You’ve got your grill cleaned and your food prepped — now comes the part that can make or break your cook: getting the right amount of charcoal on your fire.
Add too little, and you’ll lose heat when you need it most—leading to uneven cooking and last-minute scrambling. Add too much, and you risk overpowering delicate flavors or wasting fuel (and money). Whether you’re searing fast or smoking slow, avoiding these common mistakes sets the stage for a better cook.
Let’s break it down by cook time and style, and give you real-world references so you can avoid guesswork.
Chimney Starters and Visual Cues
We like to simplify things. A standard chimney starter holds about 5 quarts of charcoal — and becomes a useful unit of measure. Don’t have one? No problem. Think of your charcoal in terms of size and shape:
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Small cook = pile the size of a volleyball
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Medium cook = basketball
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Long cook = pile about the size of a basketball, plus keep a second batch ready to light
(Keep in mind that the type of grill you use can affect how long your charcoal lasts. More insulated or tightly sealed grills will stretch your fuel further.)
Whether you're using XL lump, medium-sized lump, or briquets, the idea stays the same: match the amount of fuel to the demands of your cook.
🔥 For Quick Cooks (20–30 min)
Perfect for burgers, hot dogs, or skirt steak — fast and high heat is all you need. A half to three-quarters of a chimney, or a volleyball-sized pile, will get you sizzling quickly.
Medium-sized lump charcoal works great here because it lights fast and delivers immediate heat. Briquets can also handle this type of cook if you're working with a compact grill or cooking in batches — just give them a bit more time to come up to temp.
🔥 For Medium Cooks (45–60 min)
Chicken pieces, sausages, pork chops, or veggies? You’ll want steady heat that holds without flare-ups. A full chimney, or a basketball-sized pile, provides a balanced fire.
XL lump charcoal or a mix of medium and large chunks will give you better control over burn time. Briquets are also a solid option here, especially if you’re aiming for even heat and a longer-lasting base without needing to refuel midway.
🔥 For Long Cooks (2+ hours)
Think ribs, pork shoulder, whole chickens. You’ll need a fuel strategy here. Start with a full chimney of briquets or a sturdy layer of lump, and have another batch ready to light when needed. This is key: don't add cold charcoal to your fire mid-cook — it drops the temp and disrupts your flow. Always add lit charcoal to maintain consistent heat.
Tip: Briquets are ideal for longer sessions thanks to their steady burn, but you can mix them with lump to add flavor and heat.
What If You Don’t Have a Chimney Starter?
Eyeballing your charcoal works just fine — just think in volumes. Use a metal container, small bucket, or even your grill basket to measure out consistent piles.
Light it in a mound or with the help of a fire starter cube, and adjust airflow as needed. Just remember: having a system, whatever it is, saves time and keeps your fire predictable.
Final Thoughts
The amount of charcoal you use is a reflection of how you like to cook. Once you know your timing and your grill’s behavior, choosing the right amount becomes second nature. Use visual cues, keep an extra batch nearby, and fuel up with purpose.
And remember — quality charcoal matters. With Harder Charcoal’s XL lump, medium-sized lump, and low-ash briquets, you’ll get consistent results no matter how long (or short) your fire runs.
Happy grilling,
The Harder Charcoal Team