sf > wrote:

[ BBQ "woks"/inserts ]

>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.

You can do it just on top of the grill that came with your Weber.
But in my experience, sometimes things fall through the grill and the
insert doesn't have that problem; plus you can place/remove the
insert with its contents in one move, without having to place/remove
individual items (in this case, slices of corned beef) from a hot
Weber. It ends up saving some work.

Something like an eggplant, or steaks, the insert is unnecessary.
Whereas something like fish, or smaller vegetables, it really helps. I
suspect in the case of sliced corned beef, it would help although
I haven't tried that yet.


Steve