How to Use a Charcoal BBQ: A Beginner's Guide to Grilling with Real Fire

Step 2: How much charcoal for BBQ?

Step 2: How much charcoal for BBQ?

• For burgers, sausages, and short cooks: Use a single layer of charcoal across the base. Roughly half a chimney starter or around 1–1.5kg of charcoal.
• For steaks or higher heat: Use a full chimney starter (2kg or more) to build a hot, even base.
• For slow cooking (like ribs): Stack coals to one side (two-zone setup), using about 2–3kg, and add more gradually during the cook.

Tip: Use lumpwood charcoal for quick, hot grilling. For longer sessions, briquettes burn more evenly and for longer.

Step 3: Lighting the charcoal

Avoid lighter fluid, it adds unpleasant flavours. Instead:

1. Use a chimney starter with kindling or firelighters underneath.
2. Light the base and wait 15–20 minutes until the top coals turn grey-white.
3. Pour the hot coals into the BBQ base, using tongs or gloves.

If you don't have a chimney starter, build a small pile of coals with firelighters underneath and allow them to catch fully before spreading. For a detailed guide on how to start a BBQ, head over to our step by step guide.

Step 4: Control the heat

This is where many grillers hit a snag, how to barbecue with charcoal and keep it consistent?

Use the bottom vent to feed oxygen and increase heat. The top vent (lid) helps release smoke and manage airflow. Keep the lid closed to trap heat and cook evenly, especially in colder or windy conditions.

• Direct heat: Spread coals across the entire base. Great for sausages, burgers, or kebabs.
• Indirect heat: Push coals to one side and cook on the opposite side. Ideal for chicken legs, larger cuts, or anything that needs longer cooking without burning.

Step 5: Start cooking

Once your BBQ is ready:

• Oil the grates lightly to prevent sticking.
• Place food over direct or indirect heat as needed.
• Avoid constantly flipping or pressing meat—let it cook and develop flavour.
• Use a meat thermometer if unsure; it's especially helpful for beginners.

Step 6: Aftercare

Once finished:

• Close vents to suffocate coals and let the BBQ cool fully.
• Dispose of ash safely in a metal bin once cold.
• Clean grates while still warm using a nylon brush or half an onion—avoid wire bristle brushes, which can shed and pose health risks.

For a detailed guide on how to clean a BBQ, head on over to our step-by-step guide. You'll get all the answers to your questions.

Final Tips for UK Barbecuers

• Wind and rain can affect cooking. If possible, place your BBQ in a sheltered spot, but never indoors or in enclosed areas.
• Store your BBQ and charcoal in a dry place. Moist charcoal doesn't light well and can ruin a cook.
• Consider using a BBQ thermometer to better monitor internal grill temps, especially on longer cooks.

Summary

Learning how to use a charcoal BBQ isn't complicated. It just takes a bit of prep, patience, and practice. From choosing the right amount of charcoal to managing your vents and knowing where to place your food. You'll be on your way to tastier, more confident outdoor cooking.