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How do I light a plancha BBQ?
Plancha BBQ Gebruiken· 4 min read

How do I light a plancha BBQ?

Bobby

How do I light a plancha BBQ?

You light a plancha BBQ by first building an airy little tower of kindling around natural firelighter cubes, lighting that, and only adding larger pieces of wood once the fire catches well. Let the fire burn until you have a solid glow and the smoke has largely cleared, then give the cooking ring 20 to 30 minutes to heat up evenly.
  • Build an airy little tower first, don't pack it tight, fire loves air
  • Only add bigger wood once the kindling is burning well
  • Wait for a solid coal base before heating the cooking ring
  • The cooking ring needs 20 to 30 minutes to heat evenly
  • Never use petrol or spirits as a firelighter

Lighting a plancha BBQ is simple, as long as you build the fire calmly. No hassle with chemical products, no smoke show, just a stable heat you can cook cleanly on later. With this step-by-step plan you'll get it right quickly. Want to also create heat zones afterwards or find out how to maintain your plancha? Check those guides too.

What do you need?

  • Dry firewood (preferably beech, oak or birch)
  • Kindling (thin, small pieces)
  • Natural firelighter cubes
  • Matches or a lighter
  • Optionally a poker to spread the fire later

Use no petrol, spirits or other quick fixes. That's not tough, that's mainly a quick route to nasty flavours and unnecessary risk.

How to light a plancha BBQ: step by step

Step 1: Keep the base airy

Place one or two natural firelighter cubes in the middle of your fire bowl. Build a small tower of kindling around it. Most important rule: don't pack it tight. Fire loves air.

Step 2: Light it and let it happen

Light the firelighter cubes and give the fire a moment to catch through the kindling. Don't immediately start poking, prodding or blowing. If you start fiddling at this point, you often just make it harder for yourself.

Step 3: Add bigger wood in stages

Once the kindling is burning well, add bigger pieces of wood. Place them against the flames so they can catch gently. Don't dump half a stack on at once. You want control, not a campfire contest.

Step 4: Wait for a stable coal base

The best plancha heat doesn't come from high flames, but from a good base of glowing coals. So let the fire burn until you have a solid glow and the smoke is almost gone.

Step 5: Let the cooking ring come up to temperature

The cooking ring needs time to heat evenly. Allow roughly 20 to 30 minutes, depending on your wood, weather and plancha. Once the ring warms up evenly, you can start using zones: hotter near the fire, calmer towards the outer edge.

When can you start cooking?

You can start once the heat is stable and the smoke has mostly cleared. In practice that means: there's a bed of glowing coals, the cooking ring feels hot, and your fire doesn't constantly need attention. Then you can put a bit of oil on the ring and start.

Common mistakes

  • Adding too much wood at once, giving you lots of smoke and less control
  • Using wet wood, so the fire catches poorly and your food tastes smoky and bitter faster
  • Using treated or painted wood, which is unhealthy and ruins your flavour
  • Using unnatural firelighters, which can give a chemical smell and off-taste

The solution is boring but effective: start small, scale up calmly, keep the wood dry and give the fire time.

Tips for temperature zones on your plancha

A plancha works best when you use multiple zones. Closer to the fire it's hotter for hard searing. Towards the outer edge it's calmer for cooking, keeping warm and delicate ingredients. Keep adding wood in small portions, so your heat stays predictable.

Which type of wood should I use for my plancha BBQ?

Choose hardwood with a moisture content below 20 per cent. Dry wood burns more efficiently, gives off less smoke and produces a steadier flame and temperature. Your plancha benefits straight away.

Beech is the favourite of many chefs: it burns hot and evenly and gives off little smoke. A mix of oak and beech is also popular. Beech lights quickly, while oak gives a long-lasting glow.

Other suitable woods for a Tiger Fire plancha:

  • Maple: burns calmly and gives off a mild, lightly sweet scent.
  • Ash: ideal for a light smoky flavour with vegetables or fish.
  • Sickle bush: burns hot and long, with a subtle spicy aroma.
  • Acacia: sturdy hardwood that reaches temperature quickly and leaves little ash.

Do not use scrap wood or softwood such as pine or spruce. These contain resins and chemicals that can cause excessive smoke or harmful fumes. We also advise against large, damp logs, as they burn slowly and unevenly. That keeps your fire clean and predictable.

How long does it take to get the plancha up to temperature?

On average it takes 15 to 25 minutes for a Tiger Fire plancha to reach full temperature. The exact time depends on the model, the outdoor temperature and the type of wood you use. Dry hardwood and little wind speed things up, while cold weather and strong wind slow them down.

Keep in mind that building the fire comes on top of that. In the steps above you first wait for a solid coal base and then allow roughly 20 to 30 minutes for the cooking ring to heat evenly. So 15 to 25 minutes is an average, and in practice it varies from session to session.

The plancha spreads heat efficiently across the cooking surface. Once the ring is up to temperature, several heat zones appear, so you can start grilling quickly and cook different ingredients at the same time. That also makes it suitable for a professional kitchen where time and efficiency count.

You are ready to cook when the cooking ring feels properly hot and the fire no longer needs constant attention.

FAQ

How long does it take before a plancha BBQ is up to temperature?
It usually takes 20 to 30 minutes before you have a stable coal base and the cooking ring is evenly hot. With dry wood and little wind it goes faster. In wet weather or strong wind it can take longer.
Which wood is best for lighting a plancha?
Use dry firewood such as beech, oak or birch. Avoid treated, painted or glued wood. Dry wood gives less smoke, catches faster and gives a cleaner flavour.
Can I use charcoal in a plancha fire bowl?
That's possible with many models, but wood is most common for open fire planchas because you can easily add fuel and build up a nice coal base. If you use charcoal, choose quality charcoal and light it with natural firelighter cubes.
Why does my plancha fire smoke so much?
That's usually caused by wet wood, too little oxygen (stacked too tight) or adding too large pieces of wood too early. Start with thin kindling, build airily and only scale up once the fire is burning well.
Should I use oil before cooking on the plancha?
Yes, a small bit of oil helps prevent sticking and gives better results. Apply the oil thinly once the ring is hot and the smoke from starting up has cleared. Too much oil can actually cause more smoke and burning.
Which type of wood should I use for my plancha BBQ?
Use dry hardwood with a moisture content below 20 per cent, preferably beech or a mix of beech and oak. Maple, ash, sickle bush and acacia are also suitable. Avoid softwood such as pine or spruce, scrap wood and large damp logs.
How long does it take to get the plancha up to temperature?
On average it takes 15 to 25 minutes, depending on the model, the outdoor temperature and the type of wood. Keep in mind that building the fire comes on top of that.

About the author

Bobby

Bobby

Bobby started Nomad Fire Co. and has cooked on kamado and plancha for years. He works where technology, design and marketing meet, and all three came together in this store: he designed and built nomadfire.shop himself, on Neuramerce, the platform he also runs his other brands on. On this blog he shares what he has learned about grilling, smoking, low and slow and outdoor cooking, and about the questions of customers he helped choose their first kamado.

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