How to Start a Charcoal Grill Using Lumps or Briquettes

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A complete guide for charcoal BBQ beginners
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It’s summertime, and you’re at the charcoal grill, feeling the pressure of cooking meat and vegetables to perfection for your family and friends. The first step is to figure out how to get the fire going, preferably without scorching yourself in the process! With a bag of charcoal and some lighter fluid or a charcoal chimney–plus a good amount of patience–you’ll be on your way to grilling up a delicious meal. We spoke with the BBQ Experts at the Julian Beer Company to learn more about lighting a charcoal grill. Read on to learn more!

Start a Grill with a Charcoal Chimney

  1. Place charcoal inside the chimney, filling it all the way to the top.
  2. Crumple newspaper and place it in the bottom of the chimney.
  3. Set the chimney on the grill’s grate and light the newspaper.
  4. Wait for charcoal to turn a white-gray color as it burns.
  5. Wear heat-safe gloves to pour the charcoal from the chimney into the grill.
  6. Start grilling your food!
Section 1 of 5:

Using a Charcoal Chimney

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  1. Pour enough charcoal to reach the top of the charcoal chimney or just below it, Julian Beer Company experts advise. A small mound extending past the chimney’s rim is also acceptable.
  2. Crumple the newspaper loosely and stuff it in the bottom of the chimney so it’s full but not tightly packed. Packing the chimney too tightly may suffocate the flame. [1] Try adding 1 teaspoon (4.92 mL) of cooking oil to every 2 sheets of newspaper before you crumple them into a compact, but not tight, ball. The oil helps the paper burn a little longer. [2]
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  3. Use a long match or stick lighter to light three sides of the paper so it burns evenly. The chimney draws fresh air as the paper burns to help the charcoal burn from the bottom up. [3] Wear heat-safe rubber gloves to protect your skin.
  4. Keep an eye on the charcoal at the top of the chimney. When it turns a greyish white, the charcoal is ready. It may take 15-30 minutes to reach the right temperature. [4]
    • It takes about 10-15 minutes for the coals to get to high heat and 25-30 minutes to get to medium heat.
  5. Lift the grill’s grate and set it to the side. Then, use heat-safe rubber gloves to pour the charcoal from the chimney into the bed of the grill. Arrange the charcoal with tongs and replace the cooking grate on top. The charcoal will be very hot, so be careful not to spill. [5]
    • The experts at Julian Beer Company recommend using tongs to evenly spread the coals onto the grill's bottom. Or, spread the coals out to different areas, so you have hotter zones, which will be directly underneath the coals.
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Section 2 of 5:

Lighting Charcoal with Lighter Fluid

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  1. When you stack them this way, the heat rises from the bottom. The coals help light each other, spreading the heat from one coal to the next. [6]
    • Pour out enough charcoal or briquettes to form an even layer on the bottom of your grill.
    • Use more coal in cold or wet weather for a longer burn.
  2. Spray the lighter fluid all over the top of the charcoal pile. Let it soak in for 3-5 minutes so that when you light the grill, the lighter fluid doesn’t burn off the coal immediately. [7] Then, add a little more lighter fluid to help the coals light quickly.
    • Pour carefully to avoid getting lighter fluid on yourself. If you spill any while pouring, change clothes or thoroughly clean up the spill before lighting the grill.
    • If you don’t have lighter fluid, place a piece of newspaper doused in vegetable oil under the charcoal and carefully light it with a match or lighter.
  3. Light it in several places around the pile of moistened coal. Allow the flame to spread to the drier coal. Keep lighting different spots until you have a steady flame over the pile. [8]
  4. During this time, the coal heats up, and the lighter fluid burns off. You’re ready to start cooking once the coal is a white-gray color and glowing red at the center. If you start cooking your food before the lighter fluid burns off, your steak or chicken will taste like petroleum! [9]
    • Don’t add more lighter fluid to your grill once the coals are burning. It won’t make the fire heat up faster, and you may burn your hands…or even lose your eyebrows.
  5. Spread the briquettes out on the bottom of the grill to allow for even cooking. For grilling vegetables and thinner meat like chicken, spread the charcoal evenly on the bottom of the grill. [10]
    • To grill steak and other thicker pieces of meat, arrange the charcoal higher on one side than the other.
    • Start cooking the meat on the side with more charcoal to get a good sear.
    • When the outside is cooked to your preference, finish cooking the meat on the side with less charcoal.
  6. The cooking grate is what you place the food you’re grilling on so it's not directly on the charcoal. Now that your coals are heated and your grill is ready, it’s time to barbecue! [11]
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Section 3 of 5:

Choosing Charcoal

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  1. Charcoal briquettes are probably what comes to mind when someone says they’re grilling with charcoal. They’re uniform nuggets of densely packed sawdust. Many prefer briquettes because they’re easy to light, burn longer, and are inexpensive. However, the experts at Julian Beer Company feel that natural hardwood charcoal is superior to quick-lighting briquettes.
  2. While it burns out faster than briquettes, it gives your meat a delicious, smoky flavor. [12]
  3. One way to get convenience and better flavor is to use briquettes and hardwood charcoal at the same time. You’ll still get the classic barbecue flavor of the charcoal, but combined with the long-lasting burn of the briquettes. [13]
    • Just add equal parts of both types of charcoal to your starting pile or chimney.
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Section 4 of 5:

Grilling Advice

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  1. This allows you to reach the bottom charcoal grate where you put the coals. Clean out any ash and dirt left from the last time you grilled before you start a new fire. Then, sweep out any leftover debris at the bottom of the grill and collect them in a trash bin.
  2. This lets air get to the charcoal to help it burn. Use the vent as you grill your food to regulate the cooking temperature. Partially close the vent to lower the temperature and open it up for higher heat. Make sure you don’t close the vent completely to allow enough oxygen to reach the coal so the fire doesn’t go out. [14]
    • Opening and closing the lid and the lid vents can also help control the fire’s temperature.
  3. A wire grill brush is a good choice for removing stuck-on pieces of burnt food and char. Simply scrub the brush over the grate until it’s free of debris. [15]
    • Soak a pad of paper towels with vegetable oil, then use a pair of grilling tongs to rub the oil on the grate to prevent food from sticking to it.
  4. Charcoal embers can remain hot enough to restart a fire up to 24 hours after you finish cooking. Keep your home safe by closing all the vents and then spraying the charcoal with water. Use your tongs to stir the coals to make sure they are all saturated with the water. [16]
    • Place the grill cover on the grill and allow it to cool for several hours before moving it or placing it in storage.
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Section 5 of 5:

Charcoal Grill FAQs

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  1. Different types of charcoal burn for different lengths of time. Hardwood charcoal lumps generally burn for about 2-3 hours. Charcoal briquettes can burn for up to 4-5 hours. However, these times can vary greatly. In general, use briquettes when you cook something “low and slow” and hardwood lumps for “hot and fast” cooking. [17]
  2. When lighting a charcoal grill for the first time, put on your protective gloves, load up your grill or chimney with charcoal, or get a container of lighter fluid. Before firing up the grill, open the vents, which supply the charcoal with the oxygen it needs to stay lit.
    • Start the grill using the lighter fluid or charcoal chimney method, as outlined above.
  3. Always start with fresh, dry, and fairly new charcoal, not the leftover bag from last summer. Make sure to empty the old ash in your grill before lighting a new fire, and then check how much ash is in the bottom of the grill as you cook. [18]
    • Get an external grill thermometer to help you monitor the grill’s temperature.
    • Extend the amount of time your grill stays hot by adding 3-5 lumps or briquettes every 30 minutes.
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Expert Q&A

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  • Question
    Can you use a charcoal grill on a windy day?
    Julian Beer Company
    BBQ Experts
    Julian Beer Company is based in Julian, California. Established in 2011 by BBQ Expert and Business Operator, Jeremy Marsaglia, the Julian Beer Company specializes in handcrafted beers and barbecue. Restaurant Guru named it #1 Barbecue in Julian in 2020.
    Julian Beer Company
    BBQ Experts
    Expert Answer
    If you're using a charcoal starter, there shouldn't be too much of an issue as long as you have the appropriate lighting material to get the brackets going. Most BBQs have windshields attached to them—so, the key is to utilize that feature as well as the lid for the cooking area in general. On a windy day, you'll want to use the lid a lot more often to avoid flare-ups and the fire potentially extinguishing.
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  • Question
    Should the lid be on while the coal is heating up?
    Community Answer
    No. Leave the lid off while the coal is heating up. It will allow for more air to help heat the coals. With the lid on, you will suffocate the fire. Let get coals get white all over before you add food.
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    Not Helpful 19 Helpful 62
  • Question
    Does the vent on the bottom have to be opened, and why?
    Community Answer
    It should be open completely when lighting the charcoal, but can be partially closed to regulate the temperature of your coals during cooking. If it is closed all the way, you may starve the fire of oxygen and the fire may go out. I normally leave the bottom vent completely open and use the lid and lid vents to control the fire.
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      Tips

      • For an even easier start, look for charcoal or briquettes that don’t require lighter fluid or a “Barbecue in a Bag” product, which allows you to light a bag of briquettes directly in the grill without lighter fluid. Follow the package instructions carefully for whatever fuel you choose.
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      • Remember to clean your grill thoroughly after use.
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      • When you are done grilling, make sure the charcoal briquettes are completely out to prevent fires. Drench all of the charcoal in water and make sure it is cool enough to touch before you leave the coals behind or dispose of them.
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      Expert Interview

      Thanks for reading our article! If you’d like to learn more about barbecuing, check out our in-depth interview with Julian Beer Company .

      References

      1. ↑ https://www.artofmanliness.com/living/food-drink/how-to-light-a-charcoal-grill/
      2. ↑ https://www.thekitchn.com/how-to-light-charcoal-grill-268330
      3. ↑ https://www.thekitchn.com/how-to-light-charcoal-grill-268330
      4. ↑ https://www.today.com/food/how-use-charcoal-grill-get-best-results-your-cookout-t94631
      5. ↑ https://www.theartofdoingstuff.com/how-to-light-a-charcoal-bbq/
      6. ↑ https://youtu.be/XxJu7l-ARXM?t=27
      7. ↑ https://youtu.be/XxJu7l-ARXM?t=45
      8. ↑ https://youtu.be/XxJu7l-ARXM?t=65
      9. ↑ https://youtu.be/why3QJ-r-n4?t=98
      1. ↑ https://www.today.com/food/how-use-charcoal-grill-get-best-results-your-cookout-t94631
      2. ↑ https://www.thekitchn.com/how-to-light-charcoal-grill-268330
      3. ↑ https://www.today.com/food/how-use-charcoal-grill-get-best-results-your-cookout-t94631
      4. ↑ https://www.thekitchn.com/how-to-light-charcoal-grill-268330
      5. ↑ https://youtu.be/YuD1ey7LDgw?t=150
      6. ↑ https://youtu.be/YuD1ey7LDgw?t=182
      7. ↑ https://www.thekitchn.com/how-to-light-charcoal-grill-268330
      8. ↑ https://youtu.be/9yG4VmEG5-M?t=235
      9. ↑ https://lifehacker.com/how-to-keep-your-charcoal-grill-hot-as-hell-1847187322

      About This Article

      Article Summary X

      To light a charcoal grill, open the lid and remove the grate. Sweep out any old ash and dirt, then open the bottom grill vent. Pour in enough briquettes, hardwood charcoal, or a combination of both to cover the bottom of the grill in an even layer. Pile the charcoal into a pyramid shape in the middle of the grill. Pour a generous amount of lighter fluid over the coals and let it sit for 3-5 minutes so it has time to soak in, then sprinkle on a little bit more so that the surface of the coals is moist. Use a long match or grill lighter to light the pile of coals in 1 to 3 places. Let the coals burn for 10-15 minutes, or until they are greyish in color with a red glow at the center, before putting any food on the grill. Use tongs to arrange the coals the way you want. For instance, if you want the grill to have a cool side and a hot side so you can cook over indirect heat, pile the coals on one side of the grill. Otherwise, spread them out evenly. Put the grate back on the grill when you’re ready to start cooking. To learn how to use a charcoal chimney, keep scrolling.

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      Reader Success Stories

      • NeMo Jones

        May 15, 2017

        "Pretty much bang on. Only thing to add would be to allow the lighter fluid to soak into the coal for 15-30 minutes, ..." more
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