[3 - 7] [Music] one's definitely too ah here we go let's
[7 - 9] one's definitely too ah here we go let's say that you took a nice big hard wood
[9 - 12] log and you you burned it in a low
[12 - 14] oxygen environment well you say wood
[14 - 16] won't burn in a low oxygen environment
[16 - 18] well not all of it maybe but some of it
[19 - 23] instance water will boil away uh tar
[23 - 26] will definitely Cook Out volatile oils
[26 - 28] which don't taste very good cook away
[28 - 31] and of course there's just other stuff
[31 - 34] in Wood then what you're left with is
[34 - 36] about 70 to 80% lighter than this and
[36 - 38] it's called charcoal break it up into
[38 - 40] chunks and you've got the most popular
[40 - 43] cooking fuel on Earth chunk charcoal
[43 - 45] chunk charcoal is the fuel of choice for
[45 - 47] grilling a fados because it's almost
[47 - 50] pure carbon it lights faster Burns
[50 - 52] cleaner Burns hotter and produces better
[52 - 54] flavors than brickets which have to be
[55 - 57] bound together with vegetable starch
[57 - 60] borax Limestone sometimes even yummy
[60 - 62] petroleum byproducts now this stuff does
[62 - 63] take just a little bit of getting used
[63 - 65] to but believe me it's well worth the
[65 - 67] effort of course if you've just got to
[67 - 69] go with brickets at least buy all
[69 - 71] natural brickets and make sure that they
[71 - 74] are fully lit before you put food to
[74 - 76] fire well now that we have the fuel
[76 - 79] worked out time for ignition here are
[79 - 82] the options the ever popular electric
[82 - 84] coil extremely effective but you know
[84 - 85] there's something about having a plug in
[85 - 88] your grill just seems wrong somehow then
[88 - 88] of course there are these little
[88 - 91] high-tech pair perin tablets problem is
[91 - 93] is they only ignite a very small space
[93 - 95] and the fire never really gets even
[95 - 97] never fulfills its thermal potential
[97 - 99] then there are your various fire and a
[99 - 101] tube products very missing impossible
[101 - 103] but you know you mistake this for your
[103 - 105] uh your toothpaste just once and it's
[105 - 107] bad then of course there's the old
[107 - 109] standby lighter fluid some folks just
[109 - 111] swear by this stuff like my neighbor Bob
[111 - 114] I don't know somehow it just makes me
[114 - 116] nervous me I'll stick by the old
[116 - 120] standard Chimney Starter and a copy of
[123 - 125] yesterday's paper now chimney starters have lots of
[125 - 127] paper now chimney starters have lots of unique advantages for instance you can
[127 - 129] be firing up your charcoal over here
[129 - 130] while you're still fussing around with
[130 - 133] your grill over there also during long
[133 - 135] Grill sessions like say Thanksgiving
[135 - 138] turkey or Christmas roast you can have a
[138 - 141] nice big stash of hot coals standing by
[142 - 144] all it takes is filling it up and
[144 - 146] putting in one nice big chunk of
[146 - 149] newspaper then put the fire to it uh I
[149 - 151] like to use a hot dog fire stick but
[151 - 154] that's just me now the big question that
[154 - 156] everybody always asks is how much
[156 - 158] charcoal well unfortunately it's not an
[158 - 159] easy answer see it's got to do with the
[159 - 161] size of your grill the material of your
[161 - 162] grill and of course the material that
[162 - 163] you're going to be putting on the grill
[163 - 166] to cook now we're cooking lamb which is
[166 - 167] pretty bulletproof it doesn't mind
[167 - 168] really really high temperatures so I'm
[168 - 171] starting with a jam-packed chimney full
[171 - 172] of charcoal I'm going to get it Wicked
[172 - 174] hot in there I'm going to sear the meat
[174 - 176] and then let it finish cooking as the
[176 - 179] heat just dies from The Embers do me a
[179 - 181] favor don't do this on a wooden surface
[181 - 182] don't do this on your deck or a wooden
[182 - 184] patio this is going to get really really
[184 - 186] hot so do it either on concrete a cinder
[186 - 189] block or what I like an upside down
[189 - 191] galvanized bucket in 15 minutes this is
[191 - 194] going to be Dante's
[201 - 204] [Music] Inferno now all that wi Ash lets you
[204 - 208] Inferno now all that wi Ash lets you know this charcoal is ready you might
[208 - 210] see a little bit of fire but not a whole
[210 - 211] lot and that is because most of the
[211 - 213] compounds that create fire smoke for
[213 - 215] that matter aren't there anymore now I
[215 - 217] usually put on a little bit of fresh
[217 - 219] charcoal just to Buffet this up a bit
[219 - 222] just enough to kind of cover it with one
[222 - 225] layer now despite what all those TV
[225 - 227] commercials tell us char broiled food is
[227 - 230] evil why well for one thing soot is not
[230 - 232] a valid flavoring and number two some
[232 - 234] recent studies suggest that actual flame
[234 - 237] CH on food can cause cancer doesn't
[238 - 239] matter really because I'm not going to
[239 - 241] give it the opportunity the reason why
[241 - 242] is we're going to use indirect cooking
[242 - 244] which is the way that I I do every big
[244 - 246] roast or large piece of meat that's
[246 - 247] going to take more than a few minutes
[247 - 249] now if you don't have if you do have
[249 - 251] baskets just split them apart push one
[251 - 253] to one side and one to the other that'll
[253 - 255] provide the indirect heat if you don't
[255 - 257] have baskets just split the pile down
[257 - 259] the middle and shove them to each side