Quote:
Originally Posted by Teamfour
If possible move the lit charcoal into the corner in a pile and place the unlit next to the pile, not on top. That way the new charcoal will just burn from the edge like when you first light a smoker.
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^^^ This.
I use these all hardwood briquets with no chemicals manufactured by the local super market and notice nothing foul.
That being said, I've had to use Kingsford Blue and noticed nothing either. I mean if you think about the entire Minion concept, which is used by many, many competition cooks, your basically lighting fresh charcoal as the fire burns down.
I know some top teams who use nothing but Kingsford Blue because its easy to find everywhere. Your mileage of course may vary.
