Start with the Fire: The Easiest Way to Get Better Results on a Charcoal Grill

By David Eaheart

Some of my earliest barbecue memories don’t come from barbecue competitions. They come from campground fire pits.

Growing up camping in an RV, supper started with charcoal, newspaper and a chimney starter. We’d light it, sit back and watch. The smoke would rise, the coals would crackle and eventually they would turn that familiar gray.

That was the signal. Not a timer. Not a guess.

That moment is still how I know a fire is ready today.

MOST PEOPLE USE CHARCOAL. FEW START IT RIGHT.

If you’re cooking on charcoal, you’re not alone.

According to the 2026 Prairie Fresh State of BBQ Report, more than 60 percent of grillers use a charcoal grill regularly — making it one of the most popular ways to cook outdoors.

But here’s the challenge:

• Most people feel confident using charcoal.
• Yet 67 percent say they don’t know how to start charcoal correctly.

That means one of the biggest opportunities to improve your barbecue isn’t a new grill or expensive equipment.

It starts with your fire.

THE 5-STEP CHARCOAL START I USE EVERY TIME

If you want better, more consistent results, keep it simple.

1. Fill your chimney: Use more charcoal for high heat, less for controlled cooks.

2. Light with newspaper or a natural starter: Skip lighter fluid — it creates off-flavors and uneven burns.

3. Let it breathe: Airflow is what lights charcoal evenly. The chimney does the work.

4. Watch for gray on top;  When the coals are fully ashed over, they’re ready.

5. Pour and set your zones: Spread for direct heat or bank to one side for more control.

IF YOU ONLY DO ONE THING BETTER

Wait until your coals are fully ashed over before cooking. This is the most common mistake — and the easiest one to fix.

Better fire = better results.

AVOID THESE COMMON MISTAKES

Most charcoal frustration comes down to a few simple things:

• Starting too early
  Leads to uneven heat and inconsistent cooking.
• Using lighter fluid
  Adds unwanted flavor and reduces control.
• Closing vents too soon
  Charcoal needs oxygen to fully ignite.
• Watching the clock instead of the fire
  The coals tell you when they’re ready.

SIMPLE TIPS THAT MAKE A BIG DIFFERENCE

• Build a two-zone fire
  Hot side for searing, cool side for control.
• Match your charcoal to your cook
  Lump burns hotter and faster.
  Briquettes burn longer and more evenly.
• Use your vents
  More air = hotter fire
  Less air = cooler fire
• Be patient
  The fire rewards patience every time.

At Prairie Fresh, we spend a lot of time understanding how people barbecue at home. One thing is clear: People don’t need more complexity. They need a few fundamentals that work every time.

Looking back, those campground fires taught me one lesson that still applies every time I light a grill: the fire tells you when it’s ready. Not the clock. Not the recipe.

Watch the fire. Trust the coals. Let them do their job.

Start there, and you’re already on your way to better barbecue.