How to Light Thai-Style Charcoal Without a Torch

Our Thai-style charcoal is dense. It burns long and clean, but that density means it doesn't catch the way a briquette does. You don't need a blowtorch or lighter fluid to get it going. A fatwood fire starter and a teepee stack do the job, quietly and without any chemical taste.

Why fatwood

Fatwood is resin-rich pine. It lights fast off a single match and burns hot enough to bring dense charcoal up to temperature on its own. That's the whole trick. Let the fatwood do the work, and the coals catch on their own time.

What you'll need

  • A handful of Thai-style charcoal to start, more to build once it catches
  • One or two fatwood fire starters
  • A lighter or long match
  • Your Thaan Grill, or the charcoal basket you cook in

The steps

  1. Set three fatwood fire starters in the base of the charcoal basket.
  2. Stack two pieces of thai-style charcoal a finger-width apart atop the fatwood, leaving a gap in between so the fire draws up through the middle.
  3. Stack two more pieces on top of that, the opposite direction, as if you're building a house.
  4. Light one stick of fatwood and drop it down the center, so it catches the other sticks at the bottom.
  5. Leave it alone. Give the fatwood time to catch the coals. You'll see the edges glow and gray over. No fanning needed yet.
  6. Once those first coals are lit, add the rest of your charcoal. One stack for lower, steadier heat. Two stacks when you want higher, direct heat across the grate.
  7. When the coals are ashed over and glowing, spread them the way your cook needs and set your grate.

Common mistakes

  • Reaching for lighter fluid. You don't need it, and it leaves a taste in the food. Fatwood is a natural starter, so the grill stays chemical-free the way it's meant to.
  • Piling on too much charcoal before the fatwood catches. It smothers the flame. Start with a few pieces and build once the fire's climbing.
  • Packing the charcoal too tight. Fire needs air to move up through the stack. Loose beats neat.
  • Rushing. Dense charcoal takes its time. Wait for the gray ash before you cook, and you'll get even, lasting heat.

That's the whole method. Do it a couple of times and it's second nature. You'll wonder why anyone bothers with a torch.

Back to blog

Frequently asked

Can I use lighter fluid instead of fatwood?

You can, but don't. Lighter fluid leaves a chemical taste in the food, and dense charcoal holds onto it. Fatwood lights just as easily and burns clean.

How do I know when the charcoal is ready to cook on?

Wait for the coals to ash over. When the edges have grayed and the pieces glow through, the heat is even and ready. If they're still black, give them more time.

Why is this charcoal harder to light than briquettes?

It's dense, closer to binchotan than to briquettes. That density is why it burns longer and cleaner. The trade is a few extra minutes at the start, which the fatwood handles for you.

One stack or two?

One stack for lower, steadier heat, good for a longer cook. Two stacks for higher, direct heat when you're searing.