On Aug 13, 8:19*pm, "Ed Pawlowski" > wrote:
> "Kent" > wrote in message
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> > "Kent" > wrote in message
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> >> Have any used the STOK cast iron grate in the Weber Kettle?
> >> On paper it looks great, though it might be tough tending the charcoal..
> >> It should "sear like hell", however.
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> >>http://www.homedepot.com/h_d1/N-5yc1...ProductDisplay....
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> >> Kent
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> > Actually, my post is inaccurate. With charcoal we're only heating with
> > direct heat, a portion of which is infrared. We want less, not more grate.
> > We want the heat to directly radiate to what we're grilling. The grate is
> > only the hold the meat. The STOK would be OK over propane, but not over
> > charcoal.
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> > Kent
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> > - cerebrally masturbating always
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> You'll still get more sear with more surface contact. *Infrared is great,
> but you'd have to be very close to improve over direct contact of the metal.
> If you have grill marks, the grate seared more.- Hide quoted text -
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> - Show quoted text -

What the **** do you think you are doing Ed?

Is there any thought involved? Expect not.