This is probably ridiculously obsessive/compulsive, but when you load your charcoal chimney starter, do you put the left-over coals on the bottom, or do you start with fresh briquets, and add the leftovers on top?

Ballooning and Sporting Society—this was the 35th WHAMOBASS this weekend). Fred brings in a van pulling an enormous fire-cooking rig, loaded with coastal oak firewood (no briquets here). The fire starts in the early...

Any word on this yet? I’m also interested. I’m worried, though about the use of galvanized metal... zinc would leach into anything touching it... so if the tray for the briquets is galvanized, OK... but if the...

ricepad, do you use briquets or the natural stuff? I have found that the natural burns too quick, but in my chimney if i put the natural in as the bottom layer, then it does real well. Times I don’t are hit and miss....

. By the way, I generally move coals (briquet's) one at a time using cheap metal cooking tongs. paulj

I find that using real wood charcoal, as vs. briquets, really does the same thing – since it is actually wood (with no additives), but already burnt down to the coal. Not only do I get the good smoky flavor, and the lack of...

, they sell REAL HARDWOOD charcoal briquets in 20 lb. bags. These are infinitely better than the lousy ones sold in the grocery store. And you can also get mesquite lump charcoal in 40 lb. bags, wood chips, and firewood for much...

Yes, I have used wood many times. Especially when making Southern style barbecue. But the wife doesn’t like it. It took me a long time to get her to accept foods cooked with lump charcoal instead on briquets. However, I...

, biscuits, and bread that we baked in our dutch ovens (using charcoal briquets for fuel) were much, much better in both texture and taste than the stuff that we bought at Bovine. What a disappointment!!

. Closing the top vents will choke the fire, too, but it’ll make it a ‘dirty’ fire, with more soot and creosote (esp. if using briquets). It also really messes with the air flow through the kettle. Keep the top...

BBQ chicken portugese way. Made on charcoal or briquets and they put this hot sauce on it. very good. There’s another place on rachel street also calle ramados, on the corner of hotel de ville I think. It’s a bakery As...

the fire burning clean. A smoky fire will coat your meat with creosote if you let it go too long. A friend of mine did this on a 22" Weber grill with briquets. I use a cheap (ca $200) offset smoker. When you can stick a fork in...

I remember when I was in high school during the blizzardS (there were 2) of 1978, and we lost power. Mom took food from the freezer and put it out in bags outside. I had to cook dinner on the grill (briquets, not gas). First I...

I used to do a lot of indirect-heat cooking with the meat resting on a cake rack in an iron skillet. This keeps the food from contact with any direct heat from below while also keeping it out of its fat puddle. I think I used...

. It took 4 days to defrost in the refrigerator. I then marinaded it in orange juice, soy sauce, olive oil, little cumin and smashed garlic for a day. Lit a chimney full of briquets and banked them on the sides of the grill. Added...