Lighting a BBQ: The Right Way (Without Mistakes)

Lighting a BBQ seems simple – but most beginners do it wrong. Lighter fluid, too little patience, or coals that aren't glowing properly: these are the most common mistakes. On this page, we'll explain the three methods honestly and tell you which one works best – and why lighter fluid is never a good idea.

The three methods compared

Method Time Effort Taste Recommended?
Chimney starter 20–25 min Low ✅ No impact ✅ Yes — best method
Firelighters 25–30 min Low ✅ No impact ✅ Yes — good alternative
Lighter fluid 15–20 min Low ❌ Chemical aftertaste ❌ No — never use

Method 1 — Chimney starter (recommended)

The chimney starter is the best and easiest way to light a BBQ. It's a metal cylinder with a grate at the bottom – you fill it with coals or briquettes, light a firelighter underneath, and after 20–25 minutes, all the coals are evenly glowing. No fuss, no chemical aftertaste.

Step by step

  1. Fill the chimney starter with coals or briquettes – to the rim for a full BBQ, half for a smaller session.
  2. Place 1–2 firelighters on the bottom of the BBQ (under the chimney starter's grate).
  3. Place the chimney starter on top and light the firelighters.
  4. Wait 20–25 minutes – don't start earlier. The coals are ready when they are grey-white and no black spots are visible.
  5. Carefully pour the glowing coals into the BBQ and spread them as desired.
  6. Place the grate on top, wait 5 minutes, and start grilling.

Tip: A chimney starter from Weber or a similar brand costs approx. €15–25 and lasts for years. The best investment for your BBQ.

Advantages

  • ✅ All coals evenly glowing — no cold spots
  • ✅ No chemical aftertaste
  • ✅ Fast and reliable
  • ✅ Works with both charcoal and briquettes

Method 2 — Firelighters (good alternative)

Firelighters are small blocks of compressed sawdust and wax. They burn long enough to ignite the coals without chemical additives. A good alternative if you don't have a chimney starter.

Step by step

  1. Make a small pile of coals in the middle of the BBQ – a pyramid or cube.
  2. Place 2–3 firelighters between the coals.
  3. Light the firelighters and let the coals ignite slowly.
  4. Wait 25–30 minutes until all coals are grey-white.
  5. Spread the coals as desired and start grilling.

Advantages & disadvantages

  • ✅ No chemical aftertaste
  • ✅ Cheap and widely available
  • ⚠️ Coals glow less evenly than with a chimney starter
  • ⚠️ Requires a little more patience

Tip: Always use paraffin or sawdust firelighters – no blocks with chemical additives. Check the label: it should state that they are suitable for BBQ and food grilling.

Method 3 — Lighter fluid (never use)

Lighter fluid is the most commonly used method – and the worst. The fluid contains hydrocarbons that do not burn completely. They soak into the coals and give your meat a chemical, petroleum-like aftertaste. Even if you wait a long time before you start grilling, the aftertaste remains.

  • ❌ Chemical aftertaste in your meat
  • ❌ Fire hazard if used incorrectly
  • ❌ Uneven ignition
  • ❌ Bad for the environment

Conclusion: never use lighter fluid. A chimney starter or firelighters are always better.

How do you know when the BBQ is ready?

  • Visually: all coals are grey-white – no black spots visible anymore
  • Heat: you feel intense heat when you hold your hand 10 cm above the grate
  • Time: at least 20–25 minutes after lighting – don't start earlier

Black coals still emit carbon monoxide – always wait until they are completely grey-white.

Distributing coals after lighting

How you distribute the coals after lighting determines your grilling zone:

  • All coals evenly – direct heat over the entire BBQ. Suitable for quick grilling.
  • Coals on one side – two-zone method: direct zone above the coals, indirect zone on the other side. The most versatile setup.
  • Coals on two sides – meat in the middle on indirect heat. Good for large cuts of meat.

→ More about direct vs indirect heat and how to distribute the coals

Controlling temperature

After lighting, you'll want to know the BBQ temperature before you start:

  • Hand test: hold your hand 10 cm above the grate. 2 seconds = high (230°C+), 4 seconds = medium (180°C), 6+ seconds = low (120°C)
  • Lid thermometer: use the built-in thermometer in the lid as a guide
  • Meat thermometer: for the meat itself – how to measure internal temperature?

→ Complete guide: BBQ temperatures & cooking times per meat type

Frequently asked questions

How long does it take to light a BBQ?

With a chimney starter: 20–25 minutes. With firelighters: 25–30 minutes. Always allow at least 20 minutes before you start grilling.

Can I light a BBQ without firelighters?

Yes – use crumpled newspaper under the chimney starter. Works fine but burns up faster. Do not use colored or coated paper.

Why aren't my coals glowing properly?

Most common causes: coals are damp (always store dry), too little air circulation (open the air vents), or too little patience (wait longer). Damp coals are the most common cause.

Which briquettes are best for lighting?

→ View our complete briquette overview

More BBQ knowledge for beginners

Ready to start?

The BBQ is lit – now for the rub. Choose your flavour and create something irresistible tonight.