Chef Tests BBQ Grill Gadgets

Jamie telling Barry how to use the chimney starter was such a dad moment. It really looked lika a dad teaching his son.

Just as a PSA: If you're going to do Beer Can Chicken, remember to make sure whatever brand you're using doesn't line the inside of their cans with plastic or use additives that can cook into your chicken. You can buy Beer Can Chicken cans made specifically for this type of cook that doesn't include any type of harmful/hazardous materials.

The best thing about the chimney is you can start your charcoal with newspaper and not have to use lighter fluid which leaves a chemical taste. That's the main reason I use it when I grill

Jaime must be having the time of his life with this videos! The dad jokes must be abundant as he grills right guys!🎉🎉🎉🎉🎉

Thank you Jamie, for pointing out they're $10 in America. I was all upset that you spent 27 pounds for it. That's just outrageous. The Weber one is $10 here too.

my parents have had a chimney starter for over 10 years even though they grill make 4 or 5 times a year, and it makes grilling so much more enjoyable bc you don't have to wait as long for the food to be ready; after all, the best part of grilling is eating the food together, and not the waiting around bit.

On chimney starters, the speed at which the charcoal is ready, allows for charcoal grilling as a mid-week thing. Start the chimney, prep some veg, boil water, season the meat, burgers, chicken, etc...meal in 30 minutes. Also, we use a lot of mesquite lump charcoal in Arizona. The pieces are often irregular. So, the chimney gets the various pieces going really well.

I can feel Jamie's energy when anything related to Barbeque...Spaff is really in his element in this series!!

Someone needs to send one of those beer-can chicken bikes to Josh from JOLLY, first because of his love of BBQ and second because can you imagine the comments Ollie will make?

For the starter chimney - put the firelighter (or rolled up scrap paper) under the chimney (not in it!)... The chimney works because of vortex heat - essentially as the coals start to get hot, they draw cold air in from the bottom and the side holes, this accelerates as it flows up the chimney and draws ever more air in - more air with lots of fuel - very hot! (fire triangle...) I would say that this is a critical piece of regular BBQ cooking, particularly if you are using good fuel.

For the chimney starter using old newspaer or brown paper bags, rip & stuff paper under where coals go. Then add coals place on grate where coals go and light the paper. 15 - 20 minutes later, super hot coals.

I've been using the same $10 supermarket charcoal chimney every summer day for the last 15 years, and I will probably be using it for the next 15. You didn't take advantage of one of the handiest features of that 30 quid Weber chimney, though! The lever in the handle is a spring-loaded release lever that will drop the bottom and allow you to position the glowing coals wherever you want them without having to upend the chimney to spill them out. It's a nice safety feature. Also, there's no need for commercially prepared fire starters. Stuff the bottom with crumpled up newspapers, junk mail, or documents you might otherwise put in the shredder.

Tip for doing beer can chicken: The liquid in the can doesn't matter. No flavor transfers to the meat. The secret of beer can chicken is that the position of the bird puts the more delicate breast meat in a lower temperature area of the grill. So drink all the contents of the can, replace it with some water for ballast, and let your grill rip.

Sooo tomato sized chorizo is now officially a vegetable. I think I can take my next step towards vegetarianism. Great video guys, I had to realise again that I could spend all the fortune I don't have on kitchen gadgets.

So when things have'nt fit under the cloche in the studio I kind of want to find a giant comedy sized mega cloche and send it to you guys.

Chimney starters are also clutch for getting a wood campfire going in no time. It’s part of our regular camp kit. When starting a wood campfire, the trickiest and most time consuming part of it is keeping a very hot spot of the fire going long enough that it can ignite other bits of wood AND keep them burning. Something that charcoal is literally made for. So we put a handful of charcoal into the chimney (we have a smaller one than they used), ignite it with paper/pine needles/tinder from below (as others have pointed out, not in the same compartment with the charcoal, but in the space below it), and let the charcoal get all white hot. Them dump them into the base of your fire pit, and just arrange the logs over them. Beautiful roaring campfire in no time! My friend taught me this awesome trick, and now I share it will you. Happy camping! :)

You should try those sieve/cage things with mussels and/or clams, that would be an interesting flavour experiment. Seems like those devices would work pretty well for that particular application.

I'm a Chimney Starter user from way back. It is the biggest time saver, and is far more reliable than other starting methods. I found packing the bottom with crushed up newspaper was a great way to get it started, no need for firefighters etc.

I saw them drop the fire starters inside the chimney, they actually go on the bottom, below the internal grate. Also, as some have said, news paper, paper towels, even the paper bag the charcoal came in (if you have a storage bin for charcoal), can be shredded up and placed under the chimney. Some would sprinkle some cooking oil on the paper as well..

It was such a shock for me to call the chimney starter a gadget and Barry to question its use because where i live its literally somthing everyone has. Having to wait for ages for your charcoal to get going in your barbecue is basically a failure state where i live Edit : also they are like 5 euros here in greece