"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> >> In NY State campgrounds, the same ignorant slobs also use plastic
>> >> plates
>> >> to
>> >> start their fires, thinking that the aroma is perfect for their
>> >> outdoor
>> >> experience. If only silencers were not illegal....sob...... :-(
>> >
>> > Oh <gag>!!!!!!!
>>
>> Gag what? The burning plastic? Or the idea of murdering the fools?
>
> <lol> The smell/taste of burning plastic... ;-)
>
> I've been on my share of camping trips where morons burn _all_ their
> trash for entertainment purposes!
> --
> Peace!
> Om

Based on the grumbling I've heard from other campers, I think I could gather
them all together to watch the offenders being shot and fed to the bears,
and when the cops showed up, nobody would have anything to say. :-) That's
entertainment.

"Officer....I was pickin' my nose. You say 5 gunshot wounds? I'm tellin
ya....I didn't hear nuthin like that". :-)

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > In article >,
> > "JoeSpareBedroom" > wrote:
> >
> >> >> In NY State campgrounds, the same ignorant slobs also use plastic
> >> >> plates
> >> >> to
> >> >> start their fires, thinking that the aroma is perfect for their
> >> >> outdoor
> >> >> experience. If only silencers were not illegal....sob...... :-(
> >> >
> >> > Oh <gag>!!!!!!!
> >>
> >> Gag what? The burning plastic? Or the idea of murdering the fools?
> >
> > <lol> The smell/taste of burning plastic... ;-)
> >
> > I've been on my share of camping trips where morons burn _all_ their
> > trash for entertainment purposes!
> > --
> > Peace!
> > Om
>
> Based on the grumbling I've heard from other campers, I think I could gather
> them all together to watch the offenders being shot and fed to the bears,
> and when the cops showed up, nobody would have anything to say. :-) That's
> entertainment.
>
> "Officer....I was pickin' my nose. You say 5 gunshot wounds? I'm tellin
> ya....I didn't hear nuthin like that". :-)

<snicker>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "Default User" > wrote:

> > These days, I use mine primarily for whole chickens. I have the
> > charcoal baskets that fit the 22, that makes it easy to have an
> > indirect fire. Run it with all the vents open for higher heat. Nice
> > crispy skin.

>
> I'll remember that hint when I get one. :-)
> Are you spatchcocking?

I have a recipe that features butterflied chicken, but I do them whole
a lot.

> Nevermind...... you said whole chickens!
>
> How does the breast meat turn out?

Good. I brine for an hour or so, never any problem with dry white meat.
I insert the probe thermometer, set it up on the grill, basically
that's it. Check the temp every now and then.



Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
"Default User" > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "Default User" > wrote:
>
> > > These days, I use mine primarily for whole chickens. I have the
> > > charcoal baskets that fit the 22, that makes it easy to have an
> > > indirect fire. Run it with all the vents open for higher heat. Nice
> > > crispy skin.
>
> >
> > I'll remember that hint when I get one. :-)
> > Are you spatchcocking?
>
> I have a recipe that features butterflied chicken, but I do them whole
> a lot.
>
> > Nevermind...... you said whole chickens!
> >
> > How does the breast meat turn out?
>
> Good. I brine for an hour or so, never any problem with dry white meat.
> I insert the probe thermometer, set it up on the grill, basically
> that's it. Check the temp every now and then.
>
>
>
> Brian

Cool...

I've never brined a chicken, yet.
I've avoided doing whole ones for awhile due to dry white meat.

Might be time to experiment and educate myself. ;-)

160 degrees internal?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.
>
> Thanks!
> --
> Peace!
> Om
>
> "My mother never saw the irony in calling me a Son of a bitch"
> -- Jack Nicholson

Hi, Having tried to read\ through all the posts carefully, I haven,t
noticed anyone mention a downside for a Weber Kettle, however there is
on I can think of if you're going to use it primarily for grilling
steaks - No height adjustment on the grill.Sorry if it's been mentioned
before.
I love my Webers (3 of the critters), but I use the kettle mainly for
roasting birds, and scorching the odd wayward kid. I have a baby Q
(gas) which is great for blazing a few bits of boerewors on the beach.

OmManiPadmeOmelet wrote:
> In article . com>,
> "aem" > wrote:
>
>> OmManiPadmeOmelet wrote:
>>> [snip]
>>> Opinions? They are not that expensive and assembly is easier than
>>> what I went thru before. <G> Plus it'd be easier to keep clean and
>>> I won't have to worry about the expense of replacing it when the
>>> bottom burns out of it.
>>
>> IMHO they are the leader for a reason. Design that actually works as
>> intended, good quality in materials and construction. If you know
>> the size and features you want I think choosing a Weber is a
>> no-brainer. -aem
>
> Cool... It'll be on my list of "things to do" next week then.
>
> It's fairly small which is not a bad thing. Eyeballing it, it looks to
> be about 24" across or so, maybe slightly larger.

Sounds like the one I have and I love it! It's the right size for cooking
for 2 people if you want to grill say, a couple of steaks or some fish
fillets with room leftover for grilling zucchini or some other veggie as
well. Steaks for 4 are easily accomodated and I've cooked 6 burgers at a
time without feeling like it was crowded. It's also a snap to assemble and
clean. Go for it!

Jill

Rusty wrote:
> OmManiPadmeOmelet wrote:
>> Considering purchasing one. They have some right now at the local HEB
>> and they are not expensive.
>>
>> I have a New Braunfels smoker, but it's a PITA to use it for
>> grilling...
>>
>> Opinions? They are not that expensive and assembly is easier than
>> what I went thru before. <G> Plus it'd be easier to keep clean and I
>> won't have to worry about the expense of replacing it when the
>> bottom burns out of it.
>>
>
> Don't buy the cheapest model. The legs tend to fall off when you move
> it around.

Huh? Mine has 2 wheels and you tilt it back and roll it to move it. In the
10 years I've had this grill I've never had a problem with the legs falling
off.

Also, get one with a hinged lid. I had one with a loose
> lid. It is a PITA every time you open it to have to find a place to
> set that huge lid.

Huge, huh? What size grill did you get?! I don't think Katra needs a huge
grill. Mine is the 24" model. Just set the lid on the ground; it's not
like you're setting the food on the ground, after all.

> Get one of these type charcoal starters: (They are less than $ 10.00
> at Walmart).
>
> http://gode-opskrifter.dk/grill/starter.jpg
>
> Two sheets of newspaper are all thats needed to start the charcoal
> briquettes. No messing with lighter fluid, etc.
>
> Rusty

I concur about the chimney starter for the charcoal. Oh, and use lump
charcoal if you can get it rather than those cheapie briquettes.

Jill

"jmcquown" > wrote in message
news
> Also, get one with a hinged lid. I had one with a loose
>> lid. It is a PITA every time you open it to have to find a place to
>> set that huge lid.
>
> Huge, huh? What size grill did you get?! I don't think Katra needs a
> huge
> grill. Mine is the 24" model. Just set the lid on the ground; it's not
> like you're setting the food on the ground, after all.

Yeah...what she said. The hook works fine. Or, you just lean it against one
of the legs, which also do NOT fall off on my grill.

"OmManiPadmeOmelet" > wrote in message
news
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.

By the way, invest in a toilet brush. It's the best thing imaginable for
brushing loose ash off the lower part of the grill, and it won't scratch the
finish.

Christopher Helms wrote:
> OmManiPadmeOmelet wrote:
>> Considering purchasing one. They have some right now at the local HEB
>> and they are not expensive.
>
>
> I've had an 18 inch Weber for three or four years and have been
> completely happy with it. If you do buy one, pick up a divider. It's
> like a low rib rack but it goes on the bottom where the charcoal goes.
> It divides the charcoal area into adjustable sections and allows you
> to use indirect heat if you're cooking chicken or something that
> requires it. I'm pretty sure I had to buy mine seperately, and as far
> as I know, they're still not included with the grill, but ask, by all
> means. And happy grilling.

OTOH, it's easy enough to shift the coals without a divider so they are more
concentrated on one side of the grill grate than they are on the other.
Invest in some long-handled grill tongs

Jill

"OmManiPadmeOmelet" > wrote in message
news
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.
>
> Thanks!
> --
> Peace!
> Om
>
> "My mother never saw the irony in calling me a Son of a bitch"
> -- Jack Nicholson

If you really want to make charcoal grilling as easy as gas grilling buy the
Weber Performer. It's a 22" Weber kettle, with a gas lighter. You put the
coals on over the lighter. Fire up; go in and set your kitchen timer for 8
minutes; arrange your coal and minutes later you can cook. I've had one for
years. It's used five times more than my Weber Genesis. I think both are
decent buys and last a long long time.

Kent

"Kent" > wrote in message
. ..
>
> "OmManiPadmeOmelet" > wrote in message
> news
>> Considering purchasing one. They have some right now at the local HEB
>> and they are not expensive.
>>
>> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>>
>> Opinions? They are not that expensive and assembly is easier than what I
>> went thru before. <G> Plus it'd be easier to keep clean and I won't have
>> to worry about the expense of replacing it when the bottom burns out of
>> it.
>>
>> Thanks!
>> --
>> Peace!
>> Om
>>
>> "My mother never saw the irony in calling me a Son of a bitch"
>> -- Jack Nicholson
>
> If you really want to make charcoal grilling as easy as gas grilling buy
> the Weber Performer. It's a 22" Weber kettle, with a gas lighter. You put
> the coals on over the lighter. Fire up; go in and set your kitchen timer
> for 8 minutes; arrange your coal and minutes later you can cook. I've had
> one for years. It's used five times more than my Weber Genesis. I think
> both are decent buys and last a long long time.
>
> Kent
>

I really wish you hadn't mentioned this. :-)

Must have's for your Weber:

one-touch clean lever (wiggling it left & right dislodges spent ash
from around vents and accumulates in the -easily removable- lower
container)
double hinged top plate (allows you to top-up charcoal/fuel during
prolonged cooking)
thermostat (not all models have a thermo... which IMHO... is essential)
Invest in some of those rectangular drip trays to catch any fluids from
larger pieces of meat - makes for superb gravy! I put one on the lower
rack, between the two areas of charcoal, and place the meat directly
above the aluminium tray.

Optional extras:
I bought a reversible hotplate (flat one side, ribbed grill on the
other) and it's great for steaks, sausages, hamburgers & sliced veg.)

I've never cooked any meat or poultry in my Weber that came out dry.
It's one of it's most alluring features - all meat is moist and tender,
providing you get the sucker up to around 400Deg before starting to
cook. Had found that best results are achieved only when the coals are
red hot, leave all vents open, add the meat, whack on the lid, & go &
enjoy a long cool drink for an hour or more!

During summer it gets serious duty just about every weekend.
I've cooked legs of ham, lamb, turkey, chickens, and the family
favourite, whole rump, in the weber. It's magnificent particularly for
larger pieces of meat.

Once you've cooked with a Weber it's spoils you for any other outdoor
cooking appliance. During summer I seldom use my oven, just crank up
the Weber.

you'll never regret buying one Om!
enjoy!!

LadyJane
--
"Never trust a skinny cook!"

I have the avocado green weber from the 70's. It belonged to my parents,
but they went gas in the 80's and gave it to me. LOVE IT. I've had to
paint a few spots and I've replaced the handles and the wheels. The paint
is really starting to come off pretty good in the last year or so. I got to
thinking this summer I would treat myself to a new Weber. These tips are
handy.

I've also used the chimney to start coals for the past 30 years and never
thought much about it. UNTIL we were invited over for a BBQ and the people
used charcoal starter. The food tasted like they has sprayed the charcoal
started on the food. YUCK! Both my husband and I kept burping the flavor
of charcoal starter all evening. I'll never used charcoal starter. Have
chimney, will travel.

Lynne

"JoeSpareBedroom" > wrote in message
...
> "OmManiPadmeOmelet" > wrote in message
> news
>> Considering purchasing one. They have some right now at the local HEB
>> and they are not expensive.
>>
>> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>>
>> Opinions? They are not that expensive and assembly is easier than what I
>> went thru before. <G> Plus it'd be easier to keep clean and I won't have
>> to worry about the expense of replacing it when the bottom burns out of
>> it.
>>
>> Thanks!
>> --
>> Peace!
>> Om
>
> You didn't say whether you're looking at a charcoal grill, or gas. But
> anyway - I've had a 22" Weber charcoal grill for 2 years and I love it.
> The coals sit on a lower grating, so I don't see much potential for the
> bottom burning out, and the grating itself is quite thick. Between the
> adjustable upper & lower vents, there's quite a bit of temp control
> possible. I've roasted whole turkeys for the last two Thanksgivings, and
> able to maintain a nice steady 350 degrees, with outside temps in the 30s.
>
> Hint: Forget charcoal lighter fluid. Weber makes a chimney starter that's
> terrific (3rd item down at this link)
> http://www.weber.com/bbq/pub/grill/a.../chargear.aspx
>
> You put charcoal in the top, a couple of sheets of newspaper in the
> bottom, and 97% of the time, you're in business. If the wind's crazy, I
> sometime park the big rolling trash can so it blocks the wind. From that
> point, it takes about as long for the coals to be ready as if I used
> fluid.
>

LadyJane writhed:

> I've cooked legs of ham, lamb, turkey, chickens, and the family
> favourite, whole rump, in the weber. It's magnificent particularly for
> larger pieces of meat.


Did you get the extra - large Weber Durex condom to "protect" yerself,
luv...???

--
Best
Greg

Steve Wertz > wrote:

>IMO, they really need to have adjustable grates for better searing
>without using so much charcoal.

I assume you mean the vertical distance between the top (cooking) grill
and the bottom (charcoal) grill should be adjustable. Yes, but it
would be a bit hard for them to have arranged that while maintaining
a kettle shape.

They do tend to use a lot of charcoal, although be quickly
closing all the vents when you're done, you gain some charcoal
re-use.

Steve

Steve Pope wrote:

> Steve Wertz > wrote:
>
> > IMO, they really need to have adjustable grates for better searing
> > without using so much charcoal.
>
> I assume you mean the vertical distance between the top (cooking)
> grill and the bottom (charcoal) grill should be adjustable. Yes, but
> it would be a bit hard for them to have arranged that while
> maintaining a kettle shape.

Also the simple design of just having the tabs you set the grate on
works against it. You could have a second set and a slightly smaller
grate for it, but that seems overly complicated.

> They do tend to use a lot of charcoal, although be quickly
> closing all the vents when you're done, you gain some charcoal
> re-use.

Sometimes, I use the charcoal baskets and grill on the sides. The
baskets bring the coals up near the grate, but your effective area is
much smaller. You can do a couple steaks or four burgers or so, but
that's about it.


Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"LadyJane" > wrote in
ups.com:


>
> Once you've cooked with a Weber it's spoils you for any other outdoor
> cooking appliance. During summer I seldom use my oven, just crank up
> the Weber.
>
> you'll never regret buying one Om!
> enjoy!!
>

I second that motion.

I had 3, but was forced to sell one, due to lack of space and the fact
that "no-one needs to own 3!!" :-/

So I got rid of the gas fired Weber, and kept the two charcoal types.

If you've got half a dozen or so friends coming over,medioum rare steaks
over red hot coals are fantastic!!


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"King's Crown" > wrote in
ink.net:

> I have the avocado green weber from the 70's. It belonged to my
> parents, but they went gas in the 80's and gave it to me. LOVE IT.
> I've had to paint a few spots and I've replaced the handles and the
> wheels. The paint is really starting to come off pretty good in the
> last year or so. I got to thinking this summer I would treat myself
> to a new Weber. These tips are handy.
>
> I've also used the chimney to start coals for the past 30 years and
> never thought much about it. UNTIL we were invited over for a BBQ and
> the people used charcoal starter. The food tasted like they has
> sprayed the charcoal started on the food. YUCK! Both my husband and
> I kept burping the flavor of charcoal starter all evening. I'll never
> used charcoal starter. Have chimney, will travel.
>


I just use firestarters. Works great every time.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

OmManiPadmeOmelet wrote:
>
> Ashes and water make Lye...
> Old soap making secret.<G>
>
> Sodium hydroxide is rather corrosive.

Wrong. The lye made from sodium hydroxide
is soda lye. The lye made from wood ashes is
something completely different -- potash lye.
Potash lye is a strong solution of potassium
carbonate.

http://en.wikipedia.org/wiki/Potash

OmManiPadmeOmelet wrote:
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.
>
> Thanks!

I have a very plain weber kettle grill. It was a gift to me in 1997. I use it
frequently in the summer. I lie in minnesota, it lives out in the snow and the
rain and the heat. I don't wash it, love it or give it any attention and it's
still it great shape. it's not shiny new beautiful, but i don't need it to be.
They're very tough grills. My only complaint is that I really can't come up
with any convenient way to get the old ashes out.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

"The Bubbo" > wrote in message
...
> OmManiPadmeOmelet wrote:
>> Considering purchasing one. They have some right now at the local HEB
>> and they are not expensive.
>>
>> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>>
>> Opinions? They are not that expensive and assembly is easier than what I
>> went thru before. <G> Plus it'd be easier to keep clean and I won't have
>> to worry about the expense of replacing it when the bottom burns out of
>> it.
>>
>> Thanks!
>
> I have a very plain weber kettle grill. It was a gift to me in 1997. I use
> it
> frequently in the summer. I lie in minnesota, it lives out in the snow and
> the
> rain and the heat. I don't wash it, love it or give it any attention and
> it's
> still it great shape. it's not shiny new beautiful, but i don't need it to
> be.
> They're very tough grills. My only complaint is that I really can't come
> up
> with any convenient way to get the old ashes out.

No vent holes in the bottom to brush the ashes out of?

JoeSpareBedroom wrote:
> "jmcquown" > wrote in message
> news >
> > Also, get one with a hinged lid. I had one with a loose
> >> lid. It is a PITA every time you open it to have to find a place to
> >> set that huge lid.
> >
> > Huge, huh? What size grill did you get?! I don't think Katra needs a
> > huge
> > grill. Mine is the 24" model. Just set the lid on the ground; it's not
> > like you're setting the food on the ground, after all.
>
> Yeah...what she said. The hook works fine. Or, you just lean it against one
> of the legs, which also do NOT fall off on my grill.

I consider the Weber an inferior design. The cheap aluminum legs were
always coming loose when moving it up or down a step and the loose, hot
lid was a real nuisance. The stupidly designed little ash catcher would
also fall off when the Weber was moved. I gave away the Weber to a
neighbor and bought an Aussie grill to use instead. It's better
designed and doesn't fall apart when moved.

Rusty

Rusty > wrote:

>I consider the Weber an inferior design. The cheap aluminum legs were
>always coming loose when moving it up or down a step and the loose, hot
>lid was a real nuisance. The stupidly designed little ash catcher would
>also fall off when the Weber was moved.

These are all valid points. If you lift the Weber (rather than
just tilting it to roll on its wheels), a couple legs might come
loose. If you need to go up/down stairs this would be an issue.
The ash catcher is indeed flimsy; I just make sure it's empty of ashes
before moving the Weber around.

As for the hot lid being a nuisance, well that's one aspect
of a kettle-type unit. Overall it's still quite easy to use
despite these issues, and typically you're using it because
you believe the kettle shape along with adjustable vents provide
some advantage in cooking.

S.

JoeSpareBedroom wrote:
> "The Bubbo" > wrote in message
> ...
>> OmManiPadmeOmelet wrote:
>>> Considering purchasing one. They have some right now at the local HEB
>>> and they are not expensive.
>>>
>>> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>>>
>>> Opinions? They are not that expensive and assembly is easier than what I
>>> went thru before. <G> Plus it'd be easier to keep clean and I won't have
>>> to worry about the expense of replacing it when the bottom burns out of
>>> it.
>>>
>>> Thanks!
>>
>> I have a very plain weber kettle grill. It was a gift to me in 1997. I use
>> it
>> frequently in the summer. I lie in minnesota, it lives out in the snow and
>> the
>> rain and the heat. I don't wash it, love it or give it any attention and
>> it's
>> still it great shape. it's not shiny new beautiful, but i don't need it to
>> be.
>> They're very tough grills. My only complaint is that I really can't come
>> up
>> with any convenient way to get the old ashes out.
>
> No vent holes in the bottom to brush the ashes out of?
>
>

yeah, the vent holes are there but it's so pesky to sit there swirling the
ashes around and around trying to get them all out and then the wind gusts and
blows them everywhere. I think I just have problems. you know, life problems.
I usually wait until it gets a few uses then tip and dump.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

OmManiPadmeOmelet wrote:
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.
>
Get it, I loved mine and used it a lot.

OmManiPadmeOmelet wrote:
> Considering purchasing one. They have some right now at the local HEB
> and they are not expensive.
>
> I have a New Braunfels smoker, but it's a PITA to use it for grilling...
>
> Opinions? They are not that expensive and assembly is easier than what I
> went thru before. <G> Plus it'd be easier to keep clean and I won't have
> to worry about the expense of replacing it when the bottom burns out of
> it.
>
> Thanks!

I am assuming you are talking about the kettle grills with which you
use charcoal. I have used them for years and love them. They last a
long time if you use them properly.

-L.

Steve Wertz > wrote:

>> They do tend to use a lot of charcoal, although be quickly
>> closing all the vents when you're done, you gain some charcoal
>> re-use.

>Re-using fat-splattered charcoal a week later is beneath me.
>Sorry. I like to manage my lump charcoal better than that.

Well, 80% of what I cook on the Weber is non-fat-spattering
(salmon, eggplant etc.) so this is less of an issue for me.
You're right that many steaks, ribs, sausages and so on
result in non-reusable charcoal.

Steve

On 2006-08-16, Steve Wertz > wrote:

> Re-using fat-splattered charcoal a week later is beneath me.
> Sorry. I like to manage my lump charcoal better than that.

Nonsense. The second fat splatters on a hot glowing coal, it's
completely burned off.

nb

In article >,
Steve Wertz > wrote:

> On Tue, 15 Aug 2006 15:18:07 -0500, OmManiPadmeOmelet wrote:
>
> > Problem is, 1/2 of the food they are usually "giving away" is crap that
> > I won't eat... Soda pop, white bread buns, Chips, pastries, etc.
>
> Since this was a grill meal deal, most of it was meat.
>
> -sw

But did having to find a home for all the starch work out $$$ in the
home stretch? ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . com>,
"Probbq" > wrote:

> OmManiPadmeOmelet wrote:
> > Considering purchasing one. They have some right now at the local HEB
> > and they are not expensive.
> >
> > I have a New Braunfels smoker, but it's a PITA to use it for grilling...
> >
> > Opinions? They are not that expensive and assembly is easier than what I
> > went thru before. <G> Plus it'd be easier to keep clean and I won't have
> > to worry about the expense of replacing it when the bottom burns out of
> > it.
> >
> > Thanks!
> > --
> > Peace!
> > Om
> >
> > "My mother never saw the irony in calling me a Son of a bitch"
> > -- Jack Nicholson
>
> Hi, Having tried to read\ through all the posts carefully, I haven,t
> noticed anyone mention a downside for a Weber Kettle, however there is
> on I can think of if you're going to use it primarily for grilling
> steaks - No height adjustment on the grill.Sorry if it's been mentioned
> before.
> I love my Webers (3 of the critters), but I use the kettle mainly for
> roasting birds, and scorching the odd wayward kid. I have a baby Q
> (gas) which is great for blazing a few bits of boerewors on the beach.

Well, I CAN grill indoors using the contact grill, or pan sear, but
sometimes there is something special about a wood smoke taste. :-)

Adjusting grill hight might not be an issue with proper flame/coal
control.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"jmcquown" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "aem" > wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >>> [snip]
> >>> Opinions? They are not that expensive and assembly is easier than
> >>> what I went thru before. <G> Plus it'd be easier to keep clean and
> >>> I won't have to worry about the expense of replacing it when the
> >>> bottom burns out of it.
> >>
> >> IMHO they are the leader for a reason. Design that actually works as
> >> intended, good quality in materials and construction. If you know
> >> the size and features you want I think choosing a Weber is a
> >> no-brainer. -aem
> >
> > Cool... It'll be on my list of "things to do" next week then.
> >
> > It's fairly small which is not a bad thing. Eyeballing it, it looks to
> > be about 24" across or so, maybe slightly larger.
>
> Sounds like the one I have and I love it! It's the right size for cooking
> for 2 people if you want to grill say, a couple of steaks or some fish
> fillets with room leftover for grilling zucchini or some other veggie as
> well. Steaks for 4 are easily accomodated and I've cooked 6 burgers at a
> time without feeling like it was crowded. It's also a snap to assemble and
> clean. Go for it!
>
> Jill

Thanks. :-)

I cook mainly just for the two of us.......

and sometimes I want that "wood grilled" flavor.
Face it, there is no substitute for the real deal!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Also, get one with a hinged lid. I had one with a loose
> > lid. It is a PITA every time you open it to have to find a place to
> > set that huge lid.
>
> Huge, huh? What size grill did you get?! I don't think Katra needs a huge
> grill. Mine is the 24" model. Just set the lid on the ground; it's not
> like you're setting the food on the ground, after all.

I was wondering about that. I can set the lid on the ground or on stone
edging?

>
> > Get one of these type charcoal starters: (They are less than $ 10.00
> > at Walmart).
> >
> > http://gode-opskrifter.dk/grill/starter.jpg
> >
> > Two sheets of newspaper are all thats needed to start the charcoal
> > briquettes. No messing with lighter fluid, etc.
> >
> > Rusty
>
> I concur about the chimney starter for the charcoal. Oh, and use lump
> charcoal if you can get it rather than those cheapie briquettes.

I have used briquettes in a pinch, but the "real" charcoal is better
indeed. :-)

I personally prefer wood tho' as available and mesquite and post oak
grow wild around here. I had a stash of pecan for awhile but had to give
it away due to circumstances beyond my control... Long story. <G>

I can always get more pecan branches. They grow all over town...


>
> Jill
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"jmcquown" > wrote:

> Christopher Helms wrote:
> > OmManiPadmeOmelet wrote:
> >> Considering purchasing one. They have some right now at the local HEB
> >> and they are not expensive.
> >
> >
> > I've had an 18 inch Weber for three or four years and have been
> > completely happy with it. If you do buy one, pick up a divider. It's
> > like a low rib rack but it goes on the bottom where the charcoal goes.
> > It divides the charcoal area into adjustable sections and allows you
> > to use indirect heat if you're cooking chicken or something that
> > requires it. I'm pretty sure I had to buy mine seperately, and as far
> > as I know, they're still not included with the grill, but ask, by all
> > means. And happy grilling.
>
> OTOH, it's easy enough to shift the coals without a divider so they are more
> concentrated on one side of the grill grate than they are on the other.
> Invest in some long-handled grill tongs
>
> Jill

Got those already... <G>
Remember, I have a $280.00 smoker!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > Considering purchasing one. They have some right now at the local HEB
> > and they are not expensive.
> >
> > I have a New Braunfels smoker, but it's a PITA to use it for grilling...
> >
> > Opinions? They are not that expensive and assembly is easier than what I
> > went thru before. <G> Plus it'd be easier to keep clean and I won't have
> > to worry about the expense of replacing it when the bottom burns out of
> > it.
>
> By the way, invest in a toilet brush. It's the best thing imaginable for
> brushing loose ash off the lower part of the grill, and it won't scratch the
> finish.

Hm. Never thought of that... I have a couple of grill brushes I use. One
is metal for tough spots, the other is just good stiff bristles.

I also have a large plastic pan thingy that I can soak really soiled
grills in if I feel the need......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> Also, get one with a hinged lid. I had one with a loose
>> > lid. It is a PITA every time you open it to have to find a place to
>> > set that huge lid.
>>
>> Huge, huh? What size grill did you get?! I don't think Katra needs a
>> huge
>> grill. Mine is the 24" model. Just set the lid on the ground; it's not
>> like you're setting the food on the ground, after all.
>
> I was wondering about that. I can set the lid on the ground or on stone
> edging?


Did you really ask that question?????

"OmManiPadmeOmelet" > wrote in message
news
> In article . com>,
> "Probbq" > wrote:
>
>> OmManiPadmeOmelet wrote:
>> > Considering purchasing one. They have some right now at the local HEB
>> > and they are not expensive.
>> >
>> > I have a New Braunfels smoker, but it's a PITA to use it for
>> > grilling...
>> >
>> > Opinions? They are not that expensive and assembly is easier than what
>> > I
>> > went thru before. <G> Plus it'd be easier to keep clean and I won't
>> > have
>> > to worry about the expense of replacing it when the bottom burns out of
>> > it.
>> >
>> > Thanks!
>> > --
>> > Peace!
>> > Om
>> >
>> > "My mother never saw the irony in calling me a Son of a bitch"
>> > -- Jack Nicholson
>>
>> Hi, Having tried to read\ through all the posts carefully, I haven,t
>> noticed anyone mention a downside for a Weber Kettle, however there is
>> on I can think of if you're going to use it primarily for grilling
>> steaks - No height adjustment on the grill.Sorry if it's been mentioned
>> before.
>> I love my Webers (3 of the critters), but I use the kettle mainly for
>> roasting birds, and scorching the odd wayward kid. I have a baby Q
>> (gas) which is great for blazing a few bits of boerewors on the beach.
>
> Well, I CAN grill indoors using the contact grill, or pan sear, but
> sometimes there is something special about a wood smoke taste. :-)
>
> Adjusting grill hight might not be an issue with proper flame/coal
> control.

The only way to deal with the height issue is to pile the wood or coals in a
taller pile. But, depending on whether you believe the mounting evidence
that high heat creates carcinogens in some foods, you may not want to KEEP
the food over the coals for the entire cooking time. I tend to put the coals
to one side, and put a sheet of foil on the other to catch drippings. The
food spends most of its time over the foil, and is put right over the coals
just long enough to give it some color.

In article >,
"Kent" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> news
> > Considering purchasing one. They have some right now at the local HEB
> > and they are not expensive.
> >
> > I have a New Braunfels smoker, but it's a PITA to use it for grilling...
> >
> > Opinions? They are not that expensive and assembly is easier than what I
> > went thru before. <G> Plus it'd be easier to keep clean and I won't have
> > to worry about the expense of replacing it when the bottom burns out of
> > it.
> >
> > Thanks!
> > --
> > Peace!
> > Om
> >
> > "My mother never saw the irony in calling me a Son of a bitch"
> > -- Jack Nicholson
>
> If you really want to make charcoal grilling as easy as gas grilling buy the
> Weber Performer. It's a 22" Weber kettle, with a gas lighter. You put the
> coals on over the lighter. Fire up; go in and set your kitchen timer for 8
> minutes; arrange your coal and minutes later you can cook. I've had one for
> years. It's used five times more than my Weber Genesis. I think both are
> decent buys and last a long long time.
>
> Kent

I'd rather not mess with gas but thanks anyway. :-)
I like to cook the "natural way" once in awhile and I learned to start
campfires when I was about 5 from mum and dad.

Teepee stack works well for pit fires but I generally use a loose log
cabin stack for grilling. I get a more even distribution of wood coals
that way.

I start with newspaper (or dry grass when camping), then twigs, then
kindling (sticks 1/2" to 1" in diameter), then small logs, 2" to 3",
then my main logs. Any size that works in the grill or pit.

I only use fuel (Kerosine) if the wood is damp from a rain.

Stack each layer in opposing directions leaving plenty of air space...

Fires like that. ;-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . com>,
"LadyJane" > wrote:

> Must have's for your Weber:
>
> one-touch clean lever (wiggling it left & right dislodges spent ash
> from around vents and accumulates in the -easily removable- lower
> container)
> double hinged top plate (allows you to top-up charcoal/fuel during
> prolonged cooking)
> thermostat (not all models have a thermo... which IMHO... is essential)
> Invest in some of those rectangular drip trays to catch any fluids from
> larger pieces of meat - makes for superb gravy! I put one on the lower
> rack, between the two areas of charcoal, and place the meat directly
> above the aluminium tray.

Cool option.
I've yet to ever save grilling drippings.

>
> Optional extras:
> I bought a reversible hotplate (flat one side, ribbed grill on the
> other) and it's great for steaks, sausages, hamburgers & sliced veg.)

I bought a veggie grill tray quite sometime back. :-)

>
> I've never cooked any meat or poultry in my Weber that came out dry.
> It's one of it's most alluring features - all meat is moist and tender,
> providing you get the sucker up to around 400Deg before starting to
> cook. Had found that best results are achieved only when the coals are
> red hot, leave all vents open, add the meat, whack on the lid, & go &
> enjoy a long cool drink for an hour or more!

Par. There is a trick to judging coals. :-)
Gotta be red, no smoke, with visible waves of heat coming up!

>
> During summer it gets serious duty just about every weekend.
> I've cooked legs of ham, lamb, turkey, chickens, and the family
> favourite, whole rump, in the weber. It's magnificent particularly for
> larger pieces of meat.

Mm yeah!

>
> Once you've cooked with a Weber it's spoils you for any other outdoor
> cooking appliance. During summer I seldom use my oven, just crank up
> the Weber.
>
> you'll never regret buying one Om!
> enjoy!!
>
> LadyJane
> --
> "Never trust a skinny cook!"

Danke!
I really prefer outdoor roasting to using the oven.....
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . net>,
"King's Crown" > wrote:

> I have the avocado green weber from the 70's. It belonged to my parents,
> but they went gas in the 80's and gave it to me. LOVE IT. I've had to
> paint a few spots and I've replaced the handles and the wheels. The paint
> is really starting to come off pretty good in the last year or so. I got to
> thinking this summer I would treat myself to a new Weber. These tips are
> handy.
>
> I've also used the chimney to start coals for the past 30 years and never
> thought much about it. UNTIL we were invited over for a BBQ and the people
> used charcoal starter. The food tasted like they has sprayed the charcoal
> started on the food. YUCK! Both my husband and I kept burping the flavor
> of charcoal starter all evening. I'll never used charcoal starter. Have
> chimney, will travel.
>
> Lynne

Charcoal starter always flavors the food...
That's why I _refuse_ to use that stuff!

Clear white unscented lamp oil in small amounts works well for damp wood
and burns off clean. It's just Kerosine.

I've no idea what lighter fluid is. It stinks so bad, I've never
bothered to investigate it.

Here we go:

http://www.nlm.nih.gov/medlineplus/e...cle/002833.htm

EWWWWWW! Worse than I thought! :-(

A little more googling shows it contains mostly Butane.

I mostly use wood, but next time I pick up a bag of _real_ charcoal
chunks, a chimney starter will be a must. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson