Stupid ? re 27" Weber

[J. Wilson]

So here goes......I finally get to really crank this thing up this weekend for my 5 year olds birthday....but how do I light the charcoal for this thing?

I normally use a chimney starter but I would need like 3 or 4 of them to cover the charcoal grate. What do you guys do/use?

I now will hide my face in embarrassment for asking this question.

 

[Bob Correll]

No dumb questions are ever asked here.
First I assume it's a 22.5" not 27"

Here is a run down of methods:
http://virtualweberbullet.com/fireup1.html

edit to add, most of us use the Minion method.

 

[J. Wilson]

I apologize as I was not clear in my post and now realize I posted this in the wrong forum.

It's not a WSM....it's the 26.75: OTG

 

[Bob Correll]

What is the meat type?

 

[Matt H.]

if you want a high heat dump a pile of lit charcoal around it and dump a bunch of unlit on top.

 

[Charlie L]

if you want a high heat dump a pile of lit charcoal around it and dump a bunch of unlit on top.

+1

Depending on what you are cooking you can have a hot side and a cool side so some food cooks indirectly.

 

[J. Wilson]

Thanks guys!!

..I think that's what I will do.

 

[S.Six]

I also always cook with a two zone fire. Even if its just burgers.

 

[Charlie L]

I also always cook with a two zone fire. Even if its just burgers.

After a few Tailgate cooks that bordered on inferno i started doing the same.

 

[Mike Purnell]

When I need to fill the entire charcoal grate: I use 2 weber chimneys with the bottom grate in the chimney flipped upside down (point or cone is pointing down). This allows for more capacity in the chimney's. Problem solved...if my explanation makes sense!