How to Reuse Charcoal After Grilling (And Why You Should)

If you’re like most backyard grillers, you probably toss your leftover charcoal into the ash bin once you’re done cooking. I used to do the same — it seemed like the natural thing to do. After all, the fire’s out, the coals look kind of used up, and cleanup feels like a chore.

But here’s something I’ve learned after years of barbecuing: you can reuse leftover charcoal — and it works surprisingly well.

Not only does this save you money, but it’s also better for the environment and helps you stretch out those bags of lump or briquettes a little longer. If you're grilling regularly, that adds up fast.

♻️ Can You Really Reuse Charcoal?

Yes — as long as the charcoal isn’t soaked or turned entirely to ash. If it still looks like a blackened chunk of wood (even partially burned), it's probably usable. This is especially true with lump charcoal, which tends to burn from the outside in.

Briquettes can also be reused, but they’re more prone to crumbling once they’ve been burned. If they’ve held their shape and aren’t wet, you’re good to go.

🔍 How to Know What’s Reusable

After your grill cools down:

1. Open the lid and let the coals sit overnight.

2. Sift through the ash the next day using tongs or a gloved hand.

3. Keep the black or dark gray chunks that still have some structure.

4. Toss the white powdery stuff — that’s ash, and it's done its job.

You don’t need to be exact. If it looks solid and hasn’t crumbled to dust, give it another go.

🧼 How to Store Used Charcoal

Storage matters more than you'd think — especially if your charcoal picked up moisture or grease during cooking. Here’s how to store it properly:

• Use a metal container or sealed bin (same as you’d use for fresh charcoal).

• Let it cool completely before storing — preferably overnight.

• Avoid leaving it in the grill, especially if it might get rained on.

Some folks go the extra mile and give used charcoal a quick brush or knock-off to remove surface ash. I usually don’t, unless I’m storing it long-term.

🔥 How to Use Recycled Charcoal in Your Next Cook

The trick with reused charcoal is to treat it as a base layer. It’s not going to burn as hot or as long as fresh charcoal, so use it strategically:

• Add it to the bottom of your chimney starter, then pile fresh charcoal on top.

• Use it for short cooks, like burgers, hot dogs, or grilled veggies.

• Avoid using it for long, slow cooks unless you're supplementing with new charcoal — otherwise, you’ll run out of heat halfway through.

And if you’re using wood chunks for smoke? Reused charcoal is perfect for those indirect zones where you want just enough heat to get the smoke rolling without flaring up.

💡 Bonus Uses for Old Charcoal

Still have leftover pieces that are too small or not quite worth grilling with? Don’t throw them away just yet:

• Odor absorber: Put a few chunks in a breathable bag and stick it in your garage, cooler, or even your shoes. (Yes, really.)

• Garden use: Crushed charcoal (not briquettes with additives) can help improve soil drainage and retain nutrients.

• Natural dehumidifier: Works like baking soda in damp areas like basements or sheds.

Final Thoughts

Charcoal isn’t cheap — especially if you’re using good hardwood lump. Reusing it doesn’t make you cheap; it makes you smart. It also makes your grilling habit a little more sustainable and gives you more control over how your fire burns.

So next time you finish a cookout and look down at a pile of used coals, resist the urge to dump them right away. Let them cool, save what’s still solid, and give them a second life on your next cook.

Who knew saving a few blackened chunks of carbon could feel so satisfying?