Chimney starters are usually between $15-$30, depending on size, and can be found online or in hardware stores. Most professional BBQ chefs and cooks highly recommend buying a chimney starter, as lighter fluid can influence smoke flavor and is harder to use when making an even heat fire. [1] X Research source
If your chimney doesn’t have a solid bottom, place the paper on the charcoal grate of your grill and lower the chimney on top of it.
Place your chimney on the charcoal grate of the grill or a heat-resistant surface as it heats up. It will get very hot, and can cause a fire if left unattended.
If you plan to grill for more than a half hour then add several handfuls of charcoal now so that they catch as they others begin to fade. . [5] X Research source
Clean out any ash now, as it will smother your fire and keep the charcoal from lighting evenly. [6] X Research source
For a small, portable grill, you want 25-30 briquettes, or pieces of charcoal, when you start cooking. For a medium to average sized grill, you’ll want roughly 40 briquettes. For a large or industrial grill, you will need 1 bag or more of charcoal to cook. [7] X Research source
You can also start your pyramid, douse the inner briquets with fluid, then pile the “top” of the pyramid above the lighter fluid soaked briquets to make sure the whole pile gets hot. A mistake that many grillers make is using too much lighter fluid, which then imparts a petroleum-like tinge to the taste of their food. You do not need a lot of fluid, just enough to get a few pieces of charcoal smoking. These pieces will then help the rest of the pile catch.
Once the flames die down, the center of the pile should be smoking and developing white/gray coloring. This means your fire has caught.
You want 1-2 layers of charcoal over your entire grilling area, not patches of charcoal or solitary, exposed coals. Charcoal maintains heat by staying clustered together, much like ice in a pack stays cold longer than separated cubes. If you’ve added charcoal, wait 5-6 minutes for them to catch. Since the heat of the rest of the charcoals is already hot enough, it should not take long.
Even Grilling: Coat the entire bottom surface of the grill with two layers of charcoal. This allows the whole grill to reach a consistent, even temperature. If you’re cooking food quickly and don’t need any indirect heat (for large, slow-cooking cuts of meat), this is the way to go. Two-Zone Grilling: Shuffle all of the charcoals into an even pile on half of the grill, leaving the other half bare. This lets you cook foods quickly, directly over the charcoals, but also allows you to cook slower cuts by indirect heat on the opposite side of the grill. You can also keep already cooked food warm, on the empty side of the grill, or smoke them with grill top on. [10] X Research source
If you feel like you need more coals, add them. More coals mean a hotter burning grill. Add slowly, putting on 5-6 at a time, until your grill reaches your desired heat.
Closing the upper vent is also useful for smoking, as it lowers the temperature of the fire and traps the smoke in the grill around your food.
Try hickory or applewood charcoal for the best, classic BBQ flavor and a strong fire.
