Hi folks.

I just bought my first Weber grill and I love it. I bought last year's
Platinum model because I had to have a table and couldn't afford a new
Performer. Anyway, I set up my first batch of lump charcoal in my
Weber chimney starter and put it on my concrete patio. I went into the
kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
and found that the heat of the lump charcoal busted up the surface of
the concrete!!! It caused the chimney starter to topple over! Luckily
it landed on stone and didn't ignite anything. The concrete patio now
has a circular hole the size of the chimney starter that's about a 1/4
inch deep. Naturally I was in shock. Has anyone else experienced
anything like this? I didn't even have the starter completely full.

My question: With briquettes, I know I have to wait until they turn
ashey white. What about with lump? When can I put the food over them?

Happy grilling.

Brian

Brian wrote:
> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!! It caused the chimney starter to topple over! Luckily
> it landed on stone and didn't ignite anything. The concrete patio now
> has a circular hole the size of the chimney starter that's about a 1/4
> inch deep. Naturally I was in shock. Has anyone else experienced
> anything like this? I didn't even have the starter completely full.

Heat spalling of concrete can due to (at least) two effects of the heat:

1) trapped water turning to steam and exploding out of its containment
B) uneven heating such that the surface expands more quickly than the
cooler center and spalls off.

Vandals used to build fires on the concrete steps that go down to the
water at our lake house. I have the same spalled effect you do over a
much larger area.

> My question: With briquettes, I know I have to wait until they turn
> ashey white. What about with lump? When can I put the food over them?

Use the hand test. Hold your bare hand just above the grill. Count the
number of seconds you can stand the heat. Depending on your sensitivity
anything below 2 seconds is probably hot enough to grill.

Don't burn yourself and definately don't sue me if you do.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

"Matthew L. Martin" > wrote in message
> Brian wrote:
> > Hi folks.
> > My question: With briquettes, I know I have to wait until they turn
> > ashey white. What about with lump? When can I put the food over them?
>
> Use the hand test. Hold your bare hand just above the grill. Count the
> number of seconds you can stand the heat. Depending on your sensitivity
> anything below 2 seconds is probably hot enough to grill.
>

I'll usually dump them out of the chimney after flames start to show. At
that point there's typically about 1/3rd that looks unlit to visual
inspection. But by the time the coals heat up the grate they'll be going or
started. The more unstarted lump you got, the more wood smoke flavor you'll
get. With briquettes you want them fully lit because you don't want to taste
the nasty chemicals, with lump, you'll not get the natural wood flavors that
are coming out during the lighting process. Once lump is fully lit, just
like briquettes, it'll put out less smell/flavor.


D
--

Yep, I had the same thing happen 3 years ago..Patio never looked the
same....


"Brian" > wrote in message
ups.com...
> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!! It caused the chimney starter to topple over! Luckily
> it landed on stone and didn't ignite anything. The concrete patio now
> has a circular hole the size of the chimney starter that's about a 1/4
> inch deep. Naturally I was in shock. Has anyone else experienced
> anything like this? I didn't even have the starter completely full.
>
> My question: With briquettes, I know I have to wait until they turn
> ashey white. What about with lump? When can I put the food over them?
>
> Happy grilling.
>
> Brian
>

Brian wrote:
> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!!

To avoid problems like this, I got a little cheap
weber-style grill, a little one, and set the chimney
on the fire grate while starting it.

Dana

"Dana H. Myers" > wrote in message
news:-dCdnWVJiuIUd-rfRVn-
> To avoid problems like this, I got a little cheap
> weber-style grill, a little one, and set the chimney
> on the fire grate while starting it.
>
> Dana

I use my trusty Smokey Joe for the same purpose and airflow to the chimney
seems improved by the elevation off of the ground.

J.P.

In article >,
"Dana H. Myers" > wrote:

> Brian wrote:
> > Hi folks.
> >
> > I just bought my first Weber grill and I love it. I bought last year's
> > Platinum model because I had to have a table and couldn't afford a new
> > Performer. Anyway, I set up my first batch of lump charcoal in my
> > Weber chimney starter and put it on my concrete patio. I went into the
> > kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> > and found that the heat of the lump charcoal busted up the surface of
> > the concrete!!!
>
> To avoid problems like this, I got a little cheap
> weber-style grill, a little one, and set the chimney
> on the fire grate while starting it.

I never had the problem that Brian described on my patio, but lately
I've taken to setting the chimney up on a couple of bricks, rather than
directly on the concrete. I put three wads of newspaper in the bottom of
the chimney and one one the ground/concrete, and I feel that it provides
better air flow and faster starting.

Stan Marks

Stan Marks > wrote:
> In article >,
> "Dana H. Myers" > wrote:
> > Brian wrote:
> > > Hi folks.
> > >
> > > I just bought my first Weber grill and I love it. I bought last
> > > year's Platinum model because I had to have a table and couldn't
> > > afford a new Performer. Anyway, I set up my first batch of lump
> > > charcoal in my Weber chimney starter and put it on my concrete patio.
> > > I went into the kitchen for a minute and heard "POP!!!!
> > > POP-POP-POP!!!! I ran outside and found that the heat of the lump
> > > charcoal busted up the surface of the concrete!!!
> >
> > To avoid problems like this, I got a little cheap
> > weber-style grill, a little one, and set the chimney
> > on the fire grate while starting it.
>
> I never had the problem that Brian described on my patio, but lately
> I've taken to setting the chimney up on a couple of bricks, rather than
> directly on the concrete. I put three wads of newspaper in the bottom of
> the chimney and one one the ground/concrete, and I feel that it provides
> better air flow and faster starting.
>
I pulled the 'grate' out of my chimney. I set the chimney on top of a bunch
of unlit lump in my NB firebox. Three or four sheets of wadded up
newspaper, fill it with lump and light. When the lump is going good, I
just lift up the chimney and I'm in minion mode.

--
Nick. To send your support to Any of Our Troops in Harm's Way, go to:
http://anysoldier.com/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

On 3-May-2005, "Brian" > wrote:

> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!! It caused the chimney starter to topple over! Luckily
> it landed on stone and didn't ignite anything. The concrete patio now
> has a circular hole the size of the chimney starter that's about a 1/4
> inch deep. Naturally I was in shock. Has anyone else experienced
> anything like this? I didn't even have the starter completely full.
>
> My question: With briquettes, I know I have to wait until they turn
> ashey white. What about with lump? When can I put the food over them?
>
> Happy grilling.
>
> Brian

Brian, I have to laugh a little bit right here not because of your question,
but because of some of the replies I've seen posted here.

1.) The concrete in your patio is saturated with moisture. Adding
very hot heat to a small portion of it causes the trapped moisture
to expand and force it's way out of confinement. Result, a small
explosion in you patio. Remedy is to start your chimney of
fuel in a device that is designed to contain that heat. I use an
offset and I start my chimney on the cook chamber grate and
then dump it into the fire box. A cheap assed supermarket
grill will serve the same purpose.

Brick (Keep the shiny side up)

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> Brian, I have to laugh a little bit right here not because of your question,
> but because of some of the replies I've seen posted here.
>
> 1.) The concrete in your patio is saturated with moisture. Adding
> very hot heat to a small portion of it causes the trapped moisture
> to expand and force it's way out of confinement. Result, a small
> explosion in you patio. Remedy is to start your chimney of
> fuel in a device that is designed to contain that heat. I use an
> offset and I start my chimney on the cook chamber grate and
> then dump it into the fire box. A cheap assed supermarket
> grill will serve the same purpose.
>
> Brick (Keep the shiny side up)


I have been using a metal galvanized pail turned upside down for setting
my chimney on. Plus I can use the bucket for ashes from the grills when
I clean them out.

"Brian" > wrote in message
ups.com...
> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!! It caused the chimney starter to topple over! Luckily
> it landed on stone and didn't ignite anything. The concrete patio now
> has a circular hole the size of the chimney starter that's about a 1/4
> inch deep. Naturally I was in shock. Has anyone else experienced
> anything like this? I didn't even have the starter completely full.
>
> My question: With briquettes, I know I have to wait until they turn
> ashey white. What about with lump? When can I put the food over them?
>
> Happy grilling.
>
> Brian


As I learned in metalcasting class many years ago, concrete floors have
moisture in them, which can be turned to high pressure steam if the concrete
is heated quickly to a high temperature, causing the concrete to literally
explode. I place my chimney starter on top of the pile of charcoal in the
cooker while it does it's work.

As far as waiting until the lump turns white, I don't do this . I just wait
long enough for all the pieces to get going, then dump them on the rest of
the charcoal.

Hi again, folks.

Thanks for all the great insights. The steam bursting through the
concrete makes total sense. I like the idea of removing the grate in
the chimney starter so I could just lift it up. I get nervous dumping
those blazing coals in. Just like Alton Brown recommended, I bought a
galvanized bucket to turn upside down and set the chimney on it. But I
read someone in this group wrote about how poisonous chemicals are
released when those buckets are heated up so I don't use it.

Brian

FYI: THere are chimneys out there with hinged grates on them. Mine has a
grate thats hinged at one end and the other end sits on a leg. So that when
you lift the chimney, the grate swings down and dumps the lump. THe
manufactures name burned off long ago.

"Brian" > wrote in message
oups.com...
> Hi again, folks.
>
> Thanks for all the great insights. The steam bursting through the
> concrete makes total sense. I like the idea of removing the grate in
> the chimney starter so I could just lift it up. I get nervous dumping
> those blazing coals in. Just like Alton Brown recommended, I bought a
> galvanized bucket to turn upside down and set the chimney on it. But I
> read someone in this group wrote about how poisonous chemicals are
> released when those buckets are heated up so I don't use it.
>
> Brian
>

"Brian" > wrote in message
oups.com...
> Hi again, folks.
>
> Thanks for all the great insights. The steam bursting through the
> concrete makes total sense. I like the idea of removing the grate
> in
> the chimney starter so I could just lift it up. I get nervous
> dumping
> those blazing coals in. Just like Alton Brown recommended, I bought
> a
> galvanized bucket to turn upside down and set the chimney on it.
> But I
> read someone in this group wrote about how poisonous chemicals are
> released when those buckets are heated up so I don't use it.
>
> Brian
>

Its the zinc on the galvanized bucket that *can* be poisonous. *BUT*
that's only if the zinc is burnt and it's notvery likely that you will
burn enough to make you sick, even if you do happen to get the chimney
hot enough to burn the zinc.

One of these days, I'll go and check to see if the cautions for
*welding* galvanized metal (yes, the zinc does burn when galvanized
metal is welded) are still the same as they were about 20 years ago
when I was welding galvanized.
Breathing the fumes would possibly make you sick to your stomach, and
the prevention/cure was to drink cold milk during the work period.
Then there was always the one person who swore that beer worked better
for him/her.

BOB

In article >,
wrote:

> Stan Marks > wrote:
> >
> > I never had the problem that Brian described on my patio, but lately
> > I've taken to setting the chimney up on a couple of bricks, rather than
> > directly on the concrete. I put three wads of newspaper in the bottom of
> > the chimney and one one the ground/concrete, and I feel that it provides
> > better air flow and faster starting.
> >
> I pulled the 'grate' out of my chimney. I set the chimney on top of a bunch
> of unlit lump in my NB firebox. Three or four sheets of wadded up
> newspaper, fill it with lump and light. When the lump is going good, I
> just lift up the chimney and I'm in minion mode.

Hmmm...now there's an idea! I have an old charcoal chimney that I could
"remodel" for testing.

On the other hand, I discovered a different approach to *restarting* the
charcoal in my ECB weekend-before-last, when I was cooking a couple of
Boston butts overnight. I let the fire burn down to the last double
handful of coals, which I transferred to an old charcoal pan. (A
charcoal chimney might have worked, as well.) Then, I dumped the ashes
from the working charcoal pan, put more fresh lump into it, and finally
put the remaining live coals on the top of the fresh lump. Worked like a
charm, and I didn't need to fire up another chimney of charcoal and was
able to get back to bed in record time!

Anyone else try this?

Stan Marks

> One of these days, I'll go and check to see if the cautions for
> *welding* galvanized metal (yes, the zinc does burn when galvanized
> metal is welded) are still the same as they were about 20 years ago
> when I was welding galvanized.
> Breathing the fumes would possibly make you sick to your stomach, and
> the prevention/cure was to drink cold milk during the work period.
> Then there was always the one person who swore that beer worked better
> for him/her.
>
> BOB


Being in the metal trades I can tell you that galvanize poisoning from
welding or burning zinc coated metal is really a problem. I have been
gotten three times in my career with it. You think you are upwind of the
smoke then the wind changes. Chills, vomiting, oh man, just wish I could
have died.

Aubrey

I'd love to have a chimney starter with a hinged grate. Sounds like an
awesome idea.

I'm also looking for a cast-iron food grate for my 22.5" Weber
charcoal, but I know they're hard to find.

Brian

Why not just put the chimney in the grill? That'll save your patio and have
the side effect of warming up the grill while its getting started.