Q&A for How to Light a Charcoal Grill

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.

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.

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.

Some grills have a smaller grate under the grilling grate for the charcoal to rest on. This lets the charcoal get more oxygen and burn faster

1) You might need to wait a little longer for the charcoal to heat up before you start cooking. Wait until they turn gray on the outside and glow red in the center before adding food to the grate. 2) It's possible that you didn't use enough charcoal. After you knock down the pyramid used to start the fire, you'll need a layer 2-4 lumps deep to create enough heat to last long enough for your grilling time. If this is the problem, use a grilling spatula or long tongs to move the coals into a pile on one side of the grill. You can sear your food over the tallest part of the mound, then move it to the other side and close the lid to finish cooking.

If the flames get too high and hot, you can put the lid on to soften up the flames.

You can use a piece of paper dipped in vegetable oil and place below the charcoal and light the paper.

White spirit, or turpentine, will give off a nasty smell and taste when burned (which is toxic). If you use turpentine, wait long enough for the turpentine to burn off before you begin grilling. Also, note that turpentine and lighter fluid quickly evaporate. This may cause a "fire ball" if you use too much and wait too long to ignite it.

Precook the coals to get them in the state they need to be in. This will accomplish two things for you: 1) your coals will be hot, so they will be ready for use when they get under your food. You want them to cook the food and not have the food getting charred from the flames of your coal that are still in preparation. 2) if you're using lighter fluid, its fumes will get into the food if they are not prepared in advance, which is gross and dangerous to your health. If need be, use a thick cookie or something similar to prepare the additional charcoal, then add them when they are ready. Be mindful of your food because you just added a lot of extra heat so add coal sparingly.

You may have spread your coals out too early, which means that the coals aren't sharing heat and will take much longer to heat up. Use tongs and thick rubber gloves to push them closer together. Also, make sure to leave the lid off while heating the grill; the lack of oxygen will cause the fire to be much weaker, if not extinguished completely. Make sure all your vents are open as well. In case of cold or wet weather, use more coals than you normally would.

First, you'll notice the charcoal will glow red and white. This signifies that you can re-light it by giving it an air current (by blowing it or fanning it). Or if you have lighter fluid in a metal container, you can pour it carefully around the edges to restart it. Second, if it goes it, it will not have enough heat to cook the food and it will eventually cool and have to be reset in a pyramid to light it up again.

Yes, you can, but it will smoke (and could take 10-15 minutes to get hot).

No, let air get to the fire so it can grow.

If the coals are extinguished, you would still have residual heat, hot enough and long enough to finish cooking your food, depending on how many coals were alight and how long they had been burning.

Yes, because the build up of ash will just create less room for oxygen to flow through the base of the grill.

Your fire has gone out, but do not worry. To make a new fire you have to add more charcoal and relight the grill with lighter fluid and a lighter. Dispose of the old charcoal carefully.

Depends what you are cooking. I cover for chicken. I leave open for thin fajita steaks. I cover hamburgers (I like them medium), and for hot dogs I don't (unless I'm working with a low amount of coals, in which case preserving all my heat is a good thing).

Yes, if you are doing things like veggies or fish that might fall through the grate, otherwise.

You'll want to start soaking your hardwood chunks in water for about an hour before you start grilling, which will create a steady burn and smoky flavor. Line the firebox with newspaper and a layer of charcoal briquettes. Carefully light the box with a match and let it burn until the coal is gray-white. Place the soaked wood on the hot charcoal. Start cooking your meat near the firebox for about five minutes on both sides, then move it away from the firebox for a slower burn.

Depending on how hot your briquettes are, I usually flip mine every 8-10 minutes. Make sure to check the middle of your steaks by slightly cutting them open to ensure the insides are thoroughly cooked.

Open the lid and wait 5 minutes before attempting to relight the barbecue. For charcoal barbecues it may be necessary to add charcoal more often to maintain a consistent temperature when it is windy. Always keep the vents open. Lift the lid slowly and to the side to prevent ashes from blowing up on the food.