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On Wed, 20 May 2009 13:31:27 -0700 (PDT),
wrote: Yeah, that's what I have to do at the races. Of course with all that racing fuel around, open fires are not allowed in the pits... When you blip the throttle of a sprint car you get fireballs a foot across at the end of the pipes. So much for open flame. If you are worried about fire hazard, aviation gas is half as volatile as car gas. Casady |
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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 I don't worry about it, since I don't use charcoal or lighter fluid. I turn a dial. To my palate, food cooked on a decent gas grill tastes "cleaner" than food cooked on a charcoal grill. I also prefer the temperature control abilities of a gas grill. Makes outdoor baking a lot easier. |
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Richard Casady wrote:
On Wed, 20 May 2009 13:31:27 -0700 (PDT), wrote: Yeah, that's what I have to do at the races. Of course with all that racing fuel around, open fires are not allowed in the pits... When you blip the throttle of a sprint car you get fireballs a foot across at the end of the pipes. So much for open flame. If you are worried about fire hazard, aviation gas is half as volatile as car gas. Casady JustHate *drinks* the racing fuel. |
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On May 23, 8:51*am, 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 You are thinking wrong then. Charcoal is wood. Nothing but charred wood. The flavor it imparts is smoke. That's the whole idea. I don't use lighter fluid. If I were going to cook with gas, I've got a perfectly good gas stove in my kitchen. |
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On May 23, 10:24*am, HK wrote:
BAR wrote: wrote: On May 23, 8:51 am, 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 You are thinking wrong then. Charcoal is wood. Nothing but charred wood. The flavor it imparts is smoke. That's the whole idea. I don't use lighter fluid. If I were going to cook with gas, I've got a perfectly good gas stove in my kitchen. He's flown over it once or twice, shouldn't that count. I fished the Florida Everglades once 20 years ago, I should be a guide. Ever google up the connections between charcoal grilling of meats and...cancer? Interesting reading. Well, I was a bad boy once this past week...we did eat breakfast at a Waffle House, which we do about once a year. Great stuff, but it surely pegs anyone's cholesterol meter. Best restaurant we encountered in Vero Beach area was a small Cuban restaurant. So good, we ate dinner there twice.- Hide quoted text - - Show quoted text - Psssst......dummy, if you read the studies, you'll find out that chances of getting cancer from charcoal or wood is just about the same as grilling with gas. It does the same thing. Juices from the meat hit the burner, making smoke. |
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On May 23, 10:12*am, BAR wrote:
wrote: On May 23, 8:51 am, 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 You are thinking wrong then. Charcoal is wood. Nothing but charred wood. The flavor it imparts is smoke. That's the whole idea. I don't use lighter fluid. If I were going to cook with gas, I've got a perfectly good gas stove in my kitchen. He's flown over it once or twice, shouldn't that count. I fished the Florida Everglades once 20 years ago, I should be a guide.- Hide quoted text - - Show quoted text - Exactly! |
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On Sat, 23 May 2009 10:24:56 -0400, HK wrote:
Ever google up the connections between charcoal grilling of meats and...cancer? Yeah, but it's the grilling. There's no indications that gas grilling is any safer than charcoal grilling. Besides, we're all going to die of something. Grilling is worth it. ;-) |
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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 |
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On Sat, 23 May 2009 10:17:32 -0500, thunder
wrote: On Sat, 23 May 2009 10:24:56 -0400, HK wrote: Ever google up the connections between charcoal grilling of meats and...cancer? Yeah, but it's the grilling. There's no indications that gas grilling is any safer than charcoal grilling. Besides, we're all going to die of something. Grilling is worth it. ;-) Well, I'll bet if you just grilled tofu with charcoal, the cancer rates due to grilling would go way down. -- John H "My reading of history convinces me that most bad government results from too much government." Thomas Jefferson |
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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. |
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BAR wrote:
wrote: On May 23, 8:51 am, 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 You are thinking wrong then. Charcoal is wood. Nothing but charred wood. The flavor it imparts is smoke. That's the whole idea. I don't use lighter fluid. If I were going to cook with gas, I've got a perfectly good gas stove in my kitchen. He's flown over it once or twice, shouldn't that count. I fished the Florida Everglades once 20 years ago, I should be a guide. I've fished the Everglades well over 100 times. That was the plan today, too, but the weather didn't cooperate. It's not looking good for tomorrow, either. |
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"thunder" wrote in message t... On Sat, 23 May 2009 10:24:56 -0400, HK wrote: Ever google up the connections between charcoal grilling of meats and...cancer? Yeah, but it's the grilling. There's no indications that gas grilling is any safer than charcoal grilling. Besides, we're all going to die of something. Grilling is worth it. ;-) I've read that it's the burning or charring of grilled meats that's the problem, not so much whether it's charcoal or gas fired. Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. Therefore a grilling method such as indirect heat should be the safest. I do this when I use our Weber kettle grill, charcoal on the sides and drippings caught in a pan under the meat. I also use gas for quick and easy. |
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On Wed, 20 May 2009 04:31:53 -0700 (PDT), Tim
wrote: On May 20, 5:56*am, jim7856 wrote: Tim wrote: On May 16, 5:48 pm, Tim wrote: It's kind of nice to not need to be satisfied with nothing but the best. So tonight I thought that I needed a new BBQ grill especially with the long weekend coming on strong. after all, my old square red top http://www.walmart.com/catalog/detai...i.walmartimage... Sunbeam had performed faithfully for the past 5 seasons, but had done it's last burger last year. The bottom rusted out, the lid hinges were bent and bolts broken. handle gone, and I'd don an emergency prosthesis *by wiring the grill supports with coat hanger strung though the grill to hold the rack up. *Oh well, it was faithful but it's time to replace *sadly*. So I went looking for another, and eh, even though they were only $25.00 I thought I'd update to something bigger, more efficient, and with easier maintenance, and one i won't need to carry the whole thing to the back yard jsut to dump the ashes. *So I left the China warehouse (Walmart) and went to *to Menards, *and Hey! There it was! *Already assembled and it was on "clearance" sale too! so Instead of $45.00 it was marked down to $30.00 and it went home with me. http://www.walmart.com/catalog/produ...42501&findingM... *Ain't she a beauty? ?: ^ ) It's a work of art. It does have a rather large carbon footprint. Carbon footprint? The carbon involved came from the atmosphere not long ago. Casady |
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Richard Casady wrote:
On Wed, 20 May 2009 04:31:53 -0700 (PDT), Tim wrote: On May 20, 5:56 am, jim7856 wrote: Tim wrote: On May 16, 5:48 pm, Tim wrote: It's kind of nice to not need to be satisfied with nothing but the best. So tonight I thought that I needed a new BBQ grill especially with the long weekend coming on strong. after all, my old square red top http://www.walmart.com/catalog/detai...i.walmartimage... Sunbeam had performed faithfully for the past 5 seasons, but had done it's last burger last year. The bottom rusted out, the lid hinges were bent and bolts broken. handle gone, and I'd don an emergency prosthesis by wiring the grill supports with coat hanger strung though the grill to hold the rack up. Oh well, it was faithful but it's time to replace *sadly*. So I went looking for another, and eh, even though they were only $25.00 I thought I'd update to something bigger, more efficient, and with easier maintenance, and one i won't need to carry the whole thing to the back yard jsut to dump the ashes. So I left the China warehouse (Walmart) and went to to Menards, and Hey! There it was! Already assembled and it was on "clearance" sale too! so Instead of $45.00 it was marked down to $30.00 and it went home with me. http://www.walmart.com/catalog/produ...42501&findingM... Ain't she a beauty? ?: ^ ) It's a work of art. It does have a rather large carbon footprint. Carbon footprint? The carbon involved came from the atmosphere not long ago. Casady is there some sort of explanation that goes along with that statement? |
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On May 23, 7:42*pm, "D.Duck" wrote:
Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. *Therefore a grilling method such as indirect heat should be the safest. * And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. |
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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. |
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"Tim" wrote in message ... On May 23, 7:42 pm, "D.Duck" wrote: Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. Therefore a grilling method such as indirect heat should be the safest. And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. |
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"Tim" wrote in message ... On May 23, 7:42 pm, "D.Duck" wrote: Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. Therefore a grilling method such as indirect heat should be the safest. And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. ======================================= Especially peanut butter from that company that was distribuing peanuts and peanut products with salmonella. 8) |
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On May 26, 10:33*pm, "D.Duck" wrote:
"Tim" wrote in message ... On May 23, 7:42 pm, "D.Duck" wrote: Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. Therefore a grilling method such as indirect heat should be the safest. And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. ======================================= Especially peanut butter from that company that was distribuing peanuts and peanut products with salmonella. *8) LOL! |
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On Tue, 26 May 2009 20:07:48 -0700 (PDT), Tim
wrote: On May 23, 7:42*pm, "D.Duck" wrote: Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. *Therefore a grilling method such as indirect heat should be the safest. * And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. Hey - I got your message about the weather. We had flooded streets yesterday and I cancelled golf. What a bummer. Please send me an email with your address thereon. I'll explain by email. -- John H |
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On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim
wrote: On May 23, 10:58Â*am, wrote: On May 23, 11:20Â*am, John H wrote: 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'm starting to think twice about chimneys. Maybe they're not designing them right. At least the last couple I've had. I always squirt some fluid in there to speed them up. Think they're too much like a chimney, when a pot shape works better. Before they were selling chimneys, a friend was using a big coffee can with holes punched in it. No bottom. First time I saw any other way than piling it up. Late '70's I think. I happened to have a 2-gallon can of German beer in the fridge and instead of tossing the empty I cut off both the ends and punched holes all around. That worked better than any chimney I've bought. Lasted about 5 years. No handle, but you just pull it out with tongs. 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. Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic |
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Vic Smith wrote:
Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic Are the neighbors happy when you cook up their brats? |
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On May 27, 5:52*am, John H wrote:
On Tue, 26 May 2009 20:07:48 -0700 (PDT), Tim wrote: On May 23, 7:42*pm, "D.Duck" wrote: Smoke from the fat dripping onto the gas burner or charcoal contains carcinogens that attach to the meat. *Therefore a grilling method such as indirect heat should be the safest. * And cardboard tastes great with BBQ sauce too. I like to grill and the drip adds flavor. If I wanted to eat healthier, I'd have peanut butter spread on those little round styrofoam- lookin' thingies. Hey - I got your message about the weather. We had flooded streets yesterday and I cancelled golf. What a bummer. Please send me an email with your address thereon. I'll explain by email. -- John H Done deal, John. |
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On May 27, 8:26*am, HK wrote:
Vic Smith wrote: Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. *Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic Are the neighbors happy when you cook up their brats? Damn you're stupid. |
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On May 27, 8:23*am, Vic Smith wrote:
On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim wrote: On May 23, 10:58*am, wrote: On May 23, 11:20*am, John H wrote: 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'm starting to think twice about chimneys. *Maybe they're not designing them right. *At least the last couple I've had. I always squirt some fluid in there to speed them up. Think they're too much like a chimney, when a pot shape works better. Before they were selling chimneys, a friend was using a big coffee can with holes punched in it. *No bottom. *First time I saw any other way than piling it up. *Late '70's I think. I happened to have a 2-gallon can of German beer in the fridge and instead of tossing the empty I cut off both the ends and punched holes all around. *That worked better than any chimney I've bought. Lasted about 5 years. *No handle, but you just pull it out with tongs. 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. Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. *Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic- Hide quoted text - - Show quoted text - I buy the Weber chimneys. They're more expensive than generic kinds but they work better. Two pieces of newspaper. Not one and a half, not two and a half. Two sheets, dry charcoal. I bought a charcoal bin (Kingsford) at Home Depot to keep the stuff dry as possible. |
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On Wed, 27 May 2009 07:23:34 -0500, Vic Smith
wrote: On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim wrote: On May 23, 10:58*am, wrote: On May 23, 11:20*am, John H wrote: 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'm starting to think twice about chimneys. Maybe they're not designing them right. At least the last couple I've had. I always squirt some fluid in there to speed them up. Think they're too much like a chimney, when a pot shape works better. Before they were selling chimneys, a friend was using a big coffee can with holes punched in it. No bottom. First time I saw any other way than piling it up. Late '70's I think. I happened to have a 2-gallon can of German beer in the fridge and instead of tossing the empty I cut off both the ends and punched holes all around. That worked better than any chimney I've bought. Lasted about 5 years. No handle, but you just pull it out with tongs. 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. Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. -- John H |
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On May 27, 2:22*pm, John H wrote:
On Wed, 27 May 2009 06:37:00 -0700 (PDT), wrote: On May 27, 8:23*am, Vic Smith wrote: On Tue, 26 May 2009 20:12:40 -0700 (PDT), Tim wrote: On May 23, 10:58*am, wrote: On May 23, 11:20*am, John H wrote: 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'm starting to think twice about chimneys. *Maybe they're not designing them right. *At least the last couple I've had. I always squirt some fluid in there to speed them up. Think they're too much like a chimney, when a pot shape works better. Before they were selling chimneys, a friend was using a big coffee can with holes punched in it. *No bottom. *First time I saw any other way than piling it up. *Late '70's I think. I happened to have a 2-gallon can of German beer in the fridge and instead of tossing the empty I cut off both the ends and punched holes all around. *That worked better than any chimney I've bought. Lasted about 5 years. *No handle, but you just pull it out with tongs. 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. Three pieces of chicken and a few brats will get mine fired up. We shut the vents (Weber) and reuse the coals. *Just add some more new ones. Messy, and you need a good little shovel. Like loogy said, Henry Ford was the first greenie, re-using frame waste to make charcoal. Maybe he's The Father of BBQ? --Vic- Hide quoted text - - Show quoted text - I buy the Weber chimneys. They're more expensive than generic kinds but they work better. Two pieces of newspaper. Not one and a half, not two and a half. Two sheets, dry charcoal. I bought a charcoal bin (Kingsford) at Home Depot to keep the stuff dry as possible. Yeah, what he said. -- John H- Hide quoted text - - Show quoted text - Yep, and another trick is to turn it once, so that the wind will get to the opposite side if there is a slght breeze. |
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On Wed, 27 May 2009 14:21:24 -0400, John H
wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. I just won't use newspaper. Tried it once, and the ashes stayed around. I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. How would you like that?" --Vic |
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On May 27, 3:20*pm, Vic Smith wrote:
On Wed, 27 May 2009 14:21:24 -0400, John H wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. *I just won't use newspaper. *Tried it once, and the ashes stayed around. *I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. *She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. *How would you like that?" --Vic I can smell the fluid residue on anything that's cooked, that's why I use newspaper. Pick the chimney up and move it off of the the paper then whack the newspaper ashes a couple of times with your grill brush and they are gone. |
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On Wed, 27 May 2009 14:20:21 -0500, Vic Smith
wrote: On Wed, 27 May 2009 14:21:24 -0400, John H wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. I just won't use newspaper. Tried it once, and the ashes stayed around. I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. How would you like that?" --Vic I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. -- John H |
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John H wrote:
On Wed, 27 May 2009 14:20:21 -0500, Vic Smith wrote: On Wed, 27 May 2009 14:21:24 -0400, John H wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. I just won't use newspaper. Tried it once, and the ashes stayed around. I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. How would you like that?" --Vic I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. -- John H yes, but what are you going to do when the newspapers all go under? -- Reginald P. Smithers III, Esq. This Newsgroup post is a natural product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects |
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On Wed, 27 May 2009 16:01:10 -0400, "Reginald P. Smithers III, Esq."
wrote: John H wrote: On Wed, 27 May 2009 14:20:21 -0500, Vic Smith wrote: On Wed, 27 May 2009 14:21:24 -0400, John H wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. I just won't use newspaper. Tried it once, and the ashes stayed around. I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. How would you like that?" --Vic I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. -- John H yes, but what are you going to do when the newspapers all go under? Burn my twenty-two volume Oxford dictionary and the twelve CDs that I use to check spelling. -- John H |
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On Wed, 27 May 2009 15:52:55 -0400, John H
wrote: I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. Too much newsprint mercury and cyanide on the food when you use newspaper. Rather have diesel. Seriously, the lighter smell never bothered me. If I'm out, I just light the corners of a couple briquettes with a lighter. Burn my fingers sometimes. Battle scars. --Vic |
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On May 27, 4:13*pm, Vic Smith wrote:
On Wed, 27 May 2009 15:52:55 -0400, John H wrote: I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. Too much newsprint mercury and cyanide on the food when you use newspaper. *Rather have diesel. Seriously, the lighter smell never bothered me. If I'm out, I just light the corners of a couple briquettes with a lighter. *Burn my fingers sometimes. *Battle scars. --Vic I use my torch! In competitions you'll never, ever see lighter fluid. Those keen judges can smell and taste it a mile away. I actually watched a judge open a carton in the rib catagory, took a whiff, said "fluid" and marked the scorecard accordingly. She then tasted it, and said "fluid" and marked her card accordingly. And these ribs are usually smoked low and slow for a couple of hours and the fluid still flavored them. Now most people's palates aren't that keen, but. Same with beer judges, they'll rip a beer apart that some would find VERY good. |
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John H wrote:
On Wed, 27 May 2009 16:01:10 -0400, "Reginald P. Smithers III, Esq." wrote: John H wrote: On Wed, 27 May 2009 14:20:21 -0500, Vic Smith wrote: On Wed, 27 May 2009 14:21:24 -0400, John H wrote: Do you wad up two full sheets of newspaper and put in the bottom? The Washington Post is good for little else, but it will start charcoal. I plan for twenty minutes, and it's never failed to be on time. No. I just won't use newspaper. Tried it once, and the ashes stayed around. I just squirt a little fluid in and light it. I'm never in a hurry, and tell the truth my wife or a kid has been doing it all the last few years. I'm going to have to take charge again. She's burned her last brat. I get a kick out that commercial where the wife starts to light the charcoal and the husband grabs her hand and gets all flustered. "It's like I would come into your kitchen and make a salad. How would you like that?" --Vic I just pour the hot coals over the newspaper ashes. What the hell, ashes are ashes. By the time I put the food on, any ashes have settled. But, each to his own. I detest the smell and taste of charcoal lighter, and it's just one more thing to run out of. -- John H yes, but what are you going to do when the newspapers all go under? Burn my twenty-two volume Oxford dictionary and the twelve CDs that I use to check spelling. -- John H That will cover you and your grandkids -- Reginald P. Smithers III, Esq. This Newsgroup post is a natural product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws or defects |
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