Is there a trick to geting wood to burn? Cooking grate and rain cap removed. Using dry, split oak. Only smouldering.
2074882
Shouldn't be any trick to it. Just make sure wood is dry. Put few pieces of balled-up newspaper in the center of the fire grate inside the opening of the chiminea. Add a few pieces of kindling on top of the pieces of newspaper. Kindling can be any type of dried wood pieces such as small sticks, twigs, pine cones or dried grasses. Light the balled up pieces of newspaper with a fireplace match or butane grill lighter. As the newspaper and kindling begins to burn, add another handful of kindling to grow the fire with more intensity. Add a couple of pieces of split firewood to the small fire. The kindling will eventually ignite the wood logs and create a good burn. Add a few more split firewood pieces once the kindling has been exhausted. At this point there should be a full fire burning in the chiminea. Continue adding more pieces of firewood to keep the fire going inside the chiminea. If the fire loses intensity, add more kindling along with the firewood.
2074883
How hot does this chimney get I looking to purchases a pizza oven versus cooking inside of it like making bread and using cast iron pots to make chili can this Product handle it
469834
I can only tell you what I do! I soak a small amount of wood chips in water, then place them in a small aluminum pie pan (like pot pie size...). I heat the grill for about 30 minutes, then put the pan on the very rear (hottest part) of the grate, over the point where the burners hook into the body of the grill. Continue to heat on high, then when the smoking starts pretty well (takes about 30 minutes), I USE A MITT (safety point!) to pull the pan to the front of the grate while I cook the meat. Works great for me, just takes a little more heating time.
1489318
Mine burned out after being used for a while on wood. I suspect stone would be asking a bit too much of it.
1494264
We put hot wood ashes from the camp fire and cook steaks with it. It is not big enough for any logs, but you could use small stuff and wood chips. It is habachi style.
164962
I would guess I could pre-fill my hobo alcohol stove and drop it in, light with a long match,twig or a spark from a ferro rod,using the stove as a pot stand and windbreak concentrating the heat. I'd be careful not to get burned. Now I'll have to try it.
2195065
Depends on the size of fire and how dry your wood is. You can make it well over 700 degrees (f) if you want. Regulating the heat is the real trick to using it. Making it hot is no issue.
1372171
Yes, throw it in the fire. I put it in after the fire is going well. And yes, I like Creosote Destroyer. It works for me. I'm the kind of person that might sometimes burn wood that was not prime fuel, which makes me concerned about build up in my chimney. I burn a lot of construction debris.
769413
We used our Chinook Trekker Set camping this summer. Biscuits were a problem and left residue that will NOT come out regardless of the scrubbing (short of steel wool which would ruin the Anodized coating). The bottoms got blackened, but I'm not sure if this is a problem or even avoidable. Since then I've learned you are supposed to cook over COALS not open flames... WHOOPS. I'm sure it would have been fine had I known that little fact.
1541355
I believe it's better, smaller and more cost effective than fat wood. Just break off a cube lean it on some kindling and light the little cube...hold match there for 15 seconds...it will take it from there. I then build another piece of kindling and start adding dry split wood but always leaning it in such a way that plenty of Oxygen can find it way easily. Hope it works for you as it certainly does for me.
2213043
No I use a wooden stick like the one you use to cook pieces of meat on BBQ; however, be careful it is not sharp to not damage the part. Before undoing all the parts just pour a glass of water into the appliance and switch it off, it helps.
794780
You must figure out some tool for lifting the grilling grate off so you can get access to the fire. ...and you may want a clean & safe place to park the grate while you add wood. Good luck!
595284
Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off once the burnt stuff is softer. Good luck. I hope I'll be able to see a response that states how you made out. Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off... » Read More Hmmm. Mine is pretty well seasoned so nothing really sticks even when I overcook. I wonder what would happen if you heated it up again (with good ventilation so your smoke alarm doesn't go off!). Maybe it would burn off like what you'd do with your gas grill. It might even help to brush some cooking oil on the remnants to help them burn/flake off. Otherwise I guess you can try just scraping with something that won't scratch it too much; maybe try wetting the grills a little by placing some wet cloths on them (since you can't actually soak them); then either scrape or see if it will cook off once the burnt stuff is softer. Good luck. I hope I'll be able to see a response that states how you made out. « Show Less
666738
There are a bunch of utubes out there that show you how to bypass the mechanism. Me? I found several small blocks of wood underneath the red button work fine to hold it open for boiling. That's about the only oddity about this burner it's supposed to dry fry at 350 degrees and I only need 212 of them to boil and that trigger would go off. I just found blocks of wood did the trick for me for the last 4 years.
1714863
Yup. Just wipe off any water that's beaded on it and proceed as normal. The striker should still create sparks and the magnesium shavings should still ignite. What should be dry is the tinder and kindling that you're trying to burn.. use lint from bottom of jeans pocket and kindling etc...
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
823708
Use a meat thermometer and a small fire (you can't cook a whole chicken on coals because it'll take too long) or the outside will burn before the meat is anything but pink. It's probably better to cook a few steaks on it to get a better idea of how that will work with less risk of food poisoning. Don't cook directly on the grid, as the paint is probably toxic. In my opinion, meat on spit is best done covered so the smoke can penetrate assuming you have decent choices for wood. Great: Hickory, Oak, maybe Maple. Bad: pretty much everything else. Birch tastes like smog lol