Lighting a BBQ - need advice

[Sarutaro]

I seem to have zero luck when it comes to lighting a barbeque in Japan. Those huge chunks of charcoal are almost impossible to get started, even when I cover hem with that gel they sell. Anybody got some advice?

[Screwed-down Hairdo]

Anybody got some advice?

Make your missus do it.

[Coligny]

Sports depot sell Naplam like tube of inflamabul gel for BBQ... That shit light the countryside on fire like in... ---some famous war lost by the amerikunz (no, not this one, the one before, no, neither, the one after the last one they won with the help of the soviets, yeah, that one...)---

[Coligny]

Make your missus do it.

If he's like me, the only thing she can't set on fire and turn to a meaningless puddle of ashes are BBQ and candles...

[GomiGirl]

Get one of the gas blowtorches - sold in most places where they sell the gas cans for the nabe hot plates. They are really useful - for creme brules or for lighting BBQ's.

Just hook up a can of gas to it, and it lights itself. Then blast at the base of a pile of charcoal that also has "napalm". There are also some cardboard firelighter things that you can get next to where the charcoal is sold. Try a home store for a wider selection of firestarting things.

In all cases, you do have to babysit the charcoal for a while until it has properly caught and has enough heat to sustain itself and then add more charcoal as needed.

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

If all else fails - get a gas BBQ. Then convert it to run off your household gas supply. Never have an excuse not to BBQ ever again.

BBQ food is awesome!! We grill everything from seafood to veg and of course lots of different types of meat.

[Coligny]

Get one of the gas blowtorches - sold in most places where they sell the gas cans for the nabe hot plates. They are really useful - for creme brules or for lighting BBQ's.

Just hook up a can of gas to it, and it lights itself. Then blast at the base of a pile of charcoal that also has "napalm". There are also some cardboard firelighter things that you can get next to where the charcoal is sold. Try a home store for a wider selection of firestarting things.

In all cases, you do have to babysit the charcoal for a while until it has properly caught and has enough heat to sustain itself and then add more charcoal as needed.

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

If all else fails - get a gas BBQ. Then convert it to run off your household gas supply. Never have an excuse not to BBQ ever again.

BBQ food is awesome!! We grill everything from seafood to veg and of course lots of different types of meat.

Don't gaz fired BBQ tast a little less BBQ'ish than coal/wood fired BBQ's ?

[yanpa]

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

So, what makes Japanese charcoal unique?

[GomiGirl]

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

So, what makes Japanese charcoal unique?

They are from trees that are grown in a climate that has four seasons...

Seriously though - I dunno why, but it is just so hard to use and keep burning.

edit - forgot to add that using a hand fan to get air into the charcoal really helps get it going.

[yanpa]

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

So, what makes Japanese charcoal unique?

They are from trees that are grown in a climate that has four seasons...

Seriously though - I dunno why, but it is just so hard to use and keep burning.

Aha, safety charcoal!

[Samurai_Jerk]

I use a chimney starter.

[TennoChinko]

I use a chimney starter.

Agree!

Here is how to make one: http://www.instructables.com/id/Charcoal-Starter/

[Screwed-down Hairdo]

....They are really useful - for creme brules.....

As with a couple of weeks ago, haven't got a clue what it means, pondering whether it may have something to do with Tyler.
Thank Google, I now know you were talking about a custard tart.

Probably have to get to an English-speaking environment for a while soon....it has been many, many years.

[Coligny]

Creme brulee is french... ( lit.: burnt cream)

[wuchan]

I make a little mountain of charcoal in the middle of the grill (about 3 kilo) and soak it with about half a cup of kerosene then light immediately. After all, 'merican lighter fluid is kerosene.

[Coligny]

I make a little mountain of charcoal in the middle of the grill (about 3 kilo) and soak it with about half a cup of kerosene then light immediately. After all, 'merican lighter fluid is kerosene.

Toyu/kerozene/shit you put in da planez is supposed to burn not exploded, so should be relatively safe...but i wonder how it will affect the taste...

[TennoChinko]

A lot of people claim that the lighter fluid "burns off" but I believe it can affect the taste of the BBQ.

And, certainly if you pour it on unlit charcoal while the raw BBQ is resting on top of the grill, you are definitely going to end up with a culinary disaster like this group of extremely dim-witted folks:

If you have 30-40 minutes of patience, almost any small starter fire (use lint from the dryer, a balled up newspaper etc.) will eventually spread to the rest of the coals. Hovering over it and expecting it to light up immediately and evenly will drive you and everyone else crazy. Make a large pile of charcoal with an indentation in the center ... light up the starter in the center (as I indicated - dryer lint, newspaper, broken disposable chopsticks) and then leave it uncovered and occupy yourself with something else. It might even flame up in 15-20 minutes. Spread out the pyramid to create a nice even bed of coals - or shove them to one side of the grill so you can do the "direct heat" + "indirect heat" thing.

If you're too impatient to do this and/or believe charcoal is too messy and dirty, give in to your inner-wimp and get a gas grill. Don't forget the frilly apron so you can play Shingo Mama.

[Screwed-down Hairdo]

I'm Strayan...lighter fluid does not merely have to get the barbie going, it's also got to be effective for lighting farts after a few coldies...

[wuchan]

It usually takes 30 minutes for the fire to die down, by that point the kerosene is totally gone... and so is 60% of the charcoal.

[Osakadave]

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

So, what makes Japanese charcoal unique?

They are from trees that are grown in a climate that has four seasons...

Seriously though - I dunno why, but it is just so hard to use and keep burning.

Aha, safety charcoal!

More like lump charcoal. Most from the US are motre familiar with grilling on briquettes.

And yes, chimney starters are the best way to start lump charcoal.

But if you really want to start one fast, LOx is your answer, a la Dave Berry: http://baetzler.de/humor/litegrill.html
(Not responsible for any fatalities due to actually trying that one at home...)

[Mike Oxlong]

Yet another vote here for a chimney starter. Got one a few years back, and it is a pyro's wet dream...

[BigInJapan]

I seem to have zero luck when it comes to lighting a barbeque in Japan. Those huge chunks of charcoal are almost impossible to get started, even when I cover hem with that gel they sell. Anybody got some advice?

I usually used scrunched up newspaper under some kindling at first, then pile on the coal.
But, at company BBQ's and other gatherings in Japan, I find most people use these fire starter briquettes.
On Rakutenthey are only 211 yen.

[GomiGirl]

These work really well. I have used these before.

Also another vote for the chimney thing. We got ours from Victoria/L-breath. But most home type stores have them - do you have a Shimachu near by. Or even a decent sized Olympic or Seiyu.

[Samurai_Jerk]

A lot of people claim that the lighter fluid "burns off" but I believe it can affect the taste of the BBQ.

I use my smoker more than my grill and with those you aren't supposed to use lighter fluid as it will add a nasty flavor to the food and could possible cause an explosion.

[IparryU]

I use a chimney starter.

Agree!

Here is how to make one: http://www.instructables.com/id/Charcoal-Starter/

ya... i heard it called a "sleeve" but it is the same thing.

you dont need expencive charcoal either.

layer it like this:
charcoal | |
charcoal | |
charcoal | |
paper | |
charcoal | |
paper | |

then light the bottom and let it work.

if the coals have been sitting for a few months, get a hair dryer (put it on LOW) and dry them out (also good for humid cuntries like this one)

even a group of potheads who never bbq'ed before can get it done

[Sarutaro]

Thanks for all your tips guys. Btw, wonder why they don't have those disposable barbeques that never fail here?

[Coligny]

Thanks for all your tips guys. Btw, wonder why they don't have those disposable barbeques that never fail here?

TIJ, remembur ?

[IparryU]

Thanks for all your tips guys. Btw, wonder why they don't have those disposable barbeques that never fail here?

TIJ, remembur ?

Psch... n00b...

(i just wanted to try doing what wabbit man would say sometimes...)

[Wage Slave]

Using Japanese charcoal really is different to other BBQ methods. It does take a lot of maintenance.

So, what makes Japanese charcoal unique?

They are from trees that are grown in a climate that has four seasons...

Seriously though - I dunno why, but it is just so hard to use and keep burning.

edit - forgot to add that using a hand fan to get air into the charcoal really helps get it going.

It's mangrove charcoal imported from SE Asia I believe. I don't like it much either and I don't think the design of the barbecues here is suitable for it. In SE Asia they burn it in an earthenware bucket thing that seems to do a good job of absorbing heat when it is too hot and then releasing it again when it cools a bit. It also seems to slow the burn and the food is kept close to the coals. You can also control the air entering the bottom with a simple slide door.

Japanese bbqs are a lousy design. The coals are too far from the grill. There isn't any control of the air entering the bottom and you can't adjust the height of the grill. To add to the misery there are concerns that the mangrove forests are being destroyed to produce charcoal and then the area is used to produce tiger prawns for a few years until the place is ruined and then the show moves on.

[Screwed-down Hairdo]

Someone posted a picture on a similar FG thread in the olden days of a balcony barbie. I tracked down the Chinese maker ($3 FOB if I bought at least 100) and learned the only retailer, a German company, was selling them online at the equivalent of $240 plus shipping (about $70).
Anybody else know if these exist with sensible prices?

[wuchan]

fuck japanese grills. Got me one of these from costco.