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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Posted to alt.food.barbecue,misc.consumers.house,nyc.food,rec.food.cooking,rec.food.equipment
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> wrote in message
.. . > > On 4-Oct-2006, "JoeSpareBedroom" > wrote: > >> "Glenn" > wrote in message >> om... >> > Cooking indoors with gas or fire (except with a fireplace) is extremely >> > dangerous and can kill you. On gas stoves they recommend that you use >> > an >> > >> > exhaust fan. >> >> Regular gas stoves? That's some recommendation, since the so-called >> "exhaust >> fan" in most homes does nothing but hoist the air right back into the >> room. > > "Most" might be the operative word, but mine, at least, is vented through > the roof. Indoor grilling on a castiron grill pan over a strong gas burner > works pretty well. But it produces a lot of smoke and other airborne > polutants. I do it anyway as I usually cook only a single steak. It > doesn't > take long and avoids the aggravating startup of my outdoor charcoal grill. Outdoor grill: Aggravating because of the wait, or difficulty starting the coals? If the latter, have you tried a chimney starter? $11.00 from Weber, works like magic. Still a 30 minute wait, but no screwing around with fluid or strange electric gadgets. |
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