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I've always added them earlier than I think into one small section away from the other food. You want a decent amount of hot coals combined - like ⅓ hot to ⅔ fresh. If that makes sense?
You still have to work them to get them going. Half a sacrificial sausage or something is often a good/lazy option.
hugo7
How do people recommend adding more coals to an already lit barbecue?
If I'm cooking for a few hours I'm often finding that just at the point when I want to be searing the final stuff the coals are dying down and I'm shifting stuff round to get the final hot patches.
What's the best way of adding more coals? I'll sometimes get some more going in a chimney and add those but it's a bit smoky and there's a big hot thing just as everyone is out with you in the garden. Just putting some unlit ones on top of the hot coals doesn't seem to get them going. Possibly I've got the timing wrong.
What should I be doing? Cheers