First tip: Pay a bit extra for easy-light charcoal. 
Second tip: Don't believe what it says on the bag! Easy-light does light easier than standard lumpwood but I've learnt the hard way that it won't always work without some extra help.
My extra help is a firelighter broken up and spread out in a crude ring shape underneath the charcoal. At the last minute, I supplement this with a dash of lighting fluid then light it in three places (it's a three phase ring ).
Thanks for that tip. You learn something new every day.
More info:
1) I tried briquettes once but never again. You can't be sure how much of them is left and they make a huge amount of ash. They cost more too.
2) I tried lighting gel but it was almost useless.
3) When you're finished, don't just let the charcoal burn itself out. Sprinkle water on it carefully until a quick hand pass tells you it's no longer burning. You can use the remains as part of your next barbecue.
4) Pre-cook chicken joints in foil, let them go cold then reheat on the barbecue until the skin is nicely crisped.
5) The chef needs an adequate supply of Carlsberg Special.
6) Somebody else does the buns.
Second tip: Don't believe what it says on the bag!
Easy-light does light easier than standard lumpwood but I've learnt the hard way that it won't always work without some extra help.My extra help is a firelighter broken up and spread out in a crude ring shape underneath the charcoal. At the last minute, I supplement this with a dash of lighting fluid then light it in three places (it's a three phase ring
).Richard C said:
Thanks for that tip. You learn something new every day.
More info:
1) I tried briquettes once but never again. You can't be sure how much of them is left and they make a huge amount of ash. They cost more too.
2) I tried lighting gel but it was almost useless.
3) When you're finished, don't just let the charcoal burn itself out. Sprinkle water on it carefully until a quick hand pass tells you it's no longer burning. You can use the remains as part of your next barbecue.
4) Pre-cook chicken joints in foil, let them go cold then reheat on the barbecue until the skin is nicely crisped.
5) The chef needs an adequate supply of Carlsberg Special.
6) Somebody else does the buns.
