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Old 05-19-2014, 02:26 PM   #1
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Charcoal Grill..transporting, best charcoal, how to light?

I didn't grow up in a family that grilled out. I think I remember maybe 3 times, if that, growing up. And that includes aunts, uncles, grandparents, friends even.

So I've been winging it...and usually not so well.
Tried a gas grill..didn't see the point. Tasted like it was cooked inside.

So school me on what charcoal to use and how to light it. And maybe how much to use and how to store it so it 'works' next time.
Seems I use 1/2 bag and 1/3 bottle of fluid...lots of work and expense for a couple of burgers and dogs.

I have a grille...two actually. A weber 'type' (bowl like with a lid, vents on the bottom/sides and lid) and a hibachi.

Next is how to transport them when camping so as not to make a huge f'n mess!


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Old 05-19-2014, 02:34 PM   #2
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I use kingfords match light. It already has lighter fluid in it. I usually light it and let the coals start to turn white. Takes about 10-15 minutes and it's ready. Not sure how much to use it all depends on how big your grill is and how hot u want your grill.

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Old 05-19-2014, 02:36 PM   #3
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Originally Posted by prof_fate View Post

So school me on what charcoal to use and how to light it. And maybe how much to use and how to store it so it 'works' next time.
Seems I use 1/2 bag and 1/3 bottle of fluid...lots of work and expense for a couple of burgers and dogs.
You will find a plethora of grill masters here on the forums. It's kind of like child-rearing, as everyone has their own and set ways. Not necessarily better (or worse), just what does good for their individual likings.

You may also want to use Matchlight charcoal and save on transporting lighting fluid.

Here is a link for the basics, and I'm sure others will chime in. A chimney starter sure speeds thing up in my experience.

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Old 05-19-2014, 02:37 PM   #4
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For just a few burgers and dogs, I'd use the hibachi with only a couple of handfuls of "lump" charcoal which could easily be lit with a couple of paper towels drizzled with cooking oil.
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Old 05-19-2014, 02:53 PM   #5
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When I used charcoal I lined the bottom of the kettle with two layers of foil (poke hole for vent) I let is cool off and then wadded up the foil and tossed it.
Scrub the grate while it is still hot and then spray with nonstick stuff.
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Old 05-19-2014, 02:57 PM   #6
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I'm generally not exactly sure what I'm doing when it comes to grilling- but I most recently have used the match light stuff with the lighter fluid baked into it. Before that, I used the chimney thing like wmtire mentioned.

One thing is for sure- never try to add lighter fluid after the fire is going. I got singed knuckles from that dumba-- move.

I think I usually use too much charcoal, but I'd rather raise the food up from the grill for less heat than run out of heat midway through cooking.
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Old 05-19-2014, 03:09 PM   #7
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I have been using the Matchlight ,which is simple put the charcoal in a pit in a pile and light it in a couple of places towards the bototm of the pile.
But it is expensive per bag. Yesterday at Sams I bought 2 20 lbs. of charcoal for $ 17.98 and purchased a large chimeney at Lowes for $14.96.
I will try this out this coming weekend. I have read were you put old newspapers underneath the chimeny to light thte charcoal.
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Old 05-19-2014, 03:16 PM   #8
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We've used the chimney for years - works great, but you have to budget enough time to get it started, because it's definitely longer than just having a gas grill.
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Old 05-19-2014, 03:39 PM   #9
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I have a small webber kettle - a table top model. I use the regular Kingsford charcoal. At home I use the chimney and it works great. Just a little newspaper underneath at give it 20 minutes or so. For camping, I just use a little lighter fluid on a small pile of regular Kingsford charcoal in the middle of the grill. Once it gets going, I spread the coals out and put the top grate on. I found a small bin to carry the charcoal in and I dump the ashes in the firepit when I'm done and then just set both the grill and the charcoal in the back of the truck.

I like the convienience of a gas grill, but for some things, its just not the same without the charcoal.

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Old 05-19-2014, 03:44 PM   #10
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I use a chimney starter as well. I use the shavings from our paper shredder. Some will use dried leaves and a few broken twigs to get the charcoal going. Before I would use the lighter fluid but the meat would have that aftertaste. Not anymore! Always better to use too much charcoal than not enough. If I have the time, charcoal. If I don't, gas grill. But to me, charcoal has a far superior flavor over gas.

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