It doesn't, at least not that I can tell. The starter is burned off when there are no more flames flickering, just a charcoal glow. Just give it its time.

Starter also works on lump charcoal, which has that nice purity you're after -- just carbonized wood, no extras. Smoking up your meat with mesquite or hickory chips is nice too. Some will dampen the chips before using them, but burning them dry works every bit as well. Since these are tossed onto the coals, just a handful or two, for the sake of their smoke, expect dense smoke to blow all over the place, and for rather a while, too. Throttling the vents keeps the smoke on the meat longer.

The chimney starter, fired with wadded paper, a few lumps of charcoal, and maybe small kindling wood also, has its fans. Never tried it myself, but it's another approach to heating the charcoal long enough and hot enough to get it good and well lit.

Finally had a successful cook out 2 fridays ago. Cooked the classic hot dogs and hamburgers. The coals actually started a lot better when using cardboard because it seemed to burn shower than the paper. Will try that next. I have some chirizo I want to grill, but need to find something else to cook at the same time. I think I am getting it!

I used my chimney starter this weekend, and it worked OK with the methods Zip mentioned. It really was not that much faster than using lighter fluid though.

Prolly smelled better, though!

One of my friends recommended a chimney starter for me but I'm assuming my method of lighting the grill is similar and will take the same amount of time. I just put three to five crumpled up pieces of newspaper under the coal rack, spray the coals with lighter fluid, light the newspaper, then spray on more lighter fluid if needed (from a safe distance). The combined effect usually successfully lights the coals one a single try depending on which type of coals are used.

I didn't notice a difference in smell or taste... I agree with UG, if all the coals are ashed up, you know the fluid is long gone.

I thought not using the fluid was the whole point of using the chimney. I never add fluid. Just the newspaper in the bottom.

I only use the chimney starter for smoking, where you need it for firing off the Minion method.

For grilling, I use lighter fluid. Both methods take 20-30 minutes for me.

Most of the cheaper grills, big box, if you build the fire in grill you cut th grill life short. IMHO. Best starter I ever had was an old hub-cap with a few holes drilled in it. Pile the charcoal on, lighter fluid and go had a beer.

Will start cooking pig at lodge at 1200 hrs. Pics pending. I can hardly wait!
And I decided to use bacon for my green bean seasoning. After all... we have a reputation to protect.

OK... Here's the BBQ pit at the Lodge.....
Attachment 23595

The coal barrel....load wood in top and shovel coals out of door on bottom. Oak wood, of course.Attachment 23596

The pig just after putting it on.....
Attachment 23597

A little later with some sausage to "hold us over".....and we are slow cooking some baked beans in the pit also.
Attachment 23598

And six hours and 15 scotches later, VIOLA!

Rear view:
Attachment 23599
Front:
Attachment 23600

And finally, side view:
Attachment 23601
We had the baked beans, cole slaw, the green beans I talked about earlier, corn on the cobb, and rolls. I forgot (or was too drunk) to remember to take pics of the final "spread". Oh well...sorry.:D

Sounds like an awesome day!

Certified Georgia pig -- yummy!

How many people did it feed?

I was briefly tweaked because Boston Terriers often lie down with the legs back in "frog leg" position

http://cellar.org/2009/bostonfroglegs.jpg

Them's good eatin, UT! :lol2:

I'm pretty sure there were about 40-45 folks that ate. And we had some left over, which will make for yummeh sammiches.:)

...and the beans you made??? What about them? No pics, no review, no samples... Didja sneak in a lil whisky while they were cookin?

I cooked them toward the end inside in the kitchen. By the time they were ready and dinner was being served, I was fairly scotched, and had forgotten about the camera.
They were delicious, tho... I added a half pound of sauteed, smoked bacon to each large can and a little salt and pepper. They must have been good to everyone else, too. There were hardly any left.

Over the weekend the mrs and I celebrated our 10th wedding anniversary so I cooked a special meal.

Grilled and stuffed Maine lobsters
Crab stuffed mushrooms
twice baked potatoes
Steamed asparagus
Apple Crumble

It was sure tasty and we drank two very nice and special bottles of wine. A Williams & Selyam 2005 Pinot Noir and one from Moshin Vineyards. I got them from the winerys but in a restaurant you would probably pay $200 + for those choices!

more pics

What a class act. Looks good. And Happy Anniversary!

Well, I've been thinking and I decided that I am not going to be the big snob about match light charcoal vs regular. If I notice a difference in taste, then I will worry about it. I mean who am I to say how bad match light is? I just read too much for my own good.

In fact, I am going to make some chicken skewers this week. With pineapple, onion, and peppers. Lets not forget the BBQ sauce, too.

There is no better guru than experience remembered.

Big V, you're someone I DEFINITELY would enjoy going camping with.

A friend of ours has one of those smokers. Everyone raves about the stuff he cooks in it - he always brings it when we go camping and has a blast just tending it, playing cornhole and drinking beer all day. But I think the meat is always just a little tough for my taste. Cheap cuts, I guess. We brought a pork loin for him to put in there last time and it was really good. Unfortunately we shared with everyone else and it was also the first meat to disappear. :p

It was pretty funny, though, when he opened the door to check on things and WHOOSH, singed his beard. :D

I enjoy cooking on a campfire, just for the fun of the challenge. But at home, I'm really lazy and love my gas grill. Just push a button, and it's good to go. I use it a lot. I wouldn't say I'm all that good at it, though. All we usually make is burgers, metts/brats, chicken, or chops.

Tonight I tried making shrimp on the grill for the first time. I don't eat shrimp (I'm allergic) but everyone else likes them, so I tried. Put 'em on skewers. Lesson one: soak skewers first. Lesson two: Brush oil on shrimp, not just teriyaki sauce. Lesson three: Don't overcook. :)

Well, the dogs liked 'em. It was only a small bag.

Inspired by two recent Girl Scout & Boy Scout trips, I decided to get my own dutch oven. Hubby found one tonight at Harbor Freight for $25. I hope it isn't cheap junk.

Hey Peter...