How to Start a BBQ Fire | Charcoal And Gas, The Safe Way

Light the charcoal in a chimney starter or turn on the gas with the lid open; never use lighter fluid on lit coals.

For the full breakdown, see our best BBQ Fire Starter guide.

Starting a BBQ fire the right way is the difference between dinner in 20 minutes and a frustrating hour of half-lit coals. Whether you’re working with a charcoal kettle or a gas grill, the process comes down to one thing: getting the fuel hot and ready before any food touches the grate.

Starting A Charcoal Grill With A Chimney Starter

A chimney starter is an upright metal cylinder with a handle and a wire rack inside. It concentrates heat so briquettes catch evenly, and it’s the most reliable tool for charcoal. You’ll also need lighter cubes or wadded newspaper and heat-resistant gloves.

Here’s the full sequence:

1. Open the grill’s bottom dampers fully and remove the cooking grate.
2. Fill the chimney starter all the way to the top with charcoal briquettes.
3. Place two lighter cubes on the charcoal grate inside the grill, then set the chimney starter directly over them.
4. Light the cubes and let the flames work their way up through the charcoal.
5. Wait 15–20 minutes. The coals are ready when the top layer is covered in gray or white ash and glowing.
6. Wearing heat-resistant gloves, pour the lit coals into the grill and spread them evenly with a long-handled tool.
7. Replace the cooking grate and preheat the grill for about 15 minutes until it reaches roughly 500–550°F.

Weather changes the timing. On a cold or windy day, expect closer to 20 minutes; in calm warmth, 10–15 minutes can be enough. The ash-color test is the only signal that matters — pour nothing before that top layer turns ashy.

How Long Until Charcoal Is Ready?

Plan on 15–20 minutes from the moment you light the cubes to the moment you pour. A full chimney loaded to the top holds enough fuel for most cooks, and the wire rack keeps airflow moving so the fire doesn’t smother itself.

This is where patience pays. Pouring coals early means uneven heat and food that cooks half-fast, half-slow. Wait for that white ash, and the whole cook goes smoother.

Starting A Gas Grill The Right Way

Gas grills are faster but demand a specific order for safety. Health Canada’s barbecue guidance is explicit: keep the lid open when lighting, and never lean over the grill while igniting. Work through these steps in order:

1. Open the lid completely.
2. Open the shut-off valve on the propane tank fully.
3. Turn the burner controls to the appropriate start position.
4. Press the igniter switch, or use the match-stick lighting method if the igniter fails.
5. If the burners don’t light within a few seconds, turn everything off, wait for the gas to clear, and try again.

Never close the lid while lighting, and never lean across the cooking grate to ignite a stubborn burner. If the flame doesn’t catch, shut it down and start over — you’re safer in the extra seconds than rushing a gas build-up.

The Mistakes That Ruin A BBQ Fire

Three errors cause most failed fires, and each has a simple fix.

• Closing the lid while lighting. Charcoal needs airflow to catch, and gas needs ventilation so unburned fuel can’t concentrate. Keep the lid open until the fire is established.
• Using lighter fluid on lit coals. This is universally warned against — the flash risk is real. If you skipped the chimney starter, use lighter cubes or newspaper instead.
• Pouring coals before they’re ashy. Gray ash on top means the briquettes are fully burning. Brown or black coals will struggle to hold steady heat and can ruin a sear.

FAQs

Can I use lighter fluid instead of a chimney starter?

Yes, but it’s the least forgiving method. If you use it, let the fluid soak into the coals for a minute before lighting, and never add more once the fire is lit. Health Canada explicitly warns against pouring lighter fluid onto lit coals, and the chimney starter method eliminates that risk entirely while producing even heat.

Why does my charcoal keep going out?

Airflow is almost always the culprit. Check that the bottom dampers are fully open and the ash tray below isn’t clogged with old ash. A packed chimney or a grill with blocked vents starves the fire of oxygen, and coals will smolder out before they reach the ashy-white stage.

How do I know when the gas grill is hot enough?

After the burners light, close the lid and run them on high for 10–15 minutes. The built-in thermometer should read between 500–550°F for most grilling, which is the same target we use for charcoal preheat. If your grill lacks a thermometer, hold your hand a few inches above the grate — you shouldn’t be able to keep it there for more than a couple of seconds.