On Friday, February 5, 2021 at 6:06:50 AM UTC-5, bruce bowser wrote:
> On Thursday, February 4, 2021 at 8:44:46 PM UTC-5, cshenk wrote:
> > BryanGSimmons wrote:
> >
> > > Hey, it's called a tabletop grill. Well, the top of my dining room
> > > table is a tabletop, so that's where I'm grilling the T-bones. We're
> > > sort of celebrating, because we're making an offer on a house that my
> > > son loves. It needs a boatload of interior cosmetic work, but it has
> > > a large open basement big enough for a pool table and a giant master
> > > bedroom, and it's livable, just a bit ugly. It's a quirky split
> > > level that could be made super nice with a lot of work, and he's got
> > > plenty of time. Again, it's in Ferguson, Missouri.
> > >
> > https://www.target.com/p/char-broil-...k/-/A-12802282
> > Put something under it or you will burn the table!
> I'm just wondering where the flavor from the mesquite, hickory or plum or apple wood comes from with all this fancy indoor grilling?

Grilling doesn't require any of those flavors.

Cindy Hamilton