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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-07-2007, 01:53 PM   #1
backyardchef
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Default How do you start your fire?

I guess it depends on my mood and the weather-- sometimes I'll use kindling and slowly throw on bigger pieces of wood, sometimes charcoal and a firestarter or weedburner (if I'm in a hurry or feel lazy), sometimes all wood.

Usually, I leave the lid up on the firebox and the door open until the fire is really going well and cleanish and burning down, and then close it, and let it go full open on the inlets until I hit the target temp, or when I'm really patient, I'll wait until the steel is heated up all the way around and the temp is stable. Then I might start making air adjustments.....Honestly, it's not set in stone.....what are you doing?
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Unread 03-07-2007, 02:05 PM   #2
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Walk out on the deck and turn the dial to 225.
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Unread 03-07-2007, 02:09 PM   #3
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Quote:
Originally Posted by Plowboy
Walk out on the deck and turn the dial to 225.
Farkity-farkin' farker.

Did you get my email?
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Unread 03-07-2007, 02:48 PM   #4
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That was funny, though.
Newpaper starting up my briquets, add wood if desired.
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Unread 03-07-2007, 02:54 PM   #5
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I use a Weber chimney, newspaper, 1/2 lump on the bottom and regular charcoal on the top.
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Unread 03-07-2007, 02:54 PM   #6
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Turkey frier for a chimney of Kingsford or lump.
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Unread 03-07-2007, 02:54 PM   #7
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No doubt it was funny.

What do you cook on, Steppenwolf? How long does it take to get up to temp (generally...), how much fuel.....?

I know people are generally secretive about techniques and whatnot, but I never really see people discuss fire building.....tending, yes, building no.....
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7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
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Unread 03-07-2007, 02:59 PM   #8
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Quote:
Originally Posted by Jorge
Turkey frier for a chimney of Kingsford or lump.
Just melted my first chimney a few weeks ago with the ol' turkey fryer burner.

Oops
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Unread 03-07-2007, 03:00 PM   #9
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I empty a 20 lb. bag of Kingsford into the firebox and lite the log lighter. I close the door and let it burn for about 5 minutes then turn on the guru and turn off the log lighter. I like to burn for 2-3 hours before I ever begin to put any meat on. It takes a lot to get her all heated up and runnin where I like it. My wood is free so I don't worry about the cost of the fuel.
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Unread 03-07-2007, 03:04 PM   #10
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Cool! Thanks, River City....I bet it takes a while to heat up that monster Bates of yours....

Hehe....monster bates.....that sounds dirty.....
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7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
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Unread 03-07-2007, 03:05 PM   #11
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I load up the chimney with lump. Then I pour dome veggie oil on a couple sheets of newspaper and shove it in the bottom of the chimney. Then I light the paper and walk away. 15 minutes later I have hot coals that I dump into my barrel with unlit lump and put the lid on.

About 10 minutes later the cooker is up to temp and I put on my meat.

Simple.
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Unread 03-07-2007, 03:05 PM   #12
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Chimney filled with wicked good and then the after burner to torch her off.
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Unread 03-07-2007, 03:06 PM   #13
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Quote:
Originally Posted by backyardchef
monster Bates....
I had to read it twice.
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Unread 03-07-2007, 03:08 PM   #14
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propane torch
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Unread 03-07-2007, 03:08 PM   #15
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I use a Big Farking Chimney (2 feet tall and about 10 inches in diameter) with torn newspaper or old charcoal sack paper, three sticks of fatwood, and a mess of lump charcoal or briquettes on top. The chimney's large enough that no smoke gets into the smoke chamber until the fatwood's all burned off and the coals are ready. I line the 'Dera's fire box with three sticks of wood - front, back, and smokebox side - and that hot, dry wood is ready to combust when I dump the chimney, close the lid and open intake and chimney baffles.
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