Enter the charcoal chimney starter. Invented in the 1960s, this tool is so indispensable that we're surprised more cooks don't use it. For those of you who might be fearful of such a useful device, we've found a handy video that demonstrates how you can get it going. The chimney quickly ignites a pile of briquettes or our favorite fuel—lump charcoal—and reduces it to a glowing pile of red-hot coals in about 20 minutes. The chimney operates on the principle known as, well, the chimney effect. The heat from the fire starter, in this case crumpled newspaper placed in the bottom chamber of the cylinder, moves upward through the chimney, lowering the pressure and sucking in oxygen through the chimney's vents. "This rapidly rising heat stack, combined with a continuous supply of new oxygen, creates, in essence, a miniature blast furnace," says Duane Fields, the 38-year-old author of the blog the BBQ Report.