How Do You Light and Put Out Charcoal? Step by Step

Short answer: light charcoal outdoors with a chimney starter or a solid fire starter. With a chimney, coals are ready to pour in about 15 minutes, weather permitting, once the top pieces turn grey with ash. To put it out, close the lid and vents of a lidded grill; on an open grill, soak the coals with water and stir.

Current prices and types: Charcoal prices →

How do you light charcoal, step by step?

1. Pick the spot: A charcoal grill is used outdoors only. The U.S. National Fire Protection Association (NFPA) says to place it well away from the home, deck railings and out from under eaves and overhanging branches; the U.S. Fire Administration (USFA) says at least 3 ft (about 90 cm) from siding, deck rails and eaves. Children and pets should stay at least 3 ft away as well.
2. Open the air: On a lidded grill, open the bottom vents and the lid damper fully.
3. Set up the chimney: Put two lighter cubes on the charcoal grate, place the chimney starter over them, fill it with charcoal and light through the holes at the bottom. NFPA notes that a chimney can also use newspaper as the fuel.
4. Wait: Depending on the weather, in about 15 minutes the coals are lit enough to pour; the sign is that the pieces on top start to turn grey.
5. Pour and spread: Wearing heat-resistant mitts, pour the coals where you want them. Put the hot chimney where children and pets cannot bump into it, and do not store it until it is empty.

When is the charcoal ready?

Weber, the grill maker, advises pouring the chimney once the pieces on top have started to turn a bit grey, with the briquettes lightly covered in ash. On a lidded grill, about 15 more minutes after the grate and lid go back on brings it to 500–550 °F (about 260–290 °C). You set the temperature with the bottom and top vents: the more they are open, the more air the charcoal gets.

Never add starter fluid to a fire that is already burning: both NFPA and the Seattle Fire Department say so explicitly. If the fire is weak, light fresh charcoal in the chimney and add it.

How do you put out charcoal?

• Lidded grill: Fully close the bottom vents and the lid damper; starved of oxygen, the charcoal goes out. According to Weber, how long it takes depends on how much charcoal is left, and a closed grill stays hot for quite a while.
• Open grill: The Seattle Fire Department advises that if you cannot wait, you douse the coals with plenty of water and stir them to make sure the fire is out.
• Is it out? The U.S. Consumer Product Safety Commission (CPSC) notes that coals take a long time to burn out completely and are out when they are cool to the touch.
• Ash: Put cooled coals and ash in a metal can with a lid (USFA, NFPA). The Seattle Fire Department says never to use plastic, paper or wooden containers and to let coals cool for 48 hours before disposing of them.

How many kg of charcoal should you buy?

Our charcoal is sold by the kilogram; how much you need depends on the size of the grill, how many people you cook for and for how long. For per-person amounts and the difference between red and yellow oak, see the charcoal guide; for businesses, see wholesale charcoal for restaurants and hotels. Charcoal is made from wood; according to FAO, about 5 tonnes of wood generally produce 1 tonne of charcoal.

Can you grill with stove coal?

We do not recommend it. Stove coal (lignite, imported hard coal) is mined, while charcoal is made from wood. The U.S. Energy Information Administration (EIA) notes that burning coal releases sulfur dioxide, nitrogen oxides and particulates. In a stove these leave through the chimney; on an open grill they rise straight onto the food and onto you. For the differences between coal types, see anthracite, lignite and coke; for what burns in a stove, see which coal burns in a stove.

What does it depend on?

• Weather and wind: Weber's roughly 15 minutes varies with the weather.
• Type of grill: On a lidded grill the vents set the heat and closing them puts the fire out; an open grill needs water and stirring.
• Amount of charcoal: The more charcoal is left, the longer it takes to go out.
• Size of the pieces: Screened pieces of similar size burn evenly; to choose, see the current price list.

Safety note

No charcoal is "smokeless"; according to the CPSC warning label on charcoal bags, burning charcoal gives off carbon monoxide, which has no odour. Türkiye's Ministry of Health describes carbon monoxide as a colourless, odourless, tasteless and toxic gas and says a grill must not be lit in closed or unventilated spaces. The CPSC also says never to bring a charcoal grill into the house for heating, never to barbecue in a garage or tent, and not to bring a warm grill indoors: even with the lid on, fumes can quickly fill the air. With headache, dizziness or weakness, ventilate, get outside and call 112 (Türkiye's emergency number) without delay: carbon monoxide detectors and the signs of stove fumes.

Frequently asked questions

How long does charcoal take to light?

With a chimney starter, about 15 minutes depending on the weather; it is ready when the pieces on top start to turn grey.

Can you put out charcoal with water?

On an open grill, yes: the Seattle Fire Department advises soaking with plenty of water and stirring. On a lidded grill, closing the lid and vents is enough.

When can you throw away the ash?

When it is completely cold; the Seattle Fire Department advises waiting 48 hours. Ash goes in a metal can with a lid, never in plastic or paper.

Can you light a charcoal grill indoors?

No. Türkiye's Ministry of Health says a grill must not be lit in closed or unventilated spaces; the CPSC adds garages and tents.

Is there smokeless charcoal?

No, no charcoal is smokeless, and all burning charcoal gives off carbon monoxide; that is why it is only lit outdoors.

Sources: U.S. CPSC, "Charcoal Grill Safety Tips" (indoor use, burning out, cool coals); NFPA, "Grilling Safety Tips" (outdoors, 3 ft, chimney, starter fluid, metal container); U.S. Fire Administration, "Grilling Fire Safety"; Türkiye Ministry of Health, "Carbon monoxide poisoning"; Weber, "Chimney Starter 101" and "How to put out a charcoal grill"; Seattle Fire Department, "Outdoor grilling safety tips"; FAO, "Simple technologies for charcoal making"; U.S. EIA, "Coal and the environment".