How to Light a Charcoal Grill
To light a charcoal grill, use a chimney starter to concentrate the heat, wait until the top layer of coals shows a thin coating of gray ash, and then dump them into the grill basin to establish a two-zone heat setup.
Fire needs oxygen and patience.
Avoid lighter fluid; it leaves a chemical taste on your food and is rarely necessary with the right tools.
- Metal chimney starter
- Long-stemmed lighter
- Natural fire starters or crumpled newspaper
- Tongs with long handles
What goes in.
- 4-6 lbLump charcoal or briquettes
Mastering indirect heat
By piling all the coals to one side of the grill, you create a direct sear zone and a cooler indirect zone, giving you total control over how your food browns and finishes cooking.
The method.
Prepare the chimney
Place two or three natural fire starters or a sheet of tightly crumpled newspaper in the bottom chamber of the chimney starter.
Fill with fuel
Fill the top portion of the chimney with charcoal. Do not pack it so tightly that air cannot circulate between the pieces.
Ignite
Set the chimney on your grill grate and light the starter underneath. Let it sit undisturbed until the coals at the top of the chimney turn grey and begin to glow.
Pour and arrange
Using heat-resistant gloves, pour the coals onto one side of the charcoal grate. Leave the other side empty to create your cool zone.
Preheat the grates
Replace the main cooking grate and close the lid for 5 minutes. The heat will burn off any leftover debris, and the metal will be hot enough to sear properly.
Other turns to take.
The Snake Method
Arrange unlit briquettes in a semi-circle around the edge of the grill to provide long, slow, low-temperature cooking for smoking large cuts of meat.
When it doesn't go to plan.
Keep the lid vents open while lighting; fire requires a constant flow of oxygen to thrive.
If you notice the charcoal smelling like sulfur, wait an extra five minutes before cooking; it means the fuel hasn't fully carbonized yet.
Always store your charcoal in a sealed, dry container to prevent it from absorbing moisture from the air.
The ones that keep coming up.
How do I know when the coals are ready?
When the coals are covered in a fine layer of gray ash and are no longer black, they are at their peak temperature.
Should I add more charcoal while cooking?
If you are cooking for a long time, light a small batch in your chimney separately before adding them to the grill so you don't drop the internal temperature.
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