There's something satisfying about cooking over real charcoal, but getting that first spark going can feel like a mystery if you haven't done it before. Learning how to start a charcoal grill isn't complicated. It just takes the right fuel, the right tools, and a few simple steps.
In this guide, we're breaking it all down: the different types of charcoal, the supplies you'll need, exactly how to get your coals burning hot, and a few helpful tips to make the process even easier. We've spent years helping folks find the best gear and techniques, and we're sharing what actually works so you can spend less time guessing and more time grilling.
What this article covers:
- What Type of Charcoal Should You Choose?
- Tools & Supplies for Lighting a Charcoal Grill
- How to Get a Charcoal Grill Going
- Tips for Making Lighting Charcoal Easy
What Type of Charcoal Should You Choose?
Before lighting anything, it helps to know what kind of fuel you're working with. If you've chosen a charcoal grill in the charcoal vs gas grill debate, then you know that charcoal can give incredible flavor, but each type burns a little differently and can affect how your food cooks and tastes:
Lump
Lump charcoal is made by burning hardwood in the absence of oxygen, resulting in natural, irregularly shaped chunks of pure carbonized wood. It lights quickly, burns hotter, and reacts faster to oxygen adjustments, giving you more precise temperature control. It's perfect for those who love high-heat searing or cooking with natural wood flavor.
Pros:
- Lights faster and burns hotter
- Made from pure hardwood—no additives
- Produces less ash
- Ideal for ceramic grills or quick cooks
Cons:
- Burns faster than briquettes
- Uneven sizes can affect heat distribution
Briquettes
Briquettes are uniform blocks made from compressed charcoal dust, wood by-products, and a binder (often cornstarch). They burn longer and more steadily, making them ideal for longer cooks like smoking or roasting. Some contain additives to help lighting or improve burn time, so it's important to choose all-natural briquettes when flavor purity matters. We recommend all-natural briquettes like the Jealous Devil Max XL Briquettes.
Pros:
- Consistent size = steady, predictable heat
- Longer burn time (great for low-and-slow BBQ)
- More cost-effective for extended cooks
Cons:
- Slower to light
- Often contain fillers or additives
- Produces more ash
Quick Light
Quick-light charcoal (also known as instant light or easy-light charcoal) is coated in a flammable chemical—typically petroleum-based—to make it ignite without the need for lighter fluid or a chimney starter. While that might sound convenient, it's a serious compromise when it comes to flavor, safety, and control.
Why Quick-Light Charcoal Falls Short
1. Unwanted Chemical Taste
The biggest issue with quick-light charcoal is the chemical coating. When it burns, it releases harsh, synthetic fumes that can seep into your food—especially if you don't let it burn off completely. That chemical aftertaste can ruin even the best cuts of meat.
We recommend all-natural briquettes like the Jealous Devil Max XL Briquettes. These do not have the chemical taste like cheaper brands.
2. Use All-Natural Briquettes for Low-and-Slow Cooking
Quick-light briquettes aren't made for long cooks. The additives used to make them light faster can interfere with temperature control and produce inconsistent heat—not to mention increase the risk of flare-ups. We recommend all-natural briquettes for all of your low-and-slow cooking like the Jealous Devil Max XL Briquettes
3. Not for Ceramic or High-End Grills
Manufacturers of ceramic grills (like Primo or Kamado-style cookers) often explicitly warn against using quick-light charcoal. The chemical accelerants can damage the ceramic interior and void warranties. We recommend all-natural briquettes for all of your low-and-slow cooking like the Jealous Devil Max XL Briquettes
4. Not Competition Legal
If you're competing in BBQ contests, quick-light charcoal is typically banned. Judges and experienced cooks know how off-putting that chemical flavor can be. We recommend all-natural briquettes for all of your low-and-slow cooking like the Jealous Devil Max XL Briquettes
Bottom Line: Avoid It
There's no place for quick-light charcoal in serious BBQ. You're better off using natural lump charcoal or high-quality briquettes paired with a chimney starter or natural fire starters. The few minutes you save lighting up are not worth sacrificing the flavor, quality, and safety of your cook.
Why Should I Use High-Quality Charcoal?
Using high-quality charcoal brands is one of the smartest choices you can make as a backyard griller or serious pitmaster. Premium charcoal—whether lump or briquette—is made from better raw materials with fewer (or no) chemical additives, resulting in a cleaner burn, more consistent heat, and noticeably better flavor. With top-tier brands, you get more usable fuel per pound, less ash to clean up, and greater control over cooking temperatures—essential for everything from low-and-slow smoking to high-heat searing. In short, quality charcoal delivers better performance, enhances your food's flavor, and protects your grill investment. It's not just fuel—it's part of the recipe.
Find our selection of Premium Charcoal for Smokers and Grills HERE.
Tools & Supplies for Lighting a Charcoal Grill
Knowing how to light a grill with charcoal starts with the right tools and supplies. Here's what you'll need:
-
Charcoal (lump or briquettes)
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Charcoal chimney, natural firestarters or butcher paper
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Lighter or matches, preferably long-handled
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Charcoal rake or long-handled tongs
- Heat-resistant gloves (optional but smart)
How to Get a Charcoal Grill Going
With a little preparation and the right steps, you can go from cold grill to cooking-ready in under half an hour:
Step 1: Clean Out Ash
Before you light anything, take a moment to clean out your grill. Leftover ash from previous cooks might not seem like a big deal, but it can block airflow, which is crucial for getting those coals burning properly. Less air means a slower, uneven fire, and that's no way to start a cookout.
Grab a metal scoop, a brush, or even an old dustpan, and clear out the firebox. It only takes a minute or two, and it makes a big difference in how your charcoal performs.
Step 2: Load the Chimney or Build a Charcoal Pile
Now it's time to set up your fuel. If you're using a charcoal chimney (which we highly recommend), fill it almost to the top with charcoal, either lump or briquettes, depending on what you're cooking. For shorter cooks like burgers or hot dogs, you won't need as much.
Slide a few crumpled sheets of butcher paper or a fire starter under the chimney base to get things going.
No chimney? No problem. Just pour your charcoal straight into the bottom of the grill and shape it into a tight, pyramid-like mound. This helps the coals light evenly from the bottom up.
Step 3: Light the Fuel
If you're using a chimney, light the butcher paper or starter from a few spots underneath. You'll start to hear a soft crackle and see a little smoke rise.
With the pile method, light the paper or starters tucked inside the base of the mound from a few different angles. The flame should start to spread through the lower coals. Make sure it catches. This is where dry paper and good ventilation come in handy.
Step 4: Wait for the Coals to Ash Over
As the coals heat up, you'll notice them turning from black to gray or white on the outside with a steady red glow underneath. That's exactly what you want.
For chimney users, this usually takes about 10 to 15 minutes. If you're lighting a pile directly in the grill, give it 15 to 20 minutes. Don't rush this step. Starting to cook too early means unpredictable heat and possibly undercooked food.
Step 5: Dump and Arrange the Coals
Once your coals are glowing and ashed over, it's time to move them into place. If you're using a chimney, carefully dump the hot coals into the grill's firebox. Use heat-resistant BBQ gloves, because the metal gets hot quickly.
Then grab your tongs or charcoal rake and arrange the coals depending on your cooking style.
For quick, high-heat searing, spread them out evenly. For indirect cooking, bank the coals to one side and leave the other side empty. That gives you a hot zone and a cooler zone to work with.
Step 6: Preheat the Grill
Place the cooking grate back on and close the lid if your grill has one. Let everything preheat for about 5 to 10 minutes. This final step gets the grate hot enough to sear and helps burn off any leftover residue from previous cooks.
Give it a quick scrape with a grill brush if needed, and you're ready to throw on the meat. Or veggies. Or whatever you're grilling. The coals are hot, the grill is prepped, and it's officially go-time.
Tips for Making Lighting Charcoal Easy
Although lighting charcoal takes longer than knowing how to start a gas grill, it doesn't have to be frustrating. These tips will help you get consistent results and make the whole process a lot smoother:
1. Use a Chimney Starter for Even Lighting
A chimney starter is one of the best tools you can own if you're grilling with charcoal. It lights your coals without the need for lighter fluid and gets them glowing evenly from the bottom up. All you need is butcher paper or a cube underneath.
2. Keep Your Vents Open
Charcoal needs oxygen to burn. Make sure the intake and exhaust vents on your grill are open when starting your fire. Once you get going, you can adjust them to control the temperature.
3. Avoid Lighter Fluid When Possible
Lighter fluid can make your food taste like chemicals, especially if it doesn't burn off properly. If you do use it, let the coals burn long enough to cook off any lingering fumes before putting food on the grill.
4. Stay Safe While You Grill
Always light your grill outdoors, away from anything flammable. Use long-handled tools, wear heat-resistant gloves if you have them, and keep a bucket of water or a fire extinguisher nearby, just in case.
Conclusion
Getting a charcoal grill going is all about using the right setup, choosing the right type of charcoal, and following a few tried-and-true steps. With a clean grill, some quality fuel, and a bit of patience, you can go from unlit coals to a ready-to-cook fire without stress.
Whether you're firing up with a chimney starter or building a classic charcoal mound, once those coals are glowing and ashed over, you're set. Remember the tips to keep things simple and safe, and you'll be grilling with confidence in no time.
For all the tools, accessories, and high-quality charcoal you need, check out DDR BBQ Supply and get your grill ready for action.
Visit Us at our Retail Store or Online BBQ Store
Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. You can shop top-quality grills, smokers, the best BBQ rubs and sauces, accessories, and expert advice. Stock up on top-quality BBQ supplies to bring authentic smokehouse flavor to your backyard cookouts.
Natives to San Antonio, Texas we take Texas BBQ seriously and have a variety of items you won't find anywhere else.
Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, offset smokers, water cookers, gravity fed smokers. BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!
We're located at 14696 US Hwy 62, Garfield, AR 72732. We're open Tuesday through Saturday from 10 AM to 6 PM. Come pay us a visit!
