Light it with a chimney starter

Before you light: clear the ash

The manual's steps before lighting. Burning charcoal gives off carbon monoxide: outdoors only, never in a garage, tent or any enclosed space.

1. Stand the kettle outdoors on a level surface that will not burn, at least 60 cm from anything that can (the manual).
2. Slide the lid open and hang it on the lid hook.
3. Lift out the cooking grate, insert first, then the charcoal grate. The grate's curved handles let it hang on the side of the bowl (the manual).
4. Sweep the old ash with the One-Touch handle so nothing clogs the vents.
5. Squeeze the ash catcher handle, lift it off, empty it and hang it back. Never light the kettle without it.
6. Open the bowl vents fully, refit the charcoal grate and open the lid damper.

Fill and light the chimney

The manual and Weber UK's lighting page.

1. Put 3 lighter cubes on the charcoal grate, or crumpled newspaper in the base of the chimney.
2. Fill the chimney with charcoal: one-third for low or short indirect cooks, half for medium indirect, full for high direct heat (Weber UK).
3. Light the cubes and stand the chimney over them, on the charcoal grate, never on the ground.
4. Leave it until the top coals are coated in white ash.
5. In heat-resistant gloves, pour the coals onto the charcoal grate.
6. Wait until the cubes have burned away and the charcoal is ashed over before food goes on.

No chimney: build a pyramid of charcoal round a couple of lighter cubes (the manual). For how much charcoal each kind of cook needs, see direct and indirect.