I generally let it sit in the grill on the grate. Simply because there will be bits of charcoal (I use lump, not brickettes), that fall through, so instead of having hot coals on the ground somewhere, they are right were they are supposed to be. Then when it's ready, I just flip and dump into the grill. Put the food grate over the top and let it heat up before I put the food on there.
Why is that so hard ??