BBQ fire keeps going out — causes and solutions | The Rub Kitchen
You've lit the BBQ, the fire seems to be burning — and ten minutes later it's out again. Or the temperature slowly drops during a long session. These are the most common reasons why a BBQ fire goes out, and how to easily fix them.
Why does my BBQ fire go out?
1. Too little oxygen
Fire needs oxygen. If the vents are too closed, the ash pan is full, or the air supply is blocked, the fire will slowly suffocate.
Solution: open the vents further, stir the ash loose, and ensure the bottom opening is clear. For a kamado: check if ash is blocking the bottom opening. → More on kamado temperature problems
2. Damp or poor quality charcoal
Charcoal or briquettes that have absorbed moisture are difficult to light and quickly go out. Cheap briquettes with a lot of filler are also more susceptible to this problem.
Solution: always store charcoal dry, in a sealed bucket or bag. Use quality briquettes or lump charcoal. → Briquettes vs. charcoal — which is better?
3. Too little fuel lit
A small glow in a large amount of cold charcoal struggles to heat up the whole, especially in cold or windy weather.
Solution: light at multiple points simultaneously, or use an electric lighter (looftlighter). Use a chimney starter to quickly light a large amount of charcoal.
4. Chimney starter used incorrectly
If you dump the charcoal from the chimney starter before it's fully glowing, you'll have a layer of cold coals on top of glowing coals — which can smother the fire.
Solution: wait until all coals in the chimney starter are glowing orange and the flame has disappeared. This takes 15–20 minutes.
5. Too much wind
Wind can literally blow out an open grill, or make the temperature so unstable that the fire doesn't catch properly.
Solution: place the BBQ in a sheltered spot, use a windbreak, or orient the air intake away from the wind direction.
6. Grate or deflector plate too cold
With a kamado in winter or during the first session after a long time: the ceramic absorbs a lot of heat when heating up, causing the temperature to remain low for a long time and making it seem like the fire is going out.
Solution: give the kamado more time to heat up — 30–45 minutes instead of 15. This is normal behavior, not a defect.
Fire goes out during the session
- Charcoal runs out — for long sessions: fill the firebox generously before starting. For low & slow, you'll need at least 3–4 kg of charcoal for 6–8 hours.
- Ash has blocked air supply — stir ash loose during the session via the bottom vent.
- Grease has extinguished fire — when grilling fatty meat directly, dripping grease can smother the fire. Use a drip pan or grill indirectly.
Quick lighting without problems
The most reliable way to get a BBQ lit and keep it burning:
- Use a chimney starter filled with quality charcoal
- Light with 2–3 firelighters (no spirits or gasoline)
- Wait until all coals are glowing before putting them in the BBQ
- Open all vents completely when heating up
- Close vents only when the desired temperature is almost reached
→ Complete guide: Lighting a BBQ the right way