Chimney with newspaper. Pretty amazing how well. Our Scout troop does a lot of do cooking- have 2 dozen+ dos and a dozen chimneys. I think we go through a half ton of charcoal a year.
Chimney with fluid and torch or match. But cannot briquettes last a long time. Has their quality gone downhill?
Bob
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Padilen wrote:I do not like the taste that lighter fluid or self starting briquettes give my food. I use pieces of fire log or a votive candle.
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Fortunately I only do that for DO cooking. Do you think that makes a difference? I have not noticed it yet, but then I only have three attempts under my belt.
Bob
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I don't use charcoal, but my preferred firestarter for wood is cotton balls drowned in vaseline. Not terribly sure if it'd start a charcoal briquette but it does start dry baseball-bat-sized pieces of wood. Only time I've had to use smaller stuff is if it's been rained on.
I use a propane grill now instead of charcoal to be prepared for fire restrictions, but decades ago when I used charcoal starting was accomplished with a chimney and paper (or twigs and dryer-lint). The chimney was made out of a tall spaghetti sauce can (Hunts, to be specific - perfect dimensions), both ends cut off and breather holes made in one end with a juice-can opener. (Do they still make those things?)