Steak Tips! Get Fired Up!

If you want to use old-school charcoal but detest the smell of singed eyebrows, heed the wisdom of world-champion pit master Chris Lilly, author of Big Bob Gibson's BBQ Book, who wouldn't dare strike up a flame without a chimney starter ($15, bedbathandbeyond.com). Easy cooking starts with turning the grill on without starting a backyard burner -here's how he lights the coals:

1. Fill the top chamber of the chimney with charcoal briquettes, but don't pack too tightly—a few dozen briquettes should do it. Stuff the bottom chamber with a sheet or two of newspaper. Place the chimney on the grill grate.

2. Ignite the newspaper through the holes in the chimney bottom. Let burn until the charcoal starts to ash and the flame has died down (15 to 20 minutes).

3. Lift the chimney off the grill grate and carefully dump the charcoal into the grill, spreading evenly.

Want more grilling and steak tips? Try out grilling guide for tasty perfection.

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