Well, it says, and I quote: "feel free to share with friends". So,
since I consider you all to be my friends, I thought I'd sha

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.

All in all the book is pretty poorly written and, of course, contains
an ad for a BBQ book that he'd like you to buy. Thank goodness it was
free, eh?

TNW
------------
www.nakedwhiz.com
www.lump-charcoal.com

The Naked Whiz wrote:
Well, it says, and I quote: "feel free to share with friends". So,
since I consider you all to be my friends, I thought I'd sha

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.

All in all the book is pretty poorly written and, of course, contains
an ad for a BBQ book that he'd like you to buy. Thank goodness it was
free, eh?

TNW
------------
www.nakedwhiz.com
www.lump-charcoal.com

Freekin' OIL?!?!? shaking head

--
Steve

Steve Calvin wrote:
The Naked Whiz wrote:
Well, it says, and I quote: "feel free to share with friends". So,
since I consider you all to be my friends, I thought I'd sha

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.

All in all the book is pretty poorly written and, of course, contains
an ad for a BBQ book that he'd like you to buy. Thank goodness it was
free, eh?

Freekin' OIL?!?!? shaking head


Alton Brown suggests a few drops of vegetable oil on the paper.

Matthew

--
I'm a contractor. If you want an opinion I'll sell you one.
Which one do you want?

Matthew L. Martin wrote:
Steve Calvin wrote:

The Naked Whiz wrote:

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.


Freekin' OIL?!?!? shaking head


Alton Brown suggests a few drops of vegetable oil on the paper.

Matthew

Well, I guess I could tolorate that but I've never
personally needed anything other than the paper.

--
Steve

In article , says...

Freekin' OIL?!?!? shaking head


Hey, at least it wasn't (a) starter fluid or (b) gasoline. Either of
those would have been funnier!

--
John
kc2kth

The Naked Whiz wrote:
Well, it says, and I quote: "feel free to share with friends". So,
since I consider you all to be my friends, I thought I'd sha

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.

All in all the book is pretty poorly written and, of course, contains
an ad for a BBQ book that he'd like you to buy. Thank goodness it was
free, eh?

LMAO too. Thanks, TNW! Hmm, oil . . . SAE 5W-20? I just use a chimney with
some crumpled newspaper in the bottom, fill it with lump, baptize liberally
with Jack Daniels (TFM®'s White Lightning at 95% abv would be better, but
dangerous), and light it from the bottom. Makes a good burn and smells
great. That's my secret method, also free.

They're both worth what ya paid! Except I use mine!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

I normally start my lump using a couple of sheets of newspaper in a
chimney but every now and then I use something extra. Whenever I make
ghee I strain out the brown solids using a paper towel. Also, whenever
I wash out the wok I apply a couple of drops of cooking oil and wipe
the inside of the wok using a paper towel. I save the towels for the
charcoal chimney. The towels burn longer than newspaper and the
butter-soaked ones smell nice too.

Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

I like my chimney and the electric starter method. Starts faster than the
newspaper and I don't have to worry about the ashes floating up and around
and possibly landing on the food.

On Sat, 01 Apr 2006 15:44:29 GMT, The Naked Whiz
wrote:

Well, it says, and I quote: "feel free to share with friends". So,
since I consider you all to be my friends, I thought I'd sha

The secret method is revealed: three paper napkins and a little oil.
In the next chapter, though, he shows you how to use a chimney
starter, LMAO.

All in all the book is pretty poorly written and, of course, contains
an ad for a BBQ book that he'd like you to buy. Thank goodness it was
free, eh?

TNW
------------
www.nakedwhiz.com
www.lump-charcoal.com

Chmney, Shmimny!

Personally, for the last 5 years I have used a propane torch to great
success.

For BBQ, I put all of the lump that I expect to need in the bottom of
my Kamado and use the torch to just light a few pieces on top. Takes
about 30-60 seconds and I'm good to go.

For Grilling I put a handfull or two of charcoal in the bottom, light
with the torch as above, let burn for about 3-5 minutes, then put the
rest of the charcoal on top. in 10 to 15 minutes I have a °500+ fire,
ready and rarin' to go.


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

Chmney, Shmimny!

Personally, for the last 5 years I have used a propane torch to great
success.

For BBQ, I put all of the lump that I expect to need in the bottom of
my Kamado and use the torch to just light a few pieces on top. Takes
about 30-60 seconds and I'm good to go.

For Grilling I put a handfull or two of charcoal in the bottom, light
with the torch as above, let burn for about 3-5 minutes, then put the
rest of the charcoal on top. in 10 to 15 minutes I have a °500+ fire,
ready and rarin' to go.


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com
I'm with you, I use a MAPP torch and in 60 seconds I'm burning. -RP

Randy wrote:

Chmney, Shmimny!

Personally,
for the last 5 years I have used a propane torch to great
success.

For BBQ,
I put all of the lump that I expect to need in the bottom of
my Kamado and use the torch to
just light a few pieces on top. Takes
about 30-60 seconds and I'm good to go.

For Grilling I put a handfull
or two of charcoal in the bottom, light
with the torch as above, let burn for about 3-5 minutes,
then put the
rest of the charcoal on top.
in 10 to 15 minutes I have a °500+ fire,
ready and rarin' to go.

I'm with you, I use a MAPP torch and in 60 seconds I'm burning. -RP

I apply a flame
from a disposable butane lighter for about two seconds,
to a piece of homemade lump charcoal.
Then I blow on it a little bit,
to make sure it's really going.
Then I put it in the grill
and pile on some more homemade lump charcoal,
and then the briquets.
15 to 20 minutes, and it's as hot it can get.
I have a Weber Go Anywhere Grill.
After the pile of coals is hot enough,
I break it apart and burry a piece of wood under the coals.
My favorite is cherry, my second favorite is apple,
and maple is my third.
My three favorite maples are red maple, Norway maple,
and sugar maple, in that order.
With the wood under the coals,
(mostly under the coals, a Go Anywhere Grill isn't very deep)
and a lid on the grill,
there's no way for the wood to flame up.
When I'm done cooking, I shut the vents,
and when the next time comes to start the fire,
what was once the piece of wood,
becomes the new homemade lump charcoal.

--
pete