Ask Food Network: Chimney starter perfect for grilling
Food Network Kitchens
Published July 1, 2008 at 3 p.m.
Chimney starter perfect for grilling
How do you get a charcoal grill started and keep it going? - Al Thomas, Chicago
The best way to do it is with a chimney starter, a thin cylinder of metal available at any hardware store. Fill the top of the starter with briquettes or hardwood charcoal. Briquettes burn longer and more easily than hardwood, but hardwood provides better flavor. A combination of the two is the best of both worlds.
Stuff the bottom of the starter with newspaper, then light. Let the briquettes burn for 15 to 20 minutes. Once they're glowing and coated with ash, empty them into the grill. Or, pile some hardwood charcoal in the grill's bottom, empty the briquettes over that, then wait 10 minutes before starting to cook.
For direct-heat cooking, spread the charcoal evenly across the bottom; for indirect cooking, create hot zones and cool zones.
To gauge the heat of your fire, hold your hand palm side down about 5 inches from the heat. If you can hold it there for only a second, it's a very hot fire, three to four seconds means it's medium and six is low.
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