Quick Start Guide: Light Your First Fire in 3 Steps
- Build your pile: Stack lumpwood charcoal loosely (half a football size) - gaps are essential for airflow
- Light it: Use a plumber's torch or natural firelighter at the base - no lighter fluid needed
- Set temperature: Open vents fully, close door, reach 250-300°C in 20 minutes
That's it. Now let's dive into why this works...
Why Charcoal Quality Matters
Not all charcoal is the same. There is a vast difference in quality. Most of us are familiar with buying charcoal for the BBQ in the summer from our local supermarket or garage. The price might look good but is the fuel as good?
If it's imported, it may well have chemicals added to stop it from catching fire in transit, and it might even originate from a rainforest. Charcoal is a surprisingly unregulated commodity.
These added chemicals in some imported charcoals and in most briquettes are the origin of that old adage of waiting for the coals to go white before cooking. This is because those added chemicals need to burn away first. Most of us can conjure up the memory of the acrid smoke fumes which die out once the coals turn white. Throw in a bit of lighter fluid to get things started, and you are a long way from the restaurant flavours we long to create at home.
But this is far from the whole story. If you choose the right charcoal, it's very, very different. No chemicals, no fumes, no waiting. Just the alchemy of fantastic flavour and aroma. Charcoal imparts flavour. That's where the flavour magic lies. Think of charcoal as an ingredient.
What is Charcoal? (And Why It's Better Than Gas)
Charcoal is a biofuel made from wood. The process of making charcoal is to heat wood without oxygen. When wood turns into charcoal, a lot of the volatile gases are removed, and what's left is a fuel which burns in a stable way.
Charcoal burns at high temperatures, consistently, with very little flames, for a very long time and with little smoke. It burns in a very different way from wood. Wood produces a lot of smoke and flames, gets to a high temperature very quickly, and then burns out quickly.
That's what makes charcoal perfect for cooking.
Lumpwood Charcoal vs Briquettes: Which Should You Use?
You can buy charcoal in two primary forms: lumpwood charcoal and charcoal briquettes. (You can also buy "ready to cook" bags of briquettes, where you put the bag and all into the BBQ or oven … but we won't mention that! Unless, of course, you like the aroma of burning accelerants and cardboard in your food).
Why Lumpwood Charcoal is Better
Lumpwood charcoal is the better of the two forms. By miles. It's just wood, nothing else, heated to a high temperature without oxygen. No additives. When you look at a piece of lumpwood charcoal it looks like, well, wood: you can see that it was once part of a tree, with the characteristic rings and layers. If you're an expert, you can even determine the species of tree.
Common species used to make lumpwood charcoal are ash, oak, beech and birch. Each species will have its own characteristics and distinctive aroma. The density of the original species is important: denser wood equals longer burn. It's lovely to experiment and see what works for you. Rather like wine tasting. As a rule of thumb, a single species charcoal will give you confidence in its provenance and quality.
Typically, the sizes of the lumps will vary from species to species, producer to producer, tree to tree, batch to batch, and even within each bag. Fewer, bigger lumps tend to burn for longer (think surface area to volume ratio). Small lumps and flakes tend to burn out pretty quickly.
| Feature | Lumpwood Charcoal | Charcoal Briquettes |
|---|---|---|
| Ingredients | Pure wood, no additives | Sawdust + binders + chemicals |
| Lights | Fast (5-10 minutes) | Slow (20-30 minutes) |
| Burns | Hotter, shorter | Cooler, longer |
| Flavour | Clean, natural smoke | Chemical taste possible |
| Best for | High-heat grilling, pizza | Long, slow cooks |
| Charlie Oven recommendation | ✅ Always use lumpwood | ❌ Never use briquettes |
Bottom line: Lumpwood charcoal is the only choice for the Charlie Oven. It lights faster, burns cleaner, and delivers pure charcoal flavour without chemical aftertaste.
What Does "Restaurant Grade" Charcoal Really Mean?
Many charcoal bags are marked "restaurant grade". Nice words, but they don't actually mean anything. There is no independent standard of "restaurant grade" … so anyone can just print that on their bag of charcoal.
What you should be looking for is where it's made and what's the species.
Is Charcoal a Sustainable Fuel?
Charcoal is a natural biofuel that can be completely carbon neutral across its entire growing, production and cooking lifecycle.
But it varies dramatically from brand to brand. The only way to be sure you're cooking sustainably is to check out where your charcoal comes from and how it's produced.
In short, ensure it's locally sourced from a manufacturer that practices sustainable forestry management. This means the management of forests to encourage new growth of trees, by selective felling and clearance of naturally fallen trees. The new growth offsets the carbon footprint of the heat required to produce and then burn the charcoal during cooking. And locally sourced also means many fewer miles in transport.
How to Light Charcoal (The Right Way)
Now you know what charcoal to use, let's focus on how to use this glorious fuel.
Option 1: Plumber's Torch (Fastest Method)
With good quality, natural lumpwood charcoal, you can simply light the charcoal directly using a plumber's torch applied to the charcoal itself. Just get the charcoal around the bottom of the pile in your oven to glow red around the edges. Only for a few seconds. That's it: then it's lit!
Option 2: Natural Firelighters (Easiest Method)
Just put one natural wood-wool firelighter at the bottom of your pile of charcoal, light it, and that's done – leave it alone and open the vents on the oven.
Building Your Charcoal Pile
In the Charlie Charcoal Oven, we recommend making a small pile of charcoal roughly the size of half a football. Make sure to allow for airflow by building the stack fairly loosely. Once you've lit the charcoal, close the oven door and open the vents fully. This amount of charcoal will achieve a temperature of 250 to 300 degrees Celsius in 20 minutes.
What You DON'T Need
- ❌ Fire chimney starter - The Charlie Oven's structure with its height and top and bottom vents creates a natural chimney effect, without the need for any additional steps or devices
- ❌ Lighter fluid or chemical firelighters - Absolutely NOT! These ruin the flavour
- ❌ Waiting for coals to turn white - With good quality charcoal you don't have to wait until the charcoal goes white. There's nothing to stop you getting cooking immediately. Waiting for your charcoal to go white is solely about burning off the horrible chemicals from briquettes or inferior charcoal
Temperature Control Basics
Fine-Tuning Your Grilling Temperature
Once you are 10 degrees below your chosen temperature, push the top and bottom vents in by the same amount to leave just a finger's depth behind the vent pulls. The oven will continue to rise by approximately another 10 degrees Celsius and then settle and stabilise at the temperature you've selected to cook at.
How Temperature Control Works
The fire relies on oxygen to burn. More oxygen means the charcoal burns quicker and hotter, and will burn out faster. With open fire cooking, you cannot control the fire with airflow, so the charcoal will need to be topped up regularly during the cooking process.
Luckily with a Charlie Oven, you have complete control over airflow, and therefore the temperature, by adjusting the air vents. Its heavily insulated construction means that the temperature will stay constant (exactly where you've set it) for hours, while the charcoal is barely smouldering.
When you've finished cooking, just close down the vents completely and the fire will die out, saving the unused charcoal for your next cook.
Reaching Different Cooking Temperatures
- 200-250°C (392-482°F) - Half a football of charcoal, perfect for roasting and indirect grilling
- 350-400°C (662-752°F) - Add 2 more handfuls of charcoal, ideal for pizza and high-heat searing
Can You Add More Charcoal When Grilling?
Yes, you can, if you use good quality lumpwood charcoal. With the Charlie Oven it's easy, as you have ready access to the fire in the oven. You don't need to move cooking racks, grates, or any other paraphernalia out of the way.
How to Cook with Lumpwood Charcoal and Wood Chunks Together
Wood can complement charcoal (think 90:10 or 80:20 charcoal to wood) to add smoky notes. But wood on its own is rarely a good way to cook: too smoky, too much flame, too unpredictable.
Simply add a couple of small chunks of wood when the oven is 60% towards the temperature you are aiming for. The purpose of adding wood is for the lovely aroma, not as a heat source.
Common Beginner Mistakes (And How to Avoid Them)
Problem 1: Charcoal Grill Not Getting Hot Enough
Cause: Not using enough fuel for the job.
Solution:
- For 200-250°C: Use half a football of charcoal
- For 350-400°C: Start with more fuel - add a couple more handfuls
- Check your charcoal isn't damp. If in doubt, try a new bag to make sure
Problem 2: Charcoal Won't Stay Hot for Very Long
Cause: Failing to shut down the vents when the oven reaches temperature.
Solution:
- Close the vents to a finger's depth once you hit target temperature
- If the air vents are left completely open, the oven temperature will continue to rise, then drop as the fuel burns through
- By closing the vents, the oven will keep the heat in for the maximum time possible
- Avoid opening the door repeatedly - you'll lose heat each time
Problem 3: Using Too Little Charcoal
Problem: Can't reach high temperatures.
Fix: Use more fuel - half a football for 200-250°C, add 2 handfuls for 350-400°C.
Problem 4: Leaving Vents Wide Open
Problem: Fuel burns through too fast, temperature drops.
Fix: Close vents to finger's depth once you hit target temperature.
FAQ: Your Charcoal Cooking Questions Answered
How long does charcoal take to heat up?
With quality lumpwood charcoal in the Charlie Oven, you'll reach cooking temperature (250-300°C) in just 20 minutes.
Do I need a chimney starter?
No, not with a Charlie Oven. A fire chimney is not necessary. The structure of the oven with its height and top and bottom vents creates a natural chimney, without the need for any additional steps or devices.
Should I use lighter fluid?
Absolutely NOT! Lighter fluid and chemical firelighters ruin the natural flavour of your food. Use a plumber's torch or natural wood-wool firelighters instead.
When is the charcoal ready to start cooking?
The simple answer is when the oven temperature is hot enough. With good quality charcoal you don't have to wait until the charcoal goes white – there's nothing to stop you getting cooking immediately. Waiting for your charcoal to go white is solely about burning off the horrible chemicals from briquettes or inferior charcoal.
Can I add more charcoal while cooking?
Yes, absolutely. The Charlie Oven's design lets you add fuel without moving racks or grates. Just add a handful when needed.
What wood species make the best charcoal?
Oak, ash, beech, and birch are all excellent. Denser woods burn longer. Single-species charcoal is more consistent than mixed bags.
Should I add wood chunks for smoke?
Yes, but sparingly. Use a 90:10 or 80:20 charcoal-to-wood ratio. Add 2 small chunks when the oven is 60% to target temperature. The purpose is for aroma, not as a heat source.
Why isn't my charcoal staying hot?
Usually because vents are left open, burning through fuel too fast. Close vents once you reach temperature to maintain heat for hours.
How do I control the temperature?
The fire relies on oxygen to burn. More oxygen = quicker and hotter burn. With the Charlie Oven, you have complete control over airflow (and therefore temperature) by adjusting the air vents. The heavily insulated construction means temperature stays constant for hours.
Ready to Start Charcoal Cooking?
You now know:
- ✓ Why lumpwood charcoal beats briquettes
- ✓ How to light charcoal in 3 simple steps
- ✓ How to control temperature with vents
- ✓ Common mistakes to avoid
Next steps:
- Get quality lumpwood charcoal (locally sourced, single species)
- Try our beginner-friendly recipes to put your new skills to work
- Master temperature control with our complete Charlie Oven guide
Happy cooking!