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Fire Start Question

Duuane
Duuane Posts: 69
in EggHead Forum
I'm sure I saw something about this on the forum, but can't find it now...Do most people start their charcoal at the center, or at the edges,  or doesn't it matter?  Also, how many places within the charcoal do people start it. I'm doing ribs tomorrow, but, with chicken, brisket, turkey, etc...is that something to fiddle with?  I usually start it in the center.   Tks
Franklinville, Western NY
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Comments

  • ksmyrl
    ksmyrl Posts: 1,050
    There are hundreds of opinions on this. Just don't over think it like I did. After a while I realized I was suffering from paralysis from analysis. Now I just stick an oil soaked paper towel in the center of the coals, lite, and pour a bourbon. By the time I've finished my first bourbon I'm ready for a cook in the 300* range. Cooking pizzas etc...one or two more bourbons and I'm ready.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • SoCalTim
    SoCalTim Posts: 2,158
    Low & slow ... right smack dab in the center. High heat ... light it in a triangle. I like to keep things simple.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Monty77
    Monty77 Posts: 667
    SoCalTim said:
    Low & slow ... right smack dab in the center. High heat ... light it in a triangle. I like to keep things simple.
    Exactly the same approach here!  
    Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada

    https://www.flickr.com/photos/monty77/
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  • anton
    anton Posts: 1,813
    4 compass directions on perimeter for indirect, same, plus the middle for direct.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Duuane
    Duuane Posts: 69
    Thanks for the info, I think I have to start using more starting points, especially for the high heat cooks.
    Franklinville, Western NY
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  • MeTed
    MeTed Posts: 800
    one paper towel soaked with vegetable oil in the center for everything.
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Carolina Q
    Carolina Q Posts: 14,831
    Mapp torch; 12, 4, 8 and center. For every cook, regardless of target temp.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • golfguyjosh
    golfguyjosh Posts: 196
    Looflighter right in the center. 40 seconds and the fire is going 10 mins later 350-375 ready to cook 90 percent of what I do.... Pizza takes about the same amount of time just leave the top open and the bottom open to get it to 700 degrees lol
    Jacksonville, FL
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  • northGAcock
    northGAcock Posts: 15,173
    Here in SC......you can low and slow without lighting these days. We don't have no stinkin problem with smoak bothering our neighbors. its just d@mn hot out there. Sorry for the rant....much better now.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • A5firearms
    A5firearms Posts: 163
    ^^^^^^ +1
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
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