Chimney starters are the easiest way to get a good charcoal fire, and you won't need any lighter fluid, either. You put paper in the bottom, fill the rest of the chimney with charcoal, and light the paper on fire. The heat is contained in the chimney, allowing all the charcoal to quickly catch fire before you dump it onto the grill to use for cooking.  Chimney starters are usually between $15-$30, depending on size, and can be found online or in hardware stores. Most professional BBQ chefs and cooks highly recommend buying a chimney starter, as lighter fluid can influence smoke flavor and is harder to use when making an even heat fire. You only need to ball the paper up loosely, as having it too tight can prevent the flame from getting enough oxygen. The paper will act like a rapid, large match for your charcoal, starting the fire. If your chimney doesn't have a solid bottom, place the paper on the charcoal grate of your grill and lower the chimney on top of it. Fill the entire chimney up with your favorite charcoal, or a mixture of both. Use enough charcoal for your entire grill, as the chimney will ensure that everything is evenly lit. For a normal, 22" grill this means roughly 40 briquets, but simply filling your chimney to the top should be a close enough estimate. Use long matches or a grill lighter to protect your hands. The paper will burn up quickly, but the concentrated flames and hot air will ignite the bottom charcoal, which will then light the rest of the chimney. Place your chimney on the charcoal grate of the grill or a heat-resistant surface as it heats up. It will get very hot, and can cause a fire if left unattended. As the heat rises in the chimney, the coals on top will catch and start to coat with white/gray ash. It usually takes 10-15 minutes to get hot enough. You are then ready to start grilling. Dump the coals in the center of the grill if you plan on keeping the whole grill surface hot, or on one-half of the grill if you want separate areas for direct and indirect cooking. If you plan to grill for more than a half hour then add several handfuls of charcoal now so that they catch as they others begin to fade.. Open vents send more air and oxygen to the fire, helping it grow quickly. Keep the lid open as you position the coals and sear anything your want to grill, then close it to smoke the meat or cook it more slowly.
استخدم مدخنة الفحم لإضرام نار قوية متوازنة بأقل جهد. ضع 2 – 4 من الجرائد المضغوطة قليلًا في قاع المدخنة. املأ قمة المدخنة برقائق الخشب أو قوالب الفحم. أشعل الورق من الأسفل في مكانين أو ثلاثة. ضع الفحم على الشواية حتى تغطى القطع العلوية برماد أبيض/رمادي. احرص أن تكون فتحات التهوية مفتوحة في حالة النيران الكبيرة.