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Hi, everyone welcome to Le Gourmet TV.

Today I'm going to give you a little bit of a barbeque tip on starting a charcoal barbeque a really handy thing to have is one of these barbecue chimneys with this you don't need to use any sort of lighter fluid and you're charcoal heats up really quickly. And it's probably the best way to do things.

So you take your charcoal chimney and you sit it in your barbeque and you get a little bit of yesterdays newspaper crumple it up and hold just a little bit out through on of this holes at the bottom. So that if you've got some place to actually light the paper. Now you take your charcoal and you pour in just enough to get you started. I'm using hard wood lump charcoal today.

In the sort of time it's a lot better than brackets because you get a better flavor although in the winter time you should use brackets because they actually give you more heat. So now you light it, so it's about 20 minute have gone by and our charcoals is ready to pour out and you can tell because on the top layer of the charcoal there is a bit of a white ash. And you can really feel the heat, so you just go ahead and pour it out and that charcoals is ready to use.

So if you actually need a little bit more you can add more at this points it's hot enough now that any charcoal that you add to this is going to start burned very quickly. And that's it, that's how it is to start a charcoal barbecue.

Hi, everyone welcome to Le Gourmet TV. Today I'm going to give you a little bit of a barbeque tip on starting a charcoal barbeque a really handy thing to have is one of these barbecue chimneys with this you don't need to use any sort of lighter fluid and you're... click to read more