Lighting a charcoal barbecue the right way is key to successful grilling. With the proper technique, you can get your coals hot and ready to cook on in about 15-20 minutes. Learning how to properly light coal for barbecue ensures even heat distribution, optimal cooking temperatures, and flavored smoke to enhance your meats. This comprehensive guide will teach you foolproof methods for lighting charcoal, so you can become a barbecue pro.

Necessary Items for Lighting Coal Barbecue

Before getting started, ensure you have all the necessary items and tools:

• Charcoal – Use lump hardwood charcoal for best results. Briquettes work too but impart less smoky flavor.
• Charcoal chimney starter – A cylindrical metal canister with a heat-resistant handle. Essential for even lighting.
• Newspaper – Ball up and place under the chimney for ignition. Avoid colored prints.
• Lighter fluid (optional) – For quicker lighting, use this accelerant sparingly and safely.
• Matches or lighter – For igniting the paper. Using an extended lighter is easiest.
• BBQ grill tongs – For handling the hot chimney starter.
• Oven mitts – For protecting hands from heat.
• Aluminum foil – For creating a funnel if needed.
• Patience – Lighting charcoal takes 10-20 minutes. Rushing can lead to uneven heating.

Step-By-Step Guide to Lighting Charcoal

Follow this simple step-by-step guide for perfectly lit coals every time:

Open Grill Lid and Air Vents

• Lift off the lid of your charcoal grill before lighting. This allows proper airflow.
• Ensure the grill’s air vents on bottom and lid are fully open. Good ventilation is key.

Fill Chimney Starter

• Load charcoal into the top chamber of chimney starter, filling about 2/3 full. Do not pack tightly.
• Use about 5 pounds or enough to cover the charcoal grate in a single layer.

Place Chimney in Grill

• Set chimney upright in center of grill’s charcoal grate.

Insert Newspaper Under Chimney

• Form sheets of newspaper into loose balls or twists.
• Arrange newspaper under chimney’s bottom chamber. Use 8-10 sheets.
• Keep paper together for concentrated heat. Spreading out can slow lighting.

Light the Newspaper

• Use matches or a long lighter to ignite the newspaper through the grill’s air vents.
• Let paper burn for 1 minute before proceeding. The fire needs to strengthen first.

Let Charcoal Light

• As the newspaper burns hotter, the charcoal will begin lighting from the bottom up.
• Once flames start licking the coals, put on heat-resistant mitts or gloves.
• Let charcoal burn undisturbed for 10-15 minutes until coals are lightly coated in gray ash.

Check Lighting Progress

• For an easy visual check, peer through chimney’s inspection holes near the bottom.
• Coals should be burning red and orange with some gray ash coating.

Carefully Empty Chimney

• When ready, carefully pour lit charcoal onto the grill’s charcoal grate.
• Use BBQ tongs to handle the hot chimney starter. Support bottom as you pour.
• Gently spread coals evenly into a single layer for uniform heating.
• Let charcoal burn uncovered for 5 minutes more to develop hot embers.

Your charcoal is now perfectly lit and ready for grilling!

Extra Tips

• If needed, create a funnel with aluminum foil to better channel flames into bottom vents.
• Use lighter fluid very sparingly. A couple seconds spray is all that’s needed.
• For quick lighting, use paraffin wax starter cubes instead of liquid accelerant.
• Avoid pouring out unlit briquettes. Fully lit coals are gray/white, not black.
• Do not close the grill lid or vents until coals are fully lit and dumped.
• Never use gasoline to light charcoal. It is extremely dangerous.

Using a Charcoal Chimney Starter

A charcoal chimney starter is the best way to evenly and efficiently light charcoal for grilling. This metal canister with heat-proof handles provides many advantages over other methods:

Even Heating

• Chimney starters allow charcoal to light from the bottom up, preventing hot spots.
• Airflow heats coals uniformly, eliminating uneven cooking temperatures.

Quick Lighting

• With concentrated heat focused inside, charcoal ignites within 10-15 minutes.
• The chimney traps heat efficiently to quickly generate cooking-level temperatures.

No Chemicals Needed

• Using newspaper means no petroleum-based lighter fluids required.
• You avoid imparting chemical smells or tastes onto food.

Portability

• Chimney starters are lightweight and easy to handle with the built-in handles.
• Compact size makes them convenient for transporting to picnics or campouts.

Easy Dumping

• Long handles let you safely pour out hot coals right into the grill.
• Special heat-resistant design protects hands.

BBQ Grill Compatibility

• Chimney starters work on any charcoal grill, from small hibachi-style to large barrel units.
• Cylindrical shape evenly distributes coals across grates.

Charcoal Quantity Guidelines

Use these general guidelines for determining the right amount of charcoal to use based on your grill size:

Small Grill

Charcoal needed: About 30 briquettes or 2 pounds lump charcoal.

Food for 1-2 people such as:

• 4 burgers
• 2 steaks
• 8 hot dogs
• 1 whole chicken

Medium Grill

Charcoal needed: About 60 briquettes or 4 pounds lump charcoal.

Food for 3-4 people such as:

• 8 burgers
• 4 steaks
• 15 hot dogs
• 2 whole chickens

Large Grill

Charcoal needed: About 90 briquettes or 6 pounds lump charcoal.

Food for 5+ people such as:

• 12 burgers
• 6 steaks
• 20 hot dogs
• 3 whole chickens

Adjust amounts as needed based on weather conditions, desired heat level, and cooking time. Spareribs and larger roasts require more coals for slower cooking times.

Alternate Charcoal Lighting Methods

While charcoal chimney starters are the easiest and most foolproof method, there are a few other ways to light your coals if needed:

Electric Charcoal Starter

• Loop starter onto grate and plug cord into outlet.
• Place charcoal around starter and let heat for 10-15 minutes.
• Safely unplug before dumping hot coals into grill.

Stovetop Method

• Place charcoal into a metal pan or foil packet.
• Set pan directly onto hot stove grates for 15 minutes.
• Carefully transfer lit coals to the grill.

Lighter Fluid and Matches

• Pile charcoal into grill and lightly coat with accelerant.
• Allow fluid to soak in 5 minutes before igniting.
• Drop lit match into coals and let fully catch before closing lid.

Wax Fire Starters

• Arrange charcoal and nestle in paraffin starter cubes.
• Ignite cubes with match and let coals light off wax flames.

Grilling Temperatures for Different Foods

Controlling the grilling temperature is the key to barbecue success. Follow these guidelines:

High Heat

450-550°F (230-290°C)

Best for:

• Steaks
• Burgers
• Hot dogs
• Vegetables
• Sausages

Medium-High Heat

400-450°F (205-230°C)

Best for:

• Chicken pieces
• Pork chops
• Shrimp skewers
• Firm fish like tuna

Medium Heat

325-375°F (165-190°C)

Best for:

• Ribs
• Brisket
• Whole chickens
• Turkey burgers

Low Heat

250-300°F (120-150°C)

Best for:

• Turkey
• Pork shoulder
• Tough cuts like chuck roasts
• Ribs

Use a grill thermometer to check exact temperature ranges. Adjust air vents as needed to increase or decrease heat.

Lighting a Charcoal and Wood Combination

For extra barbecue flavor, mix charcoal with aromatic wood chunks or chips. Follow this method:

Choose Complementary Wood

Opt for hardwoods like hickory, oak, pecan, apple, or mesquite. Avoid softwoods like pine.

Soak Wood First

Place chunks or chips in water for 30 minutes so they don’t burn up immediately.

Light Charcoal First

Fully light charcoal first in the chimney starter before adding wood.

Add Wood Chunks

Once coals are ready, sprinkle soaked wood evenly over the hot charcoal.

Replace Coals and Wood

About every 45-60 minutes, replenish fresh charcoal and a new batch of wood.

The blending of charcoal and wood smoke will infuse foods with incredible barbecue essence.

Grilling Guides for Different Foods

To master your barbecue skills, follow these specialized grilling guides tailored to various meats and veggies:

Steaks

• Use very high heat, around 550°F.
• Choose thicker cuts like ribeye, T-bone, sirloin.
• Let steaks sit at room temp 30 minutes before grilling.
• Coat lightly with oil or dry rub only. No marinade needed.
• Sear quickly, about 4 minutes per side.
• Insert meat thermometer to test doneness. Medium-rare is 135°F.

Burgers

• Form patties about 4 inches wide and 1/2 inch thick.
• Make a depression in center of patty with thumb to prevent bulging.
• Grill on high heat for 4-5 minutes per side for medium doneness.
• Insert thermometer sideways to check 160°F internal temperature.
• Avoid pressing burgers with spatula, which squeezes out juices.

Chicken Pieces

• Divide whole chicken into breasts, legs, thighs, wings.
• Grill bone-in and skin-on for better moisture and flavor.
• Sear on medium high, then move to medium to finish cooking.
• Insert thermometer at thickest point. Breasts reach 165°F, legs 175°F.

Ribs

• Choose meaty spare ribs or baby back ribs.
• Remove thin membrane from bone side first.
• Season ribs heavily with dry rub or sauce.
• Grill indirectly on medium low for 2-3 hours until tender.
• Char briefly over high heat to finish.

Fish Fillets

• Brush fillets lightly with oil to prevent sticking.
• Grill skin-side down first if applicable.
• Cook over medium-high for 3-5 minutes per 1/2 inch thickness.
• Check frequently to avoid overcooking delicate fish.
• Insert spatula gently to test doneness. Flesh should flake easily when ready.

Vegetables

• Soften fibrous veggies like asparagus or carrots by blanching or microwaving first.
• Brush veggies with oil and season well with salt, pepper, herbs.
• Grill over medium-high heat, turning occasionally until lightly charred.
• Pull from heat when just tender but still crisp. Do not overcook.

Troubleshooting Common Charcoal Grilling Problems

Even seasoned grill masters encounter the occasional hiccup. Diagnose and correct these common grilling issues:

Problem: Charcoal Won’t Light

• Ensure bottom vents are fully open for proper airflow.
• Use more newspaper if needed to generate sufficient heat.
• Try lighting in a chimney starter instead of directly in grill.

Problem: Grill Temperature is Too Hot

• Partially close the bottom and lid vents to lower airflow.
• Carefully spread out coals into a thinner layer.
• Raise entire grill grate higher if adjustable.

Problem: Grill Temperature is Too Low

• Fully open all vents to maximize oxygen.
• Add more lit charcoal as needed.
• Lower grill grate closer to coals if adjustable.

Problem: Charcoal Flavors Food Too Strongly

• Use lump charcoal instead of briquettes which impart less taste.
• Position coals off to the side or corners, not directly under food.
• Place a foil pan filled with water above coals to act as a buffer.

Problem: Food is Undercooked Over Direct Heat

• Move food to indirect heat, off center of coals.
• Close lid to help radiant heat cook through.
• Check food frequently and finish over direct heat if needed.

Problem: Food is Burning or Overcooking

• Ensure vents are not fully closed, blocking oxygen flow.
• Raise food grate to be farther from charcoal if adjustable.
• Skip flipping too often. Turn only once unless very thick foods.

With the techniques in this guide, you can master lighting charcoal and troubleshoot any barbecue mishaps like a true pitmaster.

Frequently Asked Questions About Lighting Charcoal for Grilling

Grilling with charcoal involves some common questions for beginners. See the answers to these FAQs:

1. Should charcoal be lit in the grill or in a chimney starter?

Lighting charcoal in a chimney starter is best. The contained heat lights coals more efficiently than loose in the grill. The chimney also lets you start with no lighter fluid, unlike direct grilling.

2. How long does it take to light charcoal briquettes?

Expect charcoal briquettes to take 10-15 minutes to fully light in a chimney starter. Lump charcoal may light a few minutes faster given its irregular shape and easier airflow.

3. How do you light stubborn charcoal that won’t catch?

If charcoal just won’t ignite, empty the chimney starter and repack it loosely instead of overly tight. Use more newspaper – up to 10-12 sheets twisted together. Light the paper for a full minute first before setting the chimney inside to give flames more time to strengthen.

4. Is it safe to light charcoal with gasoline or kerosene?

Never use gasoline, kerosene, or any fuel besides official charcoal lighter fluid to light coals. These flammable liquids can easily explode and cause serious injury or death.

5. Why won’t charcoal light in my grill?

Ensure the bottom vents on your charcoal grill are fully open when lighting. Closed vents block airflow and prevent coals from igniting. Also try using a chimney starter instead to contain heat better.

6. How do you put out charcoal after grilling?

Simply close the grill lid and vents. This cuts off oxygen and suffocates the coals safely. For fast extinguished coals, spray lightly with water from a squirt bottle. Avoid dumping water directly on hot coals.

7. Can charcoal be reused after grilling?

It’s not recommended to reuse charcoal since it won’t burn as hot the second time. However, for environmental reasons, you can sift out unburned pieces once completely cooled and mix in fresh charcoal later.

8. Why is my food getting a chemical taste when grilling?

If you notice a chemical, gasoline-like flavor on food, it likely means too much lighter fluid was used to light the charcoal. Always use accelerant very sparingly – a 2 second spray per mound of coals is plenty.

9. Is it okay to grill without charcoal lighter fluid?

Yes, you absolutely can light charcoal without any lighter fluid. Using a chimney starter packed with newspaper is the cleanest, safest method with no chemicals. The concentrated heat lights coals just as easily.

10. How often should the charcoal and wood be replenished while grilling?

Aim to replenish fresh charcoal and soaked wood chunks about every 45 minutes to an hour while actively grilling. This maintains a steady heat level over extended cook times for larger cuts of meat.

Lighting charcoal barbecue the right way is crucial for safety, efficiency, and great grilled flavor. Follow this guide for expert tips that will make you a true barbecue pro in lighting and tending the coals. With the right techniques, you’ll be serving up perfectly grilled foods all summer long. Share the barbecue wisdom with other aspiring grill masters so everyone can enjoy properly lit charcoal fires.

Conclusion

Lighting charcoal properly is the key to successful barbecue. By using a chimney starter and avoiding lighter fluid, you can light coals evenly and safely in about 15-20 minutes. Allow coals to burn until gray with ash, then carefully pour into the grill. Keep air vents open, use enough charcoal for your grill size, and replenish fresh coals every hour. With high-quality hardwood charcoal and the right technique, you’ll achieve the ideal heat for searing steaks, cooking chicken, ribs, fish and more. Master the art of lighting charcoal and become the go-to griller for family and friends.