Charcoal lighting advice PLZ

[thefuzz]

Chimney is the only way.

Also, it helps a ton when slow roasting meats because you can continue to get coals ready while the others are in there doing their job.

Think Prime Rib roast where it takes a couple of hours. You will need to start up a new batch every 30 minutes to keep the temp up.

[Brokenbad]

Ultimate wisdom in this thread, thanks to all who contributed!

Rep to all the next time I am on my laptop.

[g5jamz]

Also...where do you store your charcoal. They absorb moisture. The more moisture...the harder they'll stay lit. Keep in very dry area, conditioned area, or in a container.

[Creep59]

And forget using briquets. Damn things are made of who knows what and glued together with who knows what.

[Inimicus]

Ill second the natural charcoal but my experience is that it doesn't to as well in the chimney. It pops a lot and throws sparks everywhere.

So to fight that I will use a small amount(5 or 6) of briquets in a chimney and once they are ready pour them in the grill and cover them with the natural charcoal. The small amount of briquets burn out before the main coals are ready so you dont have any of that flavor.