Lighter fluid and petrol leave smells and tastes in food, and they are dangerous. Good lump charcoal does not need them. This guide explains the easiest way to light charcoal with a chimney starter, how to control the fire and how to put it out safely.
- Never use petrol or lighter fluid on grilling charcoal.
- A chimney starter lights charcoal quickly and evenly.
- Start grilling when the charcoal is covered in a light grey ash.
- Set up two zones: hot and gentle.
- Hexagonal compressed charcoal burns 5 to 6 hours for long grilling.
Lighting with a chimney, step by step
1. Put natural fire starters or rolled newspaper under the chimney.
2. Fill the chimney with charcoal and light the paper from below.
3. Let the fire rise until the top charcoal starts to turn grey at the edges.
4. Pour the charcoal into the grill carefully, wearing heat-resistant gloves.
Without a chimney, build a small pyramid of charcoal over the fire starters and let it catch at its own pace.
Controlling the heat while grilling
- Two zones: pile charcoal on one side for high heat and leave a gentler side for slow cooking.
- Airflow: open vents raise the heat; partly closing them calms it.
- Long grilling: restaurants running for hours benefit from hexagonal charcoal lasting 5 to 6 hours, or mix it with lump charcoal.
- Topping up: add fresh charcoal at the edges before the fire weakens.
More for restaurants in our BBQ charcoal for restaurants guide.
Safety and putting it out
- Light and grill outdoors or in a well-ventilated space, as burning charcoal releases carbon monoxide.
- Never bring a lit grill or hot charcoal indoors.
- To put it out, close the vents and let the charcoal cool completely; dispose of ash only when cold.
- Store leftover charcoal dry so it lights easily next time; see our storage guide.
Steps at a glance
- Prepare the chimneyNatural starters or paper underneath.
- Light and waitUntil the charcoal turns grey.
- Spread the charcoalA hot zone and a gentle zone.
- Grill and extinguish safelyIn a ventilated place.
Need grilling charcoal in bulk?
Citrus, casuarina, mixed and hexagonal charcoal with a choice of packing.
FAQ
When is the charcoal ready to grill?
When it is covered in a light grey ash and the flames have died down.
Why does my charcoal spark or smoke?
Usually because it has absorbed moisture; dry storage makes the difference.
Can I mix lump and hexagonal charcoal?
Yes: lump lights faster, hexagonal lasts longer.
