How to light a BBQ: The right way (without mistakes)
Deel
Lighting a BBQ seems simple — but there are a few mistakes beginners make. With the right method, you'll have perfect glowing coals in 20 minutes, without firelighters that make your food taste like petroleum.
→ Lighting a BBQ — complete guide | BBQ Guide for Beginners
Charcoal or briquettes?
Charcoal burns hotter and faster — ideal for direct heat and short grilling times. Perfect for steak, chicken, and vegetables.
Briquettes burn longer and more evenly — ideal for low & slow. Perfect for ribs, brisket, and pulled pork.
→ Briquettes vs charcoal — what's better? | Best briquettes for BBQ
The best method: the chimney starter
A chimney starter is the fastest and easiest way to light coals — without chemical-smelling firelighters.
- Fill the chimney starter with charcoal or briquettes
- Place 2 natural firelighters (without paraffin) under the starter
- Light the firelighters
- Wait 15–20 minutes until the top coals turn grey
- Dump the coals into the BBQ and spread them
Pro tip: Never use liquid lighter fluid — this gives a chemical taste to your food and is dangerous. A chimney starter is the professional choice.
Setting up direct vs indirect heat
After lighting, arrange the coals depending on what you're grilling:
- Direct heat: coals evenly spread — for steak, chicken, vegetables
- Indirect heat: coals on one side — for ribs, brisket, whole chicken
- 2-zone setup: coals on one side, empty zone on the other side — most versatile
→ Direct vs indirect heat — when to use what?
How do you know when the BBQ is ready?
- Coals are grey/white on the outside — no longer black
- You can hold your hand 10 cm above the coals for 3 seconds at 200°C
- Use a BBQ thermometer for accurate temperature measurement
→ BBQ temperatures & cooking times | BBQ thermometer — which to buy?