Why you’re probably wrong about lighter fluid

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The Real Science Behind Lighter Fluid and Grilling

I’ve heard countless debates about lighter fluid and grilling among both backyard enthusiasts and professional pitmasters. “It makes the food taste funny!” shouts one side. “It all burns away!” insists the other. Let’s hit the science and separate fact from fiction — because the truth is, both sides have valid points.

Charcoal Grilling

The chemistry here is fascinating, and I’ve spent time digging through Material Safety Data Sheets (because that’s the kind of nerd I am). Most charcoal lighter fluid is an aliphatic petroleum distillate, specifically medium aliphatic naphtha, with a flash point around 104°F and a boiling point around 315°F. That’s important because most charcoal grills cook at temperatures from 500-800°F. And this is where things get interesting.

The science tells us something more nuanced than either side usually argues. When you first apply lighter fluid, some immediately vaporizes (that’s the smell you notice), but some soaks into the charcoal and remains absorbed. During ignition, the vapors light first, beginning a progressive burning process. But that absorbed fluid? It takes longer to vaporize and burn off than most people realize.

Here’s where the chemistry really matters. During the burn-off process, incomplete combustion creates various hydrocarbon compounds. These absolutely can impart unpleasant flavors to food if you start cooking too soon. They’re particularly noticeable on lighter, more delicate foods — and no, that’s not just in people’s heads. The science clearly shows these compounds are present until complete combustion occurs.

But there’s good news: proper technique eliminates this issue entirely. The key is waiting until your charcoal is fully lit and gray/white before cooking, which typically takes at least 15-20 minutes. If you see any black charcoal, you’re not ready. That white/gray coating isn’t just aesthetic — it’s chemistry in action. It tells us that complete combustion has occurred, the charcoal has reached proper temperature, and we’ve achieved stable heat production.

If you’re using lighter fluid, science dictates the following approach: Arrange your charcoal in a pyramid shape and use only the recommended amount — more fluid actually makes things worse, not better. Let it soak in for 30 seconds (but not longer), then light it safely from multiple sides. Wait for that crucial gray/white color across all your coals. Even after spreading them out, give it another few minutes before cooking.

The science has led many grillers, myself included, to prefer alternatives like chimney starters. Electric charcoal starters, paraffin cubes, and even natural starters like paper and cardboard can get the job done without introducing any hydrocarbon issues into the equation. These methods bypass the whole combustion concern entirely.

The evidence points to a clear conclusion: lighter fluid isn’t inherently good or bad — it’s all about proper use. Yes, it will eventually burn away completely. Yes, it can affect food taste if not used properly. The key is understanding the chemistry at work and following what the science tells us about proper burn-off times and temperatures.

Full disclosure: No one from the lighter fluid industry paid for this post. It’s just me getting excited about the intersection of chemistry and cooking. Because when you understand the science behind your techniques, you can make better decisions about how to use them.

Want to dig deeper into the chemistry of grilling? There’s always more to explore when it comes to cooking with fire. And honestly, understanding the science makes the food taste better — or at least helps us cook it better, which is really the same thing.

Comments

14 responses to “Why you’re probably wrong about lighter fluid”

August 29, 2010

PJ Mullen

I’ve never bought into this one and I’ve never researched the science. You don’t light coals and immediately start cooking, so it only stands to reason that by the time the coals are ready that any lighter fluid would have been totally consumed. Personally I prefer using a charcoal chimney to start my coals, mostly because I’m either cold smoking sausage or smoking a pork shoulder which requires multiple batches of coals over the eight to 12 hours it takes to do it right.

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August 29, 2010

Doug B

Chris is probably right, although I wish I had this advice years ago. I started with Weber grill and coals/lighter fluid. Then bagged the fluid and went with the chimney- until I burned myself spreading the coals– and it took too long because I had to add more coals. Next was the electric cattle prod which lies under the coals. Yeah right. Again way too much time. So I bought the gas grill. Works well– but feel like I’m still missing out on the REAL bbq event. Oh- and cooking with a gas grill is way too fast….

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August 29, 2010

Christopher S. Penn

The best firestarter? Gasoline. And at $2.70/gallon vs.$ 5/quart for lighter fluid, gasoline is far cheaper. Just watch your eyebrows.

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1. April 10, 2017
  
  Keith Cassinger
  
  Bwahahaha! This is amazingly irresponsible advice. Gasoline? Whoa….I could find nowhere they recommend this and many warn against it for many, many reasons. This site is a joke.
  
  Reply
2. August 13, 2019
  
  sskyking
  
  This comment totally discredits your article because if you actually knew what you were talking about, you would know the danger presented by attempting to light gasoline!
  
  Reply
August 30, 2010

Anonymous

I’d like to hear what the different reasons are, actually. I see people squirting lighter fluid on the grill all the time, while the meat is grilling. Is it your contention that the fluid would not even touch the meat while it’s cooking at 500-800 degrees F, as you state?

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August 30, 2010

Christopher S. Penn

Putting fluid on WHILE the food is there is stupid. The soot from incomplete combustion WILL get all over the food.

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August 31, 2010

Batman

And that’s bad, right? 🙂

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July 9, 2013

Justin

Please nobody listen to this asshole, he’s got nothing to do with BBQ and his “basic science and chemistry” is just plain wrong. nothing more “google facts” here. Everything you burn has an aroma, everything. As a liquid turns to gas, the vapor can be absorbed by anything. This guys is nothin more then a marketer, and like all great marketers he should kill himself. I just read this guys comment on the best firestarter. He stated gasoline, Please please don’t ever use lighter fluid nor gasoline. This guys is a douchebag talking out of his ass. He has no idea what he’s talking about. He BBQ’s at 500 degrees. That alone should be a red flag. BBQing with a fire lit from gasoline can get you very very sick. I have many wins in tx BBQ comps to back up my words, not just google. I Been asked this before and I told my friends to start two different pit fires in different pits, one lit with lighter fluid and one lit naturally. As the coals turn white close pits and let the fire die out, once it does open it up and rub your finger on the top inside of your pits and give a smell or taste if you dare. You will tell the difference.

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1. March 24, 2016
  
  Zardrell Mcknight
  
  you are totally wrong, you can use lighter fluid, its just a preference. you are just another purist fan boy
  
  Reply
2. April 10, 2017
  
  Keith Cassinger
  
  I agree, this author is a moron from what I can tell. Also, I did a lot of searching just now and this guys contentions are just not true. What a millennial.
  
  Reply
May 16, 2016

STBro

The boiling point of a substance is the temperature at which it can change state from a liquid to a gas throughout the bulk of the liquid. This is only relevant if starting fluid is pooled and lit without direct contact with charcoal briquettes. For those that have put liquid charcoal lighting fluid directly on charcoal briquettes and then observed the interaction, the process of interest is absorption. The liquid is absorbed by two of the most effective sorbents in nature, the carbon and clay used to make the briquettes. Once the briquette absorbs the liquid, the boiling point temperature is only marginally relevant at the surface of the briquette. The fire-starting effectiveness of the fluid and briquette system is because the briquette acts as an oil lamp. The following combustion process is not one of complete combustion because the fire is a fuel-rich environment. Depending on how much fluid was used and how long it was allowed to soak into the briquettes will determine if any fluid or combustion daughter product remains to coat those wieners you’re getting ready to eat. Parameters such as laminar smoke point become of greater interest than the bulk boiling point. Put a clean stainless steel pot on the grill while cooking with the charcoal. If the fire leaves black streaks on the bottom of the pot, then soot and unburned complex carbon compounds are being deposited on any food sitting directly on the grill.

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April 23, 2017

KB13

i’ve been using a chimney since forever. i’ve rarely used lighter fluid. however when we do our fantasy football draft they dont use a chimney but rather lighter fluid charcoal. i SWEAR their burgers and dogs tastes better than mine. i also SWEAR we cook them relatively the same. i’ve always thought purists of things in life were generally too ‘purist’, where there was always a bias flaw in their thought, because they tend to go extreme in health, environment, etc. and at this point i feel those who feel lighter fluid is so detrimental to taste are these same people. i’ve also watched quite a few cooking shows that use lighter fluid by top professional chefs. again i can understand why ‘healthies’ who in general lack tastes/flavor in their pallete for the sake of health side with anti lighter fluid BBQ. but based on practical experience i feel lighter fluid BBQ is superior to chimney, no lighter fluid BBQ in its taste. maybe its because i grew up on lighter fluid BBQ but it gives a grill taste like no other.

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July 5, 2017

Eric B.

I am in the minority, of course, but I am a lighter fluid guy. For the kind of grilling I do, one chimney simply doesn’t do it. I want high heat to cover half a conventional kettle and lighter fluid does it. Pile it up, soak em down, and immediately ignite. Works great.

Also, in my Pit Barrel Cooker, lighter fluid is the best way to go.

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