Nuclear Picnic
by Dave Barry
The Boston Globe Magazine
June 25, 1995
Today's culinary topic is: how to light a charcoal fire. Everybody loves a
backyard barbecue. For some reason, food just seems to taste better when it
has been cooked outdoors, where flies can lay eggs on it. But there's nothing
worse than trying to set fire to a pile of balky charcoal.
The average back-yard chef, wishing to cook hamburgers, tries to ignite the
charcoal via the squirt, light, and wait method, wherein you squirt lighter
fluid on a pile of briquettes, light the pile, then wait until they have
turned a uniform gray color. When I say "they have turned a uniform
gray color," I am referring to the hamburgers. The briquettes will remain as
cold and lifeless as Leonard Nimoy. The backyard chef will keep this up -
squirting, lighting, waiting; squirting, lighting, waiting - until the
bacterial level in the side dishes has reached the point where the potato
salad rises up from its bowl, Bloblike, and attempts to mate with the corn.
This is the signal that it's time to order Chinese food.
The problem is that modern charcoal, manufactured under strict consumer-safety
guidelines, is one of the least flammable substances on Earth. On more than
one occasion, quick-thinking individuals have extinguished a raging house fire
by throwing charcoal on it. Your back-yard chef would be just as successful
trying to ignite a pile of rocks.
Is there a solution? Yes. There happens to be a technique that is guaranteed
to get your charcoal burning very, very quickly, although you should not
attempt this technique unless you meet the following criterion: You are a
complete idiot.
I found out about this technique from alert reader George Rasko, who sent me a
letter describing something he came across on the World Wide Web, a computer
network that you should definitely learn more about, because as you read
these words, your 11-year-old is downloading pornography from it.
By hooking into the World Wide Web, you can look at a variety of electronic
"pages," consisting of documents, pictures, and videos created by people all
over the world. One of these is a guy named (really) George Goble, a computer
person in the Purdue University engineering department. Each year, Goble and a
bunch of other engineers hold a picnic in West Lafayette, Indiana, at which
they cook hamburgers on a big grill. Being engineers, they began looking for
practical ways to speed up the charcoal-lighting process. "We started by
blowing the charcoal with a hair dryer," Goble told me in a telephone
interview. "Then we figured out that it would light faster if we used a vacuum
cleaner."
If you know anything about (1) engineers and (2) guys in general, you know
what happened: The purpose of the charcoal-lighting shifted from cooking
hamburgers to seeing how fast they could light the charcoal.
>From the vacuum cleaner, they escalated to using a propane torch, then an
acetylene torch. Then Goble started using compressed pure oxygen, which caused
the charcoal to burn much faster, because as you recall from chemistry class,
fire is essentially the rapid combination of oxygen with the cosine to form
the Tigris and Euphrates rivers (or something along those lines).
By this point, Goble was getting pretty good times. But in the world of
competitive charcoal-lighting, "pretty good" does not cut the mustard. Thus,
Goble hit upon the idea of using - get ready - liquid oxygen. This is the form
times as dense as regular oxygen. In terms of releasing energy, pouring liquid
oxygen on charcoal is the equivalent of throwing a live squirrel into a room
containing 50 million Labrador retrievers. On Gobel's World Wide Web page (the
address is
http://ghg.ecn.purdue.edu/), you can see actual photographs and a
video of Goble using a bucket attached to a 10-foot-long wooden handle to dump
3 gallons of liquid oxygen (not sold in stores) onto a grill containing 60
pounds of charcoal and a lit cigarette for ignition. What follows is the most
impressive charcoal-lighting I have ever seen, featuring a large fireball
that, according to Goble, reached 10,000 degrees Fahrenheit. The charcoal was
ready for cooking in - this has to be a world record - 3 seconds.
There's also a photo of what happened when Goble used the same technique on a
flimsy $2.88 discount-store grill. All that's left is a circle of charcoal
with a few shreds of metal in it. "Basically, the grill vaporized," said
Goble. "We were thinking of returning it to the store for a refund."
Looking at Goble's video and photos, I became, as an American, all choked up
with gratitude at the fact that I do not live anywhere near the engineers'
picnic site. But also, I was proud of my country for producing guys who can be
ready to barbecue in less time than it takes for guys in less-advanced
nations, such as France, to spit.
Will the 3-second barrier ever be broken? Will engineers come up with a new,
more powerful charcoal-lighting technology? It's something for all of us to
ponder this summer as we sit outside, chewing our hamburgers, every now and
then glancing in the direction of West Lafayette, Indiana, looking for a
mushroom cloud.
I declare myself to be the self-annointed voice of reason for PuF! Opinions expressed by Taskmaster are not necessarily those of Planet Unreal!
