UK BBQ Mag Winter 2016/2017 - Page 43


The afterburner cooking technique uses a grill on top of a chimney starter to cook things at very hot temperatures. The nature of the chimney starter, with the relatively large amount of fuel to cooking space ratio, combined with the draw the chimney generates - results in an intense heat, focused in a small area.

Since this technique has started to get more prominent, there are some grills which have been manufactured specifically to fit onto chimney starters of varying brands and sizes. Something like a rocket stove would also work instead of a chimney starter.

The downsides to this method can be the intense heat and the reduced cooking space: some cuts of meat would be great with this technique, but unfortunately are generally too big for one chimney starter; equally, it’s not the best for thicker cuts of meat unless you’ve used another technique to ensure the middle is cooked to your liking.

This is great for the smaller sized sirloins, ribeyes, and up to 1 ½” fillet. An added benefit to this technique is you can cook something whilst starting your BBQ and stave off the munchies whilst you cook for others.