are typically ready for grilling after they develop a grey, ashy exterior and emit a warm orange glow. This can take 20 minutes or longer. Using a pair of tongs to protect your hands, place the strips of bacon on the cool side of the grill (the side with no coals underneath). As the bacon cooks, the fat will naturally render and drip down into the grill. If you cook the bacon over the coals, this can lead to massive flare-ups as the bacon fat ignites. To avoid the danger of burns, fire, or burnt bacon, cook using only indirect heat. The bacon fat will still drip down into the grill, but since there are no coals underneath, flare-ups will be minimal. Try to lay most or all of your bacon strips across the bars of the grate, rather than parallel to the bars. This makes it less likely for the thin bacon to slip through the cracks of the grill into the ashy area underneath. When the bacon is done, it should have an appearance ranging from red to dark brown (depending on how crispy you like it) and a delicious aroma. Remove the bacon from the grill strip-by-strip and place it onto a plate lined with several layers of paper towels. Allow the paper towels to absorb some of the excess fat, then serve the bacon as desired! As with turning during cooking, bacon proves the exception to other meats in terms of allowing it to rest before serving. While many other cuts of meat are noticeably moister and more flavorful after resting for 10-15 minutes following cooking, bacon is ready to eat as soon as it's cool enough not to burn your mouth!

Summary:
Light the grill. Place the bacon onto the cool side. Remove the bacon to a paper towel-lined plate.