How to Light a Charcoal Smoker

Lighting a charcoal smoker is very easy. With a few pointers we will show how to hold the grate temperature steady throughout your cook!

What is a Charcoal Smoker?

A charcoal smoker is a smoker that is designed to use lump charcoal or briquettes as its fuel source.

These types of smokers provide the unique charcoal flavoring we usually get from a charcoal grill.

Charcoal smokers are also designed to cook “low and slow” vs “hot and fast” as with a traditional charcoal grill. The low and slow approach is preferred by many pitmasters. This process allows more time to infuse the charcoal smoke into the meat and create a smoke ring.

Let’s start the lighting process

In this example I will be using a 22” Weber Smokey Mountain with charcoal briquettes. The WSM is an upright charcoal smoker and it's a fantastic charcoal smoker for beginners. I have used this charcoal smoker for many cooks, and it produces delicious food each time.

First, use a charcoal chimney and place 12-14 briquettes on one side of the chimney. I try to stack the briquettes strategically to maximize the initial lighting process.

I am using Weber Lighter Cubes in this example. Place two of these paraffin cubes under the charcoal chimney and light the cubes.

Pro tip – Use a cinder block or another grill to light your charcoal chimney. Over time the hot and cold from lighting charcoal can damage a concrete sidewalk or driveway.

Now that your paraffin cubes are lit, place the charcoal chimney over the fire. This is important, make sure the flames are licking the charcoal otherwise they will not light.

Give it about 15-20 minutes and your charcoal should be mostly white. This is when you know they are ready for the smoker.

Add the Charcoal

While your charcoal is lighting, add your briquettes to the smoker’s charcoal basket.

My charcoal basket is an upgrade. It is an Arbor Fabricating Charcoal Assembly. This basket is much more efficient than the one that came with my Weber Smokey Mountain.  If you are interested use promo code "PME" at checkout to receive 10% off an Arbor Fabricating Charcoal Assembly.

I highly recommend this upgraded basket! It has smaller grate holes that allows the charcoal to burn longer before falling into the ash below.

Now, arrange your briquettes into the outside of the charcoal basket. I will be using the “Minion Method” when cooking with my WSM today.

What is the Minion Method?

The Minion Method of lighting a charcoal smoker was created by Jim Minion. Jim came up with this method after trial and error to get his WSM to cook at a lower temperature.

Basically, you arrange the charcoal in a circular pattern, leaving an open area in the middle of the charcoal basket. Then place a few lit coals in the middle.

The result is your charcoal smoker will be easier to regulate temperature. This happens because the few lit charcoal briquettes will then light other briquettes slowly.

Then regulating the intake vents, temperatures can be easily maintained in the 225-250 range.

Adding the briquettes to the smoker

Grab your trusty charcoal chimney and carefully dump the lit charcoal in the middle of the charcoal basket. Now place the middle cooking section on the charcoal bowl, add water to the water pan, and put on the lid.

Locking in the temperature

After adding the briquettes to the charcoal chamber, make sure all top and bottom vents are wide open. Continue to monitor the dome temperature gauge until it approaches 200 degrees.

At this point I close the three bottom vents down to a width of a standard #2 pencil.

Depending on outside temperature, wind, etc., you may have to open or close the vents more on your charcoal smoker.

This will be a trial and error until you find the sweet spot for your particular smoker’s vents. I would also suggest leaving the top vent wide open.

Set it and forget it

Your charcoal smoker may climb in temperature, but not very much. If it does, close the intake vents a bit more to keep it around the 225-250 degree temp.

Once the temperature stabilizes, add your protein. Now it’s time to sit back, grab a cold drink, and let the smoke roll.

In conclusion

See it’s not so hard to light your charcoal smoker. You may still have temperature fluctuations, but this is normal. Remember when adjusting your vents, give it 20-30 minutes to stabilize.

Also, now that you know how to light a charcoal smoker, you may need some BBQ seasonings! We have a variety of BBQ products to choose from for ribs, brisket, pork butt, etc. I would like to recommend our Butcher BBQ Honey Rub!

It is now time to smoke some delicious food on your charcoal smoker!