Edwin Pawlowski wrote:

>
> Turns out, lava rock is not needed. There was a shift to a ceramic square
> thing that worked, then Weber started using what they call "flavorizer bars"
> over the burners. I don't know how they stand cost wise, but they are more
> controllable and consistent than rocks.
>
> The one big problem with lava rocks is the absorption of grease. It would
> build up and after a couple of uses, you'd have a great big grease fire.
> The metal eliminates most of that. To perform properly, the rocks had to be
> pre-heated quite a bit and most people did not do that.
>
> For good grills, go to http://www.napoleongrills.com/ and
> http://www.myownbbq.com/ Both brands offer a lot of features.
>

Agreed, the only flare up I've had with the flavorizer bars
was before I wised up and bought a separate unit for q'ing
and was doing ribs on the grill. Not the best idea in the
world. After I'd done a few racks of ribs I fired that
sucker up to sear some steaks.... it wasn't pretty. ;-)


--
Steve