On Sat, 13 Aug 2011 23:28:38 -0700 (PDT), tutall wrote:

> 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.
>>
>>>>http://www.homedepot.com/h_d1/N-5yc1...ProductDisplay...
>>
>>>> Kent
>>
>>> 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.
>>
>>> Kent
>>
>>> - cerebrally masturbating always
>>
>> 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 -
>>
>> - Show quoted text -
>
> What the **** do you think you are doing Ed?
>
> Is there any thought involved? Expect not.


That was pretty ****ing harsh if I do say so myself.

Both of you have been here for eons. So he ****ed with your Kenttrolling.
Who gives a ****?

I'll admit it was a good run, but Kent will set himself up again. You
won't have to wait long.


TFM®