How much charcoal for a barbecue? For a standard kettle grill, plan on about 1 to 1.5 kg of charcoal for 4 people grilling for an hour or two, and add roughly 0.5 kg for every extra 2 guests. A steady figure to remember is about 1 kg per hour of cooking, with more in wind or cold weather.

The right amount depends on guest numbers, how long you cook, your grill size and the type of charcoal. This guide gives you numbers for each, a table by guest count and three worked examples you can adapt.

How much charcoal do you need per person?

A practical starting point is 250 to 350 g of charcoal per guest for a normal meal of sausages, burgers, chicken pieces and vegetables. That figure covers lighting the fire, heating the grate and cooking in batches. It does not include a large safety reserve, so keep a spare bag.

Per-person figures work well for groups of 4 to 12. For larger groups the per-person number drops, because one big fire is more efficient than several small ones. Cooking in rounds also matters: if everyone eats at the same time, you need a large fire briefly. If people eat over three hours, you need a steady fire for much longer.

How much charcoal per hour does a barbecue burn?

Most charcoal barbecues burn between 0.5 and 1 kg per hour once the fire is established. A small portable grill with a full vent open sits at the upper end, while a closed kettle with the vents half shut burns far less.

These factors change the burn rate more than anything else:

Vent position: open vents feed more air and use charcoal faster.
Wind and cold: both pull heat away and make you add more fuel to hold the same temperature.
Lid use: a closed lid keeps heat in and lowers the amount you need.
Charcoal type: lump burns faster than briquettes, as described below.
Food: searing steaks needs a hot bed, while sausages and chicken pieces cook on medium heat.

For low and slow cooking at around 110 to 130°C in a closed kettle or smoker, the burn rate is often 0.3 to 0.5 kg per hour. Treat that as a rough range, because every grill leaks air differently.

Charcoal quantity by number of guests

The table below assumes a standard 50 to 57 cm kettle or an equivalent grill, a cooking time of 1.5 to 2 hours and a mixed menu. Use the lower figure on a calm, warm day and the upper figure in wind or when cooking thick cuts.

Guests	Charcoal is needed.	Typical cooking time	Notes
2 to 4	1 to 1.5 kg	1 hour	Small grill or one-zone fire
6 to 8	2 to 2.5 kg	1.5 to 2 hours	Standard kettle; cook in two batches.
10 to 12	3 to 3.5 kg	2 hours	Add a second layer once the first burns down.
15 to 20	4.5 to 6 kg	2 to 3 hours	Use a large grill or two barbecues.
25 or more	7 kg or more	3 hours	Plan a top-up bag and a second grill

One retailer guide gives similar ranges: 1 to 1.5 kg for 4 to 6 people, 2 to 2.5 kg for 8 to 10 people and about 1 kg per hour of cooking. Our table is slightly more generous for larger groups.

Lump charcoal vs briquettes: which do you need more of?

Lump charcoal is carbonised wood in irregular pieces. It lights quickly and burns hot, but it also burns out faster, so you often need to top up during a long session. Briquettes are compressed charcoal in uniform shapes. They are denser, burn more slowly and hold a steady temperature for longer.

In practice, briquettes need fewer top-ups. If your menu is a quick sear, lump gives a fast hot fire. If you cook for several hours, briquettes give a more predictable result. Many people use both: a lump to start quickly and briquettes to carry the fire.

Quality matters as well as type. The European standard for barbecue charcoal and briquettes, EN 1860-2, sets requirements and test methods for these fuels. Look for charcoal made from natural hardwood without added fillers, with a low moisture level so it lights evenly. For background on compressed fuels, read our guide to wood briquettes.

If you prefer dense, uniform fuel, see our briquetted charcoal, made from carbonised hardwood that is compressed into even blocks.

Worked examples

Example 1: Family barbecue for 5 people

You grill sausages, burgers and corn for about 90 minutes on a 47 cm kettle. Use roughly 1.5 kg: about 1 kg to build the main fire and 0.5 kg in reserve to add after the first hour. Light the charcoal in a chimney starter, pour it on one side of the grate and cook over direct and indirect heat.

Example 2: Garden party for 16 guests

You run two grills for 3 hours, with a mix of chicken, steaks and vegetables. Plan on 5 to 6 kg in total, split across both grills. Start each with about 1.5 kg, then add a handful of fresh charcoal every 30 to 40 minutes. Buy one extra 3 kg bag so you do not run out at the end.

Example 3: Low and slow pork shoulder, 6 hours

You cook a 2.5 kg pork shoulder at about 120°C in a kettle or smoker. With briquettes and nearly closed vents, expect to use around 2 to 3 kg for the full cook. Light a small batch, add unlit briquettes around it, and refill every hour. For safety, check that the thickest part reaches the recommended internal temperature. The US food safety authority lists 145 °F (63 °C) for whole cuts, 160 °F (71 °C) for ground meat and 165 °F (74 °C) for poultry. Pork shoulder for pulling is usually taken far higher for tenderness.

How to avoid running out or wasting charcoal

A few habits reduce waste without lowering the quality of your cooking:

Light only what you need. Start with about two thirds of your estimate and add more as required.
Use a chimney starter. It lights charcoal evenly with no lighter fluid, which can leave a taste on food.
Create two zones. A hot side and a cool side let you control cooking and extend the life of the fire.
Close the vents when you finish. Unburned charcoal goes out and can be reused next time.
Store charcoal dry. Damp charcoal lights badly and burns unevenly, so keep bags off the ground and sealed.

Common mistakes when estimating charcoal

The most frequent error is buying for the number of guests only and ignoring cooking time. A quick lunch for ten uses far less fuel than an all-afternoon party for ten. The second error is lighting everything at once. A full chimney of coals burns out before the last plates are served, so light a second batch when the first turns grey with ash.

Cold and wind catch people out too. On a cold evening, add about a quarter to your estimate and shelter the grill. Finally, check the bag weight. Some packs hold 2 kg, others 3 kg or 10 kg, so count kilograms rather than bags.

Key takeaways

Plan on 250 to 350 g of charcoal per guest, or about 1 kg per hour of grilling on a standard kettle.
Large groups need less per person, but you should still hold a spare bag.
Lump charcoal lights fast and burns hot but needs more top-ups; briquettes burn longer and steadier.
Wind, cold, open vents and open lids all raise consumption.
Low and slow cooking uses less fuel per hour but runs much longer.

FAQ – How Much Charcoal for a Barbecue?

How many kg of charcoal for a barbecue for 10 people?

Plan for 3 to 3.5 kg for a two-hour barbecue with a mixed menu. If you cook thick steaks or it is windy, take 4 kg so you can add fuel without stopping.

Is a full bag of charcoal enough for one barbecue?

Often yes. A 3 kg bag suits 8 to 10 guests on a standard grill. A 10 kg bag covers a large party or a long slow cook with a top-up or two left over.

Do briquettes last longer than lump charcoal?

Generally they do. Briquettes are denser and burn more slowly, so a given weight gives more cooking time and a steadier temperature than the same weight of lump.

Can I reuse leftover charcoal?

Yes. Close the vents and lid to starve the fire, let it cool completely, then keep the unburned pieces dry. Mix them with fresh charcoal next time.

Should I add wood chips to charcoal?

You can, for smoke flavour. Add a small handful of dry chips to the hot coals at the start of cooking. See our guide on mixing charcoal and wood pellets for smoking for more detail.

Ready to stock up? See our briquetted charcoal and our pecan wood chips for smoking. We deliver across Europe.

How Much Charcoal for a Barbecue? Quantities by Guests and Hours