Why am I failing with charcoal?

I don't normally cook with charcoal but twice now I have failed pretty miserably. I have this tiny grill I use for tailgating at local football games. My method is crunch up 5-6 pieces of paper and put it in the bottom. Pour charcoal on top of that in a pyramid shape. Then, soak it in lighter fluid for a few minutes. Then light and let it burn. The issue is the fire always goes out and it takes 20 minutes of a constant spray of lighter fluid to eventually get the coals to turn grey and put off heat. What am I doing wrong? I noticed this little grill doesnt have a vent on the bottom, maybe thats part of the issue?

Or should I just get one of these?

http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_5?ie=UTF8&qid=1352043484&sr=8-5&keywords=charcoal+grill

Those chimney things work very well. I fabbed up a few of them using metal mesh, also worked very good, but only cost a couple of dollars to make.

Well hot dang. I just got off the phone with Weber because I've been waiting for them to send me a couple of burners for my Spirit 210. It's been like a month and they are still out of stock so I kindly asked if she could at least give me a deal on one of them chimneys. She put me on hold and then said they would get one out to me for free! Weber absolutely ROCKS! Will not buy anything but a Weber for the rest of my life if they keep this up.

Cut both ends out of a can, pop some holes in the side of the can at the bottom, put the charcoal in the can, soak and light. We used to use a 48oz juice can, but I'm not sure those exist anymore...

it takes a while for the charcoal to get to the grey stage. Maybe you are just being impatient.

But the flames go out completely?

In reply to Enyar:

Yes they will but the coals are now quite hot and the internal heat will continue to build. If you wait you will see the coals begin to glow with a diffuse 'flame' developing in between as they begin to gray.

Patience. ;)

Personally I have a weber that uses a propane torch cylinder to fire the flame that starts the coals.

I have done this manually with a propane or better MAP gas plumbers torch with good success.

Tralfaz wrote: In reply to Enyar: Yes they will but the coals are now quite hot and the internal heat will continue to build. If you wait you will see the coals begin to glow with a diffuse 'flame' developing in between as they begin to gray. Patience. ;)

Innnnnterrrresssting......

Keep the grill cover on or off for this? I had it off.

Lid off. Load the chimney (when you get it), light the fire. Go inside and make a margarita. Drink it. Dump coals when the top coals are more than 1/2 grey.

Patience is the key. We have a small Weber that has the vent in the bottom but I still start the charcoal at least 1/2 hour before we are ready to start cooking.

I wonder if I should drill a couple of holes in the bottom for vents.

Chimney for the win. It does take 20-30min, depending on how much air flow you're getting to the bottom but they are great. I love that when I use them I don't have the kerosine smell around my food that I have when I use lighter fluid.

Also, look into hardwood lump coal or brickets. They cost more, but burn longer and hotter so you could wind up using less. I prefer the whole lump hardwood, though.

But using either lump or kingsford, you must be patient. Give yourself plenty of time.

Propane. berkeley a bunch of waiting 30 goddamned minutes to make a freaking hamburger.

I refuse to use gas for grilling.

But with that aside, all of the suggestions so far are spot on. It takes time to get charcoal going and hot. If all you are doing is burgers and brats, then get a small gas grill if you don't want to wait. If you are cooking steaks and chicken breasts use hardwood lump for that wood grilled flavor.

moparman76_69 wrote: I refuse to use gas for grilling. But with that aside, all of the suggestions so far are spot on. It takes time to get charcoal going and hot. If all you are doing is burgers and brats, then get a small gas grill if you don't want to wait. If you are cooking steaks and chicken breasts use hardwood lump for that wood grilled flavor.

I for one love my propane grill when I want to just cook something for myself real quick. Until these burners died, I used it like 3-4 times a week.

Charcoal one is for tailgating though my Dad has a Weber Kettle that I might pick up for the occasional charcoal meal.

I have a nice barrel type grill... cast grill grates and such 1/2 propane and other 1/2 charcoal... and a burner.

I LOVE charcoal but sometimes propane is just quick and easy... depends on what i'm grillin.

the chimney starter is a god send... spritz a little olive oil onto a sheet or 2 of news paper and wad it up loosely into the bottom of the starter, fill with charcoal and light the paper... my grill makes it even better... sit the chimney starter on the propane burner and use the propane stuff to light off the charcoal, i let it go for 3-5 min on high (more then it needs honestly) and come back when the flame has knocked down but the coals are glowing... pour into the grill and let it heat up the cast grates and begin grilling.

for starter fluid... i LOVE using it... it smells nasty and can leave a taste... but it's so fun... they key is to use to much... you want those coals soaked pretty heavily, the charcoal will soak up a TON of it... if you're really lazy buy some of the match-lite type that is already pre-soaked...

I grew up with my dad using starter fluid and prob built my first grill fire when I was 6 or 7... dad couldn't get more then 2 grill sessions out of a bottle of the starting fluid stuff... when you toss the lit match it made for some great flames... keep the lid open untill it's time to spread the coals around and then close the lid to heat up the grilling grates.

The bottom grates make grilling a lot easier... they allow you to regulate airflow, and thus regulate temperature.

I would recommend getting one of these and drilling holes that line up with the four pictured on the vent, and then a center hole that allows the vent to swivel. Tighten it up tight enough that you can tap it closed with a pair of tongs once it reaches a few hundred degrees. If you don't have a bottom grate already, get one of those as well to prevent coal from blocking the air holes. Chimney start with the bottom vent all-open, dump coals, and close the vent halfway to cool the coals off a bit. Regulate as you see fit.

I really miss grilling.

the match light coals do light up real easy. only problem is if you need to add more coals later, you have to take the food off to let the lighter fluid burn off the new coals. pain in the ass. Keep a bag of regular charcoal around if you anticipate having to do that. I have good enough luck just making a pile of coals, soaking them in lighter fluid for a few minutes, lighting them, once the flames are about to die out carefully give them another splash of fluid over top of them, and then let them go. Takes a good 20-30 minutes to get to full temperature. Everyone keeps telling me the chimney starter is kick ass but I haven't picked one up yet.

I am sure no bottom vent isnt helping, especially once the coals get going and you can close the lid, you're most likely choking them out.

Great now I am thinking about that rotisserie turkey I want to try making on the grill.

BTW I do have a small propane grill for when we just want to grill something in 10 minutes or so.

I use both: propane for when I need to cook for a bunch of people, or when I'm in a rush, or when I'm cooking something that doesn't really benefit from the added flavors of charcoal (lamb, for example); charcoal when I have the time and I'm cooking something that will improve as a result.

As to charcoal, I cannot recommend a chimney highly enough. I do not like lighter fluid, and I have discovered the benefits of hardwood lump charcoal; a chimney makes it really easy to light a load of charcoal with nothing more than two pieces of newspaper and about 20 minutes. Much easier, more consistent and less frustrating than any other method I've tried. Having adjustable top and bottom vents on your grill makes it easy to regulate once the coals are in place for cooking.

Chunk charcoal with a chimney. Newspaper with a tiny bit of canola oil on it in the bottom, lightly packed. 20 minutes and it's ready to pour out. YUM

^^ What they said. Except poopshovel, he's wrong.

Cool, thanks everyone. Before I buy one of those vent thingys, I would just buy a new Weber Smokey Joe. My grill was only $1 at Sports Authority and nothing special. The chimney should be here in a couple days and I will let you know how it turns out next home game!

pinchvalve wrote:

You Jest, but the Coleman Roadtrip is a pretty nice grill for what it is, something intended to be for tailgating and camping. That propane grill I said I use when I don't want to use charcoal? This is it.

That particular edition of it however, is hilarious. $100 more for some fake stick on diamond plate on the side trays, a $2 thermometer in the lid, and some plastic chrome trim. I picked up the that "special edition" grill cover for mine for $12 at a Coleman outlet over the summer, half price of the plain coleman cover.