The chimney starter is the fastest way to get cooking on your BBQ. Fill the column with coals, and place some scrunched up newpaper underneath. Light the newspaper, and watch the coals light up. It's even quicker with a firelighter or two amongst the papers, although it shouldn't really be necessary. Leave to sit for around 20 minutes until you can see a fine film of white powder over the red hot coals. Pour into the BBQ (ideally using a heatproof glove), and start cooking straight away.
To cook low 'n' slow, American-BBQ style, arrange coals in the basket of your smoker in a horseshoe shape. Sprinkle over the wood chips, and then pour hot coals - from the chimney starter - into the centre of the horseshoe (see photo). Sprinkle a small handful of chips onto the hot coals. The coals will burn slowly outwards, keeping the BBQ lit for hours, with the chips burning evenly as they go.
Holds approximately 1Kg of charcoal briquettes. 270mm high x 160mm diameter.
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