Lump charcoal database

PhilNYC · « **Reply #20 on:** 10 Jun 2008, 01:50 pm »

Quote from: Dan Driscoll on 9 Jun 2008, 08:39 pm

IME oak tends to burn very hot and fast, while fruit woods last longer and doesn't burn as hot.

I have a small ceramic Japanese yakitori grill and use "Binchotan" charcoal...apparently made of oak. It is a mother to light (takes about an hour), burns *really* hot, and interesting produces almost zero smoke.

http://www.whitecharcoal.com/

Bigfish · « **Reply #21 on:** 10 Jun 2008, 01:56 pm »

I read Phil's post and wanted to add a comment about lighting lump charcoal. When I first purchased the Grill Dome and began using lump I initially purchased/used fire starters. One day I was reading the on-line forum on the Grill Dome web site and a person recommended using a propane torch to light the lump. Well, I tried it and it worked great. The best news is I have lite many fires and have yet to use a bottle of propane which represents a healthy savings versus the fire starters plus the propane method is faster.

Ken

IronLion · « **Reply #22 on:** 10 Jun 2008, 02:03 pm »

I have heard propane is a good way to go. Personally I use an electronic fire starter, its basically a heating coil that you stick into the middle of the lump for about 10 minutes and then you can close the lid, open the vents and in about 15-20 minutes it will be at full heat. If you are in a rush you can use a fan to speed the process up. Its a pretty easy and straightforward way to go if you want to avoid propane bottles.

Dan Driscoll · « **Reply #23 on:** 10 Jun 2008, 02:24 pm »

To light charcoal I put the lump into a chimney starter, drizzle some vegetable oil on a sheet of newspaper, stuff it under and light that. It works well, but does generate a fair bit of smoke. The propane torch idea sounds interesting, especially if it reduces smoke output.

konut · « **Reply #24 on:** 10 Jun 2008, 03:13 pm »

Does anyone know of any hickory based lump charcoal? I've been using soaked hickory chips added to standard charcoal. Years ago, when I was in my teens, the family stopped at Jerry's Steakhouse outside of Sandusky, Ohio, on our way back from a stay at Cedar Point, and they made a great point of featuring the fact that they used hickory to grill their steaks. Some 40+ years later, the memory of those steaks still reside with me as the best steaks I've ever had. IMHO nothing beats hickory.

PhilNYC · « **Reply #25 on:** 10 Jun 2008, 05:34 pm »

Quote from: Bigfish on 10 Jun 2008, 01:56 pm

I read Phil's post and wanted to add a comment about lighting lump charcoal. When I first purchased the Grill Dome and began using lump I initially purchased/used fire starters. One day I was reading the on-line forum on the Grill Dome web site and a person recommended using a propane torch to light the lump. Well, I tried it and it worked great. The best news is I have lite many fires and have yet to use a bottle of propane which represents a healthy savings versus the fire starters plus the propane method is faster.

Ken

Regarding propane starters, do they impart any kind of taste/smell/flavor into the charcoal? I only ask because, as an occassional cigarette smoker, I find that I really dislike the taste of cigarettes lit using a Zip lighter...