who has used mini hibachis - Tiki Drinks and Food

M Martiki-bird Tiki Socialite Kurume, Japan Joined: Mar 23, 2007 Posts: 140	M Martiki-bird Posted posted on Tue, Jan 31, 2012 9:52 AM On 2012-01-30 20:28, old band alum wrote: Good point maddog. I was also wondering if it would be safe to pour some of the gel on a charcoal to get it started quicker since I would not like to use lighter fluid. I also wonder if it is safe to use even 1 charcoal indoors. It's generally considered to be a bad idea to burn even a small amount of charcoal (1 or 2 lumps) in any enclosed space (i.e. indoors) because there is generally not enough air circulation to prevent carbon monoxide buildup. Large amounts of carbon monoxide can overwhelm you very quickly, and some people are affected more quickly than others. Also,if you have pets, the smaller they are, the quicker they can succumb. For indoors, I'd stick to products meant for indoors. If you want to use charcoal in your hibachi, do it outdoors. I have done this by lighting the charcoal in my kettle grill the "girl scout way" (crumpled newspaper as kindling under charcoal lumps), let them get to smoldering (no flames, grey ash just forming), and then I use tongs to transfer them to the hibachi. Mine is footed, so I don't have a huge issue with heat, butI still place it on a heatproof trivet to be safe. :)

On 2012-01-30 20:28, old band alum wrote:
Good point maddog. I was also wondering if it would be safe to pour some of the gel on a charcoal to get it started quicker since I would not like to use lighter fluid. I also wonder if it is safe to use even 1 charcoal indoors.

It's generally considered to be a bad idea to burn even a small amount of charcoal (1 or 2 lumps) in any enclosed space (i.e. indoors) because there is generally not enough air circulation to prevent carbon monoxide buildup. Large amounts of carbon monoxide can overwhelm you very quickly, and some people are affected more quickly than others. Also,if you have pets, the smaller they are, the quicker they can succumb.

For indoors, I'd stick to products meant for indoors. If you want to use charcoal in your hibachi, do it outdoors. I have done this by lighting the charcoal in my kettle grill the "girl scout way" (crumpled newspaper as kindling under charcoal lumps), let them get to smoldering (no flames, grey ash just forming), and then I use tongs to transfer them to the hibachi. Mine is footed, so I don't have a huge issue with heat, butI still place it on a heatproof trivet to be safe.

Post #623039 by Martiki-bird on Tue, Jan 31, 2012 9:52 AM