Weber Stephen Company 7429 Rapid Fire Chimney Starter, Silver
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- Designed to quickly produce hot coals for cooking
- 7.5 in. in diameter, 12 in. high
- Specialized cone-shaped grate
- Durable construction for longevity
- Ergonomic handle for comfortable use
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Get your charcoal glowing and ready to go in just minutes with the Weber Rapid fire Chimney Charcoal Starter. Tackle high-volume cooking with the extra-large capacity bin. It's made from aluminized steel.
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Tell me if this sounds familiar, I stack a mountain of charcoal over a napkin in a shape of a pyramid. I then douse lighter fluid from the top. I let it rest for a few minutes and then light the napkin. After the initial smoke is gone, I get a large piece of cardboard to fan the pyramid until the top briquette catches fire. Process takes 20 minutes. When I flatten out the briquettes so I can put my grate on, not all the briquettes are burned uniformly so I wait another few minutes for the top large pieces to burn to gray, because I don't want cancer.
No lighter fluid.
No fanning for 20 minutes. The chimney forces air up. I go drink a soda (hate beer) and come back in 20 minutes.
No problems with uniformity. When I dump the coals, they are all equally gray. Every "spot" in my weber is burning equally hot.
Verdict: Weber is known to be the best mainstream brand there is to bbqing. They did not disappoint on their Chimney quality. This will actually save you money because you burn away way fewer briquettes to get a good fire. And you don't ever need fluid again.
It's so simple to use! Insert charcoal in cylinder, stuff some newspaper in the bottom from underneath, light newspaper and wait 10 minutes or so then dump it into your grill. I light mine inside my grill on top of the charcoal grate so as not to damage my concrete driveway, then dump it right into the grill. To me, this is easier than using lighter fluid or having to stack my charcoal like my father taught me.
This is hands down my favorite grilling accessory.
It took a few tries to figure out how much charcoal I needed to use--1/2 full, 3/4 full, or full to top?
I tried starting it with paper only, paper plus the white starter cubes, and the cubes only. Paper only wasn't enough, as it needed a second stuffing of paper to get it fully started. Cubes alone was not enough either. Cubes and paper worked pretty much every time, though when I filled it completely with charcoal, it still hadn't started all the way, so I tipped it a bit and added more newspaper. So keep some extra newspaper on hand.
As far as handling it when it's full of red-hot charcoals? Easy. Haven't gotten burned yet, not did I spill them--sometimes I use the Weber indirect cooking method, so I have to place the chimney between the two indirect metal wings, as it's starting, then when ready, lift it up using both handles and pour half on one side, and half on the other. Easy. no spills there either.
When that part is done, I pick it up using the long handle and set it somewhere out of the way to cool. After a few uses, the heat shield became a bit discolored, but it's metal, and it works, so it doesn't bother me.
In the end, there is nothing like charcoal for that special taste.
We heard about this item in 2014 and bought it. Its been 2+ years and we grill multiple times a week at this point. Getting the coals started is a matter of minutes: some paper, coals on top: set and forget until you see the red glow or flames through the top. Typically within 10 mins, but you don't have to be there for it.
I has held up well and I actually enjoy using this.
Best 15 bucks spent on our grilling inventory, EVER.
Use kraft paper like grocery bag pieces or parts of your charcoal bag and a starter cubes like Katon Cubes and you will have a quick fire.
Pay attention when you empty hot coals to get all of them out of the chimney!!!! This goes for any chimney starter.