02. Starting a Charcoal Fire

Charcoal is wood that’s already been burned. It may come in the form of briquettes or lump charcoal (see for more on each type). The easiest way to light charcoal is to stack it up so that oxygen can quickly and easily travel upward through the coals. You can also use lighter fluid or another petroleum distillate, but most grilling aficionados avoid lighter fluid, claiming that it gives food a petroleum aftertaste. The truth is that once lighter fluid has burned off and the coals are glowing orange-red, there is no petroleum left. That is, unless you happen to squirt some lighter fluid onto the side of the grill, where it will very slowly emit petroleum fumes that can become infused in your food. If you choose to quick-start a fire with lighter fluid (which may be the easiest way if you’re facing a huge mound of coals to light for a sizable grill), just be sure to squirt only the coals and let them burn to a glowing orange before you start cooking over them.