Basic fire starting

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geek with fire

Master of the Pit
Original poster
OTBS Member
Aug 5, 2007
1,139
60
Rural out-skirts of Sedalia, MO
I know most people have no problem getting their fires going, but I've been here long enough now that I don't mind admitting it was one of my biggest problems a few years ago. It was so bad at one point, I wanted to quit cooking outside all together. So I thought just for grins, I'd document what I do, and if anyone wants to expand on that, we can all be the wiser:

First, I know most people use newspaper. Frankly, the only newspaper in my area as a waste of wood and ink, so I refuse to buy it. However, phone books are in great supply around here, so I use them (just don't use any pages that have color-ish print).

I tear off about 8-10 sheets from the large book and squirt 1-2 small lines of veggie oil on each page. The oil keeps the paper from burning up too fast, to give the charcoal a chance to burn. Wad them up into loose balls and put them under the chimney. Add your charcoal to the chimney and and place the whole thing somewhere it can suck in a bunch of air. I place mine on a piece of limestone that I set on my porch rail. The wind zips through there and turns the chimney into a blow torch in no time. Light the paper on at least on the wind side, but I usually light it all around.

Finally, walk away. Let it burn until you see a large amount of flames shoot out the top; and/or you can see from the top that most of the coals are burning. Then dump into your firebox of choice....carefully.

That's it. I'm sorry if I insulted anyone's intelligence here, but maybe someone will find it usefull.
 
No insult at all. When I got started I would have enjoyed this helpfull hint! More info on maintaining the fire would be good for those new to cooking with charcoal. Maybe make it all a sticky.
 
Good idea, Geek. I use a turkey fryer/camp cooker propane burner with a steel grate over the top. Pile on my charcoal or wood-or both and give 'er 'ell for about 5 min, then shut it down. Pick up the grate with visegrips, and deposit where needed. Can also "season" semi- green wood this way...just cook it till it's turning black and ash. You will notice the end of the chunks "weeping" moisture. When this stops, wood's good to go!
 
Never worry about posting info like that, great idea about the oil, I always had problems with the newspaper burning up to quick. If you insulted somebody it's their problem not yours
 
Well, I wish I could take credit on the oil thing, but I saw it on an Alton Brown "Good Eats" show. He actually used the chimney to sear a huge chunk of tuna. Not a fan of raw on the inside fish, but other than that, very informative show.
 
I will use paper too, but sometimes I will use a small propane torch to start the coals. Sometimes I will use the chimney and sometimes I just start them in the smoker that way.
 
Chimney on turkey fryer burner works well for me for most things.

In the Stumps it is the torch under the coal grate...........then a blow dryer through the air intake if I am in a hurry to get the temps up.
 
Works like a charm. I can get up to cooking temps in 10 minutes or so that way (maybe less) vs over an hour jsut sitting and waiting.

On edit. I can't take credit for that either, the method is widespread enough to have its own name........redneck stoker. LOL
 
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