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Author Topic: What's on the grill, folks?  (Read 880149 times)

0 Members and 16 Guests are viewing this topic.

Offline mike89

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that's why I like my torch too!!!   
a bad day of fishing is still better than a good day at work!!

Offline fishwidow

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I used one of those chimneys for a while. No real problems with it until the handle caught fire and the whole thing warped from the heat. When I was younger I used to use lighter fluid and  a couple times even used gasoline. I felt like I could notice the taste, too.
Now it’s a fire starting square which is wood fiber with some wax to get it going. I also will not use regular briquettes, only hardwood lump charcoal. Burns hot and holds the fire well. I use a ceramic kamado grill and control the fire with the upper and lower vents. Like Mike said, generally low and slow except to sear. I don’t have a smoker, but can smoke with the grill low on indirect heat.

Offline LPS

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True and you find out it doesn't work anymore when you want to grill. 

Offline Leech~~

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I have a gas and charcoal grill on the deck. I use and love the charcoal when I have time to lighter her up!  There's nothing better then some good old Kingsford soaked flavored steaks!   :happy1: :happy1:  :rotflmao:


« Last Edit: February 02/14/24, 08:56:13 PM by Leech~~ »
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline Bobberineyes

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I havnt used lighter fluid in close to 30 yrs, nasty. Used several of the electric gizmos they worked good. Have gone thru lots of chimneys,  seems the key to those is dump early and keep the coals stacked until you spread em just a little.

Offline Gunner55

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We are on at least our 2nd or 3rd chimney here & at the lake but we've been using them for at least 15, maybe 20 years too. We have a nice Weber gas grill at the lake but other than burgers & brats the good old Weber kettle sees most of the action. About the only time we ever have to add charcoal is when we rotissirie a chicken or smoking a pork butt.
« Last Edit: February 02/15/24, 07:06:39 AM by Gunner55 »
Life............. what happens while your making other plans. John Lennon

Offline Cooperman

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I have a trigger light propane torch I’ve been using to start the coals.
Works great. But the best is the Weber performer with the propane start.

Offline Dotch

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Have a brand new chimney someone gave me but have never used it. Used electric starters for many years before I bought the Weber Performer. Used some lighter fluid over the years too. Always tried to get good coverage on the charcoal but was conservative with the amount I used. Really didn't notice an issue as long as I let the coals gray off good before I put stuff on. Performer is nice. Make a cocktail, lite the burner, let 'er run on the baskets for 10 - 15 minutes, do some food prep, shut 'er down, let 'er go ~ another 15 minutes, make another cocktail, spread the coals, & let 'er beller.  :coffee:

tt: As far as adding charcoal, I've rarely needed to do it unless I'm grilling a monster turkey or something. I've done enough stuff on the Weber that I've become pretty good at guessing the amount of charcoal needed. When I have added charcoal, it's when I've been grilling indirect. Seems like if I was proactive enough and the coal piles were still good and hot it didn't matter much. That was with my original Weber without the thermometer in the lid so I had no way to measure any dip in temperature. The main thing was to get it to the finish line by the time guests arrived. And I did.   
« Last Edit: February 02/15/24, 10:26:24 AM by Dotch »
Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline Bobberineyes

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I had to take a page otta Barry's book and do some searching but found the grilling page :happy1: Sw. Potato sausage on the tailgater,  Glenn you should see these sliced fried taters  with onions and bacon, almost too much fried!!   ;)

Offline LPS

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That looks absolutely great.  I love potato sausage.  Especially on the grill.   LOL Ya this site makes me smarter, I think.  LOLOL

Offline Dotch

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Time itself is bought and sold, the spreading fear of growing old contains a thousand foolish games that we play. (Neil Young)

Offline glenn57

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  • 2015 deer contest champ!!!
I had to take a page otta Barry's book and do some searching but found the grilling page :happy1: Sw. Potato sausage on the tailgater,  Glenn you should see these sliced fried taters  with onions and bacon, almost too much fried!!   ;)
you gonna add katchup to the sausage and taters.....be pretty good i'd bet!!!!!!!!! :mooning: :happy1: :rotflmao: :rotflmao:
2015 deer slayer!!!!!!!!!!

Offline Bobberineyes

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I had to take a page otta Barry's book and do some searching but found the grilling page :happy1: Sw. Potato sausage on the tailgater,  Glenn you should see these sliced fried taters  with onions and bacon, almost too much fried!!   ;)
you gonna add katchup to the sausage and taters.....be pretty good i'd bet!!!!!!!!! :mooning: :happy1: :rotflmao: :rotflmao:
Come to think of it, pretty sure we don't stock katchup  in da house, the spicy secret sauce got the nod!

Offline mike89

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looks darn good Bobber!!!   need to get me some of that sausage as I'm out of it!!!  secret sauce is great!!!   
a bad day of fishing is still better than a good day at work!!