BBQ

How To Light a BBQ

Lighting your BBQ the right way is the first step to a great grilling experience. Whether you’re using charcoal for that smoky flavour or gas for quick convenience, knowing how to fire it up safely and efficiently is essential. This step-by-step guide will walk you through both methods so you can get cooking with confidence.

The Importance of Lighting a BBQ correctly

Lighting a BBQ properly is important for the following reasons:

  • Safety: Improper lighting such as; using too much lighter fluid, lighting with the lid closed, or ignoring gas leaks can cause flare-ups, explosions, or burns. A safe start prevents accidents.
  • Even Cooking: A well-lit BBQ ensures even heat distribution, which means your food cooks thoroughly and consistently – no raw centers or burnt edges.
  • Efficiency: Getting your BBQ lit correctly from the start saves time and fuel, whether you’re using charcoal or gas.
  • Better Flavour: With charcoal grills, correct lighting allows coals to reach the perfect temperature and burn off unwanted chemicals, ensuring that only the smoky, natural flavour makes it to your food.
  • Prevents Equipment Damage: Using the wrong method like overloading with fuel or lighting with a closed lid can damage grill components, particularly in gas BBQs.

Additional Tips:

  • Ventilation: When setting up your BBQ, always choose an open, well-ventilated outdoor space – ideally on a flat, stable surface away from overhanging branches, fences, walls, or any flammable materials.
  • Children and Pets: Keep children and pets at a safe distance.
  • Flammable Liquids: Never use petrol, kerosene, or other flammable liquids to start a charcoal BBQ.
  • Fire Extinguisher: Have a fire extinguisher or bucket of water nearby, just in case.
  • Onions: Before cooking, while the griddle is hot, rub a cut onion across the surface. The natural acids in the onion help to break down any stuck-on food residue and grease. This also adds a subtle flavor to the griddle. Use tongs to hold the onion half and avoid burning your hand.
  • Potatoes: For the grill grates, rub a cut potato across the surface before cooking. The starch in the potato creates a barrier that helps prevent food from sticking. Similar to the onion method, use tongs to hold the potato half safely
  • Cleaning: Regular BBQ cleaning not only makes your food taste better, but also extends the life of your grill and keeps it safe to use. Read our blog on BBQ cleaning

How To Light a Charcoal BBQ

Charcoal grills offer that unbeatable smoky flavour, but they can be a little tricky if you’re new to it. Here’s how to get it right:

Here’s what you’ll need:

  • Charcoal (lump or briquettes)
  • Firelighters or kindling
  • Long matches or a BBQ lighter
  • Chimney starter (optional, but recommended)

How to use a charcoal BBQ:

  1. Clean the Grill: Make sure old ash and debris are removed to allow airflow.
  2. Season the BBQ: This step involves coating the grill grates with a high-heat cooking oil, such as vegetable oil or canola oil. This process creates a protective layer, prevents rust, and, most importantly, helps to stop food from sticking to the grates. To season, lightly coat the grates with oil using a paper towel or a heat-resistant brush. Be careful not to use too much oil, as it can cause flare-ups. Do this before each cooking session.
  3. Pre-heat the BBQ: Unlike gas BBQs, charcoal barbecues require a warm-up period of 10-15 minutes.
  4. Arrange Your Charcoal: Pile the charcoal into a pyramid shape or use a chimney starter for even heating.
  5. Add Firelighters: Place firelighters or crumpled newspaper underneath the charcoal.
  6. Light It Up: Use long matches or a BBQ lighter to ignite the firelighters.
  7. Wait for the Flames to Settle: After about 15–20 minutes, the charcoal will turn grayish-white—this means it’s ready.
  8. Spread the Coals: Using tongs, spread the coals evenly for direct cooking, or push them to one side for indirect heat.

How much charcoal should you use to light a BBQ?

The amount of charcoal you need to light a BBQ depends on several factors:

  • Grill Size: Larger grills naturally require more charcoal to cover the cooking area.
  • Desired Heat Level:
    • High Heat (e.g., searing steaks): You’ll need more charcoal, often a full chimney starter (around 100 briquettes or 4 pounds), arranged in a concentrated pile or an even single layer for direct grilling.
    • Medium Heat (e.g., burgers, chicken): About half a charcoal chimney (around 50 briquettes or 2 pounds) is typically sufficient. You might use a two-zone setup with coals on one side.
    • Low Heat (e.g., slow cooking, smoking): A quarter-full chimney (around 25 briquettes or 1 pound) or a small, spread-out pile is often enough. This usually involves indirect grilling or a “snake” method.
  • Type of Charcoal:
    • Briquettes: Tend to burn more consistently and for a longer duration (4-5 hours in open grills, 8-10 in oxygen-restricted smokers).
    • Lump Charcoal: Burns hotter and faster (2-3 hours in open grills, 4-6 in restricted environments). You’ll generally need about 1.5 times the amount of lump charcoal compared to briquettes for equivalent heat and burn time.
  • Cooking Method:
    • Direct Grilling: Coals are spread evenly across the bottom grate, directly under the food. You’ll typically use more charcoal to achieve higher temperatures.
    • Indirect Grilling: Coals are placed on one side or around the edges of the grill, creating a hot zone and a cooler zone. This uses less charcoal to start, but you might add more over longer cooks.
  • Food Quantity: While not the primary factor, if you’re cooking a large amount of food that requires extended cooking time, you’ll need more charcoal to maintain consistent heat. Some sources suggest a 1:1 ratio of charcoal to meat (e.g., 1kg charcoal per 1kg of meat for briquettes).
  • Weather Conditions: Cold, windy, or rainy days can cause charcoal to burn faster, so you might need to use more.

General Guidelines:

  • For a standard kettle grill:
    • Direct, high heat: A full charcoal chimney starter (around 90-100 briquettes).
    • Medium heat/two-zone cooking: Half to two-thirds of a chimney.
  • Using a charcoal chimney: This is highly recommended as it makes lighting easier and more efficient, giving you a good visual cue for the amount of charcoal.
  • Always err on the side of caution: It’s better to have a bit more charcoal than not enough. You can always close the vents on your grill to extinguish unused coals and save them for next time.

Ultimately, the best amount of charcoal will come with practice and understanding your specific grill and cooking needs.

How To Light a Gas BBQ

Here’s what you’ll need:

  • A full propane tank or natural gas connection
  • BBQ lighter or built-in ignition system

How to Use a Gas BBQ:

  1. Check for Leaks: Before lighting, inspect hoses and connections. Use soapy water to test for gas leaks. If bubbles appear, turn everything off and fix the leak.
  2. Open the Lid: Never light a gas grill with the lid closed. It can cause dangerous gas buildup.
  3. Turn On the Gas: Slowly open the valve on your propane tank or gas line.
  4. Ignite the Grill: Turn the first burner to high and press the ignition button. If your grill doesn’t have an igniter, use a BBQ lighter through the designated hole.
  5. Light Additional Burners: Once the first burner is lit, turn on and light the others as needed.
  6. Preheat Before Cooking: Close the lid and let the grill heat up for 10–15 minutes before adding food.

Ready to BBQ?

Lighting your BBQ properly is the first step to a successful BBQ. Whether you’re going for that smoky charcoal flavour or the convenience of gas, following these steps will have you grilling with confidence in no time.

So go ahead! Explore our BBQ Meats and get cooking

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