On Tue, 9 Oct 2012 17:15:32 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Mon, 8 Oct 2012 17:39:13 +0000 (UTC), (Steve
>
> >> You would want to use a BBQ insert (which could just be another grill,
> >> oriented perpendicularly to the first one; but I have invested in a
> >> couple inserts and they make these things much easier).
>
> >Not sure what you mean by BBQ insert... are you talking about those
> >metal thingies with holes that you put wood chips in?
>
> No; they are metal things with holes, but they hold the item
> being cooked, not the wood chips. The wood chips can go directly
> on top of the charcoals.
>
> They come in various shapes, some flat, some basket-shaped.
>
> Here's an example (called a "BBQ Wok" although that is a silly
> name for it):
>
> http://www.amazon.com/Danesco-150121.../dp/B0018C3D80
>
>
Thanks, I'm familiar with the concept except I've never seen or heard
them called an insert before. They usually have higher sides, so I
can understand the "wok" term a little better than for the one in that
image. If I sliced the corned beef thick, why would I need to put it
on a perforated sheet like that? The slices should be too thick to
flex and fall through the grate.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila