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. Much the same with
instant lighting charcoals.
If your coals are not
completely burned (grey in color) you're 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- toss the fluid and instant starter charcoal.
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 under twenty dollars.
Amazon.com Charcoal Chimney Starter
Walmart.com: Barbecue 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
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.