I use the chimney starter...three full sheets of newspaper, balled up, usually do the trick. However, don't trust it 100 percent, because it has failed me more than once. If it works, you'll know it within 15 minutes. If it doesn't, I sometimes end up squirting fluid on it (OH NO!) and lighting it. When the chimney works, you don't have to worry about that yucky fluid-taste to the food.
I have also heard people do these things to make the chimney work: 1. Put three or four briquets of "Match Light" self starting charcoal at the bottom of all the rest of the charcoal. I've never tried this. 2. Put one and half sheets in the bottom, light it, let it burn for 5 minutes, then move the chimney to another pile of about 2 sheets of already burning paper for the rest of the time. My uncle-in-law does this all the time, and likes the results.
I'm obviously serious about my barbecuing. Don't get me started on how to teste a steak for done-ness without cutting or using a meat thermometer.
Hairdog - salivating (amazingly) about something other than sex.
