The foolproof ways to light every type of BBQ
Lighting a barbecue shouldn’t feel like a high-stakes survival challenge. Whether you're aiming for the slow, smoky ritual of charcoal or the instant gratification of flipping a switch, getting your grill started efficiently sets the tone for the entire meal.
Too many cookouts are derailed early on by chemical-tasting lighter fluid, choked air vents, or simple impatience. The trick to a flawless start comes down to understanding exactly how your specific fuel source interacts with oxygen and heat.
From portable beach grills to permanent patio setups, here is the straightforward guide to lighting the four main types of barbecues without the stress.
Lighting charcoal BBQs: the chimney method
If you're using a classic charcoal BBQ, put down the chemical lighter fluid. Soaking your fuel in accelerants doesn't just create a dangerous flare-up; it leaves behind a nasty, petrol-like taste that ruins your food.
The most efficient, reliable way to light charcoal is with a chimney starter. This metal cylinder uses natural convection to pull heat upward, lighting your fuel evenly in about 15 minutes.
Open the vents: Airflow is everything. Before you start, ensure the bottom vents of your BBQ bowl are completely open. According to environmental combustion principles, constricted oxygen levels stall the heat generation process early on, leading to smoldering instead of a clean burn.
Load the chimney: Fill the top of the chimney with lumpwood charcoal or briquettes. Tuck two or three natural, wax-and-wood-shaving firelighters into the space underneath.
Light it up: Place the chimney starter on your BBQ’s bottom coal grate and light the firelighters.
Watch the Ash: As the heat rises, the coals will begin to ignite from the bottom up. Your fuel is ready when the top coals are covered in a fine layer of grey ash and glowing red underneath. Pour them carefully onto the coal grate.
Lighting gas grills: the safe ignition sequence
The main appeal of a gas barbecue is convenience, but because you're dealing with pressurised fuel, you must follow a safe ignition sequence to prevent gas from building up under the hood.
Open the lid: Never light a gas barbecue with the lid closed. If a burner fails to ignite instantly, trapped gas can accumulate rapidly, creating a highly dangerous flash-fire when it finally catches.
Turn on the gas supply: Slowly turn the valve on top of your liquid propane cylinder to fully open.
Ignite the first burner: Turn the primary burner knob (usually the one closest to the ignition switch) to the "high" position, then press the igniter button. You should hear a sharp click, followed by the soft roar of a blue flame.
Light the rest: Once the first burner is safely lit, turn on the adjacent burners. They will cross-ignite from the first flame. Close the lid and let the grill preheat for 10 to 15 minutes to allow the grates to reach searing temperatures.
Portable and desktop BBQs: maximizing small spaces
Whether it's a compact tabletop gas unit or a mini charcoal grill packed for a trip, portable BBQs require extra care because their small fuel chambers leave very little room for error.
For portable charcoal/disposable grills: Space is tight, so avoid packing the coals too densely. Leave gaps between the charcoal pieces so oxygen can circulate. If you're using a tiny tabletop charcoal grill on a wooden picnic table, always ensure the heat-shield legs are fully extended to avoid scorching the surface below.
For portable gas grills: These units typically run on small, disposable gas canisters rather than large patio bottles. Ensure the canister is screwed completely straight onto the regulator thread. A cross-threaded canister can cause tiny gas leaks, dropping the pressure and preventing the grill from getting hot enough to cook.
Electric grills: consistent thermal management
Electric barbecues are soaring in popularity across UK balconies and urban spaces where smoke and open flames are restricted. Lighting them is entirely mechanical, but achieving true BBQ results requires patience.
Plug directly in: Always plug your electric grill directly into a main wall socket rather than using a coiled extension lead. Extension cables can cause a drop in electrical current, preventing the heating element from reaching its maximum temperature.
Crank the thermostat: Turn the control dial to the highest setting right from the start.
The lid is your best friend: Because electric grills rely on an exposed metal element rather than live fire, they lose heat rapidly whenever the wind blows. Keep the lid firmly closed during preheating and cooking. Maintaining a closed cooking environment locks in convective heat, which is essential for getting that beautiful caramelization on your ingredients.
Prioritising fire safety and food hygiene
No matter which system you're firing up, maintaining total control over your cooking environment is critical. According to the Food Standards Agency, giving your barbecue ample time to preheat thoroughly is a vital step in food safety. Placing raw food onto lukewarm, unready grates allows bacteria to linger and causes meat to stick, tear, and lose its natural juices.
For charcoal users, never add fresh, unlit coals directly on top of food that is already cooking. Raw charcoal releases acrid, unburned gasses that coat your ingredients in a bitter taste. If you need to boost the heat mid-cook, light a fresh batch of coals in your chimney starter off to the side before adding them to the grill.
Ready to master the flame?
Lighting your barbecue correctly takes the guesswork out of outdoor cooking. Once you've established a steady, controlled heat source - whether it’s a perfectly ash-covered bed of coals or an evenly preheated gas zone - you're completely set up to deliver perfectly cooked, incredibly flavourful food.
Looking for the perfect new BBQ, the perfect fuel for your grill, or expert advice on general outdoor cooking? Visit your local Dobbies store to explore our complete Outdoor Living collection or speak with our friendly team to get ready for patio and picnic season!