It doesn't, at least not that I can tell. The starter is burned off when there are no more flames flickering, just a charcoal glow. Just give it its time.

Starter also works on lump charcoal, which has that nice purity you're after -- just carbonized wood, no extras. Smoking up your meat with mesquite or hickory chips is nice too. Some will dampen the chips before using them, but burning them dry works every bit as well. Since these are tossed onto the coals, just a handful or two, for the sake of their smoke, expect dense smoke to blow all over the place, and for rather a while, too. Throttling the vents keeps the smoke on the meat longer.

The chimney starter, fired with wadded paper, a few lumps of charcoal, and maybe small kindling wood also, has its fans. Never tried it myself, but it's another approach to heating the charcoal long enough and hot enough to get it good and well lit.

Finally had a successful cook out 2 fridays ago. Cooked the classic hot dogs and hamburgers. The coals actually started a lot better when using cardboard because it seemed to burn shower than the paper. Will try that next. I have some chirizo I want to grill, but need to find something else to cook at the same time. I think I am getting it!

I used my chimney starter this weekend, and it worked OK with the methods Zip mentioned. It really was not that much faster than using lighter fluid though.

Prolly smelled better, though!

One of my friends recommended a chimney starter for me but I'm assuming my method of lighting the grill is similar and will take the same amount of time. I just put three to five crumpled up pieces of newspaper under the coal rack, spray the coals with lighter fluid, light the newspaper, then spray on more lighter fluid if needed (from a safe distance). The combined effect usually successfully lights the coals one a single try depending on which type of coals are used.

I didn't notice a difference in smell or taste... I agree with UG, if all the coals are ashed up, you know the fluid is long gone.

I thought not using the fluid was the whole point of using the chimney. I never add fluid. Just the newspaper in the bottom.

I only use the chimney starter for smoking, where you need it for firing off the Minion method.

For grilling, I use lighter fluid. Both methods take 20-30 minutes for me.

Most of the cheaper grills, big box, if you build the fire in grill you cut th grill life short. IMHO. Best starter I ever had was an old hub-cap with a few holes drilled in it. Pile the charcoal on, lighter fluid and go had a beer.

Will start cooking pig at lodge at 1200 hrs. Pics pending. I can hardly wait!
And I decided to use bacon for my green bean seasoning. After all... we have a reputation to protect.

OK... Here's the BBQ pit at the Lodge.....
Attachment 23595

The coal barrel....load wood in top and shovel coals out of door on bottom. Oak wood, of course.Attachment 23596

The pig just after putting it on.....
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A little later with some sausage to "hold us over".....and we are slow cooking some baked beans in the pit also.
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And six hours and 15 scotches later, VIOLA!

Rear view:
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Front:
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