I have been saying that as long as you let the lighter fluid burn off you will never know the difference. Thanks for taking the time to test and show off the results. Oh and poor you having to eat 2 freshly grilled burgers.
I’ve also always thought, what about that fluid that falls on that bottom of the kettle as you spray it on….then I thought that just the intense heat should evaporate any remaining fuel which is probably why you don’t taste any difference. Coals burn the fluid and the heat eliminates the remaining drippage.
I purchased the original Pit Barrel Cooker several years ago and the recommended method of starting the coals was lighter fluid. Following the instructions, I would fill the charcoal basket with briquets and soak the charcoal "outside" the barrel. Place the basket in the PBC and then light the coals. I never tasted any lighter fluid in my food. I think this is a perfectly acceptable way of starting charcoal briquets. Thanks for the test!
I have both a chimney and lighter fluid. When there is a lot of left-over charcoal in the grill, I use lighter fluid to restart it. When the grill is mostly empty, I use a chimney starter. Both are equally good, just use the method that is more convenient.
Still refuse anytime of petroleum fire starters. In my 40 years of smoking and grilling, I use hardwood shavings to get my coal going. To each his own. I will say most people don't follow instructions so it is possible that there could be a weird taste on the meats if using fluid based starters. Great job...view to a grill. Love all of your vids.
Hello, I use lump as well. Normally I do use my charcoal chimney starter on my stand and not in the kettle. Not sure if it actually makes a difference though. You may find this video interesting. ua-cam.com/video/vwRPvQ9yqJg/v-deo.html
It only tastes like lighter fluid if all of the fluid is not burned off before cooking. Even so, since the late 1970’s or early ‘80s even that imparted taste has been minimized. Lighter fluid is basically lamp oil now days. It’s a highly refined form of kerosene. Fifty years ago or so it was just plain kerosene, and it did have a strong kerosene odor, but even back then if you let it all burn off before you start cooking it didn’t impart any off flavors to the food. If you tried to cook too early though it was nasty.
I just use tumbleweeds and regular charcoal in a chimney. I fill it all the way to the top, sometimes even heap it a little, everything is good so far.
I used lighter fluid on my charcoal for over a decade before I got my chimney and never once had an issue. Only thing I did different was the addition of a folded paper towel in the middle of the pyramid. I soaked the paper towel only, not the charcoal, (maybe an ounce?) and lit that. Acted like a fire cube pretty much. I got the chimney more out of curiosity but I still used lighter fluid on a folded paper towel as the chimney starter on the bottom, again like a fire cube.
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I have been saying that as long as you let the lighter fluid burn off you will never know the difference. Thanks for taking the time to test and show off the results. Oh and poor you having to eat 2 freshly grilled burgers.
Having a little patience is the key. Take care Dash!
I’ve also always thought, what about that fluid that falls on that bottom of the kettle as you spray it on….then I thought that just the intense heat should evaporate any remaining fuel which is probably why you don’t taste any difference. Coals burn the fluid and the heat eliminates the remaining drippage.
I purchased the original Pit Barrel Cooker several years ago and the recommended method of starting the coals was lighter fluid. Following the instructions, I would fill the charcoal basket with briquets and soak the charcoal "outside" the barrel. Place the basket in the PBC and then light the coals. I never tasted any lighter fluid in my food. I think this is a perfectly acceptable way of starting charcoal briquets. Thanks for the test!
Thanks for watching Tom.
grew up using the lighter fluid. way before the chimney was invented. long as you burn off the fluid your fine. nice video johny
My dad used lighter fluid when I was a kid. Just let the coals ash over and it will be fine. Take care Scotty.
I only use a chimney starter, and I’m currently on vacation at a beach house with a charcoal grill and I brought one with me!
I take them with me as well. Enjoy your vacation John!
I have both a chimney and lighter fluid. When there is a lot of left-over charcoal in the grill, I use lighter fluid to restart it. When the grill is mostly empty, I use a chimney starter. Both are equally good, just use the method that is more convenient.
🙂
Informative video Johnny. I haven’t used lighter fluid in a really long time. I prefer the chimney method.
Hello Phil. I have not used lighter fluid in a very long time either. Take care.
Still refuse anytime of petroleum fire starters. In my 40 years of smoking and grilling, I use hardwood shavings to get my coal going. To each his own. I will say most people don't follow instructions so it is possible that there could be a weird taste on the meats if using fluid based starters. Great job...view to a grill. Love all of your vids.
Hello Alex. Thanks for watching, I appreciate it.
I agree! Thanks for taking the time! You seemed biased at first, but I liked your end result! Good job!
Thanks for watching. I try to be fair when I do these types of videos.
Chimney with lump charcoal always for me. The chimney starts up faster for me if i leave it in the open so the smoke can ignite. Not in the kettle.
Hello, I use lump as well. Normally I do use my charcoal chimney starter on my stand and not in the kettle. Not sure if it actually makes a difference though. You may find this video interesting. ua-cam.com/video/vwRPvQ9yqJg/v-deo.html
@@Viewtoagrill interesting. I'm not a fan of briquettes because of the fillers.
It only tastes like lighter fluid if all of the fluid is not burned off before cooking. Even so, since the late 1970’s or early ‘80s even that imparted taste has been minimized. Lighter fluid is basically lamp oil now days. It’s a highly refined form of kerosene. Fifty years ago or so it was just plain kerosene, and it did have a strong kerosene odor, but even back then if you let it all burn off before you start cooking it didn’t impart any off flavors to the food. If you tried to cook too early though it was nasty.
Hey Lew! Thanks for the info. I was not either it has evolved like that. Take care.
Interesting video, Johnny. Thanks much. I still prefer to use a chimney starter. Cheers! 🍔🍺
So do I. Take care.
I just use tumbleweeds and regular charcoal in a chimney. I fill it all the way to the top, sometimes even heap it a little, everything is good so far.
Tumbleweeds work well.
Yeah back in the days before I used a chimney, my food never tasted like my lighter fluid. I always suspected that was a myth. Thanks
I’ll keep the chimney starter as well.
Great test trial man - Id guess the chimney would be better , but I also thought the lighter fluid would have left a chemical taste ...
Can't tell the difference if you let the fluid burn off.
Looks like the myth is officially busted! But I’ll continue using my chimney. Great video, Johnny!
Me too!
I stopped using lighter fluid 30 years ago and am not going back.
I agree. This was the first time I have used in at least 10 years. This was a requested video.
I used lighter fluid on my charcoal for over a decade before I got my chimney and never once had an issue.
Only thing I did different was the addition of a folded paper towel in the middle of the pyramid. I soaked the paper towel only, not the charcoal, (maybe an ounce?) and lit that. Acted like a fire cube pretty much.
I got the chimney more out of curiosity but I still used lighter fluid on a folded paper towel as the chimney starter on the bottom, again like a fire cube.
I like the idea of just putting it on a paper towel. Take care!