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Chimney
    While the above method is simple and works really well, I have discovered an even easier way to use this tool if you happen to have a gas grill with a side burner. Fill the charcoal chimney with charcoal and set it on the burner. Light the burner, and once the charcoal is lit simply turn the burner off. You will soon have an entire batch of charcoal ready to pour into the firebox.
    Wax fire starters
    Wax fire starters are blocks made of wax mixed with wood sawdust and fibers. They come in various types and sizes, and can easily be lit and placed under or slightly to the side of unlit charcoal. These starters will generally burn for 10 to 15 minutes, which is plenty of time to light the charcoal. Make sure the ones you purchase are safe for use in a barbecue, since some varieties are designed to be used in a fireplace, and contain chemicals or additives. Read the information on the package before purchasing.
    Propane weed burner
    This little gizmo is simply a long neoprene hose that connects to a propane tank, with a wand at the other end. Once lit, a flame jets out from the wand that is fit for killing weeds, terminating anthills, and starting charcoal. I think men probably have way too much fun with this toy, but it does a great job at getting charcoal blazing within minutes.
    Minion method for maintaining a charcoal fire
    As I understand it, Jim Minion discovered this awesome method for keeping a charcoal smoker hot for hours on end during a moment of sudden inspiration. This method is sheer genius, and in the smoking world, Jim will forever be a legend.
    In a nutshell, a single chimney (see previous page) of lit charcoal is poured on top of a large pile of unlit charcoal. Over time, the lit charcoal slowly lights the charcoal below it. This method, when set up correctly, can produce constant heat for as long as 16 hours. This allows for that much-needed sleep during the long cooking times required by large cuts of meat such as brisket and Pork shoulder.
    There are some basic technical requirements for this method to work. The unlit charcoal must have access to plenty of air from the bottom and sides. For this reason, most people who use this method build a charcoal holder from expanded metal or a similar material; legs on the holder let it sit at least 3 inches above the bottom of the smoker.
    Remember that each smoker is different, and it may take a little practice to discover exactly how much lit charcoal is required to maintain the desired smoker temperature and how much unlit charcoal is required to maintain that heat across a certain number of hours. But with some patience, perseverance, and good note-taking, the Minion method can easily allow you to leave the smoker unattended while you sleep or take care of other things. The Weber Smokey Mountain Cooker is especially well suited (out of the box) for this method.
    TOOLS AND EQUIPMENT
    There are many more smoking gadgets on the market than I could ever hope to mention in a single book. Below, I have selected the ones I feel are the most useful for a basic setup. As you advance in your skills, you may choose to expand your collection of smoking gadgets. Trust me when I say that this can become very addictive.
    Thermometers and Temperature Control
    I know many, many chefs who absolutely refuse to use a thermometer to test the internal temperature of meat. Instead, they’ve learned how to tell the temperature by how the meat looks and feels. I have nothing against this method, but it is not necessarily very accurate. I prefer the scientific approach in which technology determines the exact internal temperature of that Pork loin or Thanksgiving turkey or whatever it is I happen to be cooking. Don’t take this the wrong way; if you can hit the nail on the head every time you look at and feel meat, then I envy you, but since most of us cannot do that, I highly recommend the use of a good instant-read, digital probe meat thermometer.
    Digital meat thermometers