The flavor of your meat, comes down to the foundation of your heat!

Welcome back to week 3 of The Meat Platter- your one-stop-shop for recipes, grilling content, music playlists for your everyday, helpful tips and tricks, and the stories of like minded entrepreneurs and business owners. Phew- we promise we will only say that a few more times! 😀 

You’ve got one more week to enjoy June’s grilling tunes! Think Country classics mixed with moody Americana with an emphasis on Hurricane by The Band of Heathens. It’s got a heck of a range and is perfect for your weekend or commute!

Make sure you follow our Spotify page- we’ve got July’s playlist que’ed up and ready to go if you want to get a first listen.

This week, if you couldn’t tell by the newsletter title, we’re bringing the heat. Talking about our favorite heat sources for lighting a grill and why!
It’s important for you to know that we understand the importance of your heat source when grilling. It’s equally as important to us to blanketly say- please, for the love of God, stop using quick light. It’s full of chemicals, not to mention, your food tastes like lighter fluid.

There’s more than one way to light a fire, but not all of them are created equal. If you're cooking with Meat Head Charcoal, you're already doing your meat a favor. Now let’s make sure you’re lighting it like a pro.

Here are the top ways to light lump charcoal—and our brutally honest take on each one. But, there is one thing before we begin. Just like you, your fire has to breathe. Make sure you have plenty of air flow and you’re on your way.

Chimney Starter (The Gold Standard)- AKA: The Big Easy

This is the Meat Head-approved method. Load up that chimney clear to the top. Stuff the bottom with newspaper or fire starters, top it with lump charcoal, and light it up.

• No chemicals

• Even burn

• Hot coals in 10 minutes or less

• Makes you look like you know what your doing.

✅ MEAT HEAD RATING: 10/10

Fire Starters + Charcoal Pyramid- AKA:  The Caveman Way

Skip the chimney, pile your lump charcoal in a pyramid, or just throw it in the grill. Shove a few fire starters in and you’ll be cooking in no time. The key here is the air flow. No air equals slow or no fire. I’ll say it again, the fire has to breathe!

• Simple

• Still chemical-free

• If you like to be busy, this is the way for you.

Why there may be a better choice:

• Uneven lighting

• Takes longer

• You’re babysitting coals like they’re toddlers

✅ MEAT HEAD RATING: 7/10
Good. Not great. But still earns your meat’s respect.

Electric Charcoal Starter- AKA: Working Your Hot Tools

Stick this metal wand into your pile of lump charcoal, plug it in, and set those coals ablaze. It’ll heat the coals from the inside out in 8–12 minutes.

• No flame

• No chemicals

• Almost idiot-proof – Ask us how we know, yes, we’ve all been there. 

Why there may be a better choice:

• You need an outlet and potentially a long extension cord

• Or you need Butane and batteries

✅ MEAT HEAD RATING: 8/10
Gets the job done. But you better be grilling something incredible to make up for it.

Lighter Fluid (Don’t Even Think About It)- AKA: Master Flavor Killer

Yeah, it lights fast. But so does a dumpster fire. Nothing says “I hate my meat” like bathing it in petrochemicals.

Why you should never ever think about this:

• Tastes like regret

• Smells like failure

• Real grillers will judge you

❌ MEAT HEAD RATING: -100/10

Torch- AKA: Flamethrower Mode

You got a propane torch? Cool. Now you’re just melting coals into obedience. This is the high-heat, high-tech, high-testosterone method.

• Instant ignition

• Feels powerful

• Gets the neighbors talking

Why there may be a better way:

• Can be overkill

• Requires supervision unless….

  • You’re into welding.

✅ MEAT HEAD RATING: 7/10
Fire + power tools = hell yes. Just don’t set your deck on fire. 

So... Which One Should You Use? If you want control, flavor, and the kind of fire that makes meat sing hallelujah—go with the chimney starter. Every. Time. But hey, whatever method you choose—just respect the fire and always, always Treat Your Meat.

On the same topic, a quick reminder below for those meat temps when you do get ready to light up (the right way)!

It might seem silly, but this is important to us! And we want it to be important to you too. Forward this to your friends, print it for your next gathering- and even better, if you are an inexperienced griller, start with us here.
Because, at the end of the day, the flavor of your meat comes down to the foundation of your heat. And at Meat Head Charcoal, that heat source is premium, lump, grilling charcoal.

Did you think we forgot about this weeks joke? If you’ve made it this far, you’re our kind of people.
What did the egg say to the boiling water?
“It might take me a minute—I just got laid.” 😉