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How to Light Charcoal Without Lighter Fluid

Lighter fluid is the most common way people ruin a good cook on a small charcoal grill. Pour it on, and in the first minutes you get a tall flare that wind loves to push sideways. Pour too soon before cooking, and food can pick up a petroleum taste. On a compact grill where the food sits close to the coals, both problems get worse. The good news: you don't need it. Here are four reliable ways to light the Slot Grill Compact cleanly, with timing, wind and wet-weather tips.

Method 1: Chimney starter (the best all-around way)

A chimney starter is a metal tube with a grate near the bottom and a handle. Coals go in the top, a fire source goes underneath, and the chimney shape draws air up through the charcoal so it lights fast and evenly.

Set the chimney on a non-combustible surface, or right inside the Compact's firebox on the coal bed.
Crumple two or three sheets of newspaper loosely (or use one or two natural fire starters) and put them under the chimney grate. Don't pack paper tight; it needs air.
Fill the chimney with charcoal. For a quick cook for one or two on the Compact, a half chimney is usually enough.
Light the paper or starter in two or three spots.
Leave it alone. Flames will appear at the top in several minutes.
Pour when the top coals are lightly covered in gray ash. Briquettes usually take longer than lump to get there.
Wear heat-safe gloves, pour slowly toward one end of the firebox to build a two-zone fire, and set the empty chimney on a safe surface to cool.

Tip: a drizzle of cooking oil on the newspaper makes it burn longer, which helps on cold or damp days.

Method 2: Natural fire starters in the firebox

Wax-and-wood or wood-wool fire starter cubes work without a chimney. Put one or two in the Compact's firebox, build a small pyramid of charcoal over them, light, and wait until the coals ash over before spreading them. This takes longer than a chimney and the pile needs to stay tight to catch, but it's light to pack for trips.

Method 3: Paper and kindling under a charcoal pile

Crumple a few sheets of newspaper into loose balls in the firebox.
Lay a small teepee or crisscross of dry kindling (pencil to thumb thickness) over the paper.
Pile charcoal on the kindling.
Light the paper. Once the kindling is going well, gently add a few more coals.
Wait for the coals to ash over, then spread into zones.

This is the campfire method and it's handy if you forgot the chimney. Use only untreated, dry kindling.

Method 4: Start with wood

The Compact burns cooking wood as well as charcoal. Build a small wood fire, let it burn down to a bed of glowing coals, and either cook over those or pour charcoal on top of the burning wood to catch. This gives the most flavor and is a good choice at camp where there's dry deadfall you're allowed to use.

How long does it take?

It depends on fuel, wind and temperature, so watch the coals rather than the clock. Ready coals glow red under a thin coat of gray ash. If they're still black on top, wait. Cooking over coals that aren't ready gives weak heat, smoke and sticking.

Lighting in wind

Set up so a vehicle, wall or rock outcrop blocks the wind, keeping safe clearance from anything that burns.
Light the downwind side of the paper so the flame is pushed into the fuel, not away from it.
Expect wind to make coals burn faster and hotter on the windward side. Account for that when you build zones.

"I lit up the charcoal in minutes in windy conditions."Richard Shapero, Compact owner

Lighting in cold or damp weather

Keep charcoal in a dry bag or lidded bin. Damp charcoal is the number one cause of "it won't light."
Use more paper or two starters, and oil the paper lightly.
Light more fuel than you would on a warm day; cold steel and cold air pull heat away.

Why not lighter fluid?

It flares in wind and can carry flame further than you expect.
If food goes on before it has burned off completely, it can taste.
Never add lighter fluid to coals that are already lit, and never use gasoline or other accelerants.

Troubleshooting

Problem	Fix
Paper burns out and coals don't catch	Paper packed too tight or too little. Use loose balls, add a starter cube, oil the paper.
Only the bottom coals lit	Give it more time; the chimney works bottom-up.
Coals lit but die after pouring	Poured too early, ash buildup choking the bed, or coals spread too thin. Wait for ash over, empty old ash, keep coals together.
Lots of smoke and a sharp smell	Coals not fully lit. Wait.

What to pack for lighting

Chimney starter (or natural starter cubes)
Newspaper in a zip bag
Two lighters or a lighter and waterproof matches
Heat-safe gloves
Dry charcoal

Quick-start checklist

Grill seasoned and dry; old ash emptied
Stable, level, non-combustible spot with clearance
Charcoal lit in a chimney, ashed over
Two-zone fire built, grates preheated and oiled
Thermometer, tongs, spatula and gloves within reach
Clean tray ready for cooked food

Safety basics (every cook)

Outdoors only. Never use a charcoal grill indoors, in a garage, tent, camper, boat cabin or vehicle. Burning charcoal makes carbon monoxide, which you cannot see or smell.
Stable, level, non-combustible surface. Bare soil, gravel, sand, concrete, pavers or a fire-safe pad. The Compact's 2⅞" air gap between the table and the bottom of the coal bed helps minimize radiant heat to the surface below, but it is still a live fire.
Clearance. Keep it away from tents, vehicles, siding, overhangs, dry grass and anything that can burn. Keep kids and pets back.
Follow local rules. Burn bans, campground, park, venue and HOA rules come first.
Water or a fire extinguisher nearby, plus heat-safe gloves for handling grates and panels.
Ash stays hot for a long time. Put it in a metal container with a lid and never pack hot steel or ash into a vehicle.

Common small-grill mistakes (and the fix)

Cooking before the coals are ready. Black-topped coals give smoky, weak heat and sticking. Wait until they glow under a light coat of gray ash.
Wall-to-wall coals. With no cool zone, every flare-up becomes a burn. Leave at least a third of the firebox thin or empty.
Crowding the grate. 146 sq in fills fast. Leave space between pieces so you can move them, and cook in waves.
Moving food too early. Let it sear and release on its own; it sticks until a crust forms.
Cold, dirty grates. Preheat for a few minutes, scrape, and wipe with an oiled paper towel held in tongs.
Wet food. Pat meat and vegetables dry before oiling and seasoning. Moisture steams instead of searing.
Judging doneness by time or color. Small fires vary. Use a thermometer.
Leaving ash in the firebox. Old ash chokes airflow. Empty it once cold before the next cook.
Putting the grill away wet. Raw carbon steel needs to be dried and lightly oiled. See rust prevention.

After the cook: burn-down and pack-down

Let the remaining coals burn down. Don't leave a fire unattended.
When ash and steel are completely cold, dump the ash into a metal container with a lid, or dispose of it where the venue or campground allows.
Scrape the grates, then wipe the cooking surfaces with a light coat of oil or Slot Grill Seasoning Balm.
Lift off the grates, slide out the V side panels, pull the end pieces and stack. The Compact packs to about 1" thick.
Store it dry. A bag or old box keeps soot off the rest of your gear.

Frequently asked questions

Can I light charcoal without lighter fluid?

Yes. A chimney starter with newspaper or natural fire starters is the cleanest and most reliable way. Paper and kindling, or starting with a small wood fire, also work.

How do I know charcoal is ready to cook on?

The coals glow red under a light coat of gray ash. Black coals on top mean they need more time.

Can I put the chimney starter inside the Slot Grill Compact?

You can set it on the coal bed in the firebox, which keeps the hot chimney over the grill instead of on a table. Make sure it's stable and wear heat-safe gloves.

Why won't my charcoal light?

The most common causes are damp charcoal, paper packed too tightly, not enough paper, or pouring the coals before they were fully lit.

Slot Grill Compact

12-gauge carbon steel · about 14 lb · 16.25" × 9" cooking area · packs about 1" thick · made in Texas · ★★★★★ 4.92 (77 reviews)

$89.97~~$99.97~~

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All specs and prices are from SlotGrill.com. Always grill outdoors on a stable, non-combustible surface and follow local fire rules.