I always use a chimney starter. When I dump the coals they are usually flaming already. I never use lighter fluid or oil. I can taste the fluid in the meat. Anyone who thinks that I’m full of crap needs to use a chimney for about a month and then start a fire with fluid. The difference will be quite evident!!

So basically I dump my charcoal and can throw the steaks on within seconds of that…

As for the type of charcoal I use, the cheapest I can find. Usually the brand my grocery store makes (or repackages). I do use lump charcoal when smoking with my offset smoker as it burns hotter so I can get the temp up to 225.

I have a quick question about your charcoal. What kind do you use? Lighter fluid or do you prefer oil to start your fire as well? How long do you let your fire come to temp (before your handy-dandy thermometer) before steaking? I’ve only ever cooked over coals so flame is the new frontier.
Thanks (as sorry they weren’t quick questions.)

PS…I found you from Craftster)

I did not put anything on the Royal Reds. Had they been regular shrimps from my grocery store I probably would’ve done some butter and garlic before putting them on the grill. But the Royal Reds have a ton of flavor on their own. Combined with a clarified butter dipping sauce they didn’t need much. I didn’t show the dipping sauce because the only bowls I had for the sauce were little bowls I used to feed my 8 month old!?!?! Sorta took away from the overall aesthetic.

Manfred,

One can sear without the oil. A fire hot enough to ignite oil is hot enough to sear on it’s own, but it will take a little longer and I feel that the flame searing adds a better crust to the steak than just searing over coals.