Reddit reviews Weber 7416 Rapidfire Chimney Starter
We found 61 Reddit comments about Weber 7416 Rapidfire Chimney Starter. Here are the top ones, ranked by their Reddit score.
Chimney starter system lights charcoal quickly and evenlyMade from aluminized steel with a stay-cool thermoplastic handleHolds enough briquettes for a 22-1/2-inch kettle grillCone bottom ensures a fast start; eliminates need for lighter fluidMeasures 7-1/2 by 7-1/2 by 12 inches
chimney starter with a wad of newspaper sprayed with cooking oil underneath. Light newspaper, let it burn down (takes about 5-10 minutes) and you have your coals ready to go. you can add more coals if you need to later on, but this method always works!
I finished the steak using the charcoal chimney starter method where you put a small grate directly on top of a chimney starter filled with hardwood lump charcoal and let it preheat for a good 15 minutes. Simply place the steak on the grate, flip every 15 seconds for a total of 30 seconds on each side, and you have the most perfect sear and grill marks possible.
I'm vehemently opposed to propane being at all associated with grilling, plus you're paying $250 for that wonderful propane junk (the 22" premium Weber kettle grill is ~$150).
Get the regular Weber and spend $15 to get one of these. Don't bother with the link's "pro tip" about vegetable oil... It's idiot-proof - paper in the bottom, charcoal in the top, light the paper. Bonus: it gives you something to do with those ads that are always coming in the mail.
Buy this Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) https://www.amazon.com/dp/0376020598/ref=cm_sw_r_awd_S8cJub1NWHPC9
Seriously, everytime someone asks me about technique, there's more than one, which you need because you're cooking more than one thing all the time. It's full of food prep and grill prep ideas for everyone front beginners to seasoned vets cooking off the same grill for 35 years :)
Next, get some good tools. The Weber 7416 Rapidfire Chimney Starter https://www.amazon.com/dp/B000WEOQV8/ref=cm_sw_r_awd_6bdJub1V731HB is almost must have, they do make a smaller one, but if you use a 22.5" smoker as well, you should already have one of these. I also use a Bond Mini Shovel https://www.amazon.com/dp/B000X47NJY/ref=cm_sw_r_awd_SedJub063DKB0 for moving the coals around. It's a hell of a lot easier than tongs. Also handy if you have midgets burying things for you.
With a chimney starter like this one, you can get hot coals ready in a reasonably short time.
You don't want to use lighter fluid, because it gives a chemical taste to the meat. Get yourself a chimney for lighting your charcoal and it will be much, much better.
Echoing /u/meirion - get the Weber Chimney. It is a life changer. Here's the full price thing, but you should be able to find cheaper.
I do the same thing: fill that about halfway with some charcoal or briquettes. Light a fire lighter, set the chimney on it. Go drink a beer for 10 minutes, come back when the top ones are mostly turned gray.
You can always add dump more coal on later.
If you're planning ahead: also grab a digital meat thermometer. It isn't cheating, and will make you feel much more confident in your food. Every single BBQ session is unique: the grill, the coal, the weather, etc. So having a digital thermometer that can tell you if your meat is lethal and/or overcooked is really, really, really handy.
This. Electric is convenient but makes inferior BBQ. Just work down this list and stop when you've spent enough money.
Maybe add a bone-in Boston butt (pork shoulder) for a first project.
If a steak needs a sauce it's not really a good steak. I hate to sound like a snob, but it's true. I'm making a steak tonight. 1.5" thick dry brined prime chuck eye, reversed seared, then finished over SUPER hot wood fire. Nothing but salt and pepper. Check /r/steak for more info.
In my opinion Mahogany Prime Steakhouse or Prhyme is the best in Tulsa. The prices are pretty crazy though. I can make a better steak at home.
I also want you to know that I didn't downvote you. You did after all add to the discussion.
Tip: Go to the meat department at Reasors and request a 1.5" Prime Chuck Eye steak(or a more expensive cut, but try a chuck eye steak and thank me later). Bring the steak home and hit it with half a teaspoon/lb of fine grain salt. Then let it rest for 2 hours. After resting put the steak in the oven at 220f with a meat thermo. Meanwhile light a device like this, propane torch, or a cast iron and get it really hot. When the steak hits 115f for mrare or 125 for medium remove it from the oven. Put it on a grate over the fire. Cook for 1 min per side. A bit of pepper and let it set for 5-8 mins.
Heart says propane, budget says charcoal.
Gas Grill It's a bit over the top of your budget, but the difference between this and what you get in the $250-300 range is significant.
Charcoal Grill This hits the sweet spot in your budget, and is one of the most versatile grills on the planet. (Definitely the best bang for your buck without building one yourself)
This has an ash cleanout system built in so it makes cleanup easier. And in regards to the instant on thing you can get similar results to the startup time of a gas grill using a charcoal chimney. To use the chimney simply add coals to the top of it, place some paper, or a fire starter cube, or both under the cylinder, light and wait 10-12 minutes, then dump the coals into the grill and spread with metal tongs/spatula/stick/etc.
I use phone book pages. They're free, and I have the internet.
I was hoping the example would be a testimonial of the product of someone misusing it.
My favorite part is when he mentions he was using it in his basement.
I have basically this:
https://www.amazon.co.uk/d/h9t/Charcoal-Weber-1221004-Compact-47cm-BBQ-Black/B00026CTZQ/ref=sr_1_1?ie=UTF8&qid=1499279672&sr=8-1&keywords=weber+bbq
Mine is 11 years old now although looks pretty much new, despite getting a lot of use. They really hold up.
I love this style as it really helps with the cooking - as above you can use it as part oven. My technique (as used this evening) is to fill one side with hot coals and leave the other side bare.
Then I put things that need to heat up (e.g. chicken, thick meat, sausages briefly) on the side without the coals. They start to cook through. I then move things over onto the really hot side to crispen up. Burgers and various other things can go straight onto the hot side. The lid also means you never have to worry about flames shooting everywhere as it restricts oxygen enough to keep it under control. You can even cook roasts on it!
Pair it with one of these: https://www.amazon.co.uk/d/Charcoal-Starters/Weber-7416-Chimney-Starter/B000WEOQV8/ref=sr_1_2?ie=UTF8&qid=1499279922&sr=8-2&keywords=chimney+starter
to get things going.
Cheaper models are definitely available but I would stick with the kettle design. I can definitely vouch for the longevity of the webber though.
Not sure if he has this already...but if he's a charcoal guy, a chimney starter would be great...
http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
Alternatively...if he's into pulled meats...a couple of claws would be in order...
http://www.amazon.com/Bear-Paw-Meat-Handler-Forks/dp/B003IWI66W/ref=sr_1_2?ie=UTF8&qid=1380705284&sr=8-2&keywords=bear+claw
Hope that helps!
Gotta let those charcoals burn white all the way through.
Pick up one of these. It takes 20 minutes to get a hot fire going for my Smokey Joe, and they're about as much as two bags of charcoal.
Get a chimney starter for your charcoal. Like this:
http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1370885412&sr=1-1&keywords=chimney+starter
Hour and a half? You should get a chimney starter. 10 minutes and you're good - same as a gas grill. Propane grills are just more convenient because you don't have to do anything else. Considering we're in /r/frugal, you'd expect to see people working magic with the famous Weber One-Touch and not buying a several-hundred-dollar gas grill.
LINK (5 stars w/ almost 2000 ratings)
Dont know if you've got charcoal or gas, so I"ll make charcoal recommendations.
18" Tongs
Spatula
Chimney Starter
Grill Brush
Ove Glove
How do people not know about chimney starters? Light a single sheet of newspaper in the bottom and you've got rocket hot coals after about 5-10 minutes. Plus your food doesn't taste like lighter fluid, and you don't need a clip on BBQ hair dryer.
EDIT: Definitely posted this before watching the video. But seriously, a chimney starter does not need a $50 hair dryer to work.
http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8/ref=sr_1_1?ie=UTF8&qid=1373488551&sr=8-1&keywords=chimney+starter
this is the one I have at my house, I've had it for about 2 years now and have had no issues with it.
I'm with this. Get them a Weber Kettle Grill and a chimney starter.
Personally I'd skip the electric knife. As little as you use them and as often as they break down, they're not very useful. Better off getting a decent slicing knife with a granton edge (divots). And a diamond sharpening steel. That's what they use to cut brisket at a BBQ restaurant.
Charred and Scruffed by Adam Perry Lang.
Maverick wireless 2-probe thermometer.
Chimney starter.
BBW Chimney is my preferred method. Put a bit of newspaper in the bottom, put the charcoal in the top. Light the bottom. When the fire hits the top, dump it into the fire pit/BBQ.
A charcoal chimney is THE way to get your coals ready. You stuff a couple of pieces of newspaper in the bottom and pour your charcoal on top. It leaves zero petroleum aftertaste and after the expense of the chimney itself, your fires are free. Protip: I've had problems with the fire being slow to start in the past so I now rip up the edges of the newspaper first and don't pack the paper very tightly. Also, don't be shy about using a second round of newspaper.
I love my weber.
Make sure you get a cover for it to protect it from rain if kept outdoors.
Clean the grate well when its hot.
Grilling gloves and Real grilling tools are key.
And the numner one thing that i would say is essential is a chimney starter.
http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
Happy grilling!
The chimney part in Photo 2 is one of these. It is a way to light your charcoal without having to use the lighter fluid that everyone is hating on. I bought 2 of them when I bought my grill, and I consider it a must-have accessory. As for tutorials, www.amazingribs.com is widely considered the online bible for grilling and barbecue. Good luck and post some photos of your food!
I would go with:
Weber Premium Kettle
OXO 16" Tongs
Lavatools Javelin Instant Thermometer
Maverick 733 w/ Bear Paw shredders
Weber Rapidfire Chimney Starter
I never used gloves or bricks.
For long smokes I use the snake method. For shorter hotter cooks like chicken, I use the minion method. Keep your top vent open all the time and adjust your bottom intake to adjust your tempature (closed cold - open hotter).
$2 or $3 more than your $15 pricetag, but a Chimney Starter for those dinosaurs among us that still prefer cooking on charcoal. Saves you about 15 minutes of startup time, and means you never have to use the abominations that are lighter fluid and/or match light.
If it is just the two of you, a #10 camp oven (Dutch oven with feet and a modified lid that holds coals) would be great. If you have kids or are bringing friends, maybe get a #12. Both Lodge and Camp Chef make excellent camp ovens, though I'm partial to Camp Chef. Amazon, Walmart, and others sell them cheaper than buying direct.
In addition to the oven mitt already recommended, you might consider the following tools:
Though you can cook over a fire or over wood coals, using charcoal gives you a much more consistent and controllable heat. If you'd like to use charcoal, then I'd also suggest getting a charcoal chimney. You don't need lighter fluid, it lights with 1-2 sheets of newspaper, and the charcoal is ready in about 10 minutes.
The build-up looks like carbon to me. It can be scraped off without much trouble.
I just did a rehab on my Weber Kettle after 10 years of continuous service (and 10 years of sitting outside uncovered in Michigan winters). You can easily spend as much on replacement bits as the cost of a new Kettle, but I like to keep my gear in good working order.
Here are some bits you can buy if they need to be replaced:
Lid handle: https://www.amazon.com/gp/product/B000WEOOWO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal grate (the bottom one): https://www.amazon.com/gp/product/B000WEKNMY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Catcher: https://www.amazon.com/gp/product/B000WEOQ1I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Ash Clean-Out Fins: https://www.amazon.com/gp/product/B005LVAZ3A/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Body Handle (with tool notches): https://www.amazon.com/gp/product/B00FDOOQD0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Hinged Cooking Grate w/ BBQ System Doodley: https://www.amazon.com/gp/product/B0044EQM9Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Here are a couple other components that I swear by (and will save you time and money):
Charcoal Chimney: https://www.amazon.com/gp/product/B000WEOQV8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Charcoal Basket: https://www.amazon.com/gp/product/B000WEMGM4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Good luck!
Yo uso uno de estos para encender el carbón, no se si los vendan en México.
Llenas de carbón el compartimento de arriba y pones periódicos en la parte de abajo. Lo prendes y lo sientas en la parrilla. Usa el viento para crear un efecto chimenea que prende el carbón bien en unos 15 minutos.
edit: Creo que hasta hay vídeos de como hacer uno casero por ahí.
Need a new one!
Yay Payday!
Get yourself a charcoal starter, if you are using briquettes or lump hardwood/charcoal. All you need is a couple wads of newspaper (I have been using pages out of a phone book they keep sending me annually). The fire itself should be small for a smoker, and if you use lighter fluid or other accelerants you will be adding chemically (undesirable) flavors to your scrumptious meats. Just wait till the charcoal/ briquettes are covered in ash, pour them into the smoker base, and let the temp stabilize in the smoke chamber before adding your flavor hardwoods (hickory, cherry ect.) Give it a moment or two, and then add your (by now, ambiant temperature) meat.
yep, yep and yep.
Weber 7416 Rapidfire Chimney Starter https://www.amazon.com/dp/B000WEOQV8/ref=cm_sw_r_cp_apa_VE6ezbD5JPE01
Or if you use lighter fluid, soak it and let it soak in for about 3 or 4 minutes. If you dont let it soak in, it burns off too fast. After the charcole burns a bit there will be no flames. Just red coles.
If you never want to have problems with lighting charcoal:
You need:
No need for paper with the cubes and one is enough. (still will make some smoke) And the mitts are great if you want to go fast without burning yourself.
For charcoal I use:
I consider it absolutely necessary unless your grill has some other convenient lighting mechanism like a small propane burner or the like. And even then you can get more control while placing the hot coals with the chimney.
Also, you can use the chimney as a super-high-heat searing furnace. Just put a grill on top of it and let 'er rip! Great for thin/lean meat and for tuna steaks.
Don't get the cheap ones as they fall apart, sometimes with disastrous results. I suggest this one.
Try using a charcoal chimney starter instead. Cheaper in the long run and you won't have any chemical smell. It takes 2 sheets of newspaper and about 20 minutes.EDIT: wait, gas grill? What are you doing??
https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
this one? it says can fill a 22 inch
Man, that knife thing is really depressing. It's hard to imagine how things get that bad.
I find that slow opening knifes are more dangerous because as you are working on stuff you tend to leave them open. A knife that is quick and easy to open and close stays closed, and thus more safe, when you are not using it. So it doesn't get knocked down from a work bench and you don't absent mindedly keep it in your hand while you tugging on stuff, or whatever.
The quicker the better. And locking blade is another safety feature...
Why does these governments always get things so backwards? If I was some sort of gangster looking at getting into a fight or something like that the last weapon I would pick would be a folding pocket knife. Especially one that comes on a pair of folding pliers.
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I like the fan for the charcoal. Very clever.
If you haven't done it already look into getting a chimney charcoal starter.
Something like:
https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
Combine that with your fan and you can have a cooking fire going in about 1/3rd the time. Plus if you get a small metal grill you can cook directly on top of the chimney, which is good for some types of grilling that benefit from very high heat. You can grill a thin-cut flank steak or something like that in about 2 minutes without drying it out.
Very nice and relaxing trip.
How much do you suppose those solar panels added to your range?
Not too much, actually. My starter forge was a charcoal chimney, a 20 lb. bag of lump (not briquette) charcoal, a shopvac (though you can use a hairdryer to good results), and a 120 lb piece of junk steel I found.
Basically, here's what you'll need:
Another common design from /r/blacksmith is the brake drum forge. These can be relatively cheap depending on where you get your materials from, as the guide entails.
As for anvils, almost anything will do. Primitive smiths used rocks for a long time. But since steel is readily available in this day and age, I would recommend against that unless you either want to or cannot find anything else. A lot of people use rail track for anvils, and you can get these for free if you call up local railyards and ask if they have scrap track. However, do not take these from the railyards or the side of working track without permission. I do not know what the laws are in Canada, but in the US taking anything from around 30 feet of working rail is a federal crime. If you can't find any rail, try your local scrap yards. You're looking for anything that's about 25 or more lbs of solid steel. Cold rolled preferably, but it doesn't make too much of a difference. You can also use the head of a large sledge hammer (10 lbs or greater), as long as you embed it in something so it doesn't move while you hammer it. Another option is to buy an anvil from someone. This is pretty expensive, as most anvils for for around $300 or more. Do not buy a cast iron anvil, as you'll break it pretty fast. Only buy it if it's your only option.
Other than that, just find some scrap steel to forge yourself some tongs. You'll also need a hammer. I'd recommend buying a 3 lb. cross-peen hammer to start. Also, buy yourself a welding set of gloves and an apron, and some safety goggles.
Check this out, too.
I have one by Weber that is almost identical to this Rapidfire Chimney Starter. It has worked for 5+ years and very little rust.
Great tips but I highly recommend the Weber version. It's roughly the same price, maybe $5 more, but the handle is a lot more secure.
Someone should bring one of these. That would make the fire soooo much easier to start.
It's a Chimney Starter.
You don't need lighter fluid, you can use lump coal that doesn't have all the nasty petro-chemicals in it, generally faster and more evenly burning.
Weber Rapid Fire Chimney Starter for my new smoker. Canceled Prime so now I wait.
Don't use any lighter fluid! But one of these, http://www.amazon.com/gp/aw/d/B000WEOQV8?cache=558cfcf53b02ff967bc78325727b4b8b&pi=SY200_QL40&qid=1406651663&sr=8-1#ref=mp_s_a_1_1
TL;DW:
Searing over a pre-heated charcoal starter chimney is Adam Savage's favorite of four methods which also include blowtorch searing, standard grill searing, and searing over a homemade aluminum forge (which gets up to 1200 degrees).
Adam noted that the chimney did the best job of producing a pleasing crunch in the texture without burning the outside. In Adam's experience, searing over the pre-heated charcoal starter chimney took about 1 minute per steak.
I'm on mobile; need a hero to come in below this with links to the times for each of the four methods as well as the final taste test and summary at the end.
Edit: Purchase a charcoal chimney starter from Amazon (Prime Eligible)
I "cheat" and use a charcoal chimney to light a couple small handfuls of hardwood charcoal, and then pour the hot charcoal into my firepot and cover with coke / coal. Turn on the blower, and wait a few minutes for the coals / coke fully light (no more nasty colored smoke).
One of these. It's so much easier to get charcoal started in one of these.
https://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
After watching a video I considered that, but went with a chimney firestarter instead. It's not so much a flamethrower as a blast furnace. Either way, have fun and enjoy.
Does he like charcoal grilling or gas? If he likes charcoal, get him this and/or this
The chimney prevents you from having to use lighter fluid, which can make the meat taste funky sometimes and the wood charcoal burns better and gives a much more flavorful smoke.
He may know about both of these things, but if he does not, they make good gifts.
The Platinum has a heavier, sturdier frame, thermometer in the lid and two side tables with tool hangers. I love mine. The side tables alone are worth the extra money.
As for the trays, this is what they look like. They are just a neat and contained way to hold the coals. I only use one if I have space constraints, but usually two if I am smoking and have room. For regular grilling I normally don't use the trays.
You will also need one of these and some of these.
Alright. Go with the Master Touch, buy a Weber Charcoal Chimney, get some good gloves for handling charcoal. Don't worry about the Slow'n'Sear, just use the snake method.
That's really all you need.
Amazingribs.com
Grill
-Accessories
Obviously, get whatever kind of grill you want. I love my gas grill and use it often, but if I could only have one grill, it would no question be charcoal. With that said, anything with the name Weber on it will be tough to beat at it's price point.
Sure, although it's nothing special - Jamie Oliver Go Grill. I have no idea if it's even sold any more, I've found it for half the price once and decided to buy it. In any case, you can find similar ones in most home/garden shops.
It's great for two or three people and it's small enough that we can easily put it on the boat or in the car. What I really like are the three clips/holders (you can see them in the photo) that hold the lid tight, so you can carry everything in one hand.
The charcoal starter on the fire pit is from Weber.
IDEA!
Do this but fire up a charcoal grill and bring it up to 400 degrees, make sure the charcoal is pushed to one half of the bottom tray. Asparagus goes to the opposite side on the top tray.
Bonus points: drop a few soaked hickory or apple wood chips over the charcoal for further smoked goodness.
ProTip: Weber Grills aren't too expensive and every ketard should have one or better. Also charcoal grillers should have a Chimney
edit:spelling + protip
>I do have a grill, but it's charcoal and that can be time consuming/prohibitive, especially in winter.
Got a charcoal chimney? If not, invest in one. Makes it much faster to get a fire going.
Chimney starter, bro.
The other thing to make are Charcoal Chimneys. I use metal coffee cans and save some more money there. You just need some holes on the bottom side of the coffee can. I use a tongue and groove pliers to empty the can.
its $15 bucks, get it! http://www.amazon.com/Weber-7416-Rapidfire-Chimney-Starter/dp/B000WEOQV8
You should get him a chimney starter. They get all the coals burning evenly in about 10 min.