Plus we only do this once or twice a year, so. I was a bit concerned about the family eating this, but I guess he's been doing it for years. They live on an old ranch with lots of broken down cars and tractors and just junk all over. I saw him pour a couple of half-empty bottles of motor oil and even transmission fluid on the wood (not charcoal) before starting the fire. When he was building the fire, he put on some lighter fluid, but then went around picking up basically any liquid trash that might be flammable. He's done this for years, but this was the first time we were there early enough to see him start the cook. He has a large home-made pit, and a few cheap store-bought ones. There were probably 50 people expected so he was making a lot. Side note & fun story - We went to visit my wife's family a few years ago. I don't think I remember my dad cooking outside when it didn't smell like lighter fluid. I remember when I was a kid, it seemed that lighter fluid was used all the time. So I wonder if the whole idea of waiting until they ash over just dates back to a time when lighter fluid was common practice, and doesn't really apply when using a chimney or other method that doesn't involve lighter fluid. And I think he says if you're using a chimney that you can use them as soon as they're glowing red. He mentions waiting until the coals ash over to make sure that any lighter fluid is burned off (though he recommends a chimney instead of lighter fluid). While some may shudder at the thought of getting ice cream when temperatures remain below freezing and ice. You could check Herodotus, Shakespeare, or Proust, but I doubt finer words were ever written. On February 4, 2022, Briq’s Soft Serve opened for the season. Located in Wausau, Weston, Rib Mountain, Mosinee, Riverlife Park in Wausau, Rhinelander & Minocqua, WI. I'm new to all of this, but just happened to be reading through one of Steven Raichlen's books yesterday. By: Matt Foss, assistant director on March 2nd, 2022. I must have too much time on my hands to be making posts like this. I suspect there is an actual reason for doing this other than "that's how I learned to cook," but I don't know what that reason is. I guess another way to ask the question is this: In the "life" of a charcoal briquette, at what % of the burning lifespan does the briquette ash over? Does it his "ash" at 10% and then burn for another 90%? Does it ash over at 30% and then burn for another 70%? If it's >10%, aren't you wasting valuable cooking time by waiting longer to dump the lit coals? Haven't you wasted valuable resources (read: "burning time") if you wait to dump the lit coals until they have ashed over? Once you light your charcoal in your chimney, it's my understanding that most people wait for the coal to "ash over" or "gray over" before dumping the lit charcoal on the unlit charcoal in your WSM.Ĭlearly, the coals at the top of the chimney have lit on fire and are burning before they are ashed over, so.why wait to dump them?
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