Why Is My Charcoal Grill Not Getting Hot Enough?

In this video, I'll talk about the two main reasons why your charcoal grill is not getting hot enough and what you could do about it. I'll use my thermal imaging camera to show you the correct way to light charcoal and what fully lit coals should look like making sure your next BBQ is a total hit!
Chapters:
00:00 - Intro
00:38 - Don’t Be Discouraged
01:21 - Charcoal is Not Fully Lit
02:10 - Use a Proper Igniter
03:43 - Do The Hand Test
04:14 - What If I Prematurely Dumped My Coals?
05:13 - Marinated Foods Are Killing My Heat?
09:47 - Thermal Imaging Paints A Picture
12:51 - Was This Video Helpful?
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‪@GrillwithWeber‬

[@nodurquack]

How in the hell is this video only 14k views after 9 months. A whole ass human could be created in that time! This is literally the most informative video on this topic I’ve ever seen by far. And beyond that, the quality of scripting, presenting, lighting, and camera work is on point. I look forward to seeing more videos from this channel.

[@tomwadek]

Thank you for the kind words. I’m glad you’re enjoying the channel. Cheers!

[@ango586]

KZbin algorithm

[@DocLaw172]

Years ago when I started grilling, I could get a roaring hot grill with charcoal with a Weber 22 inch grill. A few years back I added a thermometer to the lid. Recently, I have had little success in getting the grill as hot as I wanted it for sears or general cooking. Today, I learned that I had become impatient in my older age. I am not letting the briquettes get hot or fully ignited in the charcoal chimney. You can teach an old dog new tricks. I will see if I have learned patience this evening. Damn, I hope it doesn't take long to learn patience.

[@nicholasanderson9019]

😂😂😂

[@mrgilboa]

KZbin is a crazy platform! 14k view??? This guy deserved a medal!!!

[@tomwadek]

Haha. Thank you.

[@ChrisBranleh]

Excellent video. This should be the first video that comes up when searching for grilling with coals for beginner

[@tomwadek]

Glad it was helpful!

[@cobaltandsalt]

I litterally watched 30 other videos and this one is the only that addresses everything in a cohesive and comprehensive way! Thank you so much! This was very helpful ! Especially for a beginner! « Charcoal does not like to be alone » I mean what a game changer ? Litterally NO other video explains that it needs to be layered and why! Also loved the thermal imaging… such a great way to understand what’s going on! Great job!

[@tomwadek]

You made my week! That’s my goal, to be as informative as possible while being fun to watch. I’m glad you’re enjoying the channel. Happy grilling!

[@-locdog.]

Dude honestly this is the best video ive ever watched about lightning bbqs , the information you provided is priceless thank you 👌

[@tomwadek]

Glad you enjoyed it!

[@jmabs5096]

This is the best video yet.... Think my main issue was premature ignition and not using enough of it! I wish you would also address if you can reuse charcoal and how to incorporate them in your next grill to get a little more life. I would assume choke the grill and if you only using them for 10-20 mintues you could just give them a good shake and relight with chimney again

[@tomwadek]

I’m glad you enjoyed the video. I did a video on reusing charcoal. Check it out and our other content. Cheers. Can You Reuse and Grill With Old Charcoal | TESTED kzbin.info/www/bejne/apm9fWSAgMiZmpo

[@jeremywilliams5272]

Cheers brother, super helpful, especially for my first charcoal brisket

[@tomwadek]

Glad it helped

[@cindykee3719]

I'd like to see videos on "after you dump your chimney". Like how long should it take to heat up the grill and get to a stable temperature. With a special shout-out to Weber Kamado owners. 😊

[@tomwadek]

I’m jealous lol

[@justinocanovasmorton9193]

Best top tips video for charcoal kettle grills. Well done

[@tomwadek]

Thanks. Glad you enjoyed the video

[@beekaye1496]

Air is the key when keeping it hot

[@peterhong526]

As always, excellent advice and recommendations. I still do not know why you do not have a million+ subscribers already.

[@tomwadek]

I still have a lot to learn and grow but thank you so much for the nice words. Happy Father’s Day to you and your loved ones.

[@TheArmadalatina]

Beautiful back yard! and thanks for the info!

[@tomwadek]

Our pleasure!

[@jdglock9114]

Great instructions for lighting charcoal.

[@foyu]

I watch your video by my not-ready charcoal kettle! Glad I watched this video before I am so angry and start to fire my house!

[@tomwadek]

Glad I could help! 😂

[@dbkfrogkaty1]

Excellent video! I have the Weber Performer charcoal grille with the propane ignition system. I use a chimney starter with it and the combination works great. I have gotten impatient at times and dumped the charcoal too soon. Thanks for the tips.

[@tomwadek]

You’re welcome! Glad you enjoyed the video. Thanks for the support.

[@OdintheGermanShepherd]

Off topic…but that Camaro in the background looks nice…IROC ??…it’s giving me a flood of great memories from HS in the 90’s.

[@tomwadek]

Yup

[@christopherg465]

Thank you Sir. Your a great communicator.

[@tomwadek]

Glad you enjoyed the video, cheers!

[@phatdpc]

Great info, thanks!

[@petergrannetia722]

Great video very informative. There's always something te learn. Thank you 👍🏻

[@tomwadek]

thank you!

[@obesesonic]

This summer I'm vowing to grill as much as humanly possible this summer so I can get better at this.

[@tomwadek]

You got this 💪

[@gavbarker8689]

Go for it, I do most my meat on the weber in the warmer months, I've gat a pizza stone as well, trying a rack of ribs tomorrow for a bbq with home made burgers and butchers sausages.

[@musicalfreestyles]

Yep, that was my question after inaugurating my baby SnS Kettle Grill. I waited long enough before transferring from the chimney starter BUT thinking it’s such a small size, just didn’t use enough charcoal for a proper sear. Thanks for doing this video!❤

[@ChocolateTampon]

I use a heat gum to light my charcoal when grilling anything that does not rely on the closing the lid, e.g. steaks, it takes less than 2 minutes and you can blast the lit coals with hot air and get all the coals ripping hot with a fierce glow and you're ready to cook in no time. If it cools down during the cook you can blast more hot air with the heat gun from a distance to heat things up again. Do it from a distance so you don't blow ash all over your food. This way you can use less fuel and reduce waste. (charcoal is expensive in the UK compared to the US). Maybe an idea for a future video? :)

[@tomwadek]

Thanks for the suggestions. I usually use my propane torch to do the same. Great way to start leftover coals too

[@jmabs5096]

Heat gun is a great idea! Issue with my first few was choosing a cheap briquette. They only lasted about 20 mintues at a searing temp, switched over to jealous devil and boy worth every penny! Last about 40 mintues and very consistent high temps

[@Hank_E]

Thanks for a nerdy explanation 😃. My kind of stuff so new subscriber here.

[@tomwadek]

Welcome aboard!

[@idellasheart]

Thank you for this 100% informative video helping me understand my charcoal cooking. 👍👍🌟

[@tomwadek]

Glad it was helpful!

[@dgblac0]

Great video, i enjoyed watching it.

[@tomwadek]

Awesome. Glad you enjoyed it

[@yurilysak2877]

Thanks man. You made my day.

[@tomwadek]

Awesome! Thanks for watching.

[@dunes7]

Thx for the video, it's helped me learn how to BBQ better.

[@tomwadek]

Glad I could help

[@xrevenentx]

Solid vid my guy.

[@tomwadek]

Thanks

[@deanlockamy2087]

My kettle grill only has three vents on the top, that's not enough air to keep charcoal burning so I put the top on leaving a gap for extra air. Full open on the bottom, full open on top and offset the top works every time. Happy cooking.

[@tomwadek]

Great tip!

[@Mr.MustardCooks-zm8qx]

Great tips!

[@tomwadek]

Glad it was helpful!

[@DWbodhi]

Great and informative video. I might have just added that one should make sure to keep any bottom vents wide open to allow the coals to continue to breathe after they are dumped in the kettle. If you have the vents closed, or worse, you put on the lid and its vent is also closed, you are choking out your heat source!

[@tomwadek]

Thank you, I also made a video on the vents if you’re interested kzbin.info/www/bejne/pnXOZWqCgZloa7csi=JKW7ZllsQ5wla040

[@maryk4588]

Rare AND Well Done Video! Thanks.

[@tomwadek]

Thank you!

[@boohoohoohoo]

Great video! For indirect/convection cooks, ive learned the amount of briquets in the chimney is like how much you turn the temp dial up in the oven. Though, Im getting too much acrid/dirty smoke when using the snake or Minion method and new briquets catch fire.

[@tomwadek]

Great tip!

[@robboucher7878]

Thanks much - picked up a coupla tips about the chimney starter -

[@tomwadek]

Glad it helped

[@8pathsgaming]

Cooking with charcoal using your tutorial. Wish me luck! Thanks for the education!

[@tomwadek]

you got this! goodluck

[@marcwinner567]

Great video! I was impatient the other day when I was Grilling. I had too few coals and dumped em too early. The food was still good but it must have taken 30 minutes longer to get it done that it usually takes. Sometimes being impatient actually slows you down I guess 😂

[@tomwadek]

I know the feeling. I use to do it all the time. I’m naturally an impatient person and sometimes I get in my own way lol

[@TechVyper]

great guide!

[@tomwadek]

Thank you. Glad you enjoyed it

[@pj.pavadore]

Charcoal requires patience. But good things come to those who wait. The way I've learned to manage the time is to light my chimney. I use the weber Rapid Fire and 2 RO Tumbleweeds. While the chimney is igniting the coals, that gives me a good 25 minutes to prep my food. Often I go in the house while the grill is billowing smoke and prep a salad, season my protein and get my food ready to be cooked. The rule "A watched pot never boils..." applies to a chimney getting charcoal ready. When I see the smoke stop, I add about 5 more minutes, and I dump my coals as soon as the top layer starts turning gray. Then I put the grate on, close the lid and let the grill heat up to 500. If I bank my coals to one side, which I often do and use a pure hardwood charcoal, I've exceeded the max on the dome thermometer. My guess is at the grate, I was probably around 800

[@tomwadek]

That’s exactly what I do but often times than not, it’s doing the dishes while the chimney is igniting so my wife doesn’t kill me 🤣. I love what you said, “ A watched pot never boils” I absolutely love that. Mind if I use it? Thanks for watching!

[@pj.pavadore]

@@tomwadek you're free to use that! A watched pot never boils. Watched charcoal never ignites

[@tomwadek]

@@pj.pavadore thank you.

[@ItsTanyaBeauty_]

You’re awesome, thank you

[@tomwadek]

Glad you liked the video, cheers!

[@Southjerseysmokin]

Having a chimney is an absolute must. But I really, REALLY like the Fogo Blaza ball. That thing is really awesome

[@tomwadek]

Oh cool, I never used them. I’m a huge fan of FOGO so I have to check them out

[@Southjerseysmokin]

@@tomwadek yeah it’s pretty neat for lighting especially lump. It’s ripping hot in 10-15 minutes

[@JCosio-bs9xr]

It seems to me, not only should you have an igniter beneath the chimney starter, but there should be one in the middle as well which would eliminate this whole conundrum of not being fully lit.

[@Luke.Cooking]

Hey bro, blur out the street signs & house numbers.

[@tomwadek]

Thanks man, that’s a good idea.

[@kingpatty6452]

Happy 4th! I think i made that mistake today by filling my chimney to the top. It took forever to burn. Prob because not enough airflow

[@tomwadek]

Happy 4th. Yeah can definitely fill the entire chimney up and it should light just fine. Did you use a fire starter like the Weber cube? You may need 2 cubes and allow it to burn for at least 20-25 mins

[@jdanielcramer]

Yup, that’s me 👍 thanks!

[@novak-peter]

Funny enough I got to the conclusion after my first couple attempts regarding the (lack of) amount of charcoal, but not that i should really wait to properly heat it up. Also have to invest a chimney starter I guess.

[@tomwadek]

You'll get the hang of it and I highly recommend a chimney starter with the Weber cubes, Royal Oak, or FOGO starters.

[@innailkiv2324]

Thank you very much

[@tomwadek]

You are welcome

[@holdenc3082]

I’ve always used Kingsford blue bag and had good results until recently. My Weber kettle always burned at 450 with both vents open and would sometimes peg the thermometer at 500. Something has changed and I believe it’s the charcoal itself. For the last year or so I’ve struggled to get the coals to even burn at 350, and they burn out very fast as in one round of food and that’s it. I’m reading Kingsford has cheapened their charcoal by adding more filler. I don’t know this for sure but it’s what I believe. Again I’ve been charcoal grilling for over 20 years now, and it’s only recently I started having this problem. This just happened again last night and it was a brand new bag.

[@madhatter5331]

It's definitely true, I bought a bag and it doesn't keep the heat long enough for a meal.Kingsford dropped the ball on the quality. Im done with Kingsford.

[@holdenc3082]

@@madhatter5331 Yep it’s definitely the charcoal. I bought some no name “Cowboy” briquettes from Walmart and they burned real hot at 450+ degrees. We had some nice steaks tonight. Again I changed nothing. Same chimney heaping to the top with Walmart no name charcoal just like I did the Kingsford I used for years. Kingsford is shit now. Walmart has a smoking deal in this charcoal right now. $18 for two 20 pound bags. I’m going to buy some more tomorrow

[@madhatter5331]

Thanks for the heads up on this, guess I'll be heading to Walmart for better briquettes.

[@holdenc3082]

@@madhatter5331 Better yet buy 4 bags and Walmart will ship it to your door free! I just bought 4 more 20 pound bags delivered to my front door for under $40. My Fed Ex guy is going to hate me lugging 80 pounds of charcoal to my door. LOL. Just be prepared, because it’s ……well……Walmart. One of the bags was broken open inside the box. Happy grilling!

[@mateicristi2524]

Man, you should get more likes. You have my like and subscription!

[@tomwadek]

Thank you.

[@Tysongwang]

Really helpful. I just used my Weber grill for the first time and I had the mistake of thinking the coal was ready in the chimney when it wasn’t. Do you have a video on what we should do once we’re done grilling? Do you typically just leave the coals in and wait to toss it or just put new coals over the old ones and wait till its ash.

[@tomwadek]

Great quesiton, I dont have a video on it but if I know i'll use the coals within 2 weeks and weather permits, I leave them in the grill and the next time I want to cook something, I dump new fully lit charcoal ontop of them. The only time I dump them is if it was too humid or raining out and they were left in the grill for a month or more. Hope this helps

[@chrisf5475]

The not enough coal / coverage thing is exactly the mistake I was making. Not sure why I’ve picked up the idea from various videos that I should only add a single layer of briquettes, even lay them out… next time I’m just gonna pile them in! 😂

[@johnpnj]

I have the opposite problem. My charcoal grill gets too hot when I sometimes want to keep it at a lower temp.

[@taraiza878]

Thanks

[@tomwadek]

Welcome

[@PuntaPacifica507]

My hero

[@tomwadek]

My man! (Or woman?)

[@PuntaPacifica507]

​@tomwadek definitely dude here. Amazing and helpful video. I've done the newspaper...and fluid...what a disaster. Heard dryer lint is a good burner...haven't tried. That may be great for open air cooking but who wants hair on your burgers? 🤢

[@BobBuddy_]

If you are preparing a few thin pieces of meat that will be ready quickly, but you want to use a small amount of charcoal, you can reduce the distance to the charcoal, which will ensure that a small amount of charcoal generates a lot of heat.

[@AntonioDal.]

8:00 Excellent tips. I was often noticing the moisture of foods extinguishing the top part of the lonely coals and not reigniting as easily. When the coals are touching each other then they help each other in staying lit.

[@tomwadek]

Thank you. I’m glad you enjoyed the video.

[@422bignasty]

Examples ty

[@tomwadek]

Like what?

[@redcoat192]

I bought a new 22 inch weber a month or so ago. It's maiden voyage was a disappointment as the grill didn't get particularly hot! And I couldn't work it out when the principal is so simple! 😂 question- when using a weber 22 like yours, should the vents be fully open underneath to get the coals going? (And should you keep them open!?) Thanks in advance!

[@tomwadek]

Keep at it and you’ll get the hang of it. Yes, the bottom vent if your main oxygen source and will make drastic changes to the temperatures. For example, the first notch from closed is used for smoking (low and slow). The top vent is for fine tuning. Hope this helps. I’m thinking of doing a video on fine tuning

[@redcoat192]

@@tomwadek great stuff 👍🏻 appreciate you taking the time to reply and keep the excellent videos coming for us coal grilling noobs! 🤣

[@tomwadek]

@@redcoat192 no problem! I’m glad to help

[@eddyfeddystacks]

Should i open the bottom vent when cooking or leave it open to allow air flow?

[@tomwadek]

This video might be helpful in explaining how to use the vents. How to Adjust Your Weber Kettle Grill Temperatures kzbin.info/www/bejne/pnXOZWqCgZloa7c

[@basilbarbouttis9139]

How much fuel do I need to cook a 3kg lamb in the kettle using two baskets (full)? If the temperature drops after one hour, what should I do, as I have this problem all the time.

[@tomwadek]

One full chimney starter for a 22 in kettle should be enough. I don’t know the specifics of what you are using or what your trying to do ( low and slow, high temp, indirect). If you follow the video, you should get great heat for 1.5 hrs and low and slow heat for 4 hrs plus.

[@obeliant5025]

I feel like if i let it go for 20 minutes in the chimney then the top portion of charcoal gets hot and the bottom part starts dying out... Im still new and i use kingsford briquettes. I feel like ive had my entire pit go too cold too quickly.. I have to be doing something wrong here but does everyone really let it go sbout 20 minutes?

[@mikeberndt181]

For all you beginners, you’ll figure it out in time. I’ve done this since I was 16, practice makes perfect

[@tylerdougherty4773]

Ok, h ow about this. Can you wait too long / keep the charcoal in the chimney too long and then not have enough cook time?

[@tomwadek]

Yes you can, it’s a balance and you’ll learn that balance as you gain more experience and the type of cooks you’re doing.

[@Domo-yo4pz]

Preach...💯👍🎉🎉🎉new sub

[@tomwadek]

Thanks for the sub, cheers!

[@mathewt767]

Don't bother buying fire starters. Use pieces of the charcoal bag , you're gonna have to throw it out eventually anyways.

[@tomwadek]

They generate a lot of dirty smoke. I have bad allergies

[@mathewt767]

@@tomwadek Ok

[@jvh136]

My best advice is don't used Kingsford charcoal. It is not hardwood but crappy pine and cornstarch. It likes to go out if not getting a great amount of air. The bit about deep layers of charcoal is true. If you have 3+ inches of glowing charcoal under fatty food it is very hard to keep the flame down with a squirt bottle. I used over a pint trying to tamp down a flare up.

[@tomwadek]

LOL! i've done that before, dont ask me why! thanks for watching

[@Blackdog4818]

I just got a new grill, and decided to just run it once to get the grill "seasoned". I had a bunch of coals from a pile of ash wood from a tree I cut down and put 7 charcoal briquets in the hot coals, let them go 15 minutes, dropped them in the grill. Not even getting to 200. Do I open the vents to get air through? Or just wait for the charcoal to get completely gray? (I feel stupid, but I'm 66 and this is my first grill).

[@tomwadek]

Was the fuel you used wet? I would get a chimney and some kingsford. Fill it up, use a lighter cube, wait 20 minutes and dump them. Temps should be 400+

[@Blackdog4818]

@@tomwadek No brand new grill, brand new briquets. I put aluminum foil over the briquet tray...could that be the problem? No air flow? Vents are wide open now. (Oh it's a charcoal grill, not gas.)

[@tomwadek]

Don’t use the tray

[@Blackdog4818]

No choice. It's the bottom of the grill. Expert Grill. Think I need more than 7-8 pieces of charcoal and some hot wood. The wood seems to be already exhausted and charcoal isn't enough to create real heat. Lesson learned. Thanks.

[@deanvoss7098]

More are equals hotter charcoal if it's too hot then give it less air😂

[@CensoredByYouTube965]

Because I live at 8,400 feet 😢

[@vicentee2687]

if you do it right the fat juice will have the flames kissing the meat that what you want

[@1Scital1]

If your grill is that deep and isn’t getting hot just stop. It’s the thin grills where you can’t stack the charcoal where folks would have this problem. Chimney starter idea I like though.

[@187killerbudd]

Everything was spot on for getting your coals hot but you forgot one thing and that is storage of what ever fuel you are using in your grill. For people who live in humid areas ( like myself ) have other issues on why the coals aren’t getting hot enough or are taking a long time to properly light and when they do get lit you have popping that is because of moisture in your coal and for pellets they smoke like crazy and don’t even want to light. So if you are in a moist climate or you store in a damp place change the place you are storing it. I used to keep mine in a garbage pail and scoop what I need but now I keep it inside in a dry cool place now