The Art of the Campfire BBQ: A Hong Kong Camper's Guide

Cooking 7 min read

BBQ pits are a staple of Hong Kong's campsites. Master the art of the outdoor grill with our guide to buying charcoal, starting a fire safely, and cooking HK-style.

The Heartbeat of the Hong Kong Campsite

If you have ever visited a Hong Kong campsite on a Friday evening, you already know what this guide is about. The smell reaches you before you can see the site: woodsmoke, charcoal, honey-glazed chicken wings, sweet char siu pork, and the faint scent of beer being cracked open after a long hike in. The BBQ is not a peripheral feature of Hong Kong camping—it is the point.

Nearly every AFCD-managed campsite in Hong Kong is equipped with concrete raised BBQ pits (燒烤爐), a design that has become as synonymous with the local camping experience as the tents themselves. Unlike camping cultures in other countries where the campfire might be built fresh on bare ground, Hong Kong campers work with a standardised infrastructure: a raised concrete platform, roughly the height of a kitchen counter, with a grilled metal surface and a ventilated base. BYOC—bring your own charcoal—and you are ready to cook.

This guide covers everything from where to buy supplies to how to start the fire safely, what to cook, and how to clean up responsibly.

1. The HK Campsite BBQ Culture

The communal BBQ is deeply embedded in Hong Kong's outdoor social culture. It traces its roots partly to the influence of the traditional outdoor BBQ (嘉年華式燒烤) that has long been a feature of company outings, school excursions, and family gatherings. The concrete BBQ pits provided by the AFCD essentially institutionalised this tradition into the infrastructure of every campsite.

What makes the HK campsite BBQ distinctive:

It is communal: At a busy site, multiple groups will be grilling side by side at adjacent pits. Recipes and food are frequently exchanged; it is not unusual for neighbouring groups to share surplus charcoal, sauce, or skewers
It runs all evening: Unlike a Western "cook once then pack up" approach, the HK campsite BBQ is a social marathon—food goes on in waves, from the moment the coals are ready to well after dark
It is accessible: Because the pits are provided and charcoal is sold in every supermarket, there is very little specialist equipment required. First-timers can BBQ on their very first camping trip

2. Where to Buy Charcoal and Supplies

Do not rely on finding supplies near the trailhead. Plan your shopping before you leave the urban area.

Supermarkets

Both PARKnSHOP and Wellcome supermarkets sell pre-packaged BBQ kits in their camping/seasonal sections, particularly during the October–March camping season. A typical kit includes:

A bag of charcoal (1–2 kg)
A packet of firelighters
A pack of bamboo or metal skewers
A foil tray or two
Sometimes a small pack of marinade sachets

These kits are convenient but more expensive per unit than buying components separately.

Sai Kung Town Wet Market

The wet market in Sai Kung Town is the best one-stop shop for serious BBQ campers heading into Sai Kung East Country Park. The market and adjacent stalls sell:

Charcoal by weight or in pre-packed bags
Bundles of bamboo and metal skewers
Fresh marinaded meats (chicken wings, pork skewers, beef patties) ready to grill
Corn on the cob, potatoes, and other BBQ vegetables
Cold drinks and ice
Kitchen foil, zip-lock bags, and bamboo tongs

Tip: Buy fresh marinated chicken wings at the market—they are usually marinated overnight and are far superior to anything you can marinade in the field.

Convenience Stores

7-Eleven and Circle K stores near popular trailheads (e.g., at Sai Kung Town, Mui Wo on Lantau, and Tung Chung) stock:

Small bags of charcoal (usually 1–1.5 kg—enough for one evening)
Lighters and matches
Tinned and packaged food suitable for cooking over a BBQ or camping stove
Drinks and ice (in bags)

Packing Charcoal Safely

Always pack charcoal in a sealed heavy-duty plastic bag or zip-lock bag before placing it in your pack
Charcoal dust will contaminate everything it touches; double-bag it
Keep charcoal dry—wet charcoal is nearly impossible to light and will produce heavy, acrid smoke

3. Starting a Fire Safely

The most common mistake first-time BBQ campers make is trying to cook too soon. Coals need time. Rushing leads to food that is charred on the outside and raw in the middle.

What You Need

Charcoal (one large bag or two small bags for an evening of BBQ for 4–6 people)
Firelighters (wax-based blocks or compressed sawdust sticks)
Newspaper (optional, as a starter layer)
Long-handled lighter or matches
Long tongs or a metal rod for managing the coals

Step-by-Step Fire Starting

Prepare the pit: Remove any old ash from the pit if possible. Good airflow from below is the key to hot, even coals
Lay your foundation: Place one or two firelighters in the centre of the pit. If using newspaper, crumple 2–3 sheets around the firelighters
Build the charcoal pyramid: Stack charcoal pieces in a pyramid shape over the firelighters, leaving gaps for airflow. Do not pile it too tightly—oxygen is what drives the combustion
Light the firelighters: Use a long-handled lighter to ignite the firelighters at the base. Light from multiple angles if possible
Wait: The pyramid will catch gradually. The outer pieces of charcoal will begin to glow and then turn white-grey with ash. This takes 20–30 minutes. Do not rush this step
Spread the coals: Once most of the charcoal is white-grey and glowing with an even, low, orange glow, use tongs to spread the coals evenly across the pit
Begin cooking: The coals are ready when you can hold your palm 10–15 cm above the grill surface for no more than 3–4 seconds

Critical Safety Rules

Never use lighter fluid, petrol, methylated spirits, or alcohol as fire accelerants. These cause sudden, uncontrollable flare-ups that can cause severe burns and ignite surrounding materials
Never leave the BBQ unattended—a gust of wind can scatter sparks or tip coals
Keep children away from the pit while the fire is active
Have water nearby for emergency fire control
Do not BBQ inside a tent, enclosed shelter, or tent porch—charcoal produces carbon monoxide, which is odourless and lethal in enclosed spaces

4. HK-Style BBQ Recipes

Honey-Glazed Chicken Wings (蜜糖雞翼)

The classic Hong Kong campsite dish. For best results, marinate the wings for at least 4 hours—overnight is ideal.

Marinade (per 10–12 wings):

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon garlic powder
½ teaspoon five-spice powder (五香粉)
A few drops of sesame oil

On the grill:

Grill over medium coals for 8–10 minutes per side, turning frequently to avoid burning
Baste with additional honey glaze in the final few minutes for a sticky, caramelised finish

BBQ Pork Skewers — Char Siu Style (燒烤叉燒串)

Cut pork shoulder or loin into 2–3 cm cubes
Marinate in char siu sauce (available pre-made from any supermarket), honey, and a dash of soy sauce
Thread onto metal skewers (metal retains heat and cooks the interior faster than bamboo)
Grill for 10–12 minutes, turning every 2–3 minutes

Luncheon Meat Skewers (午餐肉串)

The camping classic that needs no pre-preparation:

Slice canned luncheon meat (SPAM or Ma Ling brand are both popular in Hong Kong) into 1.5 cm slices
Thread onto skewers
Grill for 3–4 minutes per side until crispy and slightly charred
Optional: brush with a mix of honey and soy sauce in the last minute of cooking

BBQ Corn on the Cob (燒粟米)

Peel back the husks but don't remove them; remove the silk
Soak the corn (husks and all) in water for 15 minutes if possible
Fold the husks back up over the corn and place directly on the grill
Cook for 15–20 minutes, turning occasionally, until the husks are charred
Peel back the husks, brush with butter, and season with salt

Foil-Wrapped Potatoes with Butter and Soy Sauce

Wrap whole medium-sized potatoes tightly in two layers of kitchen foil
Place directly on the coals (not the grill surface)—bury them slightly in the hot coals
Cook for 30–40 minutes, turning once halfway through
Unwrap carefully (steam burns); split open and add butter, soy sauce, and spring onion

Dai Pai Dong-Style BBQ Squid (大牌檔燒魷魚)

A nod to Hong Kong's open-air cooked food stall culture:

Score the squid body with a crosshatch pattern and marinate briefly in soy sauce, garlic, and chilli
Grill on high heat for 3–4 minutes, pressing down on the squid to ensure contact
Serve with a dipping sauce of sweet chilli and lime juice

5. Grill Safety and Leave No Trace

The environmental and safety rules around BBQ use are an important part of responsible camping in Hong Kong.

Use the provided BBQ pits exclusively. Building a fire on the ground—even sandy or gravelly ground—is illegal under the Forests and Countryside Ordinance and can result in fines of up to HK$25,000
Extinguish coals completely before sleeping or leaving. Pour water over the coals and stir; pour more water; stir again. The coals must be completely cold and producing no smoke or steam
Do not dispose of hot or warm ash in vegetation or near dry material
Pack out all skewers, foil, cans, and wrappers. The HK$3,000 littering fine applies in all country parks
Do not wash skewers, tongs, or grill utensils in streams—use the campsite toilet block taps where available, or pack dirty utensils in a zip-lock bag for washing at home

6. Alternatives to Charcoal BBQ

While the concrete pit BBQ is the quintessential Hong Kong camping experience, it is not always the most practical option—particularly for solo hikers, long-distance trekkers, or those staying at remote sites without reliable charcoal supply.

Portable Gas Camping Stove

Pros: Lighter, faster, more controllable, cleaner, works in wind and rain, no charcoal to carry
Cons: Less atmospheric; cannot replicate the smoky char of a proper BBQ
A single-burner butane/isobutane stove weighing 100–200g is the most practical option for overnight hikers. Gas canisters (220g) are widely available at outdoor shops in Hong Kong
Recommended for: solo campers, multi-night hike-in trips, sites at altitude, any trip during the wet season where lighting charcoal is impractical

Portable Charcoal Table Grill

Some campers bring a small tabletop charcoal grill (available from D.I.Y. stores and supermarkets) for sites where the concrete pits are all occupied or unavailable
Important: these must still be used in a safe, open area, and all the same fire safety rules apply—never use inside or adjacent to a tent

The Final Word

The Hong Kong campsite BBQ is more than a meal—it is a ritual, a social glue, and a deeply satisfying way to end a day of hiking under open skies. Get the coals right, bring the honey-glazed wings, and you will understand why so many Hongkongers consider the Friday evening campsite BBQ one of life's great simple pleasures. Just remember to pack out everything you bring in, douse those coals completely, and leave the pit clean for the next group.

Happy grilling.