The barbecue chimney is probably the best thing since the invention of the grill.You no longer need to liberally douse your charcoal in lighter fluid or use long-forgotten boy-scout skills to create a delicate pile of kindling, twigs, bark and pine-cones to get your BBQ coals to heat. And gone are the days when you waited the best part of an hour to get the charcoal to the right temperature.
With one of these babies, you just pour charcoal in the top, place a scrunched-up piece of paper or two in the compartment underneath, light the paper, and you'll have perfectly red-hot coal in 10-15 minutes.
With one of these babies, you just pour charcoal in the top, place a scrunched-up piece of paper or two in the compartment underneath, light the paper, and you'll have perfectly red-hot coal in 10-15 minutes.
The trick is of course the holes, which suck air up from below and through the sides, while all the heat is funnelled upwards - rather than wastefully radiating away - to warm the coals above.
So throw away your dangerous, environmentally-unfriendly lighter fluid and your stinky, smoky MatchLight coal, and use a BBQ chimney instead. Your spare ribs, steaks, etc. will taste far better than gas-grilled food too!
So throw away your dangerous, environmentally-unfriendly lighter fluid and your stinky, smoky MatchLight coal, and use a BBQ chimney instead. Your spare ribs, steaks, etc. will taste far better than gas-grilled food too!
1 comment:
Rene says:Does this implement work in rather very small gardens, too????? We have new American neighbours and I must say that their weekly enthusiasm for barbecues has spoilt my summer considerably - at least at weekends. There is a huge cloud of smoke and of course the smell of freshly prepared barbecue feasts even if we do not want to eat anything - let alone fatty meatburgers. There should be a minimum size for gardens in which one is allowed to make a stink and be able to ventilate the air before molesting others.(RRRRR!)
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