How to light a barbecue? Discover 7 ways with CIMO

If there's one thing Brazilians can say they love as much as football, it's barbecue! After all, there's nothing better than enjoying good grilled meat with family and friends. Barbecue is always a good idea, a highly anticipated and celebrated event, but due to some preparations, it often deters potential grill masters.

One of the problems is that not everyone knows how to light a grill, right? This is because, besides being an activity that involves some work and, when done incorrectly, can create a mess and other inconveniences.

But the truth is that making fire for the barbecue is much simpler than it seems! So, if you don't want to look bad at the next family lunch or barbecue with friends, check out 7 tips that CIMO has prepared.

Lighting the grill goes far beyond just striking a match and setting it to the charcoal: there's a whole technique behind it, and it's pure chemistry, as it involves the art of fire.

1. Use alcohol effectively!

Before you start lighting the grill, we want to emphasize that the success of the fire depends on the quality of the alcohol. Try to use alcohol stronger than 70% (that is, with minimal water content) with gel alcohol being preferred over the liquid version.

Using this tip, you'll take advantage of the most common way to light a grill quickly, but it's important to be extra careful throughout the process.

1. Distribute the charcoal pieces at the bottom of the grill;

2. Then, pour alcohol over each piece;

3. Don't light it right away; wait for the charcoal to absorb the alcohol to make its burning even more efficient;

4. Light a piece of paper and throw it into the grill.

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2. Use bread to light the grill

For this method of how to light a grill, you'll need stale bread and gel or liquid alcohol, as presented in the previous tip.

1. Soak the bread in alcohol and place it at the bottom of the grill.

2. After positioning the pieces, cover the bread with charcoal.

3. Add more alcohol to the added charcoals to help the formed fire cover the surface of the bread and charcoal pieces, and thus, watch the fire ignite practically and efficiently.

3. Toilet paper or paper towel and oil also work

Considering the same chemical combustion principles as the previous tips. For the third tip, another component added to the paper: cooking oil. It might generate a bit more smoke than alcohol, but it works.

1. Roll some toilet paper or even paper towel in your hand to form a cone;

2. With the charcoal at the bottom of the grill, make space to place the paper in the center;

3. Add cooking oil and bring the fire into contact with the cone;

4. As the paper burns, the flames will be fed by the oil;

5. Consequently, the charcoal will have direct contact with the fire, lighting the grill.

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4. Use the charcoal bag itself

The technique is very similar to using toilet paper.

1. Tear off some pieces of the charcoal bag itself and form a cone;

2. Put cooking oil inside the cone and light the ends;

3. The charcoal will burn as soon as the fire reaches it.

The difference between this technique and the one using paper is that it is a bit slower than the previous ones, taking 5 to 10 minutes for the charcoal to be consumed by the flame.

However, you ensure that the charcoal will be in contact with the flames and embers of the cardboard for longer, which can help ensure an even more effective charcoal burn.

5. Automatic lighters

This is the most recommended method for those looking for answers on how to light a barbecue quickly and practically.

1. Just plug in the device, place the iron between the charcoal pieces;

2. Wait for the embers to appear.

In the category of lighters, there are also smaller tablets and candles that can also be placed with the charcoal, containing flammable elements in their composition that stimulate the propagation of flames to the charcoal pieces.

The difference lies in the extra costs involved, but the result is as satisfactory as the other methods presented.

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6. The "volcano" method

A widely used technique that seems quite similar to other alternatives where charcoal is piled around a structure with oil, alcohol, or any component that helps light the charcoal.

But the name "volcano" comes from using a bottle as a base to organize the charcoal — promoting a conical formation that is a bit larger than other examples, justifying the given name.

For this technique, you'll need a glass bottle and an old newspaper. Simple, isn't it?

1. The secret is to roll the newspaper sheets into thicker strips;

2. Then, wrap the strips around the bottle — it is very important not to cover the neck or the bottom of the bottle;

3. Position the charcoal pile around the bottle;

4. Remove the bottle, leaving the paper mold, and light it on fire.

In a short time, you'll have the ideal embers to grill your meats.

7. Charcoal lit in a bonfire

This one is for adventurers and survivalists who are having difficulties, especially due to external factors, in getting their charcoal pieces to heat up properly.

1. Make a quick bonfire with pinecones, branches, and the like;

2. Position the grill directly over the fire;

3. Place the charcoal on the grill in intense contact with the flames;

4. Ensure a direct heat source for the charcoal even in the middle of the woods!

5. In about 10 minutes, the charcoals will be ready for the meats.

6. Just throw the pieces together with the bonfire, quickly clean the grill, and start the barbecue!

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Charcoal: which is the most suitable?

There are two types of charcoal that are the most common and easy to find: vegetable, briquette, and bamboo. All have advantages and specific characteristics that present themselves as alternatives in different contexts.

Check out the options below:

Vegetable charcoal

This is the economical type of charcoal that you'll likely find easily in any small market. It originates from the carbonization of firewood or wood, making it more affordable.

Lighting this charcoal is simple and easy, generating a good amount of heat. The quality of the wood directly affects the durability of its embers, so when buying, it's worth paying attention to that.

Briquette charcoal

This type of charcoal is made from wood waste, such as sawdust and other residues that would otherwise be discarded. It is a small block, mostly cylindrical in shape, and because it is made from recycled wood, it has high density and is eco-friendly. If you're not very experienced in lighting fires, then vegetable charcoal is more suitable.

Bamboo charcoal

When buying, if possible, give preference to brands made with noble woods, with our highlight going to bamboo. This is because its structure and burning are ideal for smaller spaces while emitting less smoke and odor than other options.

There is also the consideration of a smaller environmental impact, as although it is also a vegetable charcoal, it is more easily originated from reforested areas.

Now, at the end of this blog post, you can already state which is the best charcoal and the ways to light a barbecue without fear of making mistakes: take the opportunity to also discover the best tricks for choosing a good picanha.

Here on the CIMO blog, we have all the necessary topics to turn you into a true barbecue chef, keep following us here and on our social media!

See you next time!