Anyone ever use fatwood to start things up? My brother gave me some & I find it works pretty well to start up the briquettes with no discernible bad taste.
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Another source of this stuff (It's known as hexamine) is military surplus stores (It's used to heat those delicious MRE's) and camping stores.
The military stuff seems to be a little better bound together and about twice the amount of the Weber cubes.
Hmm apprently it's not EXACTLY the same..slighlty different chemical makeup..
"The US military uses trioxane fuel bars which are cheap (you can buy cases of 750 from many surplus dealers) and are said to have "an almost infinite shelf life." Because of this, they are great for survivalists who want to store large amounts of supplies that are easily procurable and economical (GI surplus is a also a plus with many of these folks). Trioxane has about half the potential heat value per ounce than hexamine but burns a light blue which is more tactically sound than the bright yellow of hexamine"In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Yup, just about anything you want to burn, light it from the bottom. Always works better.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Richtee View PostAnother source of this stuff (It's known as hexamine) is military surplus stores (It's used to heat those delicious MRE's) and camping stores.
The military stuff seems to be a little better bound together and about twice the amount of the Weber cubes.
Hmm apprently it's not EXACTLY the same..slighlty different chemical makeup..
"The US military uses trioxane fuel bars which are cheap (you can buy cases of 750 from many surplus dealers) and are said to have "an almost infinite shelf life." Because of this, they are great for survivalists who want to store large amounts of supplies that are easily procurable and economical (GI surplus is a also a plus with many of these folks). Trioxane has about half the potential heat value per ounce than hexamine but burns a light blue which is more tactically sound than the bright yellow of hexamine"
C4 would work great too---Burns nice & blue!!----Gotta be careful though!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I've been using these cubes for a couple years now and always under the coals. I really like the ease of use and how fast they get the coals going. And if I'm heating up a Dutch oven or cast iron skillet, I can set it over the fire as soon as I light the cubes...no need to wait. But if I'm grilling or smoking I do make sure the cubes are completely burned before adding food to the grill. I do not smell them but the old man says they do give off an odor that he doesn't like. Also, make sure you keep them in their package until ready to use. I was going to give a few away one time to a friend and put about 3 in a Ziploc bag. Never gave them to my friend but a few weeks later I did try to use them and they would not light. It was like they had dried out and were more like Styrofoam.
We also use them to start our fires in the fire pit! Much safer than throwing gas on it. Not more fun but SAFER!Last edited by sweet_magnolia; 03-23-2015, 09:53 AM.Becky
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i love these lil' buggers.........anything to make life a little easier.
Originally posted by THE ICEMAN View PostAnyone ever use fatwood to start things up? My brother gave me some & I find it works pretty well to start up the briquettes with no discernible bad taste.sigpic
it's all good my friend..........
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Originally posted by Bearcarver View PostC4 would work great too---Burns nice & blue!!----Gotta be careful though!!
Originally posted by sweet_magnolia View Post
We also use them to start our fires in the fire pit! Much safer than throwing gas on it. Not more fun but SAFER!
Yes..they are somewhat "volatile" wrap unused cubes in alum foil tight.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostAnother reason I am somewhat familiar with the stuff. It's the base of RDX :{)
I figured they might be related in some way.
We used C4 all the time to heat C-Rations!!
Awesome Stuff!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Fishawn View PostDo you store your charcoal inside? I grilled some filets on a relatives Weber last summer. Took aboot 2x the amount of time to start in a chimney with newspaper. The briquettes were stored outside for aboot 3 months,under cover, unopened, and apparently absorbed some of the moisture. The family said WHERE'S THE BEEF?
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Originally posted by Big Andy View Post. I think it was just a bad batch.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by THE ICEMAN View PostAnyone ever use fatwood to start things up? My brother gave me some & I find it works pretty well to start up the briquettes with no discernible bad taste.Craig
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Originally posted by SMOKE FREAK View PostIm not positive but I think fatwood is strips of pine, rich in the resins and pitch that make pine burn so hot and fast.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by THE ICEMAN View PostStick to your day job, Rich.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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