Turning your grill into a backyard fire pit is as simple as removing the cooking grates, adding split hardwood to the center firebox, and letting the flames provide radiant heat long after the food is done. There is a distinct, tragic moment at most backyard barbecues when the burgers are eaten, the sun goes down, and everyone is left shivering around a greasy, cold metal box. But if you are cooking over real wood or charcoal, the fire doesn't have to die just because dinner is over. You have a perfectly good firebox sitting right in front of you. With just a quick scrape of the cooktop and a few logs of dry wood, you can effortlessly shift the vibe from a culinary workspace to a cozy campfire.
The Quick Take
To convert a wood or charcoal grill into a fire pit, first finish cooking and scrape the cooking surface clean while it is still warm. Using heavy-duty heat-resistant gloves, safely remove the center grill grate to fully expose the firebox. Add two to three pieces of dry, seasoned hardwood directly onto the glowing embers, allowing the flames to build naturally. Arrange your seating three to four feet away from the grill to safely enjoy the radiant heat.
Key Facts at a Glance
| Detail |
Recommendation |
| Conversion Time |
Under 5 minutes |
| Best Fuel |
Kiln-dried oak, hickory, or cherry wood |
| Required Tool |
Heavy-duty heat-resistant gloves |
| Safety Radius |
Keep chairs 3 to 4 feet from the fire |
| Cleanup |
Scrape cooktop warm, wipe with oil |
Transitioning from Cooking to Campfire
Gathering around an open fire is primal, and there is no reason your grill can't serve double duty. If you are cooking on an Arteflame grill, this transition is literally built into its round steel design. Because you already have a wood or charcoal fire burning right in the center of the flat solid-steel cooktop, the hard work is entirely done. You don't need to build a new fire from scratch; you just need to feed the one you have.The key to a successful transition is timing. You want to make the switch while your coals are still glowing white-hot, which guarantees your new logs will catch immediately without billowing thick, acrid smoke into your guests' faces. It is also crucial to prep your cooking surface before you sit down to relax. Taking sixty seconds to clean up now saves you an hour of chiseling later.
Step-by-Step Instructions
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Scrape the surface clean: While the steel is still hot, use your spatula or grill scraper to push all remaining food bits and grease directly inward into the center fire.
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Wipe it down: Give the flat cooktop a quick wipe with a cloth and a very thin coat of vegetable oil to protect it while you sit back.
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Remove the center grate: Put on your heat-resistant gloves. Carefully lift the center grill grate off the grill and set it aside in a safe, heat-proof area.
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Add your firewood: Place two to three pieces of split, seasoned hardwood directly onto the hot embers. Do not smother the coals; leave space between the logs for oxygen to flow.
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Let it catch: Allow the flames to rise naturally above the center ring, radiating heat outward through the steel cooktop.
Pro Tip: Keep a dedicated pair of heavy-duty, extra-long tongs nearby, like a sturdy set from OXO, so you can safely adjust shifting logs without losing your eyebrows or burning your hands.
Common Mistakes to Avoid
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Skipping the cleanup: Cleaning a warm flat steel cooktop takes seconds. Waiting until the next morning when the grease is cold requires a chisel and a lot of regret.
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Using the wrong gloves: Grabbing a center grate that reaches over 1,000°F with a damp kitchen towel is a rookie mistake that ends in tears. Always use real leather fire gloves, like those from Lodge Cast Iron.
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Tossing on softwoods: Never use pine, cedar, or treated wood. They pop, spark unpredictably, and release harsh smoke that will ruin the evening ambiance.
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Smothering the fire: Dumping a massive pile of wood onto the coals all at once chokes off the oxygen, resulting in a smoldering, smoky mess instead of a bright, warm fire.
Make It Your Own
Once you have your backyard fire pit roaring, you can easily customize the experience for your guests.
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The S'mores Station: Give everyone a long roasting stick and let them toast marshmallows directly over the open center fire.
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Aromatic Smoke: Toss a few sprigs of fresh rosemary or thyme directly into the flames to release a fantastic, savory aroma into the evening air.
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Keep the Coffee Hot: Place a cast iron kettle or a pot of cider on the cooler outer edge of the flat steel cooktop to keep beverages warm all night.
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Stargazer Setup: Dim your patio lights completely. The radiant glow from the center fire will provide all the illumination you need.
Frequently Asked Questions
Can any grill be used as a fire pit?
No, only wood or charcoal grills designed to withstand continuous open flames can be used as fire pits. You should never attempt to use a gas grill as a wood-burning fire pit, as the ash and extreme localized heat will destroy the burners and create a severe safety hazard.
What is the best wood for a grill fire pit?
Kiln-dried hardwoods like oak, hickory, maple, or fruitwoods are the best choices. They burn incredibly hot, last a long time, and produce very little smoke or sparks compared to softwoods like pine.
How do you safely put out a grill fire pit?
The safest method is to let the hardwood burn down to ash naturally. Never pour water over a hot steel grill or fire pit, as the sudden temperature change can warp or crack the metal and create a dangerous cloud of scalding steam.
Keep the Fire Going
There is something incredibly satisfying about mastering the live-fire transition. One minute you are a culinary hero serving up perfectly seared steaks, and the next, you are the guardian of the campfire, providing warmth, ambiance, and a great excuse to keep the in-laws out of your kitchen. The Arteflame grill makes this effortless, letting you focus on the people around the fire instead of fiddling with dials or vents. Grab a drink, pull up a chair, and enjoy the glow. Ready for more?
Explore more grilling guides and keep the fire going.
