Lighting Charcoal in a Flat Pack Grill

Chimney starters, fire starters and other clean ways to light charcoal in a collapsible grill, and why to skip lighter fluid.

A collapsible grill has a shallow, open firebox, which is great for airflow and easy lighting. Here are the methods that work best, in order of preference.

1. Chimney starter (best)

1. Crumple two sheets of newspaper (or use two natural fire-starter cubes) under the chimney.
2. Fill the chimney with charcoal: about half for the Compact, more for the Full Size or a big cook.
3. Light the paper. Set the chimney on a non-combustible surface, or right in the grill's firebox.
4. Wait until the top coals have a light coat of gray ash, usually 15 to 20 minutes.
5. Wearing gloves, pour the coals where you want them.

2. Fire starters in the grill

Build a small pyramid of charcoal around two or three natural starter cubes directly in the firebox. Light the cubes. When the coals are ashed over, spread them into your zones. Slower than a chimney but nothing extra to pack.

3. Kindling and wood

Both Slot Grill models burn clean cooking wood, so you can start a small kindling fire and add charcoal or splits on top. See cooking with wood.

Why skip lighter fluid

Lighter fluid can leave a taste if food goes on too soon, and squirting it near a lit fire is dangerous. Never add lighter fluid to coals that are already lit. Never use gasoline.

Lump vs briquettes

Fire safety on any collapsible grill

• Outdoors only. Burning charcoal makes carbon monoxide, which you can't see or smell. Never use it in a garage, tent, camper, vehicle, boat cabin or under a roof or awning.
• Non-combustible, level ground. Soil, gravel, sand, concrete, pavers or a fire-safe pad.
• Clearance. Away from walls, vehicles, tents, overhanging branches and dry grass. Kids and pets kept back.
• Seated tabs. Check every tab is fully in its slot before you add fuel.
• Water and gloves at hand. Hot steel looks exactly like cold steel.
• Leave it alone until cold. Don't move or take apart a lit or warm grill.

Mistakes new flat pack owners make

1. Too much charcoal. A small firebox gets very hot. Start with half a chimney and add.
2. No cool zone. Without an empty end, a flare-up has nowhere to go.
3. Cooking on black coals. Wait for gray ash.
4. Old ash left in. It blocks airflow; empty it before every cook.
5. Heavy oil when seasoning. Thin coats cure; thick coats turn gummy.
6. Packing it warm. Wait until steel and ash are cold, every time.

The one-minute care habit

Most carbon steel problems come from skipping the last minute of a cook. After the grill cools, scrape the grates, empty the ash, and wipe a whisper-thin coat of oil or Seasoning Balm on the cooking surfaces. Store it dry. That habit is the difference between a grill that darkens into a slick patina and one that shows orange freckles every spring. If freckles do show up, it's not a disaster: see surface rust.

Questions people ask