Oh, that sounds nice! I Would like that. Getting it real hot real fast

Yes. That is it! I know grillning over charcoal Will taste better than the gas.

I Would live a hybrid =D but that Would probably be very expensive

You dont use a electric or gas grill? Only charcoal? I know it doesnt take THAT long to get the charcoal burning. Some fluids and fire. Then leave them for a while and you Will be rewarded with pretty long burning coal. I like using briquettes though, Burnes longer. But I also don't cook for a big family

Charcoal, in my opinion, does lend a stronger, more distinct flavor to whatever is cooked using it. A gas grill is certainly convenient to use and does bang-up job on a number of foods. I prefer certain foods to be cooked on a gas-grill vs charcoal (most types of fish, some chicken preparations, most vegetables). The luxury of having both cooking options simply allows the cook to cater to his or her own flavor preferences.

It's your food. Enjoy it your way.

Rule#1: Do NOT use lighter fluids. They can impact the flavor dramatically—and not in a good way. This also applies to 'quick-lighing' briquettes which come pre-saturated with the fluid.
Pick up a charcoal starter chimney and you'll never need to douse your briquettes in flammable liquids again….

There's something vaguely familiar about this statement…..

I have found only 1 fluid to completely burn off and leave no residual taste or aroma to my food - Kingsford fluid.
I do have and use a chimney starter.

I got incredibly sick after I had BBQ at someone's home where the host applied an verily generous amount of the stuff to his coals. Now it may have simply been the food that was tainted, and not the methods used, but I still get queasy and sometimes just nauseated simply by smelling the stuff. The body can react funny that way. Since that time, I avoid either using fluids or consuming food cooked with it.

Don't blame you one bit!

I wanna get one of those. But I don know why I haven't. How do they really work? how do I start the fire?

those white bricks that burns for a long time or just paper?

Yes, they work quite well. Newspaper is a common fuel source for starting the chimney.
I have found that old tortilla chips topped with a little vegetable oil work very well as they burn steadily without the ash left by newspapers.

A 'How To' example fro the UK….

haha old tortilla chips.. so instead for fueling you they fuel the grill =P thats cool! Im looking at examples now, it looks like I'm getting one of those! hahaha thats TO EASY. Im gonna see if I find one thats not to small and not expensive =P

This is awesome for smoking meat! =P

Pepper jelly?

I understand, but I'll grill 4 or 5 nights a week during the summer. I hate cooking in the house while the AC is going full blast. Getting home a little before 5, I can have the gas grill heated up and cook burgers, chicken breasts, steaks, or just about anything else I grill ready before dinner at 6. My wife and one of my kids don't care for the additional smoke flavor from charcoal either, although I prefer it myself.

Oh, I hear ya. You gotta please all.

Does anyone have one of these or one similar? I am looking for some info on using it as a "stick burner" and not using charcoal. I have 2 cords of split oak and hickory; therefore, an instant and ample wood source.

Thanks much.......

I watched a video on YouTube it seemed very interesting. But it seems like keeping the temp is a pain =)

I have one similar. Just toss your wood into the box on the right and light. Monitor and control the temp with your vents - open to get hotter, closed to cool the fire, somewhere in between to maintain.