How much charcoal do you need for a BBQ?

Why a chimney starter is a good measure

A standard chimney starter holds roughly 1.5 to 2 kg of charcoal depending on the fuel, which makes it a handy, repeatable measure. Briquettes are denser than lumpwood, so a chimney of briquettes weighs more and burns longer than a chimney of lumpwood.

Measuring in chimneys means you light exactly what you need and learn quickly what works on your grill. Note down the amount and how the cook went; after a few barbecues you will rarely need to think about it.

Amounts by grill size and cook

The table assumes a standard chimney of about 1.5 to 2 kg and lidded grills. Figures are rough guides, not exact rules.

Low and slow cooks

For long cooks at low temperatures, the trick is to light only a small part of the fuel and let the fire spread slowly. On a kettle, the snake or ring method works well: arrange unlit briquettes in a ring around the edge of the charcoal grate, two or three wide, then add a few lit coals at one end. They light the next briquettes in turn over several hours. Add wood chunks along the ring for smoke.

In a bullet smoker, the minion method is similar: fill the charcoal ring with unlit fuel and pour a small number of lit coals on top. In a kamado, fill the firebox with lumpwood and light just one or two spots. The ceramic body holds heat, so a single load often lasts a whole long cook. See how to use a kamado.

Adding charcoal during a cook

If you need more heat partway through, add fresh coals to the burning ones before the fire drops too low. Unlit charcoal takes time to catch and can produce more smoke at first, so many cooks light a half chimney on the side and add hot coals instead.

A hinged cooking grate makes this far easier, because you can lift one side without moving the food. Weber's Master-Touch and Performer GBS models list folding or hinged grates; compare them in Weber kettle models compared.

Note:Use heat-resistant gloves and long tongs when adding coals, and keep the lid handle and vents in reach. Never add lighter fluid to a lit fire. Ash stays hot for many hours, so let it cool completely before emptying.

Saving charcoal

Close the lid and all vents when you finish. Starved of air, the fire goes out, and the unburnt charcoal can be relit next time. This works best in grills with a tight lid, such as kettles and especially kamados. Shake off the ash before reusing the pieces.

Cook with the lid down as much as possible, because an open grill burns fuel faster and loses heat. Store charcoal dry, since damp fuel lights poorly. Compare well-sealed grills in best charcoal BBQs and best charcoal smokers.

Compare charcoal BBQs →

Frequently asked questions

How many briquettes do I need for a 57 cm kettle? For a direct grill, about three-quarters to one full chimney; for two-zone cooking, a full chimney banked to one side.

How long does a chimney of charcoal last? Roughly an hour of good grilling heat in a kettle with the lid used, longer with briquettes and closed vents.

Do I need more charcoal in cold weather? Often yes. Cold and wind pull heat from a thin steel grill, so allow extra and keep the lid closed.

Can I reuse half-burnt charcoal? Yes. Shut the vents to put the fire out, then shake off the ash and add the pieces to fresh fuel next time.