Lighting the BBQ: Safely with Charcoal or Briquettes

Lighting a BBQ safely in short

1. Place the BBQ outside and away from flammable materials.
2. Open the ventilation vents according to the manual.
3. Choose charcoal or briquettes suitable for your appliance and cooking method.
4. Light with a chimney starter or suitable solid firelighter.
5. Wait until a usable portion of the fuel is burning well; assess this based on the fuel and method used.
6. Distribute the coals for direct or indirect heat.
7. Place the grate and measure the temperature with a suitable thermometer.

Important: carbon monoxide

Burning charcoal and briquettes produce carbon monoxide, even when they appear grey on the outside. Never use a charcoal BBQ or chimney starter indoors, in a garage, tent, caravan, shed, or any other enclosed or poorly ventilated space. Do not bring a BBQ that is still warm indoors after use.

Method 1: Lighting a BBQ with a chimney starter

What do you need?

• chimney starter in good condition;
• charcoal or briquettes;
• suitable solid firelighters or other lighting agents permitted by the manufacturer;
• long lighter;
• heat-resistant gloves;
• clear, heat-resistant workspace.

Step-by-step plan

1. Place the firelighter on the appropriate grate or surface.
2. Fill the chimney starter without blocking the air vents.
3. Light the firelighter and place the starter over it according to the instructions.
4. Let the fuel ignite. Stay nearby and keep children and pets away.
5. Briquettes are often ready to be poured out when the top layer starts to glow and gets a light coating of ash. Charcoal looks different and does not need to be completely grey.
6. Put on gloves and empty the starter into the BBQ in a controlled manner.
7. Place the hot starter in a heat-resistant, non-flammable spot.

The time varies depending on the amount, wind, moisture, and fuel. Use visible ignition and the manufacturer's instructions, not just a fixed clock time.

Method 2: Lighting with solid firelighters

1. Lay out the fuel with enough space for airflow.
2. Place the number of suitable firelighters recommended by the manufacturer.
3. Light the blocks with a long lighter.
4. Let the fire spread without adding extra fluid.
5. Distribute the fuel once enough coals or briquettes are burning.

Paraffin-free blocks are a possible choice, but paraffin is not automatically the same as liquid lighter fluid. Only use products explicitly intended for BBQs and follow the label.

Which lighting agents should you avoid?

• gasoline;
• methylated spirits;
• bio-ethanol;
• lamp oil;
• solvents;
• extra fluid on an already burning or warm fire.

These agents can cause sudden flare-ups, burns, and toxic fumes. Even approved BBQ lighter fluid requires strict use according to the label and appliance manual; a chimney starter or suitable solid firelighter usually provides more control.

Charcoal or briquettes?

Read the detailed comparison briquettes versus charcoal.

Distributing coals: direct and indirect heat

Direct zone

Place burning coals under the area where you want to grill briefly and with high heat.

Indirect zone

Leave a section without fuel or use a shield intended by the manufacturer. This allows you to finish cooking food away from the flames.

Two-zone setup

A hot and cooler zone provides control with almost any open charcoal grill. Read more about the two-zone setup.

When is the BBQ ready to grill?

• The fuel is burning steadily and does not cause uncontrolled flare-ups.
• The grate is placed, clean, and preheated.
• The desired direct and indirect zones have been set up.
• The temperature has been measured with a suitable grate or ambient sensor.
• Strong smoke from the firelighter has disappeared.

Do not use the hand test above the grate. It is inaccurate and can cause burns.

Lighting a BBQ with a lid

Open or close the lid during ignition only as recommended by the manufacturer of your appliance. In kamados, sudden bursts of oxygen can cause flare-ups. Therefore, open a hot kamado cautiously and gradually. Use the complete kamado guide for kamado-specific instructions.

If the fire is not burning properly

• Check if the fuel is dry.
• Check cold ash and air vents before lighting.
• Prevent small pieces from completely blocking the airflow.
• Never add volatile fuel to a warm fire.
• Let a hot appliance cool down before removing ash or parts.

Also view why a BBQ fire goes out.

Extinguishing the BBQ safely

1. Stop adding fuel.
2. Close ventilation vents only if the manufacturer prescribes this as an extinguishing method.
3. Let the BBQ cool down completely in its safe outdoor location.
4. Only remove ash once everything is cold.
5. Store cold ash in a suitable non-flammable container according to local waste regulations.

Do not pour water into a ceramic kamado; rapid temperature change can damage the material. Always follow the manual for your appliance.

Frequently asked questions

How long does it take to light a BBQ?

Often 15–30 minutes, but fuel, amount, wind, and method differ. Watch for stable ignition and measure the temperature.

Does charcoal need to be completely grey?

No. Charcoal does not need to be completely grey. Briquettes are more likely to develop a recognizable ash coating.

Can you light a BBQ indoors?

No. Charcoal and briquettes produce carbon monoxide and should only be used outdoors in a suitable location.

Is a chimney starter mandatory?

No, but it provides a lot of control. Suitable solid firelighters are an alternative when you follow the appliance instructions.

How do you measure the BBQ temperature?

Use a suitable grate or ambient thermometer. Do not rely on the hand test.