This is one of the greatest tips I’ve ever been given, and today I’m sharing it: how to light a charcoal grill in seconds. With no lighter fluid. The method is foolproof, clean, easy, and AMAZING.
You don’t need a chimney, lighter fluid, or a flame-retardant onesie to light a charcoal BBQ. All you need is olive oil and a paper towel. True story. Not only does it work, it works in minutes and always works on the first try.
If you're just getting into charcoal grilling or smoking, this post on how to make ribs might come in handy too.
I got the tip from World Champion Griller and chef Mike Callaghan. I’m sure he has no idea that I’ve come to cherish this tip.
Yes. Cherish. Like a childhood blankie or my very first set of tools.
I bought my Bayou Classic smoker from Mike, and as luck would have it, he threw in a few tips—like how to make the best award-losing Maple Bourbon BBQ sauce (seriously, it’s insanely good) and how to smoke your own bacon. But this grill-lighting tip beats all of that.
🔥 The Trick
You'll need:
- 1–2 paper towels
- Cooking oil (olive, vegetable, canola, etc.)
First, remove your grill grate and pour in the amount of charcoal you need.
STEP 1: Pour a moderate amount of oil onto a balled-up paper towel. All surfaces of the paper towel should be fairly covered in oil but not dripping wet—just barely saturated.
STEP 2: Nestle the oil-soaked paper towel in the coals where you want it to light. Make sure there are coals touching the paper towel.
STEP 3: Light the paper towel.
That’s it. That’s the end of the instructions. It works every single time.
If you’re using a smoker, there’s nothing left to do except close the lid.
If you’re using a Weber-style charcoal grill, once it’s lit, mound the charcoal so it all lights, and then arrange the coals however you want them (for direct heat or indirect heat grilling.)
🎥 Watch the Method in Action
🔥 How to Arrange Charcoal for Different Grilling Styles
BASIC SINGLE LAYER
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Place lit coals in a single layer over the entire grill base. This will create even, gentle heat. Use it for cooking shrimp or other foods that cook quickly.
HALF GRILL
Place lit coals so they cover only one half of the grill. They should be in an even layer (not mounded). This creates hotter and cooler sides on the grill.
Intense flame and heat where the coals are, and indirect heat on the area of the grill with no coals below.
Use it for chicken, steaks, and sausages.
PAN SETUP
Place all the lit coals in a disposable aluminum pan in the centre of the grill. This creates the most intense heat.
You’ll need to poke holes in the bottom of the pan for air circulation.
Use it for burgers, chicken cutlets, and thin steaks.
📍 Where to Position the Fire Starter Paper Towel
FOR LOW & SLOW GRILLING
Place the oil-soaked paper towel off to one side. This way, only a few lumps or briquettes will ignite.
FOR HOT & FAST GRILLING
Place the soaked paper towel in the centre of your briquettes or lump charcoal. This way, briquettes all the way around your paper towel will ignite, and your flame will increase quickly.
🪵 Lump Charcoal vs. Briquettes: Which Is Best?
What type of charcoal should you use? I prefer lump charcoal for my smoker.
Lump charcoal is 100% wood. Its rough, jagged surface helps it light more quickly. It burns hotter and cleaner than briquettes.
Briquettes are often wood and filler, compressed into uniform shapes. They’re harder to light, but once they’re going, they burn more evenly.
I’ve also used this tip to light my homemade cob pizza oven. It would be perfect for lighting a campfire, too.
⏱️ How Long to Wait Before Cooking Over Charcoal
That depends on what you’re cooking.
- For low-temp smoking, I start cooking once the smoker reaches the temperature I need—usually around 220°F.
- For a Weber-type grill, you want all your coals to be evenly lit before cooking.
🧯 Should You Leave the Lid Open When Lighting the Charcoal?
- For a smoker, I like to close the lid and keep the vents open. This keeps the oily towel burning longer and prevents the smoker from going over temperature.
- For a charcoal grill you want hot quickly? Keep the lid open during lighting.
Tonight on the smoker it’ll be smoked chicken wings with classic homemade coleslaw.
And for entertainment? I’ll be watching the neighbours as they try to lick and climb my fence.
Julie
I just got back from Portugal and wanted to immediately make my own piri piri chicken but they insist it needs to be done on charcoal but I only have a gas bbq. Seriously looking into a small smoker!
Hettie
We've had a Big Green Egg since 2002, and I've never heard of this tip. We'll definitely be doing that from now on. Thanks, Karen!
Karen
Let me know how it goes Hettie! ~ karen
Mary W
Normally, the simpler the idea is - the more profound.To identify, it causes you to say "why didn't I think of this before"?
Randy P
I remember using charcoal back in the 70's and 80's.- it did have its pluses, no denying that. Then I discovered that there 'Magic Gas' propane and never looked back. I now mostly only use a pellet smoker. However, should I ever revert back to lump charcoal I WILL use this process for gasoline-taste-free food. Good idea.
Karen
I too am looking into a pellet smoker. My lump charcoal smoker is nearing end of life. :/ I'll probably go pellet after this. ~ karen!
Randy P
They are terrific, especially for longer cooks, like brisket or making a nice pulled pork. Fill the pellet hopper, set the temp and forget it. Kinda the 'crockpot' of BBQ -lol
Emie
I'm interested in a pellet smoker. Had an electric smoker which was a PITA. Do you have any recommendations on a brand/model to get ?
Randy P
Let your budget and size requirements guide you. American made, like RecTeq are super rugged and matching priced. My son luvs his. I am happy with my budget ZGrill. Most common 'makes' are indeed Chinesium based.
Sharon
Love your smoker! Where did you find it??
Les Nalezinski
From one of your admirers. I read a selection of your posts on a regular basis. I am 72 years young and learned of this lighting technique many years ago from my scout master. We scouts all hated the chemical taste and smell and he led us to this simple and effective method. Also dispensed with carrying danger chemicals in our back packs. Unfortunately I have moved on to using propane and dearly miss charcoal but such is life.
Karen
Interesting! I was just telling my mother the other day that I would have preferred that she enrolled me in Scouts as opposed to Brownies. I hated Brownies. I lasted 1 day. ~ karen!
Mandy
Oh my word - genius!
I am sat proudly next to my BBQ on the beach in Cornwall UK (my friend says I have to mention there’s a mild breeze).
It has lit perfectly first time.
The boys (well they’re men except when together) are a mixture between embarrassed and impressed. I have hands down beat their fire building ability and no scary accelerants have been applied.
Cheers Karen
Karen
Yay! I'm so glad you had a chance to try it immediately! Also, I was very interested in whether there was a mild breeze or not so thanks to your friend for insisting you mention it. As for the boys ... I'm sure they're ridiculously jealous they weren't the ones showing everyone how to light a grill. ;) ~ karen!
Linda J Howes-Smyth
When I think of all the years our parents spent trying to perfect lighting the charcoal BBQ, newspaper, chimneys, lighter fluid, etc. Oh if only they had known this little trick, they would have been king of the block.
Karen
Definitely. I mean how could you not be King of the block with this trick?? And since I know many of my neighbours read my blog I expect we'll have to duke it out in terms of who is the genuine King/Queen. Just kidding. It's me. ~ karen!
Linda J Howes-Smyth
Hahaha, I realized afterward that I omitted the use of Queen et al but I grew up in different times when it was the men who did the BBQing. It's a free for all now so get your dukes up but I'm sure you will reign supreme.
Cathy
I have been using this method for awhile now, absolutely fool proof, my only difference is that I often use the oil soaked paper towel to wipe on the grill first to prevent the food from sticking, then put it in the charcoal to light.
Gail Ferris
Wow, this is awesome. My husband likes to up-end an entire container of lighter fluid, which;
A, scares the sh*t out of me, and
B, makes everything taste like a toxic chemical.
All hail Karen!
PS, I LOVE your writing style.
Karen
Thanks Gail! And yes, the lighter fluid is gross. ~ karen!
Mary W
Brilliant!
B
No need to use expensive olive oil. Any oil will do.
Karen
Yup, that's true. I pointed out in the instructions to use any cooking oil. This isn't an expensive olive oil, it's probably the same price as vegetable oil. ~ karen!
Teresa
This might be a good use of that old oil you have saved to reuse one more time, but haven't
Randy P
Great tips and good advice. Thanks for sharing. I do luv me some "fire plus meat" dining.
Karen
Ribs are a favourite because they have the elusive "handle". I don't like lamb otherwise a little Frenched shank would be on the favourite list as well. ~ karen!
Randy P
I'm just finishing up some left-over brisket my son did on his pellet smoker the other day. Great bark and smoke ring. I've found them to be a pretty versatile cooking tool. But it's hard to beat lump charcoal cooking. Ah me, the life of an omniverous carnivore is a grand one indeed. -lol