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Old 02-22-2007, 01:06 PM
 
Location: Journey's End
10,194 posts, read 25,546,942 times
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I have always had a hard time determining how to get a charcoal BarBQ going so that I don't waste time and coals.

Any hints!

(and no I don't have or want to own a gas-stove, but thanks).
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Old 02-22-2007, 02:55 PM
 
Location: Marion, IN
8,191 posts, read 29,224,517 times
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Cut the bottom out of an empty coffee can. Fill the can with charcoal & light. When the coals look white remove the can with tongs & gently spread the charcoal. It gets ready faster this way.
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Old 02-22-2007, 02:56 PM
 
Location: Journey's End
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Terrific and many thanks. Sounds like a great idea!

Quote:
Originally Posted by Evey View Post
Cut the bottom out of an empty coffee can. Fill the can with charcoal & light. When the coals look white remove the can with tongs & gently spread the charcoal. It gets ready faster this way.
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Old 02-22-2007, 05:12 PM
 
Location: Southern Ca but getting out soon
892 posts, read 2,251,442 times
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There is this metal thing that you can buy that is along the same lines as what Evey said. It has a handle and some holes on the bottom. Sorry I don't know what it is called but I have seen them around. We would put newspaper under the coals and light it. I bought mine years ago and now have a gas grill (which sucks for getting that char broiled flavor).
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Old 02-22-2007, 07:31 PM
 
19,276 posts, read 25,723,388 times
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i throw some wood chips in my gas grill, works great!(apple, hickory, etc)

also, couple tips when grilling, let your steak get to room temperature before grilling(per foodnetwork), and use tongs, not a knife or fork when turning over meat, tongs wont puncture the meat(wont lose juice)

also, my favorites for grilling is, rib-eye, porterhouse, chuck-eye(also known as chuck delmonicos), bottom sirloin flap meat, called sirloin or steakhouse tips, flat iron steak is good(cut from top blades,(chuck)

the leaner cuts, may need some marinating or tenderizing.
most cuts of meat today are boneless, bone in meats, do have more flavor(more flavor on bone and fat, than muscle) i'd much rather have a bone in pork chop, than boneless, and dont overcook your meat!(unless you prefer it this way)
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Old 02-23-2007, 06:40 PM
 
Location: Journey's End
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Thank you both for the tips -- I'll try them all and see which gives me the best results.
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Old 02-26-2007, 09:59 PM
 
Location: Hopewell New Jersey
1,393 posts, read 7,283,991 times
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The thing your describing is called a Starter Chimney .
They can be found at lots of grill supply places. or as mentioned make your own..

here's the idea and some drawings for the home doers

http://en.wikipedia.org/wiki/Chimney_starter
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Old 02-26-2007, 10:15 PM
 
Location: Hopewell New Jersey
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$15 and it's yours !!

here's a link with a decent pic

If I could get the ice off my grill I'd go throw something on there now !!
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Old 02-26-2007, 10:16 PM
 
Location: Hopewell New Jersey
1,393 posts, read 7,283,991 times
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that was smart huh

lets try again

http://www.weberstuff.com/webcharchims.html (broken link)
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Old 02-26-2007, 11:11 PM
 
1,075 posts, read 3,333,406 times
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JB, square peg has a nifty hammer & scredriver trick that'l get that ice off lol.
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