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Testing Grill Lighters

By Tai Sierra Published

Grill lighters have long necks to keep your fingers at a safe distance from the flames. We fired up five models to see which ones got the job done.

Grill lighters have long necks to keep your fingers at a safe distance from the flames. We fired up five models priced from $5 to $38, testing wind resistance and fuel efficiency (measuring the number of lights per tank), the distance between flame and fingers, and flame length. Flexible necks were a plus—especially when lighting chimney starters from underneath—as were refillable chambers with large, easy-to-read fuel windows. In the end, our moderately-priced winner ignited easily, stayed lit even in windy gusts, and sported a comfortable grip, while its unique adjustable flame could flare from 1/3 inch to 2 inches.

Equipment Review Grill Lighters

Grill lighters have long necks to keep your fingers at a safe distance from the flames. We fired up five models to see which ones got the job done.

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JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.