On May 23, 10:58*am, wrote:
On May 23, 11:20*am, John H wrote:



On Sat, 23 May 2009 07:51:33 -0500, Richard Casady

wrote:
On Wed, 20 May 2009 16:29:53 -0400, HK wrote:

I don't think
the smell and taste of charcoal adds much to the taste of properly
prepared food.

I don't think charcoal has any smell or taste to impart, especially
since, when the food arrives, it is red hot and anything volatile is
long gone. Those little reddish flames you see are carbon monoxide. Of
course if you use lighter fluid and don't wait for it to burn off, you
deserve whatever you get.

Casady

The *only* way to light charcoal.
--

John H

"My reading of history convinces me that most bad government
results from too much government."

Thomas Jefferson

I use a chimney. Haven't had a bottle of lighter fluid in years. When
I use my offset smoker, I use charcoal to get a bed of coals, then
it's just hunks of hickory and oak. My weber, I use lump charcoal. Did
you know that Henry Ford invented the charcoal briquette? He wanted to
find a use for the oak scraps that came from the seat frames of his
cars. Kingsford was his cousin.

Y'know. that's oen thing I've enver used was a chimney. I usually put
the self staring charcoal . (Yes the stuff that's soaked in lighter
fluid) ... I pile it up, then put regular charcoal on top and around
it and mike a nice pyramid. Light the stuff in the center then leave
it for about 15-20 min. then knock the pyramid down and around, and
add some ore regular on top of it. It's good for a couple hrs
grilling.

I don't light up the thing to do just a couple pork steaks. I'll do
15-20 lb's at a time. My brother will stop in and pick up a load to
take home to his family and I've got some for the neighbors too.