, which I agree would burn too hot and be too much of a hassle. Real wood charcoal does burn hotter and therefore quicker than briquettes, but they work perfectly in the Smokey Joe. I like to use a chimney starter... just load it...

that’s why a chimney starter is a must for (illegal) grilling on a terrace or fire escape

recommend the chimney starters for the charcoal – a couple of newspaper pages wadded up at the bottom of the chimney full of real wood charcoal, and in 10 minutes, you have burning charcoal.

, so I wanted to pick up a Food Scale (To weigh my flour just like Alton says), Glass Pie Dish (My first pie was made in a Marie Calendars tin, now time to get something grown up), wood charcoal (For which to grill with) and a...

A chimney starter is an oft overlooked tool. Books try: Steven Raichlen’s “The Barbecue Bible” or Weber’s "Real Griling."

's still a great value. I use BGE starters so no chimney. Actually I get them at TSC in big boxes and they are a lot cheaper. I have some pork butts thawing right now for this weekend. :)

and gold models. It appears the difference is in the ash removal system. Is the $60 worth it for the gold? -As for accessories, I’m thinking I need a grill cover, glove, and chimney starter. I have a gas grill so I already...

I agree with mattrapp – charcoal is the way to go and forget the bells and whistles of the propane starter - just invest in the weber chimney starter your coals will be ready to go in 15-20 minutes - The Weber one Touch is...

-way thru roasting. Detailed grilling directions: Keep bottom vents on grill completely open. Ignite large chimney starter filled three-quarters with charcoal briquettes (about 4 ½ quarts or 45 coals) and burn until covered with...

No – I have been barbecuing, grilling and smoking, for years – one thing I learned early is if you are serious is use lump charcoal instead of briquetts – lump charcoal burns hotter and IMHO makes a cleaner...

Well, I’d beg to disagree. I can fill a chimney starter with the Big Green Egg lump, light it, and walk away for 15 min or so til it’s completely lit. I’ve done the same w/ the Whole Foods, and the result was...

I’ve used Cowboy, Duraflame and Royal Oak and all had good sized pieces of wood. I also use a chimney starter. Not sure what BarmeyFP’s problem is, wish he would tell us, usually lack of detail makes me wonder whether...

of porky goodness on one? It seems like the way to go is a good sear (mmm...crispy cuminy citrusy garlicky...), then finish on indirect heat for a healthy period of time, but can you do this on such a wee grill? I have a chimney...

The first thing is — you cannot possibly overheat your wok. The wok has to practically be glowing — in point of fact, taking a cue from Alton Brown since I don’t have a stove capable of generating the heat...

And turn the heat up as far as you can — or wok them over charcoal in one of those chimney starters (outside, please).