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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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I just got a Weber Summit 670 and the grill bars or prongs or whatever
you call them are pretty far apart and I realize that I will need a pan or two for vegetable like small mushrooms, onions, scallions...etc. I wonder what kind of pan is best for the grill, Stainless Steel, Cooper or something else. Also the grill gets so hot (I got the LP model) it's a lot easier to take the pan off and turn stuff over or flip them over in the pan than using the tongs. So, what do you guys suggest? Alan |
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