Your comments made me a convert, I am now grilling with Charcoal

[on2wheels52]

"If ya like gas why not just buy a Stove that has a Grill"

It keeps the heat/smoke out of the kitchen, nice in the summer
she deep fries fish on the side burner, I don't miss having the house smell like Captain D's
gives me something to do without interfering with her space to cook
Jim

[dhoward]

Originally posted by 89911
Nothing replaces charcoal for flavor.....but......the inconvenience of starting them gets old real fast. If your coming home late for work and want some steaks, chances are your fire phobic wife is going to wait for you to do it rather then turn a knob and push a button. I guess its best to have both for certain occasions.

Two words.
Weber Performer.



Light your charcoal with propane.
Mine's 16 years old now...Perfect.

[trekkor]

With real mesquite, you don't "have to wait" until the coals burn down like briquettes.

It burns like wood and it's very hot.
You can shut down the BBQ air vents when you are done and use the coals again next time.

Jim, I should pack up some of these wine tank oak staves I have from the winery I'm working in. They are thin strips of oak that are put in stainless tanks instead of storing the wine in barrels.

I break them into little pieces and soak them. When I start cooking the meat I place them arond the perimeter of the coals so they burn slow and smoke. If they start to burn with tall flames they worn scorch the food because they are around the edge.

I close the lid between turns and the flames go out.

Hint: turn the the meat around two or three times before flipping it over to produce "grill marks". ( the flavor is in the grill marks )

PM your address if you want me to ship a small package of that oak to you.


KT