Light your charcoals without lighter fluid.
When you use charcoal lighter fluid or instant
light charcoals you are actually putting toxins
into your cooked or smoked food.
The worst by far is charcoal lighter fluid.
When you douse your coals with lighter fluid,
you are actually splattering the fluid within
the cooking chamber, and those fluids don't
burn out, but rather smolder into your food.
the same with instant lighting charcoals.
If your coals are not completely burned
(grey in color) you're saturating putting
toxins into your food. You will also experience
a slight chemical taste in your foods. Get the
most out of your barbeque grilling and smoking.
Do yourself a big flavor and toss the lighter
fluid and instant starter charcoal for good.
There are many ways to light your charcoals.
We're going to concentrate on the best and most
reliable method. Here's how to properly
light your charcoals for grilling and smoking
food.
First you've got to get your hands on a charcoal
chimney starter. They're inexpensive, easy to
use and will start your charcoal briquettes with
ease. A good charcoal chimney starter will cost
around twenty dollars.
Amazon.com Charcoal Chimney Starter
Lowes.com: Barbecue Charcoal Chimney Starter
How to Use a Charcoal Chimney Starter
The Charcoal Chimney Starter is a cylinder tube with
two chambers. One on the bottom having holes used
for air circulation and holds the paper for fuel,
and one on the top that holds the charcoal for
lighting.
In the picture on the right you'll notice the
chimney is upside down and filled with 1 1/2
sheets of newspaper print- the fuel used to
ignite and start your charcoals.
It's important to use no more than a full sheet
and a half of newsprint for proper lighting of
charcoals. Stuffing too much paper into the
chamber will prevent the paper from igniting
and failure to burn your charcoals.
Fill the chimney with as much charcoal needed to
cook your food. A full chamber will supply
an hour and a half or more cooking time.
Ideal for indirect cooking methods
such as cut up chicken pieces, country spare ribs,
small turkey breasts, pork and beef roasts.
After a few tries, you'll get the hang of
gauging and filling charcoal chamber efficiently.
Need more coals for a longer cook time? Simply
fill the chamber again and evenly distribute to
hot coals. Repeat as necessary. There you have
it! Safely smoked or grilled food without toxic chemicals.
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