(And without calling the fire brigade) 🔥

If you’ve been reading the blog for a while, you already know that at Barbecue World we love smoke, smoking, Weber, Napoleon, Kamado Joe…

But let’s be honest: if you can’t light the charcoal, nothing else matters.

In this post, we’re going to take a light-hearted but serious look at:

How to light a charcoal barbecue properly.
What to do and what not to do.
How to look after your barbecue so that it lasts for many years.
And where our chimney starters, electric starters and firelighters from the shop come in (because they’re there to make your life much easier).

Before switching on: prepare the ground

Before lighting up like there’s no tomorrow, check this out:

Right place:

Always outdoors, on a stable surface and away from flammable objects (awnings, hedges, that pretty parasol…).

Decent charcoal:

High-quality, dry charcoal or briquettes. If they look like a damp sponge, they won’t light properly.

Clean barbecue:

Remove ash accumulated from previous uses; it hinders air flow and makes it much harder to start the fire.

Now that’s done, let’s light it like civilised people, using the lighters you can find at barbecueworld.es and not dangerous inventions.

Option 1: Fire starter – the team’s favourite

The fire starter chimney is probably the most convenient and effective way to light charcoal. If you haven’t tried it yet, once you use it you’ll wonder why you didn’t have one before.

How to use it step by step

Fill the chimney
Fill it with the amount of charcoal or briquettes you need.
Place the firelighters
Place 1–2 firelighters on the bottom grill of the barbecue and light them.
(Preferably eco-friendly/special barbecue briquettes, such as those found in our accessories section).
Place the chimney on top
Place the chimney with the charcoal on top of the lit briquettes.
Let it work on its own
In about 10–20 minutes, you will see the embers lit from top to bottom, with a greyish layer: a sign that they are ready.
Tip the charcoal into the barbecue
Wearing gloves (very important), tip the contents of the chimney into the area where you want to set up your direct/indirect cooking zone.

Advantages: you don’t need to fan it, you don’t get smoke in your face, and it lights very consistently.

Option 2: Electric lighter – plug it in and you’re ready to go

The electric lighter is perfect for those who want something very clean and quick, without flames and without having to use firelighters (although you can combine them if you wish).

How to use it

Make a small ‘pile’ of charcoal on the barbecue.
Place the heating element of the lighter buried in the charcoal.
Plug it in and wait a few minutes until you see the charcoal glowing red hot.
Turn off and remove the lighter (let it cool in a safe place).
Add more charcoal around it if necessary and let everything ignite.

Ideal if you want to control the ignition down to the last millimetre.

However, never use a faulty plug or extension cord, and never leave the lighter unattended.

Option 3: Ignition tablets – the improved classic

Firelighters are still a staple, but use them properly (and with products suitable for barbecues, not just anything).

Recommended use

Place the firelighters on the charcoal grill.
On top, form a sort of charcoal volcano, leaving a space for air to circulate.
Light the firelighters and let the fire spread to the charcoal.
Be patient: in 15–25 minutes you should have good embers.

Tip: opt for odourless/eco-friendly firelighters specifically designed for barbecues. The ones we have in store are designed for just that: lighting without leaving any strange flavours.

What you should NOT do (ever, ever)

Here comes the serious part of the post:

❌ No petrol, alcohol, solvents, aerosols, cologne, etc.

Yes, we’ve all heard stories… and they all end badly. They are dangerous and give off horrible flavours.

❌ Do not light it inside your home, garage or enclosed spaces

Carbon monoxide is invisible and odourless. Always light it outdoors and with good ventilation.

❌ Do not use paper with ink, painted cardboard or treated wood

They can release toxic products. It is better to use plain paper (if you use it) and wood that is suitable for cooking.

❌ Do not leave it unattended when lighting

Always supervise the lighting process. Then you can relax.

In summary: your barbecue is not a laboratory experiment. That’s what chimney lighters, electric lighters and firelighters are designed for.

Easy to remember:

Charcoal has a grey/white layer of ash.
Hold your hand (carefully) about 10–15 cm away and you will feel strong, even heat.
You will not see large flames, only glowing embers.

If you put the food on when there are still a lot of live flames, it will most likely burn on the outside and remain raw on the inside.

To make this lighting ritual easier and easier:

Empty the ashes when they are completely cool.
Clean the grill after each use (even if it’s just a quick wipe).
Store the charcoal in a dry place; moisture is the enemy of good lighting.
Protect your barbecue with a cover if it is outdoors.
Take care of your lighters:
- The chimney can be cleaned of large debris and stored indoors.
- Keep the electric lighter dry and free from knocks, and store the cable carefully.
- Store the tablets in their box and away from heat sources.

This way, everything will last longer, and it will cost you less to start each barbecue.

Quick summary (for those in a hurry)

Use a chimney starter, electric lighter or firelighters: you can find everything you need in the accessories section at barbecueworld.es.
Do not use dangerous inventions such as petrol or alcohol.
Wait until the charcoal has a grey layer before cooking.
Take care of your barbecue and your lighters, and they will take care of your weekend barbecues.

How to light a charcoal barbecue without drama