Too little charcoal and the grill runs out of heat before the food is done; too much and the fire is hard to control. The right amount depends on the size of the grill, the heat you want and how long you cook. A chimney starter is the easiest measure: a standard full chimney holds about 100 briquettes, around 5.5 lb.
Rules of thumb for a 22 in kettle
| Cooking method | Charcoal to start | To add per extra hour |
|---|---|---|
| Direct high heat (burgers, steaks, chops) | 1 full chimney | about 20 briquettes |
| Direct medium heat (chicken pieces, sausages, vegetables) | 3/4 chimney | about 15 briquettes |
| Indirect, two zones (whole chicken, roasts) | 1/2 chimney | about 16 briquettes (8 per side) |
| Low and slow (ribs, pulled pork) | 1/4 chimney lit, with unlit coals arranged to catch slowly | about 15 briquettes |
For a larger or smaller grill, the amount scales with the area of the cooking grate: a 26 in kettle takes about 40% more than a 22 in.
Briquettes or lump charcoal?
- Briquettes are uniform, burn steadily and last longer, which suits long cooks.
- Lump charcoal lights faster, burns hotter and leaves less ash, but burns about a quarter faster and comes in irregular pieces. A full chimney of lump weighs about 3.3 lb.
Example
One hour of steaks on a 22 in kettle needs one full chimney: 100 briquettes, about 5.5 lb, a third of a 16 lb bag. A whole chicken cooked indirectly for 1 hour 30 minutes needs half a chimney plus about 8 briquettes, around 3.2 lb.
Lighting and managing the fire
- Fill the chimney, light a fire starter or newspaper under it and wait 15 to 20 minutes, until the top coals are covered in gray ash.
- Pour the coals out: spread them evenly for direct cooking, or bank them on one side (or both sides) for indirect cooking.
- Control the heat with the vents: open vents mean more air and a hotter fire.
- For long cooks, add unlit briquettes to the edge of the burning pile every hour, or use the snake method around the kettle.
Safety
Grill outdoors only, away from walls and overhangs, never in a garage or tent: burning charcoal gives off carbon monoxide. Let the ashes cool for 48 hours, or soak them, before putting them in a metal can.