[RKDinOKC]

Oh yeah, gas heats up the hvac during the winter. And there is the propane tank I trade for a full one a couple of times a year on the Smoker Roaster Grill.

That ribeye I smoker grilled for lunch today was really good. Used some charcoal briquettes smashed up with a hammer and added to the smoker chips compartment.

Did it a little different this time. Used to just salt and pepper and chuck it on the grill on high. Flip it once, remove and let set for 2 minutes then chow down. Thought that was good. This time salt and peppered it way more then let it set on the counter for an hour. Started the grill on high and let the charcoal get smokin. Put the 1-1/2in steak on to char each side, then turned the heat way down and finish cooking to make criss cross grill marks on each side. Then let it set a couple of minutes. Wow, just wow. It was juicier and had more flavor. Thought it would be medium instead of mediam rare. But instead the char was about 1/4in thick with the center still medium rare. Was impressed with the smoker roaster grill before. Only mistake was cooking the whole ribeye instead of just half. Am still too stuffed for dinner.

I let Pepper out, put the chips in the smoker compartment and light the SRG on high. Then I go back in a get everything ready to take out to the grill. Pepper barks at the back door to let me know the grill has heated up and started smoking. Guess that makes her a Grill is smokin and ready to cook on Alert dog.

She barks when someone comes to the front door, usually before they get the chance to ring the doorbell, but no longer tries to get out.