On Jul 11, 9:35*am, Oncler > wrote:
>
> * * * * I just pour it out of the bag, and give the chimney a quick
> shake...don't worry about it too much.

nice. yeah that's what i thought, thanks

>
> > #2. For like 8-10 pieces of food (burgers and dogs) would you use a
> > full chimney or half?
>
> * * * * Since the lump is re-usable, I would use a whole chimney. If it is too
> much fire, back off a bit....

Um.... it's reusable??? OK I guess I can see that - there are pieces
that are still white. How do I know when they AREN'T resuable? What do
they burn down to after going white? Do they eventually break down
into ash?

>
> * * * * I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
> --
> Oncler....- Hide quoted text -
>
> - Show quoted text -

Gotcha. I'll give that a go. Thanks for the link too.

"meatnub" > wrote in message
...
On Jul 11, 9:35 am, Oncler > wrote:
>
> I just pour it out of the bag, and give the chimney a quick
> shake...don't worry about it too much.

nice. yeah that's what i thought, thanks

>
> > #2. For like 8-10 pieces of food (burgers and dogs) would you use a
> > full chimney or half?
>
> Since the lump is re-usable, I would use a whole chimney. If it is too
> much fire, back off a bit....

Um.... it's reusable??? OK I guess I can see that - there are pieces
that are still white. How do I know when they AREN'T resuable? What do
they burn down to after going white? Do they eventually break down
into ash?

>
> I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
> --
> Oncler....- Hide quoted text -
>
> - Show quoted text -

Gotcha. I'll give that a go. Thanks for the link too.

Just close down all the vents as soon as you're done and there'll be 1/2 a
chimney left usually. I try and scoop as much of it as I can into the
chimney the next time, and start the chimney on top of the rest. Usually
the heat gets the stuff under the chimney going pretty good.

On Jul 11, 8:21*am, "Dirty Harry" > wrote:

> Just close down all the vents as soon as you're done and there'll be 1/2 a
> chimney left usually. *I try and scoop as much of it as I can into the
> chimney the next time, and start the chimney on top of the rest. *Usually
> the heat gets the stuff under the chimney going pretty good.

Shoot, I just throw the new chimney on top of the old unburnt stuff.
Never relight it in the chimney especially as a lot of it is partially
burnt without a lot of mass left.

On Jul 11, 12:44*pm, Tutall > wrote:
> On Jul 11, 8:21*am, "Dirty Harry" > wrote:
>
> > Just close down all the vents as soon as you're done and there'll be 1/2 a
> > chimney left usually. *I try and scoop as much of it as I can into the
> > chimney the next time, and start the chimney on top of the rest. *Usually
> > the heat gets the stuff under the chimney going pretty good.
>
> Shoot, I just throw the new chimney on top of the old unburnt stuff.
> Never relight it in the chimney especially as a lot of it is partially
> burnt without a lot of mass left.

Sounds like a plan!

Another question - the weber chimney has space under the grate to put
crumpled newspaper. Well, after you like the newspaper and start the
chimney, when you go to dump the lump into the grill, won't all that
paper fly around and what-not? Is there something better to use than
newspaper?

Also if I were to buy hickory chunks, do you put them right on the lit
lump in the grill or do people soak them sometimes, or both? lol

thanks again

> Another question - the weber chimney has space under the grate to put
> crumpled newspaper. Well, after you like the newspaper and start the
> chimney, when you go to dump the lump into the grill, won't all that
> paper fly around and what-not? Is there something better to use than
> newspaper?

What I do is unconventional. I take a jar and soak one or two lumps in
naphtha (or something flammable)
for quite awhile (actually, I always have lumps soaking in the fluid,
so sometimes they soak for weeks)
and put those in the bottom of the chimney, then pour the desired
amount of lump on top and light
from below with a torch. You get a brief 'whump' and then it all
starts normally. Works perfect.

By the way, is $3.99 a good price for a 7 pound bag of mesquite lump
from Mexico?

Grant

"pops" > wrote in message
...
>
>> Another question - the weber chimney has space under the grate to put
>> crumpled newspaper. Well, after you like the newspaper and start the
>> chimney, when you go to dump the lump into the grill, won't all that
>> paper fly around and what-not? Is there something better to use than
>> newspaper?
>
> What I do is unconventional. I take a jar and soak one or two lumps in
> naphtha (or something flammable)
> for quite awhile (actually, I always have lumps soaking in the fluid,
> so sometimes they soak for weeks)
> and put those in the bottom of the chimney, then pour the desired
> amount of lump on top and light
> from below with a torch. You get a brief 'whump' and then it all
> starts normally. Works perfect.
>
> By the way, is $3.99 a good price for a 7 pound bag of mesquite lump
> from Mexico?
>
> Grant
>

If they paid me to take mesquite, I'd take the money and throw the mesquite
away.

I'd do this several times a day. Then I'd buy charcoal that is fit to cook
on .

IMNSHO,
TFM®

TFM® wrote:

> If they paid me to take mesquite, I'd take the money and throw the
> mesquite away.
>
> I'd do this several times a day. Then I'd buy charcoal that is fit
> to cook on .
>
> IMNSHO,
> TFM®

I share that opinion as well, amigo. I'd have no objection to the use of a
bit of mequite for open-grate grilling on certain cuts of steak, but that's
about it for me. IMNSHO

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Jul 11, 12:30*pm, meatnub > wrote:
>
> Another question - the weber chimney has space under the grate to put
> crumpled newspaper. Well, after you like the newspaper and start the
> chimney, when you go to dump the lump into the grill, won't all that
> paper fly around and what-not? Is there something better to use than
> newspaper?

Sorry for being a little late to the party, but I'm on vacation and
haven't been keeping up with things as much as I would like.

A lot of people spray their newspaper with Pam or some other cooking
spray, or even dip it in old cooking oil, but that could be messy. I'm
surprised that nobody has mentioned my favorite method of lighting a
charcoal chimney: wax paper! Yep...good ol' wax paper from the grocery
store! Just pull it off the roll, wrapping it around your free hand
about 8 or 10 times, then compact it up a bit and stick it under the
chimney. One match is all you should need to light it, and it burns
hot and long enough to light the lump and leaves almost no ash. Pretty
cheap, too, as one roll will last a long time.

> Also if I were to buy hickory chunks, do you put them right on the lit
> lump in the grill or do people soak them sometimes, or both? lol

Soaking wood chunks is a waste of time (and water), as the wood only
soaks up a very small amount of water. It can also lead to the
formation of creosote deposits on the meat, which is bad. Let the wood
burn naturally, for best results. In fact, what I have come to do in
my WSM is to put a layer of wood chunks on top of my coals and let
them flame up and burn down to coals, themselves, which is closer to
traditional barbecue than just tossing the raw wood on the coals. I
have even been known to fire up a chimney of wood chunks, instead of
lump, to add to the top of the lump in the firepan (Minion Method).
Contrary to popular opinion, it ain't just all about the smoke!

Stan Marks
--
A waste is a terrible thing to mind!

Tutall wrote:

> On Jul 11, 8:21*am, "Dirty Harry" > wrote:
>
> > Just close down all the vents as soon as you're done and there'll
> > be 1/2 a chimney left usually. *I try and scoop as much of it as I
> > can into the chimney the next time, and start the chimney on top of
> > the rest. *Usually the heat gets the stuff under the chimney going
> > pretty good.
>
> Shoot, I just throw the new chimney on top of the old unburnt stuff.
> Never relight it in the chimney especially as a lot of it is partially
> burnt without a lot of mass left.

That's what I do. I give it shake to knock some of the ash off then
dump in new stuff.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote in message
...
> Tutall wrote:
>
>> On Jul 11, 8:21 am, "Dirty Harry" > wrote:
>>
>> > Just close down all the vents as soon as you're done and there'll
>> > be 1/2 a chimney left usually. I try and scoop as much of it as I
>> > can into the chimney the next time, and start the chimney on top of
>> > the rest. Usually the heat gets the stuff under the chimney going
>> > pretty good.
>>
>> Shoot, I just throw the new chimney on top of the old unburnt stuff.
>> Never relight it in the chimney especially as a lot of it is partially
>> burnt without a lot of mass left.
>
> That's what I do. I give it shake to knock some of the ash off then
> dump in new stuff.


Even when I'm a dumb-ass I reuse the old lump. By being a dumb-ass I mean
leaving the wsm sitting out in the rainy season without it's cover on.
I mean the vinyl cover that keeps the rain out because the WSM has
inherently poor design (planned obsolescence) that funnels water *into*
rather than *out* of the cooker during rain.

In hurricane season the charcoal pan is sometimes full to the rim.

That's the best part about lump, water doesn't hurt it. It will still burn.

Try that with Kingsford.


TFM®

"TFM®" > wrote in message
. com...
>
>
> In hurricane season the charcoal pan is sometimes full to the rim.
>
> That's the best part about lump, water doesn't hurt it. It will still
> burn.
>
> Try that with Kingsford.


Kingsford after being wet will *NEVER* burn.

Wifey discovered that when vacationing with new in-laws in New Mexico &
bragged about being able to cook a turkey in a Weber.

Checked with me via phone - I told her -- but still tried & was still
attempting to light it at 10 pm. Hehe. Turkey!! (2-3 Hours or so...)

Said so.

Van