Without chemicals, we light coals in the grill quickly and easily

You can quickly light up the coals for a barbecue not only with a special liquid product, but also with regular paper, if you place it correctly. The advantage of this method is, firstly, its low cost, and secondly, the absence of caustic chemical fumes. Food fried on coals lit without special liquid will be less harmful and will not create an unpleasant odor.

What you will need:

any bottle;
paper, maybe a coal bag;
fan;
lighter or gas torch.

Ignition process

It is optimal to use newspapers for ignition, but you can get by with a paper coal bag. The paper is wound into several rolls. To get one roll you need to roll 2-3 newspapers or half a bag diagonally. One roll is wrapped onto the bottle closer to the bottom. Then it is placed in the grill and sprinkled with coals. The coals need to fix the paper.

Next, a second roll is taken and wound higher onto the bottle. After this, it is also fixed with coals.

Then the bottle is removed.

The result is something like a volcano crater. The coals should be placed as close to the paper well as possible.You can apply them on top of the pipe walls.

The paper ignites from the inside. If you use a bag of coals, then it is most convenient to light it with a gas burner, but if you tinker, you can get by with matches or a lighter.

The burning paper is left in this form for several minutes. Due to the draft of air, a fairly strong fire flares up in the pipe. The side coals adjacent to the vent begin to turn red quickly. After the paper burns, you need to fan the coals as usual. As soon as the entire surface of the walls of the vent turns red, it can be filled in, moving the coals to the center.

The coals are constantly fanned for about 5 minutes until the center of the hearth turns red. Then everything is mixed. The coals are distributed evenly throughout the grill. You need to take a short pause so that everything warms up evenly and ignites. If necessary, you can support the smoldering by blowing. As soon as all the coals light up and stop producing acrid smoke, the grill is ready for use.

Depending on the size, shape of the coals and the intensity of fanning, it will take 20-40 minutes. If briquettes without sharp edges are used, ignition will take longer, but within reason. This method is better than using liquid, since the meat is guaranteed not to absorb its smell, which happens when the product is of poor quality.