Go Chimney Starters!

[2535Miles]

We touched upon this in the Where do you keep your butter? (http://www.dukebasketballreport.com/forums/showthread.php?t=10929) thread, so I thought it deserved a poll.

I am big fan of charcoal and refuse to use lighter fluid or pre-soaked briquets. For me, it's all about the chimney starter. No chemicals required, you can use it to light briquets or hard wood charcoal, and it looks killer when you're firing it up.

[2535Miles]

In no way were my poll options meant to skew your opinion, or shame you into selecting the correct answer. ;)

</disclaimer>

[hc5duke]

can't believe you started a poll but I think I got the right answer

[2535Miles]

can't believe you started a poll but I think I got the right answer
Dude, you gotta get your believer fixed. ;)
And yes, you selected the right answer.

[mph]

This one's tough. I own a Weber 310 gas grill that I use for much of my grilling. It is Awesome with a capital A. For a smaller amount of my grilling and all of my smoking, I use a barrel smoker with a side firebox. For the smoker I always use my chimney to get the fire started and then hickory chunks once I have hot coals.

And, btw, the electric ignition on my gas grill works like a charm ;).

[2535Miles]

This one's tough. I own a Weber 310 gas grill that I use for much of my grilling. It is Awesome with a capital A. For a smaller amount of my grilling and all of my smoking, I use a barrel smoker with a side firebox. For the smoker I always use my chimney to get the fire started and then hickory chunks once I have hot coals.

And, btw, the electric ignition on my gas grill works like a charm ;).
Your post belies your vote. ;)
My buddy has a gas grill, and I use it every weekend. I'm a fan of the convenience and ease of temperature control and have actually smoked great meats using smoke packets: pork shoulder, ribs, beer can chicken. I still prefer the charcoal because cooking, for me, is all about the process, which is my escape and my therapy.

Here I am getting ready to set smoke some beer can chicken on a gas grill!
http://i25.photobucket.com/albums/c97/long1118/IMG_5887.jpg

[DevilAlumna]

I went with:

Turn on the gas, click that starer button a few doze times and then light with a match.

BUt it really should be "shut the lid, click the starter button a few times, wait, click it a few more times, wait, hope I don't create a firebomb that will set me or the house on fire, click a few more times, and listen to an enormous 'woosh' sound as it finally lights and burns up a grill-lid full of propane."

We grill 1-2 nights a week, all year round, so charcoal just isn't practical.

[2535Miles]

I went with:

Turn on the gas, click that starer button a few doze times and then light with a match.

BUt it really should be "shut the lid, click the starter button a few times, wait, click it a few more times, wait, hope I don't create a firebomb that will set me or the house on fire, click a few more times, and listen to an enormous 'woosh' sound as it finally lights and burns up a grill-lid full of propane."

We grill 1-2 nights a week, all year round, so charcoal just isn't practical.
Before I moved to LA I was grilling four nights a week, all of them charcoal. For me, as previously stated, the charcoal is absolutely worth it. I love everything about cooking, from prep, to soaking wood chips, to firing up the coals, to grillin, to eatin, to seein the smiles on everyones faces.

[DevilAlumna]

I'm up way too late... when I first saw this thread, I though the "Chimney Starters" was some new semi-pro soccer team or something. :rolleyes: ;) :D :cool:

[hudlow]

Chimney starters are OK but the charcoal in the bottom is burned up by the time the charcoal on top is ready.

Petroleum products are the only way to have a nice even fire.

[allenmurray]

Years ago as a gift I got a copy of the "Mayberry Cookbook".

Ernest T. Bass' recipe for BBQ Pork:

Chase a pig into the house.
Run out, but keep the pig in.
Set the house on fire.
Come back when the fire is out and find the pig.

[dukeforester]

We grill an average of 5 nights a week, so propane is our choice. First click each and every time for over 2 years.

[CathyCA]

I voted for the propane thing with pushing the starter button a dozen times.

However, if any of you would like to show me how to use the chimney starter and charcoal way, I would love to learn.

[roywhite]

I voted for the propane thing with pushing the starter button a dozen times.

However, if any of you would like to show me how to use the chimney starter and charcoal way, I would love to learn.

Pretty easy to do, Cathy. A chimney starter is basically a grated metal cylinder with a wooden handle attached. Put in charcoal and light some sheets of newspaper below the grate.

http://www.virtualweberbullet.com/chimney.html

The link is from the Weber grill folks; they have a classic charcoal kettle in different sizes that is a standard for charcoal grilling.

Advantages---adds flavor to what is cooked; eliminate any lighter fluid smell, etc.; easy to use and fun; a purist's way of grilling.

Disadvantage---takes a while (30 minutes or so) for the charcoal to fully ignite and become grill-ready. Need to plan ahead.

[wilson]

Pretty easy to do, Cathy. A chimney starter is basically a grated metal cylinder with a wooden handle attached. Put in charcoal and light some sheets of newspaper below the grate.

http://www.virtualweberbullet.com/chimney.html

The link is from the Weber grill folks; they have a classic charcoal kettle in different sizes that is a standard for charcoal grilling.

Advantages---adds flavor to what is cooked; eliminate any lighter fluid smell, etc.; easy to use and fun; a purist's way of grilling.

Disadvantage---takes a while (30 minutes or so) for the charcoal to fully ignite and become grill-ready. Need to plan ahead.

I highly recommend the chimney. It costs about $12 and transforms charcoal cooking into an idiot-proof operation. It's high-class grilling at my house too; we light our grill with the Sunday New York Times (boy, there's the setup for plenty of jokes...).
As for the planning ahead "disadvantage," what's the point of grilling if you don't get to sit around all day, lustily contemplating the lightly charred flesh you will later consume?

[CathyCA]

Wait a minute, roywhite and wilson! You mean you're not going to come over here and SHOW me how to do it? I have to do this thing by myself? I may just stick to the propane way of grilling. :p

[wilson]

Wait a minute, roywhite and wilson! You mean you're not going to come over here and SHOW me how to do it? I have to do this thing by myself? I may just stick to the propane way of grilling. :p

How long have you been in Greenville? I just moved from there a bit more than a year ago after a two-year sentence, I mean stint, at ECU. Would have been nice to know another Dukie around there...

[CathyCA]

How long have you been in Greenville? I just moved from there a bit more than a year ago after a two-year sentence, I mean stint, at ECU. Would have been nice to know another Dukie around there...

I just moved here from California this summer.

I'm excited about being back in North Carolina and about being so close to Duke. I can hardly wait for the football game on Saturday!

[roywhite]

Wait a minute, roywhite and wilson! You mean you're not going to come over here and SHOW me how to do it? I have to do this thing by myself? I may just stick to the propane way of grilling. :p

If you're that attractive gal in your avatar, it appears there may be a slight conflict of interest. :)

Welcome back to NC. Those barbecue folks around your area know plenty about grilling over natural fuel.

[2535Miles]

Chimney starters are OK but the charcoal in the bottom is burned up by the time the charcoal on top is ready.

Petroleum products are the only way to have a nice even fire.
Blasphemer!;)
Seriously, I've never had this problem. The briquets may be a tad bit smaller but they've never been burned up, and it's never caused issues with uneven heat, or the duration of heat.

[wilson]

Blasphemer!;)
Seriously, I've never had this problem. The briquets may be a tad bit smaller but they've never been burned up, and it's never caused issues with uneven heat, or the duration of heat.

Ditto. There is a technique to charcoal grilling, but that's part of why I like it. Effective management of your briquets and your flame precludes the above problem.

[2535Miles]

How long have you been in Greenville? I just moved from there a bit more than a year ago after a two-year sentence, I mean stint, at ECU. Would have been nice to know another Dukie around there...


I just moved here from California this summer.

I'm excited about being back in North Carolina and about being so close to Duke. I can hardly wait for the football game on Saturday!

Word to the wise Cathy, avoid Greenville Blvd. on game days. Make sure you get to B's Barbecue. I kinda, sorta, maybe miss Greenville.

[wilson]

Word to the wise Cathy, avoid Greenville Blvd. on game days. Make sure you get to B's Barbecue. I kinda, sorta, maybe miss Greenville.

B's is good (and easy to find, since it's on...um, B's Barbecue Road), but Bill Ellis in Wilson is better. What else would you expect in such a sparkling municipality?;)

I must say that while my academic experience at ECU was very good, I do not miss Greenville. I wept the night that I drove back into Atlanta, rounding the curve to merge from I-20 west onto I-85 north, gazing upon the shining gold dome of Georgia's state capitol, and listening to the sweet strains of Ray Charles' "Georgia on my Mind."
Yes, I am that much of a cheeseburger.

[2535Miles]

As for the planning ahead "disadvantage," what's the point of grilling if you don't get to sit around all day, lustily contemplating the lightly charred flesh you will later consume?
I would argue that waiting for the coals to fire up is one of the best parts about grilling. It gives you time to get have a few more beers, go get the tongs you forgot in the kitchen during your last three trips, soak the wood chips, have more beers...

wilson, we need to barbecue together!

[2535Miles]

B's is good (and easy to find, since it's on...um, B's Barbecue Road), but Bill Ellis in Wilson is better. What else would you expect in such a sparkling municipality?;)

I must say that while my academic experience at ECU was very good, I do not miss Greenville. I wept the night that I drove back into Atlanta, rounding the curve to merge from I-20 west onto I-85 north, gazing upon the shining gold dome of Georgia's state capitol, and listening to the sweet strains of Ray Charles' "Georgia on my Mind."
Yes, I am that much of a cheeseburger.
Part of the charm of B's is it's a little shack, and that you better get your butt there early before all the q is gone and they close down.

[roywhite]

Ditto. There is a technique to charcoal grilling, but that's part of why I like it. Effective management of your briquets and your flame precludes the above problem.

Indeed; we are now talking about the all-important "dump" of the flaming briquets from the chimney starter into the cooking area of the grill. I favor a circular (counter-clockwise, but that may vary depending on lefty/righty) motion as I dump the contents, to evenly distribute the heat. Some prefer a layer averaging one briquet deep throughout, and some prefer a slightly heavier load of flaming charcoal. Depends on what and how much is being grilled.

I like your use of the NYT to start the fire, but that may take us to another board. :)

[wilson]

Part of the charm of B's is it's a little shack, and that you better get your butt there early before all the q is gone and they close down.

Yeah, but you can also phone in your order...oh wait, no you can't, because they don't have a phone. That, to me, encapsulates everything you need to know about the place. I do really like B's; I just like Bill Ellis better.

[wilson]

I would argue that waiting for the coals to fire up is one of the best parts about grilling. It gives you time to get have a few more beers, go get the tongs you forgot in the kitchen during your last three trips, soak the wood chips, have more beers...

wilson, we need to barbecue together!

I'm totally baggin' what you're rakin'. Next time you're in Atlanta, let me know; we'll round up the Mafia and hit my deck (I say this because I definitely won't make it to CA anytime soon...:().

[2535Miles]

Indeed; we are now talking about the all-important "dump" of the flaming briquets from the chimney starter into the cooking area of the grill. I favor a circular (counter-clockwise, but that may vary depending on lefty/righty) motion as I dump the contents, to evenly distribute the heat. Some prefer a layer averaging one briquet deep throughout, and some prefer a slightly heavier load of flaming charcoal. Depends on what and how much is being grilled.

I like your use of the NYT to start the fire, but that may take us to another board. :)
I dump the coals then arrange them in artful patterns with my bare hands. As indicated in the poll options, I am a grill god. :D

I usually just pour them to one side of the grill then use a hand-held garden hoe to distribute the coals into a single layer, two or three zone fire depending what's going on the grill.

I am hungry.

[Windsor]

For myself...it is click the starter (and yes it works)

Briquets and charcoal remind me of my (late) father...whose technique was to pour a large quantity of gasoline over the briquets....stand back twenty feet....light a wooden match and toss it toward the grill in a high arc.
A successful ignition meant a) the fumes ignited before the match hit the charcoal and b) the resulting fireball went at least roof high.

Any wonder why I have a gas grill????

[billybreen]

I can't vote in this poll because I don't own a grill of any kind. I will say that the click starter for a gas grill makes an excellent trigger for a 6 foot PVC potato gun.

[2535Miles]

I can't vote in this poll because I don't own a grill of any kind. I will say that the click starter for a gas grill makes an excellent trigger for a 6 foot PVC potato gun.

From my buddy's bachelor party last summer.
http://i25.photobucket.com/albums/c97/long1118/IMG_8453.jpg

[CameronBornAndBred]

I use a chimney starter, if for no other reason than I always have newspaper available to light, but rarely have any fluid left in the can. I'm a charcoal only griller/smoker. In fact I smoke far more than I grill, I have one of those grills with the side smoker, it's my best friend next to my wife.
I use real wood charcoal, mixed with either hickory or mesquite wood chips. (Large block style, not shavings)
http://images.netshops.com/mgen/digimarc.ms?img=master:CG010.jpg&h=368&w=368 This is the smoker I have.
I love waking up on Saturday or Sunday and smoking 5-7 pounds of pork barbecue all day.

[billybreen]

From my buddy's bachelor party last summer.
http://i25.photobucket.com/albums/c97/long1118/IMG_8453.jpg

Sweet! I never had enough faith in my engineering abilities to cradle that thing so close to my manhood. Go you! ;)

I was more a close my eyes and hit the trigger with a long stick kind of guy.

[mph]

I use a chimney starter, if for no other reason than I always have newspaper available to light, but rarely have any fluid left in the can. I'm a charcoal only griller/smoker. In fact I smoke far more than I grill, I have one of those grills with the side smoker, it's my best friend next to my wife.
I use real wood charcoal, mixed with either hickory or mesquite wood chips. (Large block style, not shavings)
http://images.netshops.com/mgen/digimarc.ms?img=master:CG010.jpg&h=368&w=368 This is the smoker I have.
I love waking up on Saturday or Sunday and smoking 5-7 pounds of pork barbecue all day.

This is the same smoker I use and it's been great. I have spent many nights (a couple with UVaA) tending to a brisket and a couple of pork shoulders. I've used mesquite a few of times, but I strongly prefer hickory for my beef, rib, and pulled pork smoking. I like smoking pork tenderloins using apple.

[2535Miles]

Sweet! I never had enough faith in my engineering abilities to cradle that thing so close to my manhood. Go you! ;)

I was more a close my eyes and hit the trigger with a long stick kind of guy.
I wish you could've seen the look on my brother's face when he was testing a faulty ignition switch and the potato gun backfired in his face. Sans eyebrows, the first words out of his mouth were "Do you think Mom will notice?". I couldn't resist and told him he was okay and she'll never notice. :D

[billybreen]

I wish you could've seen the look on my brother's face when he was testing a faulty ignition switch and the potato gun backfired in his face. Sans eyebrows, the first words out of his mouth were "Do you think Mom will notice?". I couldn't resist and told him he was okay and she'll never notice. :D

Freow! Lesson to any children reading -- potato guns are not a toy. You can end up looking like 2535's bro, approximated here by the horrifying visage of Bob Geldof from the Wall.

http://www.bigtakeover.com/images/154.jpg

[hudlow]

Ditto. There is a technique to charcoal grilling, but that's part of why I like it. Effective management of your briquets and your flame precludes the above problem.

I don't dispute your idea of technique and management of charcoal. But if you are managing a fire for steaks you are managing an entirely different fire than you would be for wings or a shoulder.

Modern starting fluid is tasteless. It's nothing like the stuff we used when I was a kid. But if you're using briquets then you might as well be using napalm to start the fire due to all the additives in briquets. Natural lump charcoal is the only way to go. I do use some briquets mixed with lump charcoal occasionally when I need to have a long slow fire for ribs etc. But the lump stuff is the way to go for a really intense fire - especially good for steaks.

Chimney starters are fine, I've used them and if you're an absolute purist then I can see why they are part of your technique. But by the time the coals are ready the petro has burned off and no one cares how the fire was started.

It's all about having fun and cold beer. I use an old Weber charcoal grill that I've had for about 8 years. They are the best 80 bucks you can spend on a charcoal grill and they last forever.;)

[wilson]

It's all about having fun and cold beer. I use an old Weber charcoal grill that I've had for about 8 years. They are the best 80 bucks you can spend on a charcoal grill and they last forever.;)

AMEN! I defy you to find a better $80 toy. I will be playing with mine tonight, tending the flame for my brother, the Wake Forest grad, as we watch the Deacs kick off football season and entertain a few friends. I also made good use today of the liquor store gift certificates a couple of friends gave me for my birthday.:D

[Lavabe]

AMEN! I defy you to find a better $80 toy. I will be playing with mine tonight, tending the flame for my brother, the Wake Forest grad, as we watch the Deacs kick off football season and entertain a few friends. I also made good use today of the liquor store gift certificates a couple of friends gave me for my birthday.:D

... Are you ready for some football?!

I take it that it's a chimney starter day in Atlanta, right?

[captmojo]

For those having trouble getting lit....http://www.bicworld.com/inter_en/lighters/utility/index.asp

I used to use an old empty metal paint can as a chimney starter. Cut diagonal teeth openings at the bottom of the can. Place newspaper balls in the bottom, charcoal on top, light the paper, coals are ready in 15-20 minutes. Use heavy stick to lift can by the wire handle allowing coals to drop through the open bottom of the can. (important, I forgot to mention you should use a can opener to completely cut out the bottom of the can) Use the same stick to spread the coals.

[wilson]

... Are you ready for some football?!

I take it that it's a chimney starter day in Atlanta, right?

It is indeed a chimney starter day, but the problem is that many of my friends are out of town. I may be grilling a pork tenderloin all by my lonesome, but at least I have a fifth of Maker's Mark to keep me company. I make no claims whatsoever regarding my posts after, say, 3:00 this afternoon...:eek:

[TheRose77]

Your post belies your vote. ;)
My buddy has a gas grill, and I use it every weekend. I'm a fan of the convenience and ease of temperature control and have actually smoked great meats using smoke packets: pork shoulder, ribs, beer can chicken. I still prefer the charcoal because cooking, for me, is all about the process, which is my escape and my therapy.

Here I am getting ready to set smoke some beer can chicken on a gas grill!
http://i25.photobucket.com/albums/c97/long1118/IMG_5887.jpg
Do you always wear a blazer when you barbecue? Looks kinda preppy-dorky to me, no offense. Maybe a Duke t-shirt, shorts and flip flops would look better. What do the rest of you wear when BBQing?

[billybreen]

Do you always wear a blazer when you barbecue? Looks kinda preppy-dorky to me, no offense. Maybe a Duke t-shirt, shorts and flip flops would look better. What do the rest of you wear when BBQing?

Is it legitimate to say someone looks dorky and then say "no offense?"

[sue71]

I keep threatening to buy this shirt for 2535Miles. :p

http://img.auctiva.com/imgdata/2/8/7/7/0/9/webimg/152739817_tp.jpg

[hc5duke]

Briquets and charcoal remind me of my (late) father...whose technique was to pour a large quantity of gasoline over the briquets....stand back twenty feet....light a wooden match and toss it toward the grill in a high arc.
A successful ignition meant a) the fumes ignited before the match hit the charcoal and b) the resulting fireball went at least roof high.

http://images.ucomics.com/comics/ft/2008/ft080831.gif

[2535Miles]

Do you always wear a blazer when you barbecue? Looks kinda preppy-dorky to me, no offense. Maybe a Duke t-shirt, shorts and flip flops would look better. What do the rest of you wear when BBQing?
I usually don't put much effort into planning what I'm going to wear when I bbq, that seems kinda preppy-dorky to me.

[YmoBeThere]

Back in the day, my family had a real chimney starter, not this stuff made for you by some manufacturing company. You guessed it, a coffee can with holes or better yet triangular can opener shaped openings in the bottom. Process is similar. I don't grill much anymore and use the petroleum product soaked briquets when I do.

[Johnboy]

Hmm, I selected the "right" answer but I'm not sure it's completely honest.

We use our gas grill at least a few times per week, and it's fine.

When I use charcoal, which is several times per year, I use a chimney starter. I always smoke a turkey breast for Thanksgiving and sometimes smoke other meats and even fish (once) and use the chimney then, too. I once used charcoal lighter to start the coals to smoke a turkey. The fluid didn't completely burn off, so we got a lighter-fluid tasting turkey - yuck. Since then, I've been a major proponent of the chimney.

[OZZIE4DUKE]

I bought and used a chimney starter today, based on all your recommendations. It worked as advertise! I'm now a believer. No more instant light charcoal for me. 2 sheets of the N&O and I'm cookin' in 20 minutes. No better use for the N&O that I can think of...:D

[2535Miles]

I bought and used a chimney starter today, based on all your recommendations. It worked as advertise! I'm now a believer. No more instant light charcoal for me. 2 sheets of the N&O and I'm cookin' in 20 minutes. No better use for the N&O that I can think of...:D
Right on Ozzie! Glad to have you as part of the family. :D I used mine tonight for the chipotle pork loin with peach salsa (see the Official Recipe Thread). BTW, loved the recipe for Val's Brisket! I'm glad the temperature is changing and will definitely be hooking this up for the fellas in the coming weeks!

[OZZIE4DUKE]

Right on Ozzie! Glad to have you as part of the family. :D I used mine tonight for the chipotle pork loin with peach salsa (see the Official Recipe Thread). BTW, loved the recipe for Val's Brisket! I'm glad the temperature is changing and will definitely be hooking this up for the fellas in the coming weeks!

My mother (Valerie) says "you're welcome".

I used my charcoal for a T-bone tonight. Hmmm-mmm!

[2535Miles]

My mother (Valerie) says "you're welcome".

I used my charcoal for a T-bone tonight. Hmmm-mmm!
Anything special on the t-bone? I'm usually a straight, bare-bones kinda steak guy. Though I do have a pretty basic rub, that just might have to appear in the Recipe thread.