Charcoal Chimney Starters: Size, Handles, and How to Light Coals Without Lighter Fluid

A charcoal chimney starter is a steel tube with a handle, a grate near the bottom, and holes around the base. You fill the top with charcoal, put crumpled newspaper or a fire starter underneath, and light it. Hot air rises through the tube and lights the coals from the bottom up. In about 15 to 20 minutes, the coals are covered in gray ash and ready to pour into the grill.

Chimneys are cheap, simple, and let you skip lighter fluid entirely. This guide covers what to look for in a chimney starter, how to use one, and how to handle hot coals safely, using guidance from the National Fire Protection Association.

Top Charcoal Chimney Starters

Why use a chimney instead of lighter fluid

Lighter fluid works, but it takes practice to use well, and poured too heavily it can leave a taste on food if you start cooking before it burns off. A chimney lights coals evenly with just paper or a starter cube, and you can see exactly when the coals are ready. It also makes it easy to add a fresh batch of lit coals partway through a long cook.

If you do choose lighter fluid, the NFPA says to use only fluid made for charcoal grills, never add it to coals or kindling that are already lit, and never use gasoline or any other flammable liquid to start a charcoal fire.

Size and capacity

A standard chimney holds enough briquettes for a typical session on a 22-inch kettle grill: burgers, chicken pieces, or a batch of vegetables. Extra-large chimneys hold more, which helps with big grills, searing, and long cooks where you need a large bed of coals. Compact and folding chimneys hold less but pack small for camping, picnics, and small tabletop grills.

• Small or compact: Tabletop and portable grills, camping.
• Standard: Most backyard kettle grills.
• Extra-large: Large grills, smokers, and hot searing fires.
• With a divider: Lets you light a half load when you only need a few coals.

Handles and heat shields

The handle matters more than you might think, since you will be lifting a tube full of very hot coals. Look for a sturdy handle with a heat shield between your hand and the tube. A second helper handle on top gives you more control when you tip the chimney to pour. Some chimneys have a trigger or release that lets the coals drop out of the bottom, so you do not have to tip the whole tube.

Materials

Aluminized steel resists rust and is common on well-known standard chimneys. Stainless steel lasts a long time and resists corrosion but usually costs more. Zinc-plated and galvanized steel are common on budget models. Thicker metal holds up better to years of heat, and all chimneys will discolor with use, which is normal.

Standard chimneys

The Weber Rapidfire standard chimney is made of aluminized steel and has two handles for a steady pour, a classic match for kettle grills.

At Target, the Outset chimney grill starter offers a simple, classic design for regular backyard grilling.

The Kingsford Deluxe chimney at Walmart uses zinc-plated steel and a heat-resistant handle at a budget price.

The onlyfire heavy-duty chimney is made of stainless steel for long life and resistance to rust.

Large and specialty chimneys

The Oklahoma Joe's Halftime XL has an extra-large capacity and a divider, so you can light a full load or just half.

The Char-Griller chimney uses a trigger quick release and a heat shield, so coals drop out the bottom when you are ready.

The homenote kit pairs an 11.5 by 7 inch chimney with a blower and fire cubes, a handy set for someone just getting started.

Folding and camping chimneys

The Royal Gourmet foldable chimney folds flat for storage and can double as a small camp grill.

The Outset collapsible camp chimney is built for camping and tailgates, where space is tight.

The MT-18 portable chimney is a compact stainless steel option that fits in a camp box.

How to use a chimney starter

• Set up safely: Place the grill on a stable, non-flammable surface outdoors, well away from the house, deck railings, eaves, and overhanging branches.
• Load it: Fill the chimney with charcoal. Put two sheets of crumpled newspaper or a fire starter cube underneath, or on the charcoal grate of the grill.
• Light it: The NFPA suggests using a long match so you do not burn your fingers when lighting the paper.
• Wait: Coals are ready when the top layer is covered in light gray ash, usually 15 to 20 minutes.
• Pour: Wear heat-resistant gloves, grab both handles, and pour the coals onto the charcoal grate. Spread them for even heat or pile them to one side for two-zone cooking.
• Set the chimney down safely: Place the hot chimney on a non-flammable surface, away from people, pets, and anything that can burn, until it cools.

Briquettes or lump charcoal

Briquettes are pressed into even shapes, so they light at a steady pace and burn at a fairly even temperature for a long time. They are easy to measure and predictable, which makes them a good choice for beginners and long cooks. Lump charcoal is made from pieces of real wood. It lights faster, burns hotter, and leaves less ash, but pieces vary in size and it burns out sooner. Both work well in a chimney; lump charcoal is often ready a few minutes sooner.

How much charcoal to light

You rarely need a completely full chimney. For a quick meal of burgers, hot dogs, or vegetables, a half chimney is often enough. Fill it most of the way for a hot fire to sear steaks or cook for a crowd. For low and slow cooking, many people light a partial chimney and pour it over a bed of unlit coals, which then catch slowly over several hours. Check your grill maker's guide for its suggested amounts.

Wind, cold weather, and damp charcoal all slow things down. Keep charcoal in a dry, closed bin, and give the chimney a few extra minutes on cold or breezy days.

Two-zone fires

A chimney makes two-zone cooking easy. Pour all the coals onto one side of the grill and leave the other side empty. Sear food over the hot side, then move it to the cool side to finish cooking with the lid on. This setup helps with thick steaks, bone-in chicken, and anything that needs more time than the outside can take over direct heat.

Safety around the grill

The NFPA advises keeping children and pets, along with anything that can burn such as food wrappers, towels, and oven mitts, at least three feet away from open flames and the grill. Never grill indoors, in a garage, or in any enclosed space. A lit chimney is very hot on the outside, so treat it like a hot pan and never touch the tube without gloves.

Disposing of coals

Coals stay hot for hours. According to the NFPA, before going to sleep or leaving the area, douse the fire with water and make sure the area is cool to the touch. Empty the coals into a metal container with a tight-fitting lid that is used only to collect coals, and keep that container away from anything that can burn. Never put warm coals in a plastic trash can or paper bag.

Care

Let the chimney cool completely before storing it. Tap out ash and loose bits of charcoal, and store it somewhere dry to slow rust. Over time the grate and seams will wear; replace the chimney if the handle loosens, the grate sags, or the metal starts to crack.

The short answer

A standard aluminized or stainless steel chimney with a heat-shielded handle suits most backyard kettle grills. Pick an extra-large chimney for big grills and long cooks, and a folding one for camping. Light it with paper or a starter cube and a long match, pour once the coals are ashed over, and follow NFPA advice: keep kids and pets three feet away and store cooled coals in a lidded metal can.

The responses below are not provided, commissioned, reviewed, approved, or otherwise endorsed by any financial entity or advertiser. It is not the advertiser’s responsibility to ensure all posts and/or questions are answered.