3 ms·
It seems that if what you're cooking tastes of lighter fluid, perhaps that's because you're using too much lighter fluid? Unless you are talking about briquett
by aidenn0 3y ago
It seems that if what you're cooking tastes of lighter fluid, perhaps that's because you're using too much lighter fluid? Unless you are talking about briquettes that contain a petroleum-derived accelerant, in which case I can only point you to the ones that do not.
- dylan604 3y agothe use of any fluid is not necessary and is absolutely out of convenience or ignorance of better methods. a sibling comment mentioned a charcoal chimney. like many, i grew up watching the grill get started with using lighter fluid, so it was taught without explicitly being taught so it is something most people never see. i've since switched to solid wood chunks instead of charcoal. my backyard provides me plenty of kindling, and i find the wood chunks easier to start that way
- aidenn0 3y agoRight, my point was that lighter fluid choice is orthogonal to briquette vs lump charcoal. I'll also second (third?) the chimney suggestion; they get the charcoal hot so quickly without fluid.
- bigstrat2003 3y agoOr not letting it burn off, or something. I occasionally use lighter fluid (despite owning a chimney starter) because it's just plain fun. It makes my inner cave man cackle with glee because I made fire! When I do use it, I practically drown my briquettes in the stuff so as to get a nice big FWOOSH, but I've never ever had it affect the taste of my food.