Summarize the following:
Use a wire brush to scrub the grill clean to remove old food particles that have been burned on. Once you've removed the larger pieces, go over each part of the grill with a grill brush and give the grill a good scrubbing. Empty out old ashes from the bottom of the bowl. When you're finished cleaning the grill, remove it from the braai and set it aside so you can light the fire. Stuff the bottom of the chimney starter with a piece of newspaper. Fill the chimney starter with as much wood or charcoal as you can fit. A braai needs a good, hot, large fire, so you need to start with a lot of fuel. When the chimney starter is full, use a barbecue lighter to light the newspaper in the bottom of the starter. Light it in multiple places around the starter.  Once the fire is started, it will begin to spread and the charcoal or wood will burn down. Continue burning the fire in the chimney starter until the wood turns to embers or the charcoal turns gray. When the wood or charcoal is ready, pour the embers into the bowl and spread them out evenly with charcoal tongs. This will ensure that there aren't any cool spots, and that the steak cooks evenly on the grill. Concentrate the coals in the center of the bowl so the heat will be directly below where the steak is cooking. Carefully place the grill back into the bowl of the barbecue. If your grill has multiple racks, place the grill on the lowest one, nearest to the fire. Let the grill sit over the coals for 10 to 20 minutes to preheat. This will ensure the steak starts cooking as soon as you lay it on the grill.  Ideally, you want the grill to be 2 to 6 inches (5 to 15 cm) from the bed of embers.  When the grill is good and hot, use the wire brush again to give it a final scrub.
Clean the grill. Light the fire. Spread out the coals. Preheat the grill.