Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Mar 26, 2014 2:19 pm

Same here on PC. No image shows.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Mar 26, 2014 2:26 pm

I hotlinked it off slickdeals.net
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Mar 26, 2014 2:26 pm

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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Mar 26, 2014 2:35 pm

Letang Is The Truth wrote:dont do it
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Re: Where my fellow cooks at???

Postby count2infinity on Wed Mar 26, 2014 2:37 pm

what do you want to use it for?
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Re: Where my fellow cooks at???

Postby columbia on Wed Mar 26, 2014 2:38 pm

count2infinity wrote:what do you want to use it for?


He's going camping at Terminus.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Mar 26, 2014 2:54 pm

count2infinity wrote:what do you want to use it for?


A flower pot on the back deck, of course.
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Re: Where my fellow cooks at???

Postby count2infinity on Wed Mar 26, 2014 3:11 pm

well then, i suggest buying a cheaper flower pot.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Mar 26, 2014 4:22 pm

who's ready for dinner with thomas keller: https://54238.blackbaudhosting.com/5423 ... eller-Gala

chefs from cure, eleven, duquesne club and eat n park hospitality coming together to celebrate thomas keller
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Re: Where my fellow cooks at???

Postby Shyster on Wed Mar 26, 2014 6:09 pm

I’ve been thoroughly indoctrinated by the Weber corporation, which advises to grill using a lid and keeping the lid closed as much as possible. So I generally stay away from hibachi-style grills that don’t have lids. That said, according to barbecue author Stephen Raichlen the most popular style of grill in the world is the mangal, which is essentially a simple metal box for holding burning charcoal. Most don’t even have grates; the cooks just use skewers for everything. Millions of people can’t be wrong. And that thing’s made by Lodge, which means it probably weighs 50 lbs. and will last long enough for your great-grandchildren to use it. If you want a hibachi, I bet that’s a great choice.

Notwithstanding the freaking snow outside, the calendar says it's just about time for outdoor cooking.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Mar 26, 2014 6:32 pm

The kettle grill is actually a pretty terrible design, from an efficiency point of view. The dome shape focuses heat back in towards the center of the grill, making a very small 'hot spot' where heating is even, and the black interior tends to limit the reflection of heat. This is true of barrel grills as well (like mine), but the effect is somewhat mitigated by the oblong shape. I say that as we prepare to buy a 22.5" Weber with the Kettle Pizza kit because Mrs Tif is mad crazy about pizza and keeps giving me grief about not cooking it.

For direct-heat cooking, open air rules. You get better air circulation, which means more consistent burning of the fuel (for charcoal) and more even heating of the cooking grates (charcoal and gas).

The only time I would advise grilling with the lid actually on/down is if you have a rotisserie, which basically turns the grill into an oven. And I'm not entirely certain it's even advantageous then.

Incidentally, the reason most grills are painted black (especially on the inside) is because people hate cleaning them. Hides the guck better.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Mar 26, 2014 6:58 pm

Lid closed! :P

I would be willing to bet the lid debate is in the top three reasons for barbecue-related stabbings, right up there with whether chicken should be cooked direct or indirect and whether people who press on burgers as they cook should be merely shot or stabbed first and then shot.

I've been looking at getting a Fibrament baking stone with the metal baffle for grill use.
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Re: Where my fellow cooks at???

Postby columbia on Wed Mar 26, 2014 7:07 pm

I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.
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Re: Where my fellow cooks at???

Postby Kraftster on Wed Mar 26, 2014 7:08 pm

Count me among the lid down crew!
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Mar 26, 2014 7:11 pm

columbia wrote:I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.

When I said the only time I would advise lid down is rotisserie, I probably should have included smoking.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Mar 26, 2014 7:17 pm

tifosi77 wrote:When I said the only time I would advise lid down is rotisserie, I probably should have included smoking.

Just about every time I use my grill I also have a packet of wood chips or BBQrs Delight smoke pellets in there somewhere, so a big part of my lid-closed philosophy is to trap that smoke in there.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Mar 26, 2014 7:57 pm

Do you also cook over the direct heat of coals?
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Re: Where my fellow cooks at???

Postby Willie Kool on Wed Mar 26, 2014 8:27 pm

columbia wrote:I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.


8-)
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Re: Where my fellow cooks at???

Postby Willie Kool on Wed Mar 26, 2014 8:32 pm

Shyster wrote:Just about every time I use my grill I also have a packet of wood chips or BBQrs Delight smoke pellets in there somewhere, so a big part of my lid-closed philosophy is to trap that smoke in there.

I almost always keep the lid closed on my Weber as well, for the same reason.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Mar 26, 2014 9:44 pm

tifosi77 wrote:Do you also cook over the direct heat of coals?

Much like my house on chili day, I'm all about the gas. I don't have a charcoal grill. I've been indoctrinated by reading Weber cookbooks, but I don't use a Weber kettle. The only Weber I've owned was a Baby Q gas grill, and my current grill is a Huntington (which is a cheaper brand from Broil King).
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Re: Where my fellow cooks at???

Postby OutofFoil on Wed Mar 26, 2014 10:22 pm

Making biltong tonight since stupid border inspectors frown upon bringing it back.
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Re: Where my fellow cooks at???

Postby count2infinity on Thu Mar 27, 2014 7:08 am

I'm a lid down, propane gas type of guy. I don't own a charcoal grill and most likely never will. Once the Mrs. and I buy a house though, I do plan on building a woodfire oven.
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Re: Where my fellow cooks at???

Postby BigMcK on Thu Mar 27, 2014 7:24 am

Mesquite charcoal, lid up = grill.

Wood chunks, hardwood charcoal, lid down = barbecue.

Wood chunks / logs, minimal hardwood charcoal just to keep heat, lid down = smoking.

My use. I have a LPG, Weber and barrel smoker.
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Mar 27, 2014 9:45 am

Just to be clear; regardless of the fuel you use, the inefficiencies of the kettle or barrel grill shapes still prevails. It's the smooth, consistent curvature that ruins it.
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Re: Where my fellow cooks at???

Postby columbia on Thu Mar 27, 2014 9:51 am

No lids in eastern North Carolina. :wink:

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