I use a chimney, and I spray the sheet of newspaper with PAM before lighting. It always burns long enough to get it going.
I also have had great results with kerosene, The only issue that I had with it if it is really hot out I have noticed a bit of flashness. Nothing line using gasoline however. Most of the time it just burns slow when ignited.
Many years ago, Consumer Reports recommended the following procedure for building your own chimney from a juice can (the large size–I seem to recall 46oz). Clean, remove top and bottom lids and, using a church key, turn about 6 or 8 evenly spaced triangular flaps from one end to make a bunch of feet. Crumple maybe 2 sheets of newspaper and top with a handful of briquettes and light the bottom. Works like a charm.
One of the unpleasant features of a summer evening is that the universe is permeated by the smell of burning charcoal starter. It takes away my appetite for bar-b-q.
My main method is to use an electric starter - it is basically a metal heating element that get red hot, just pile the charcoal over it, switch it on and pop the cork on a bottle of vino tinto. No chemicals, no paper ash.
When not near a electric socket or if you do not have a metal chimney to hand
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Take a newspaper, wrap it around into a chimney (use a wine bottle to obtain the right size hole down the middle, if it is too tightly wrapped there will not be enough air drawn through)
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Place the tube vertically on the grill and pile the charcoal around it - ensure the is a passage for air flow up the tube
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Crunch up a few sheets and drop them down the center of the tube (take care to to block the air flow through the tube)
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Drop in some small chunks of charcoal and charcoal dust (again take care not to block the air flow up the tube)
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Drop a match in
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Drink the vino tinto
You will get some flames to start with, but then just smoke, but that paper is getting hot and heating up the charcoal, so don’t fret just sit back and wait, it takes about 45 minutes to get 3 kilos of charcoal going
Works for me and I use this method a lot as it is a legal requirement down here to cook cow over coals several time a week.
One final tip - when the coals are hot but you need a boost to spread the fire, pour over a mug of olive oil which will burn nicely (some cooking oils need a higher temp to burn and just make a lot of smoke, so avoid)
I stepped on one of these once in my bare feet. I had to hop all the way home. I have vowed to never buy one.
Do you have a good recipe for chimichurri?
Lighter fluid should be avoided as much as possible, for health and environmental reasons. I vote for coffee can chimney or electric lighter.
Sorry no - I just buy the pre made stuff and add some Tabasco. Perfect for the choripan.
NBC
There was a chimney and a piece of London broil at Kroger…That was so cool a wanted a cigarette afterwards.
Well, I haven’t seen my tried-and-true method posted yet, and since it doesn’t require paper, here you go:
(1) stack charcoal briquettes into a pyramid.
(2) soak liberally with lighter fluid. Liberally! I said! I mean, douse the crap out of them. You want to see the lighter fluid all over the charcoal.
(3) wait 10-15 minutes. This is the step that most people miss. If you light the charcoal right away, the lighter fluid will simply burn off without lighting the charcoal. Then you get stuck applying more and flaring up and all that BS. So wait 10-15 minutes for that generous dousing of lighter fluid to light up.
(4) optional: squirt a little bit more lighter fluid on the pile. You really don’t have to do this, but some people just need the flare!
(5) light. It only takes one match. The lighter fluid will burn, and since it’s soaked into the charcoal, it will light the charcoal, which will burn nicely.
(6) spread the charcoal out when all of it has gotten to a light gray. You don’t want any of the black left, as you want to burn all of the lighter fluid off and have nothing but charcoaly-goodness to cook over.
That is all. No paper. No chimneys. Battle-tested.
I’ve always used Dr. Who’s method, as well, although I must insist that it is I who uses the most lighter fluid. I’ve had neighbors come rushing out, wanting to know if I was on fire, only to be met with my big stupid grin and a fifty foot wall of flame and awesome.
Yes, yes, yes, I used to be of that school. But consider, Sir, how dangerous and awesome it is to pick up all of the burning charcoal, and pour it, aflame, into the grill! The chimney finish has already become marred by the blazing heat, stained in colored patterns that hold the secret to someone’s thesis on heat transfer…
Ahem.
Sorry.
Yeah, well I grill my burgers with thermite. So there.
Cool.
Nuke it from orbit. It’s the only way to be sure.
Those of you advocating kerosene or lighting fluid - can you not taste it on the food later? Even if I wait until all the flames have died down and the charcoal is white/red, I can always taste the petrochemical taint on the food.
I pile my charcoal in a pyramid and light it with a plumber’s gas blowlamp.
I can’t. Not with my method anyway. The key, I think, is that once you light the coals, you can’t be constantly spraying them with lighter fluid and relighting that fluid. (Most people who don’t know what they’re doing end up doing this over and over until they get the charcoal glowing). You let the fluid soak in, you let the coals burn down to gray, and you’re good to spread them around and cook away. No lighter fluid taste.
Neither can I, although I just converted to the chimney. I also soak(ed) the charcoal initially, and don’t add any fluid.
Hmmm… even using lighter fluid sparingly or using solid firelighter blocks that burn away to nothing, I can still taste the difference. Maybe it’s just me.
I vote for those who believe that putting any petroleum derivative on the grill makes food taste like what I imagine Vietnam must have tasted after being napalmed to cinders.
Vegetable oil and paper towels it is. (I even frown on using newspaper)