How to achieve the least smoke when starting a BBQ or smoker?

[PhotoJoseph]

Seems like a strange question to ask when the point is the smoke, but I’m talking specifically about the big smoke you get when coals are first firing up — how do you keep that as minimal as possible?

I’m about to move into an apartment and while BBQ is allowed, I’m concerned about smoking out my new neighbors when firing up the grill. I’ve pretty much always used a chimney to start, and a year or so ago started using those little fire starter bundles instead of newspaper to start the coals. Recently I tried lighting the coals by just making a pile over a lit tumbleweed and that worked perfectly fine — but I noticed quite a bit more smoke than when using the chimney. So that really got me thinking about what can be done to reduce the initial smoke.

I’ve read that natural lump charcoal smokes less than briquettes, which is what I mostly use. I have used lump in the past but don’t recall how the smoke compared; I stopped using it because the brand I was getting sparked quite a lot and that made me nervous, living in an area prone to wildfires. I’d also read (although I don’t necessarily believe it) that the Looft Lighter www.looft.com make it smoke less; I get that there’s no smoke from the lighter itself, but maybe because it starts the coals faster that reduces the amount of smoke?

Anyway, any combination of things to reduce start-up smoke that y’all can recommend would be appreciated! Thank you!

[Jessterr]

One thing I’ve observed is that by using unburned / partially burned charcoal salvaged from a previous cook in my chimney, substantially less smoke is produced compared to lighting up virgin charcoal. Makes sense, as the most volatile compounds and water have already been burned away.

[MBMorgan]

Sadly, there really isn't a good way to minimize startup smokiness. I suppose you could try to limit the amount of fuel you're starting (and/or check the wind direction before ignition) ... but that might be about it.

In an apartment situation, you might be best served by switching to a propane (or even an electric) cabinet rig.

Heck, even a pellet pooper can be an issue during startup:

[jfmorris]

I will chime in and say that I also think I get more smoke for longer if I light the charcoal in the grill or SNS in my kettle versus lighting in a chimney. I think it’s more airflow due to chimney design, and they are piled vertically to get lit faster versus spread in a mound.

I hadn’t thought about it, but lump does seem to produce less of the white billowy startup smoke that briquettes produce. Next time I need to use both kamado and kettle at the same time, I’ll pay attention -I tend to use briquettes in the kettle.

the brand will also be a factor. I think Kingsford original produces more startup smoke than the B&B I’ve switched to the past couple of years. I also get no sparking when lighting B&B lump, but did when I tried Cowboy.

Another thought is that is use of a blower or fan like the BBQ dragon could get things burning faster too.

[smokin fool]

When l light my kamado I fully open the bottom damper and leave the lid open to give it the most air possible.
I use lump exclusively and get little to no smoke.
However if you have a balcony above you and get little to no air movement it may be a moot point.

[PhotoJoseph]

Fortunately smokin fool we will be on the top floor.

[klflowers]

I use kbb almost exclusively and it smokes a lot when I use fire starters on the grate vs a chimney. I have used b&b in the past, and I think it smokes less, but it takes longer to ash over. Maybe you could set a fan on the balcony to blow the smoke away from the building?

[Smoked Transistors]

Jealous Devil lump produces less start up smoke compared to charcoal briquettes using my Weber Summit Kamado

[PhotoJoseph]

Good to know, thanks

[Bkhuna]

Step one is to use briquettes or lump that don't contain things like borax or other fillers/additives. Sadly, the most popular charcoal such as Kingsford is gonna look like tire fire when you light it. Weber Performers with the propane starter and a chimney over the flame produces almost no startup smoke when using B&B hardwood briquettes.

[PhotoJoseph]

I never tried B&B before… looks like I’ve been missing out in life! But VERY interesting about the fillers and additives. I haven’t been on this site much lately but our illustrious leader Meathead has said in the past that good ol’ Kingsford was the way to go. I feel misled 😭

[PhotoJoseph]

One thing I’ve observed is that by using unburned / partially burned charcoal salvaged from a previous cook in my chimney, substantially less smoke is produced compared to lighting up virgin charcoal. Makes sense, as the most volatile compounds and water have already been burned away.

That’s very true. Last night I fired up briquettes but half of them were from the previous night, and there was less smoke! Something to keep in mind for sure.

[PhotoJoseph]

Sadly, there really isn't a good way to minimize startup smokiness. I suppose you could try to limit the amount of fuel you're starting (and/or check the wind direction before ignition) ... but that might be about it.

In an apartment situation, you might be best served by switching to a propane (or even an electric) cabinet rig.

Heck, even a pellet pooper can be an issue during startup:

Heresy!! Haha… no electric nor gas nor pellets shall grill mine meat!! 😂

Yeah you’re not wrong, obviously… most people in apartments who grill do use electric or propane, from what I’ve seen. But I’m a total snob and will do everything in my power to keep the charcoal!! Time will tell though. If in a year I post that I’m grilling on propane, you’re welcome to throw this post back in my face 😔

[PhotoJoseph]

I will chime in and say that I also think I get more smoke for longer if I light the charcoal in the grill or SNS in my kettle versus lighting in a chimney. I think it’s more airflow due to chimney design, and they are piled vertically to get lit faster versus spread in a mound.

That makes sense, and what I have observed too. So, the chimney as a starter will likely stay…

I hadn’t thought about it, but lump does seem to produce less of the white billowy startup smoke that briquettes produce. Next time I need to use both kamado and kettle at the same time, I’ll pay attention -I tend to use briquettes in the kettle.

Great observations, thanks — and if you could compare your briquettes to lump and report back, I’d really appreciate that.

the brand will also be a factor. I think Kingsford original produces more startup smoke than the B&B I’ve switched to the past couple of years. I also get no sparking when lighting B&B lump, but did when I tried Cowboy.

OK, I’ve always used Kinsford original. Never tried B&B and also good to know that some lump sparks less than others. I’m moving to Europe so won’t have the same brands available as here so there will be some trial and error!

Another thought is that is use of a blower or fan like the BBQ dragon could get things burning faster too.

That’s what I was thinking for that Looft thing. It’s expensive at $150 but if it minimizes smoke by starting up faster then it could be worth it. However then I wouldn’t be using the chimney. I did email them about minimizing smoke and I’ll report back what they say, but of course I do expect them to to tell me that their product is what I need 😉

[Jessterr]

I have a Looft Lighter and would say that less smoke is generated versus other methods. Fire starters like paraffin cubes etc. produce their own smoke, so that makes sense. My Looft is the corded version rather than the rechargeable, significantly lower in cost although it is a pain to have to drag out an extension cord to reach my grills. If your distance to an electrical outlet is shorter, that might be worth considering. Also, IMO lump does produce a good bit less smoke vs. briquettes.

[PhotoJoseph]

I use kbb almost exclusively and it smokes a lot when I use fire starters on the grate vs a chimney. I have used b&b in the past, and I think it smokes less, but it takes longer to ash over. Maybe you could set a fan on the balcony to blow the smoke away from the building?

I think a fan blowing smoke away if the wind is in the wrong direction is a great idea. Something to look into for sure.

[Attjack]

I wonder if you started it in one of those "smokeless" firepits it would help at all.

[Ghawtho]

I’ve been staring my fire using my heavy duty weed burner and it minimizes smoke and gets my coals lit fast. I’ll even poke my weed burner
in the intake of my Yoder Wichita and that will settle down heavy smoke. My weed burner will light my coals in about 2/3 faster. My weed burner can be very dangerous though as it puts out about 160,000btu

[Huskee]

Using a BBQ Dragon may help as well, stoking that charcoal fire should create less thick smoke and as a bonus start the charcoal faster. But there's really no way around some startup smoke, that's the nature of the beast, the fan in this context should lessen the time it's smoldering and creating the thick smoke though.

[radshop]

I find your question intriguing, so here's my crazy idea. Maybe it will be the genesis of a real solution, or not.

• The closer the charcoal is to combustion temp, the faster it will light and with less smoke.
• So put the charcoal in a cast iron pan on a gas grill and heat it up nice and hot
• Then hit it with a propane torch to light it.

I might actually try this over the weekend if I have time and see if my hypothesis is validated.