BBQ Tips and Tricks

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#1937491 12-Jan-2018 08:16

networkn:

Don't BBQ Naked!

If you have a charcoal grill, the easiest way to light your briquettes is to put them in a chimney, with a tuna can (or similar) of methylated spirits under it.

Burns cleanly, no chemical spell of firefighters, or ash from newspapers.

You just pour meths directly into the tuna can and light?

I was thinking of stuffing cloth into the can and then adding some meths.

kryptonjohn

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#1937504 12-Jan-2018 08:36

Tinkerisk:

I assume one of my idiot brothers-in-law had been operating it like that too...

Hmmm, hissing gas ... do they still smoke cigarettes?

Sadly not ;-D

Fred99

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#1937507 12-Jan-2018 08:38

dafman:

networkn:

Don't BBQ Naked!

If you have a charcoal grill, the easiest way to light your briquettes is to put them in a chimney, with a tuna can (or similar) of methylated spirits under it.

Burns cleanly, no chemical spell of firefighters, or ash from newspapers.

You just pour meths directly into the tuna can and light?

I was thinking of stuffing cloth into the can and then adding some meths.

Directly into the can.

I'd definitely want to avoid the chemical spell of firefighters - at least until the spell was checked. It sounds unsafe.

Paul1977

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#1937541 12-Jan-2018 09:25

Anyone got advice on the best placement of wood chunks (for smoking) in a kamado for a long low and slow cook? I'm having trouble keeping a nice thin blue smoke going.

Asmodeus

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#1939672 16-Jan-2018 12:22

Paul1977:

Anyone got advice on the best placement of wood chunks (for smoking) in a kamado for a long low and slow cook? I'm having trouble keeping a nice thin blue smoke going.

Depends how you are arranging the coals. If using the snake method then on top of the coals but only in the first half of the snake. Minion method is a bit harder to stagger the chunks but basically the meat isn't going to absorb any more smoke after 3 or 4 hours so add accordingly and don't bother after that (or if you are wrapping). Don't use too much either, it's hard to under-smoke something but you certainly can oversmoke it... Use good sized chunks too over chips as they will burn slower and more evenly

Asmodeus

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#1939674 16-Jan-2018 12:25

networkn:

Don't BBQ Naked!

If you have a charcoal grill, the easiest way to light your briquettes is to put them in a chimney, with a tuna can (or similar) of methylated spirits under it.

Burns cleanly, no chemical spell of firefighters, or ash from newspapers.

If you have a gas BBQ with a side burner/wok cooker attachment thing, just use that. Quick and easy

I've used dryer lint before :)

Goosey

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#3197283 19-Feb-2024 06:45

Where is everyone getting their “butchers twine” from?

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#3197349 19-Feb-2024 08:24

Goosey:

Where is everyone getting their “butchers twine” from?

My local butcher normally when purchase goods, or occasionally MITRE 10. Theirs is only good to 250C, which should be ample for most things

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#3197410 19-Feb-2024 09:36

Paul1977:

networkn:

If you have a charcoal grill, the easiest way to light your briquettes is to put them in a chimney, with a tuna can (or similar) of methylated spirits under it.

Burns cleanly, no chemical spell of firefighters, or ash from newspapers.

I recently got a Kamado Joe. After mucking around with fire starters for several weeks have ditched them in favour of a propylene blowtorch for lighting the charcoal.

Not the cheapest investment but lights the charcoal in no time, and apparently the gas canisters last for ages. Just be sure you wear hand and eye protection (and maybe old clothes)... the charcoal will snap, crackle, and pop!

or use a looflighter - which is like a hairdryer on steroids - still snap, crackle and pop though

Goosey

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#3197413 19-Feb-2024 10:11

Been trying to find at mitre10, but no go.
I think I’m gonna have to check out countdown next time I’m there.

can’t find it at new world or pak…

recently acquired a jumbuck mini spit roaster..

davidcole

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#3197414 19-Feb-2024 10:17

Why does using a gas torch to start charcoal seem like cheating? Instead of kindling/paper/cardboard to start a chimney or small fire before putting charcoal on. Sure it's quicker.

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#3197415 19-Feb-2024 10:19

davidcole:

Why does using a gas torch to start charcoal seem like cheating? Instead of kindling/paper/cardboard to start a chimney or small fire before putting charcoal on. Sure it's quicker.

A few years ago I found a tip that has worked really well for me, a tuna tin of methylated spirits gets the job done, and burns without any chemical smell ending up on the food.

I also bought a dragon firestarter which holds coals and blows air onto it, but I've never really used it, it's a faff.

davidcole

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#3197417 19-Feb-2024 10:21

networkn:

davidcole:

Why does using a gas torch to start charcoal seem like cheating? Instead of kindling/paper/cardboard to start a chimney or small fire before putting charcoal on. Sure it's quicker.

A few years ago I found a tip that has worked really well for me, a tuna tin of methylated spirits gets the job done, and burns without any chemical smell ending up on the food.

I also bought a dragon firestarter which holds coals and blows air onto it, but I've never really used it, it's a faff.

I'm predominately wood based, so that may be a factor in why I see it differently, but I just build up paper, some cardboard, pine cones, twigs etc, with larger pieces on top. Have been playing with a chimney to start it. As the burn down is a big part of the bbq - as it gives me time to do any skewering etc for cooking.

networkn

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#3197420 19-Feb-2024 10:24

davidcole:

I'm predominately wood based, so that may be a factor in why I see it differently, but I just build up paper, some cardboard, pine cones, twigs etc, with larger pieces on top. Have been playing with a chimney to start it. As the burn down is a big part of the bbq - as it gives me time to do any skewering etc for cooking.

I hate paper, it creates ash, and ash gets blown onto the food.

davidcole

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#3197421 19-Feb-2024 10:28

networkn:

davidcole:

I'm predominately wood based, so that may be a factor in why I see it differently, but I just build up paper, some cardboard, pine cones, twigs etc, with larger pieces on top. Have been playing with a chimney to start it. As the burn down is a big part of the bbq - as it gives me time to do any skewering etc for cooking.

I hate paper, it creates ash, and ash gets blown onto the food.

Paper is so gone by the time the food is put on (about 40 mins) that it's not really an issue. I have been thinking about getting some charcoal as well to try it. Seems to burn hotter, but maybe a little less smoke (wood smoke flavour). Pity it's hard to find a small bag rather than a 10kg one.

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