The fire
A charcoal chimney starter (pictured) is the best method for starting your fire.
Do not use lighter fluid or Match Light charcoal. However evocative of simpler times a whiff of petroleum may be, it does no favors for your meat. Simply fill a chimney starter with your favorite charcoal, crumple two full-sized sheets of newspaper underneath the charcoal chamber and set fire to the paper.
In about 20 minutes, your coals will be ready. The telltale sign of readiness is when your coals have ashed over, in other words they will be generally white instead of generally black. The coals are very hot by this point, so don't keep the chimney going for longer than you have to.
Meanwhile, soak your wood chunks or chips in water. They should be sufficiently soaked by the time your fire is ready. When the coals are ready, dump them into your pit, moving most to one side. Leave a few spread about- this will add just a little direct heat to your roasts, which encourages browning. Add a few pieces of wood, put the cooking grate in place and close the lid, but make sure all vents are open. In about ten minutes, you'll be ready to cook.
A charcoal chimney starter (pictured) is the best method for starting your fire. Do not use lighter fluid or Match Light charcoal. However evocative of simpler times a whiff of petroleum may be, it does no favors for your meat. Simply fill a chimney starter with your favorite charcoal, crumple two full-sized sheets of newspaper underneath the charcoal chamber and set fire to the paper. 
In about 20 minutes, your coals will be ready. The telltale sign of readiness is when your coals have ashed over, in other words they will be generally white instead of generally black. The coals are very hot by this point, so don't keep the chimney going for longer than you have to.
Meanwhile, soak your wood chunks or chips in water. They should be sufficiently soaked by the time your fire is ready. When the coals are ready, dump them into your pit, moving most to one side. Leave a few spread about- this will add just a little direct heat to your roasts, which encourages browning. Add a few pieces of wood, put the cooking grate in place and close the lid, but make sure all vents are open. In about ten minutes, you'll be ready to cook.
1 comment:
My mouth is watering just reading this. Fantastic. Thanks for the tips.
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