There are so many different ways to light a Chubby. I have two from the included instructions alone. Then there are others on youtube. And, of course, jlazar's instructions from the previous post. So I thought I'd throw these out and we could all chat. (Discussion points at the end.)
1. From the "Getting Started w/your Chubby" Doc
Also the same as this official video: https://www.youtube.com/watch?v=rAwD36abEQ4
a. Start 1/2 chimney of charcoal
b. Fill water pan to 1/2 to 3/4 inch from the top
c. Add lit charcoal to back left corner
d. Fill unlit charcoal around it (making sure it touches) (doesn't say how much, but the video says to "fill" it)
e. All dampers open
f. When w/in 5-10 degrees of target temp, close side dampers to 1/4"
g. Put your meat in
h. NOW put your wood of choice on the coals (only one part touching the hot coals)
2. From the "Start up the fire box" doc
a .Put firepan on ground
b. Fill pan to the top w/charcoal
c. Spray a six inch cirlce w/lighter fluid
d. Take out your water pan and bottom shelf
e. Put fire pan back in once the flames are out and coals are white around the edges
f. When w/in 20-25 degrees of target temp, replace water pan and bottom shelf
g. Add wood to fire and water to bottom shelf
3. From the "HowToBBQRight" video https://www.youtube.com/watch?v=PrF0FRhxCjU :
a. didn't discuss when to put water
b. Filled fire pan w/brickets
c. Filled back 6" w/a full chimney (screen cap below)
d. He CLOSES his top vent and opens the bottom ones until he sees "smoke billowing out"
e. Then he opens the top vent
f. He closes his side vents to "two fingers wide"
4. The jlazar method (reworded based on my conversations. John, tell me if I got anything wrong)
a. Start w/water pan w/very hot water
b. Single layer of charcoal w/wood chunks on top (now)
c. Leave back left corner empty (so that 12-15 coals will more than cover the hole)
d. Light 12-15 coals in a chimney, dump in fire pan, making sure they're touching other coals on all sides
e. All vents open
f. Close vents to 1/4" at 150 (75 degrees from target)
g. Close vents to no visible gap at 215 (10 degrees from target)
h. Will settle in at 225 or thereabouts
i. Temp will drop when you add food
Here's a reddit thread with some lighting tips:
And a bbq-brethren thread:
There's even this video where a guy lit his whole basket with a flame thrower:
So.. discussion points:
1. Full basket or single layer? I haven't had much luck w/John's single layer, but we all know I had air problems. He says he runs a single layer for 8 hours. Everyone else seems like they use a semi-full basket.
2. Can we agree that method #2 above is way off? Not sure why they even include it in the docs, given that it contradicts w/the other doc and their video.
3. Hot water or cold? I think the idea is that it speeds up the preheat.
4. Wood on the coals in the beginning or after adding meat? The idea is that the earlier application of the wood gets rid of the initial ugly white smoke.
5. Full chimney, half chimney, or 15 coals? I'm wondering if things would go a bit faster w/half a chimney, but I think John's worried it'll get too hot TOO quick.
1. From the "Getting Started w/your Chubby" Doc
Also the same as this official video: https://www.youtube.com/watch?v=rAwD36abEQ4
a. Start 1/2 chimney of charcoal
b. Fill water pan to 1/2 to 3/4 inch from the top
c. Add lit charcoal to back left corner
d. Fill unlit charcoal around it (making sure it touches) (doesn't say how much, but the video says to "fill" it)
e. All dampers open
f. When w/in 5-10 degrees of target temp, close side dampers to 1/4"
g. Put your meat in
h. NOW put your wood of choice on the coals (only one part touching the hot coals)
2. From the "Start up the fire box" doc
a .Put firepan on ground
b. Fill pan to the top w/charcoal
c. Spray a six inch cirlce w/lighter fluid
d. Take out your water pan and bottom shelf
e. Put fire pan back in once the flames are out and coals are white around the edges
f. When w/in 20-25 degrees of target temp, replace water pan and bottom shelf
g. Add wood to fire and water to bottom shelf
3. From the "HowToBBQRight" video https://www.youtube.com/watch?v=PrF0FRhxCjU :
a. didn't discuss when to put water
b. Filled fire pan w/brickets
c. Filled back 6" w/a full chimney (screen cap below)
d. He CLOSES his top vent and opens the bottom ones until he sees "smoke billowing out"
e. Then he opens the top vent
f. He closes his side vents to "two fingers wide"
4. The jlazar method (reworded based on my conversations. John, tell me if I got anything wrong)
a. Start w/water pan w/very hot water
b. Single layer of charcoal w/wood chunks on top (now)
c. Leave back left corner empty (so that 12-15 coals will more than cover the hole)
d. Light 12-15 coals in a chimney, dump in fire pan, making sure they're touching other coals on all sides
e. All vents open
f. Close vents to 1/4" at 150 (75 degrees from target)
g. Close vents to no visible gap at 215 (10 degrees from target)
h. Will settle in at 225 or thereabouts
i. Temp will drop when you add food
Here's a reddit thread with some lighting tips:
And a bbq-brethren thread:
There's even this video where a guy lit his whole basket with a flame thrower:
So.. discussion points:
1. Full basket or single layer? I haven't had much luck w/John's single layer, but we all know I had air problems. He says he runs a single layer for 8 hours. Everyone else seems like they use a semi-full basket.
2. Can we agree that method #2 above is way off? Not sure why they even include it in the docs, given that it contradicts w/the other doc and their video.
3. Hot water or cold? I think the idea is that it speeds up the preheat.
4. Wood on the coals in the beginning or after adding meat? The idea is that the earlier application of the wood gets rid of the initial ugly white smoke.
5. Full chimney, half chimney, or 15 coals? I'm wondering if things would go a bit faster w/half a chimney, but I think John's worried it'll get too hot TOO quick.
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