Reddit reviews Char-Broil SureFire Electric Charcoal Starter

I agree with all the comments here. New to grilling, and just got the Weber 18.5" Kettle Silver. It was about half the cost of the Weber Kettle Gold, around $80. Since I don't have a family, a larger grill wasn't needed for me, so it's a good size. After asking around, most people said that they could take or leave the extra accessories that come with the Gold (mixed reviews on the ash catcher; feedback that the thermometer wasn't accurate, etc.). I was able to get the grill, a nice cover, grill tools, charcoal, a cleaner, and starter for under $150.

I did hear lots of recommendations for the chimney starter, but instead went with an electric starter similar to this. Leave it in the coals for about 5 minutes, and they will start right up.

Other tips I've learned along the way:

• Don't use charcoal that has lighter fluid mixed in. Your food will taste like it (and wow those things catch fire fast)!
  
• Brine (almost) all your meats. Or do a marinade. This will prevent your meat from drying out. After grilling, let the meat rest and cover with foil for about 5 minutes to lock in flavor.
  
• Don't poke your meat with a grill fork. And don't smoosh your meats down with a spatula. Again, it will loose flavor. I didn't even purchase a fork, I only have a spatula and tongs, which work fine.
  
• Get a plastic bristled brush cleaner. Sometimes the metal bristle cleaners can fall off and get into the food. The plastic ones may as well, but they're easier to see and safer if you happen to accidentally eat one.
  
• Once you put the meat on the grill, leave it alone. Don't move/flip it until it easily comes off the grill. This will prevent sticking and get those nice grill marks.
  
• If you get a charcoal and have a fire flare-up, put the lid on. This will almost always put the flames out quickly/immediately.
  
• Google stuff. You learn a lot that way.
  
  Happy grilling!!

This statement confuses me, I'm assuming there was a typo:

> If you need one specific thing to make something happen and anything else will do, I would say that the one specific thing is the determining factor.

Did you mean to say?

> If you need one specific thing to make something happen and nothing else will do, I would say that the one specific thing is the determining factor.

I realize that atmospheric oxygen, pure oxygen gas, and liquid oxygen behave differently when they are part of a fire. I understand that any fuel will violently burn when provided with an abundance of oxygen, such as LOX provides.

Your last statement is misleading, if not wrong. My prior statement were not precise enough. You need to add enough energy to a fuel and oxidizer to create a fire. You could do this with without flame (e.g: electric charcoal lighter, or this), with flame, or even with compression, like in a diesel engine or fire piston. You're still adding energy, i.e: heat, which accelerates the oxidation/combustion process.

Chimney starter

Electric starter

Years ago I got one of these and I've never looked back. Unless you don't have access to electricity I don't see any reason do to deal with a chimney or lighter fluid for that matter.

http://www.amazon.com/Char-Broil-SureFire-Electric-Charcoal-Starter/dp/B0001B50BM

Nah - you still use the charcoal. You just use an electric coil to get them burning rather than paper or ligher-fluid. Like one of these: https://www.amazon.com/Char-Broil-SureFire-Electric-Charcoal-Starter/dp/B0001B50BM

I still use the "chimney starter" - I just don't pack paper into the bottom because it produces a lot of smoke.

That doesn't affect the flavor in any way I can discern.

The ones I have seen(I think it was on a show called That's Incredible or something like it) are seared on the outside on a hotplate, so they just get the color, and so they don't drip too much, and grill marks are made with an electric charcoal iron.

Things like the condiments are strained a few times to get rid of a lot of the moisture so it's not runny, but are still real, and applied with syringes for precision.

They can also go through like 10 cases of cereal to get enough "perfect" pieces for a single bowl to film.

Dude, you need one of these:


Electric Charcoal Starter

http://www.amazon.com/Char-Broil-2984810-Electric-Charcoal-Starter/dp/B0001B50BM/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1299267189&sr=8-2

Electrric lighter.

No newspaper ink, no chemical taste.

https://www.amazon.com/Char-Broil-SureFire-Electric-Charcoal-Starter/dp/B0001B50BM

I use hardwood lump charcoal and use an electric starter (http://www.amazon.com/Char-Broil-2984810-Electric-Charcoal-Starter/dp/B0001B50BM)

I've never had any trouble with my electric lighter like this.

Was worried about uneven heat, but a quick stir of the coals before I put the grid on seems to take care of that.

why not just get these

https://www.amazon.com/Char-Broil-SureFire-Electric-Charcoal-Starter/dp/B0001B50BM/ref=pd_lpo_86_lp_img_2?_encoding=UTF8&psc=1&refRID=5K7JYEPRA1ZK8DB5DRHY