{"product":{"product_id":"B000WEOQV8","title":"Rapidfire Chimney Starter","price":"32.98","image_url":"https://m.media-amazon.com/images/I/41r33q2NIDL._SL500_.jpg","url":"https://www.amazon.com/dp/B000WEOQV8"},"comments":[{"body":"I \"cheat\" and use a [charcoal chimney](https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8) to light a couple small handfuls of hardwood charcoal, and then pour the hot charcoal into my firepot and cover with coke / coal. Turn on the blower, and wait a few minutes for the coals / coke fully light (no more nasty colored smoke).\r\n\r\n","subreddit_name":"Blacksmith","author":"glowingdark"},{"body":"I used [this chimney](http://smile.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8), filled to the level of the top of the three holes on the side (so about 50%?). Then poured them over the basket, which was probably 2/3 full of unlit charcoal. How much should I have used?","subreddit_name":"smoking","author":"Atom30"},{"body":"The other thing to make are [Charcoal Chimneys](http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_1?s=lawn-garden\u0026amp;ie=UTF8\u0026amp;qid=1371216198\u0026amp;sr=1-1\u0026amp;keywords=charcoal+chimney).  I use metal coffee cans and save some more money there.  You just need some holes on the bottom side of the coffee can.  I use a tongue and groove pliers to empty the can.","subreddit_name":"DIY","author":"maztaim"},{"body":"What sort of smoker do you have? A lot of advice will depend on what rig you are working with. \r\n\r\nIn any case, www.amazingribs.com should be your first stop. It has fantastic write ups for just about every sort of meat or technique you could hope for. \r\n\r\nAs for your three requests:\r\n\r\n* Fuel: Kingsford Briquettes are my favorite (and the go-to for many competition cooks). They are reliable, easy to find and burn consistently. Some folks prefer lump charcoal because it is more natural and imparts a nice taste, however I have found that it burns hotter and is prone temperature fluctuations. The one cardinal rule with fuel, though, is **do not use match-light instant briquettes**. If you're worried about lighting finicky briquettes, buy a [chimney starter](http://smile.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8?sa-no-redirect=1). They are cheap and it will quickly become your favorite tool.\r\n\r\n* [Chips](http://amazingribs.com/tips_and_technique/zen_of_wood.html): In general, the wood you use should be from some sort of fruit bearing tree (i.e. cherry, apple, peach, orange, pecan). Of course, there are non-fruit bearing trees that produce tasty smoke (mesquite immediately comes to mind). The next choice before you is whether you want to use wood chips or larger chunks. My preference is to use chunks because they burn slower thereby smoking the meat for a longer period. If you choose to use wood chips, which are generally more available, make sure you soak them for at least an hour before putting them on the fire to keep them from burning up too quickly.\r\n\r\n* Recipes: For now, my main suggestion would be to use [Memphis Dust](http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html) for just about anything, until you get the hang of what flavors you like. \r\n\r\nHope this helps!","subreddit_name":"BBQ","author":"Earache423"},{"body":"18\" WSM. It's a perfect size, makes great BBQ and it's fun to use and learn. The 18\" is great because it's not too big or too small so he'll be able to use it for large cuts of meat like pork butt and brisket.\r\n\r\n You'll also want to get him a [charcoal chimney](https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_14?crid=LO5Q9NJ238VL\u0026amp;keywords=charcoal+chimney+starter\u0026amp;qid=1638288392\u0026amp;qsid=137-5164996-8255840\u0026amp;s=home-garden\u0026amp;sprefix=charcoal+chim%2Cgarden%2C174\u0026amp;sr=1-14\u0026amp;sres=B009IH0ICG%2CB00ZR17U5U%2CB08M4813YX%2CB0009J3RO8%2CB000FJU56K%2CB000M4DIJY%2CB06XC8QGJG%2CB000GFP1TO%2CB01N7FO8F5%2CB000WEOQV8%2CB07ZL9F4J8%2CB073VNH8NP%2CB0725CFH8F%2CB07RQWDB4F%2CB08C7YL8NL%2CB008Y5AQBQ%2CB01JIBO5MK%2CB09C2KFLC5%2CB081MTGSFZ%2CB0758J7H9W), [Meat Thermometer](https://www.amazon.com/dp/B01F59K0KA/ref=sspa_dk_detail_4?pd_rd_i=B01F59K0KA\u0026amp;pd_rd_w=STKx9\u0026amp;pf_rd_p=887084a2-5c34-4113-a4f8-b7947847c308\u0026amp;pd_rd_wg=srW0a\u0026amp;pf_rd_r=AJPZP6GTZ71NJZ8MA6E3\u0026amp;pd_rd_r=bc9effc1-e7b1-4ee3-b6ec-7cd74def7ea7\u0026amp;spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExWUg1RkFHN0cxSkhXJmVuY3J5cHRlZElkPUEwNTU0NTM2MzZPQk9INUVGU1UzTyZlbmNyeXB0ZWRBZElkPUEwOTQzNzc1MkhDUEc2NUFTODJJUyZ3aWRnZXROYW1lPXNwX2RldGFpbCZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU\u0026amp;th=1), and some [heat resistant gloves](https://www.amazon.com/Resistant-Fireproof-Barbecue-Non-slip-Universal/dp/B07ZZ4Z88L/ref=sr_1_28?crid=3H3702Z2BJOQ5\u0026amp;keywords=heat%2Bresistant%2Bgloves\u0026amp;qid=1638288498\u0026amp;s=home-garden\u0026amp;sprefix=heat%2Bre%2Cgarden%2C200\u0026amp;sr=1-28\u0026amp;th=1). And he'll be set - minus the charcoal and wood chunks.","subreddit_name":"smoking","author":"rjsnk"},{"body":"I just have the standard Webber charcoal chimney.\r\n\r\nhttps://www.amazon.com/dp/B000WEOQV8/ref=cm_sw_r_cp_apa_fabc_VRx1FbJ6TXE6H","subreddit_name":"sousvide","author":"FRNLD"},{"body":"You should get him a [chimney starter](https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_1?ie=UTF8\u0026amp;qid=1483999747\u0026amp;sr=8-1\u0026amp;keywords=chimney+starter). They get all the coals burning evenly in about 10 min. ","subreddit_name":"videos","author":"xtremepado"},{"body":"After watching [a video](https://www.youtube.com/watch?v=JB1x0O-bhrw\u0026amp;) I considered that, but went with a [chimney firestarter](https://www.amazon.com/dp/B000WEOQV8) instead. It's not so much a flamethrower as a blast furnace. Either way, have fun and enjoy. ","subreddit_name":"sousvide","author":"StableDreamInstall"},{"body":"One of these. It's so much easier to get charcoal started in one of these. \r\nhttps://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8","subreddit_name":"BBQ","author":"dsldrummer1"},{"body":"You want to concentrate the heat but not over cook the items you are trying to sear. If you're crafty, you might be able to fashion something like the chimney starter. The Weber model is one of the larger ones you can get.\r\nhttp://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8\r\n\r\nYou just need that metal cylinder that will sit safely somewhere. Any grill grate that will fit on top without toppling over will work. VERY hot and saves on charcoal too.\r\n\r\nMy local Asian store carries these but I just don't have room for another grill. http://importfood.com/dao_cooker.html Perfect for searing and use with a WOK.","subreddit_name":"sousvide","author":"MrMajors"},{"body":"I'd recommend the [chimney](http://www.amazon.com/gp/product/B000WEOQV8/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687582\u0026amp;pf_rd_s=lpo-top-stripe-1\u0026amp;pf_rd_t=201\u0026amp;pf_rd_i=B001AN7RGG\u0026amp;pf_rd_m=ATVPDKIKX0DER\u0026amp;pf_rd_r=0JTYYSK28T0NE7HR8PV9) and the [fire starter cubes](http://www.amazon.com/Weber-7417-FireStarters-Lighter-Cubes/dp/B001AN7RGG).\r\n\r\nCollectively it's like $20, and they make life easy when you want to start the grill for a simple cook, or if you need to get some additional coals going on a long cook. (This wouldn't be normal since kamado grills hold temps forever... but for $20 it's nice to have the option of starting your coals outside the grill and adding them hot.... and since you're just now starting your BBQ life, there will be some... uhhmm... \"learning opportunities\" so why not have the proper tools on hand.)\r\n\r\n","subreddit_name":"BBQ","author":"tilhow2reddit"},{"body":"\u0026gt; I don't know how to do a similar thing on the grill, because it seems like you have to use a constant temperature, rather than searing and then cooking at a lower temp for a while.\r\n\r\nNope. For steaks that are around or over 1 1/2 inches thick I tend to do a reverse sear. Comes out great each time.. since you are using Charcoal (I am sure it comes out the same way on gas, never tried it honestly) ill throw out what I do.\r\n\r\nUsually I light up half a grate full of charcoals using my chimney starter (about 3/4th full on the [Weber Chimney Starter](http://www.amazon.com/gp/product/B000WEOQV8?keywords=weber%20chimney%20starter\u0026amp;qid=1444800012\u0026amp;ref_=sr_1_1\u0026amp;sr=8-1)) and then put the hot, ashed over coals on one side and then a pan for drippings on the other. I also let the grill cooking grate get up to temp so I usually close the lid, leaving the vents the bottom vent full open and then the top about 1/2 open away from the coals (so on the opposite side). This creates a hot as shit side for searing (direct heat), and then a cooler side (indirect heat) for slower cooking. Two zoned cooking ftw.\r\n\r\nAs for seasoning that is up to you. The two things I do recommend is either coat the steak with some type of oil to help with sticking if you don't have a pam spray (or something like that, it doesn't have to be pam but I don't know of alternatives other than store brand stuff) and salt / pepper. Otherwise do what you want.. Just make sure the steaks are at room temp (take them out of the fridge about 30 minutes prior, it helps get everything good at ready). I find it is a bit easier for cooking (the oil part), but I am sure someone will disagree with me.\r\n\r\nSo once the grill is at least 400F (I try not to go over 500F) I throw them on the side of the where there are no coals (indirect heat) until the internal temp is about 70-80F, then flip it. **Buy a thermometer it will be worth every penny**. Once you know the meat is at the 70-80F spot then flip it. Timing is going to be off, but I found it can take anywhere between 5-10 minutes each side.. reason I cant give you an exact time is due to grill temp / thickness and cut of the steak. I typically check around 5 minutes and then if its not at them recheck every 2-3 minutes afterwards depending on how close I am.\r\n\r\nWhen you hit an internal temp of 125F (for medium rare) I then throw it over to the \"third degree burn if I touch it side of the grill\" (direct heat, where the coals are) and then wait about 1-2 minutes per side. I try to aim for a 3-4F increase per side before I flip, so my ending temp would be (roughly) 135F so I have a medium rare. I don't want it too red, but I find this to be the perfect in between (and my wife doesn't bitch about the \"blood\" coming out as much).\r\n\r\nThey usually come out awesome on the Weber kettle.. I am sure I could have found a nice article about this somewhere but eh, I do enjoy typing at 1:30AM in the morning :)\r\n\r\n**Side note**\r\n\r\nIt is not that hard, trust me. It will take a little practice but with a timer (on your phone, for instance) and a good thermometer you will have a great steak and get use to the way the grill works quickly.\r\n\r\n*edit*\r\n\r\nits late.. I had to make grammar corrections so my sentences made sense.\r\n\r\n\r\n","subreddit_name":"grilling","author":"evrydayzawrkday"},{"body":"[Charcoal Chimney](http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8) is your friend.\r\n\r\nUse newspaper, paper towels with veg oil, or the [weber starter cubes](http://www.amazon.com/Weber-7417-FireStarters-Lighter-Cubes/dp/B001AN7RGG).  Never need lighter fluid again.\r\n\r\nYou should be able to pick one up at your favorite big box store or local hardware store.","subreddit_name":"smoking","author":"LaTuFu"},{"body":"It's hard to go wrong with starting out with a Weber 22\" Kettle.\r\n\r\nIt is an incredibly versatile piece of kit, and you can pretty much go in any direction you like with one.  It's a world famous grill, with accessories ranging from a rotisserie to a Pizza Stone kit.  There is also a smoker accessory, but you really don't need it to get started.\r\n\r\nThere are plenty of \"how to\" videos on YouTube to guide you in your first forays.  \r\n\r\nStick to simple(r)/more forgiving cuts like a Boston Butt at first, then branch out as you learn more.\r\n\r\nBuying a dedicated smoker is something to consider down the road once you've learned how to do it.  You may find its too much trouble, or you may find that for the amount of food you're cooking, your trusty Weber Kettle is all you need.\r\n\r\nIf you want to go cheap, the Original Kettle is around $100.  \r\n\r\nI highly recommend getting the [Weber Charcoal Chimney](http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8) and a [good digital thermometer](http://www.amazon.com/gp/product/B00FOCR4UI) that can read grill temp and meat temp simultaneously.  That's really all you need to get started.\r\n\r\nThe plus side to going this route is you can also use it to grill burgers, steaks, chicken, etc.  And if you decide you aren't really into smoking that much, you have a great grill that you can use for other things.  If not, Weber grills are easily sold on CL and usually don't last very long for sale.","subreddit_name":"BBQ","author":"LaTuFu"},{"body":"Honestly. Here's a link: http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8","subreddit_name":"LifeProTips","author":"exit6"}]}