No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.

Doug Kanter wrote:

No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.


Nathan's are decent dogs, but I prefer Hebrew National and, sometimes,
depending on where I am, a "local" Kosher dog. No hot dogs are good for
you, but the Kosher ones, at least, are of far higher quality, with
nothing but the best bad cholesterol, and prepared under rabbinical
supervision. They taste better, too.

As for starting a charcoal fire...well...okay, I'll admit it. Gasoline,
if it is handy. But I like what you're describing with the chimney
starter...

But...there's no *poof* when the gasoline lights off...and your food
doesn't have that tangy taste of napalm...





--
"There's an old saying in Tennessee - I know it's in Texas, probably in
Tennessee - that says, fool me once, shame on - shame on you. Fool me -
you can't get fooled again." -George W. Bush, Nashville, Tenn., Sept.
17, 2002

In article ,
says...
No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.

After I got sick of lighter fluid I used one of those electric jobbies
until I witnessed a neighbor using a chimney.

Bought the Weber and never looked back. Coals are ready quickly and
evenly. Great device.

jps

On Sat, 31 Jul 2004 13:04:13 GMT, "Doug Kanter"
wrote:

No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.

Think about it - it's actually a working model of a chimney fire.

You start an ember on one briquet and that one starts to smolder, then
one-by-one - poof - all done.

Cool air in the bottom, warm air out the top - presto - chimney
fire!!!! :)

Later,

Tom

I use a modified coffee can in the same manner.
I was camping on the Guadalupe about 20 years ago and this guy showed me
what looks very similar to Weber's version that he claimed he had
designed.It was made out of a coffee can.he had a couple other
"inventions"one was what I believe to have evolved into the modern day water
cannon."
Chad
Short Wave Sportfishing" wrote in message
...
On Sat, 31 Jul 2004 13:04:13 GMT, "Doug Kanter"
wrote:

No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid
for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods.
I'm
not crazy about transporting lighter fluid, or the charcoal with "built
in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the
newspaper's
gone in under a minute, so that can't be a factor.

Think about it - it's actually a working model of a chimney fire.

You start an ember on one briquet and that one starts to smolder, then
one-by-one - poof - all done.

Cool air in the bottom, warm air out the top - presto - chimney
fire!!!! :)

Later,

Tom

"Doug Kanter" wrote in message ...
No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.

I always use a chimney. I gave up charcoal lighter years ago.

"Doug Kanter" wrote in message ...
No, it's not off topic.

Maybe everyone has one of these and I'm the last to find out......
http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
Scroll down to the chimney starter.

A couple of my boating destinations involve bringing charcoal and fluid for
the end-of-day feast, typically Nathan's hot dogs, the food of the gods. I'm
not crazy about transporting lighter fluid, or the charcoal with "built in"
fluid. So, I blew ten bucks on this chimney starter. Charcoal goes in the
top and 2-3 sheets of crumpled newspaper go in the bottom. You light the
newspaper, wait the usual 30 minutes, and you have a fire. What's
interesting is that the resulting coals end up more evenly lit than those
done the normal way. Must be the shape of the thing, because the newspaper's
gone in under a minute, so that can't be a factor.

Oh, and another thing, if you use just a few coals, you can keep the
coals in the chimney, put a pot to heat water on it, or a pan to fry.

Also Sprach Harry Krause :

Nathan's are decent dogs, but I prefer Hebrew National and, sometimes,
depending on where I am, a "local" Kosher dog.

Heathen. As every native new yorker knows, there is no other hotdog than
Sabrett. Can't buy 'em here in Seattle, so once a year when I visit the
folks, I buy two 48 packs, freeze them, and bring them home on the
airline. Also bring home a few dozen bagels, can't get a decent bagel in
Seattle at any price. Flying home one day just after Christmas, there was
an hour and a half long line at the taxi stand. Bribed my way to the
front of the line in exchange for a half dozen of my precious NY bagels.

Dan

--
sdaemon: "this is the .suck domain. To be in it, you must suck."
sdaemon: "as proof of this, we do our nameservice by distributing
/etc/hosts files rather than running actual DNS services"
sdaemon: "believe us, that sucks"

Also Sprach basskisser :

Oh, and another thing, if you use just a few coals, you can keep the
coals in the chimney, put a pot to heat water on it, or a pan to fry.

It's also PERFECT for making seared tuna. Put a grill rack right on top
of the chimmney, sear a cube of tuna marineated marinated in soy sauce for
20 seconds on each side. Cut into slices, serve with wasabi. It's like
grilling on top of a jet engine.

Dan


--
alex_data: "I am the walrus. Coo coo cachu."
dan: I am the tentacle monster! hugahulugaha!
alex_data misread that as a testicle monster.
dan: You can't be a tentacle monster without testicles.

Have the airport "security" folks asked you eat one of those frozen hot
dogs, like the way at least one woman has been told to prove that bottles of
breast milk weren't actually a liquid explosive?

"Marshall Banana" wrote in message
...
Also Sprach Harry Krause :

Nathan's are decent dogs, but I prefer Hebrew National and, sometimes,
depending on where I am, a "local" Kosher dog.

Heathen. As every native new yorker knows, there is no other hotdog than
Sabrett. Can't buy 'em here in Seattle, so once a year when I visit the
folks, I buy two 48 packs, freeze them, and bring them home on the
airline. Also bring home a few dozen bagels, can't get a decent bagel in
Seattle at any price. Flying home one day just after Christmas, there was
an hour and a half long line at the taxi stand. Bribed my way to the
front of the line in exchange for a half dozen of my precious NY bagels.

Dan

--
sdaemon: "this is the .suck domain. To be in it, you must suck."
sdaemon: "as proof of this, we do our nameservice by distributing
/etc/hosts files rather than running actual DNS services"
sdaemon: "believe us, that sucks"