On Friday, February 5, 2021 at 5:05:37 PM UTC-5, bruce bowser wrote:
> On Friday, February 5, 2021 at 6:38:01 AM UTC-5, Cindy Hamilton wrote:
> > 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.
> That's an appalling cop-out and the food probably offers only more of that new über-processed taste.

Grilling on plain lump hardwood charcoal doesn't provide any of those flavors, either.
Perhaps those flavors are not desired by everyone, every time they grill.

Cindy Hamilton