Homemade Charcoal Chimney Starter, Burgers Topped with Cheddar and Coleslaw

How to Make a Homemade Charcoal Chimney Starter - No more depending on charcoal lighter fluid.
Homemade Charcoal Chimney Starter

Last Updated on June 1, 2022

Recipes in this Post


Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll


There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.

I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!

Let’s Get Started – Chimney Starter

Homemade Charcoal Chimney Starter

How to Make a Homemade Charcoal Chimney Starter - No more depending on charcoal lighter fluid.
Prep Time: 1 minute
Cook Time: 30 minutes
Total Time: 31 minutes
Calories per serving:


  • 1 large coffee can
  • Newspaper
  • Olive oil
  • Charcoal briquettes
Ingredients necessary for the recipe step are in italic.


  • On your grill, put the charcoal grate.
  • Put three briquettes on the grate.
  • Remove the bottom of the coffee can, and any paper or plastic that might be on it.
  • Put the coffee can on top of the briquettes so that they act like little legs.
  • Take the newspaper and roll up individual sheets of paper. About 5 or 6 will do it in a small can, 10 in a large one. The paper should come up about 1/3 of the height of the can. Push the paper down.
  • Pour some olive oil on the newspaper, about two tablespoons or so.
  • Pack the briquettes on top of the newspaper, pushing down to fit as many in as possible.
  • Take some more of the paper, and put it around the perimeter of the can.
  • Light the outside papers and let them ignite the paper that has the olive oil in the can. Be prepared for a lot of smoking.
  • The coals should be ready when all the paper has burned and the coals are not smoking anymore.
  • Carefully remove the can and place it somewhere safe.
  • Take tongs and distribute the coals accordingly.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!




Eat the Sides – I Pray You


Coleslaw for the Burger

I really like coleslaw, and this one will be going into my Coleslaw Collection. Most coleslaw recipes call for cider vinegar, but I wanted to try something different.


Reds Coleslaw
Recipe Type: Side dish
Cuisine: American
Author: Adrienne Boswell
Prep time:
Total time:
Serves: 4 servings
This is called Reds Coleslaw because of the red wine vinegar and Chipotle powder
  • 1 small head white cabbage
  • 1/2 cup mayonnaise
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon Chipotle powder
  1. Shred or chop the coleslaw well. Put the cabbage in a large bowl.
  2. Mix the remaining ingredients together and pour over the cabbage.
  3. Toss so all the cabbage is covered in sauce.
  4. Refrigerate until ready to use.


Putting it All Together – The Raleigh Burger

Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll


Raleigh Burger

This is a hearty burger, and has all four food groups in one meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: American
Servings (slide to adjust): 4 servings
Calories per serving:


  • 1 pound ground sirloin or lean beef
  • 1 teaspoon dried minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Wheat germ
  • 4 slices Sharp Cheddar Cheese
  • Reds Coleslaw
  • 4 Kaiser Rolls, split
Ingredients necessary for the recipe step are in italic.


  • Mix the beef, onions, Worcestershire sauce and wheat germ together. Make four thick patties out of them. Cover the patties and put the in the refrigerator while the coals are getting hot.
  • When the coals are hot, put the burgers on the grill. Grill them on one side, about four minutes, then turn. Put the cheese on the cooked side and cover the grill. Let the burgers cook another two minutes.
  • Take the Kaiser Rolls and put the on the grill, cut side down. Cover the grill and cook them for another minute or so.
  • Remove the bottoms of the Kaiser Rolls from the grill. Put a hamburger patty on each. Then put the Reds Coleslaw, and the top of the toasted Kaiser Roll.
  • Serve.


Swiss cheese is the original from Nicks, and is very good on this kind of burger.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

6 Responses to Homemade Charcoal Chimney Starter, Burgers Topped with Cheddar and Coleslaw

  1. Dante Renk says:

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      You are more than welcome to quote my articles, but you must attribute them to me, and give me credit. A link back would be preferable, but not absolutely necessary.