# How to light a charcoal BBQ Source: https://charandsmoke.co.uk/blog/how-to-light-a-charcoal-bbq Published: 2026-10-12 Publisher: Char and Smoke **In short:** Fill a chimney starter with charcoal, put two natural firelighters or a sheet of scrunched newspaper on the charcoal grate, light them and set the chimney on top. After about 15 to 25 minutes, when the top coals are covered in grey ash, pour them onto the grate, arrange them for direct or two-zone cooking, put the cooking grate on, close the lid and preheat for 10 minutes. Lighting charcoal is where many barbecues go wrong: food goes on too early, over flames, and burns outside while staying raw inside. The chimney starter fixes this. It lights coals evenly without lighter fluid, and it tells you clearly when they are ready. This guide walks through the method step by step, explains the alternatives, and shows how to arrange the coals once they are lit. ## What you need A few simple items make lighting reliable and safer, and most of them last for years. - A chimney starter sized for your grill (a standard one suits a 57 cm kettle). - Lumpwood or briquettes; see [lumpwood or briquettes](https://charandsmoke.co.uk/blog/lumpwood-charcoal-or-briquettes). - Natural firelighters, wood wool or newspaper. - Long matches or a long lighter. - Heat-resistant gloves and long tongs. ## Lighting with a chimney starter, step by step This is the method most grill makers recommend, and it works on kettles, cart grills and smokers. 1. Open the bottom vents fully and remove the cooking grate. 2. Place two natural firelighters, or a few twists of newspaper, on the charcoal grate. 3. Fill the chimney with charcoal to the level you need for your cook. 4. Light the firelighters and set the chimney over them. 5. Wait until flames show at the top and the top layer of coals is covered in grey ash, usually 15 to 25 minutes. 6. Wearing gloves, lift the chimney by its handle and pour the coals carefully onto the charcoal grate. 7. Arrange the coals with tongs, refit the cooking grate, close the lid and let the grate heat for about 10 minutes. 8. Brush the hot grate clean and start cooking. Note: Light charcoal outdoors only, on a stable grill away from fences, sheds and overhanging branches. Never use petrol, and never add lighter fluid to coals that are already lit. Keep children and pets back, and place the hot chimney on a heat-safe surface after pouring. ## How to tell the coals are ready Ready coals glow red underneath and are covered in a thin layer of grey or white ash, with no black, unlit patches on top. Lumpwood is ready a little faster than briquettes. If you start cooking while coals are still black and flaming, food gets sooty and the heat is uneven. A quick hand test: hold your palm about 12 cm above the grate. If you can manage only two or three seconds, it is hot enough for searing; four or five seconds is medium. A lid thermometer gives a rough reading once the lid is closed. ## Arranging the coals For quick foods such as burgers and thin sausages, spread the coals evenly for direct heat. For most family barbecues, a two-zone set-up is better: coals banked on one side, nothing on the other. You sear over the coals and finish food over the empty side with the lid closed, which stops burnt outsides and raw middles. For roasts and whole chickens, split the coals into two piles at the sides with a drip tray between them, and cook in the middle with the lid down. Our [two-zone cooking guide](https://charandsmoke.co.uk/blog/how-to-set-up-two-zone-cooking) has diagrams for each layout. ## Other lighting methods Without a chimney, build a small pyramid of charcoal around two or three firelighters on the charcoal grate, light them and leave the lid off until the coals are ashed over, then spread them. It takes a little longer and lights less evenly. Lighter fluid works but needs care and time: let it soak in as the bottle says, light it, and wait until all the coals are fully ashed over so no fluid taste remains. Electric charcoal starters and gas torches are other options. Instant-light bags contain lighting fluid, so let them burn until fully grey before cooking. Whichever method you use, a lidded grill with good vents makes control easier; compare options in [best charcoal BBQs for UK gardens](https://charandsmoke.co.uk/best/best-charcoal-bbq-uk). [Compare charcoal BBQs](https://charandsmoke.co.uk/best/best-charcoal-bbq-uk) ## Frequently asked questions **How long does charcoal take to heat up?** About 15 to 25 minutes in a chimney starter until the coals are ashed over, then about 10 minutes for the grate to heat with the lid closed. **When should I put food on a charcoal BBQ?** When the coals are covered in grey ash and the flames have died down, not while they are still black and flaming. **Should the vents be open or closed when lighting?** Open. Coals need plenty of air to light; close the vents partly later to control heat. **How do I put out a charcoal BBQ?** Close the lid and all vents to starve the fire of air, then leave it until completely cold, which can take many hours. ## Buying guides on this topic - https://charandsmoke.co.uk/best/best-charcoal-bbq-uk - https://charandsmoke.co.uk/best/weber-kettle-models-compared - https://charandsmoke.co.uk/best/best-charcoal-smokers