How to Start a Charcoal BBQ

Charcoal fires require patience up front for successful cooking.

Charcoal grilling imitates the most primal of cooking techniques--preparing food over live-fire coals. A charcoal grill performs only to the quality of the coal fire built inside, and proper fires require patience and attention up front. Following the proper steps and waiting the right amount of time for coals to thoroughly catch make all the difference when using this most classic of outdoor barbecuing methods.

Things You'll Need

• 10-pound bag natural lump charcoal
• Electric charcoal starter iron
• Long-handled barbecue fork or metal trowel
• Heat-resistant grilling mitts

Instructions

1. Open or remove the grill lid, remove the cooking grate and set it aside. Replace the cooking grate after the coals are thoroughly lit.

2. Open any side and/or bottom grill vents wide for maximum airflow. More airflow means more oxygen to feed the charcoal fire.

3. Pour enough lump charcoal into the grilling chamber to completely cover the grill grate with a layer of charcoal.

4. Gather the coals into a pyramid-shaped mound in the center of the grill and bury the electric starter iron in the center of the mound before plugging it in. An electric charcoal starter iron, available at hardware and grill supply stores, is a quick, chemical-free way to light the coals.

5. Keep the electric starter in the midst of the charcoal for at least eight minutes. The coals should smoke and crackle vigorously, glow in the center of the mound and take on a shade of gray before removing the device.

6. Remove the starter iron carefully so the coal mound remains intact. Unplug the device and place it in a safe location away from children or pets to cool.

7. Keep the coal mound in tact for at least another 20 minutes, allowing all coals to thoroughly catch.

8. Arrange the coals on the grate for direct or indirect grilling using the trowel or grilling fork to move the charcoal. For indirect grilling, arrange the charcoal into two equal piles on the sides of the charcoal grate, leaving a coal-free pocket in the center. For direct grilling, spread the coals evenly across the coal grate.

Tips & Warnings

• Natural lump charcoal catches faster and imparts more natural hardwood flavor than briquettes, which contain fillers and petroleum binders.

• Use indirect grilling for tougher or larger meat chunks, such as roasts, briskets and whole chickens, that require longer cooking times at lower temperatures. Add one or two handfuls of fresh charcoal to the fire after every hour of cooking to replenish the heat.

• Use direct grilling for foods that require faster grilling or searing, such as hot dogs, hamburgers, steaks and chicken breasts.

• Always wear heat-resistant grilling mitts when handling hot grill lids and grates, or when adding charcoal to a live fire.

References

• The Barbecue Bible Website: Direct vs. Indirect Grilling
• The Firepit and Grilling Guru: All About Types of Charcoal for Your Charcoal Grill or Barbecue
• "BBQ USA;" Steven Raichlen; 2003