On Fri 05 Aug 2005 03:33:22p, Peter Aitken wrote in rec.food.cooking:
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:
>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>>>>
>>>>> I've had one of these kettle Webber barbecues forever and I have
>>>>> produced many abominations on it. I have charcoaled many hamburgers
>>>>> and I have left many porkchops as dry as a Mormon wedding. The
>>>>> problem of course is not the barbecue - like they say for the small
>>>>> submarine its the seaweeds that get in the way. Still - can I ever
>>>>> hope to use the kettle for grilling or should I just ditch it and go
>>>>> for a gas grill?
>>>>>
>>>>> I always struggle maintaining the right temperature - the kettle
>>>>> seems to be made for slow cooking on low temp and I need higher temp
>>>>> to grill. What am I missing? Thanks guys
>>>>
>>>> Regardless of any opinions to the contrary, I would never go back to
>>>> a non- gas grill.
>>>>
>>>>
>>>
>>> I have a gas grill and a Weber kettle. The gas is great for things
>>> that take a while and do not require really high heat, such as
>>> chicken, ribs, leg of lamb, etc. I use the kettle when I require
>>> intense heat for a relatively brief period, for steaks, burgers,
>>> kabobs, and the like. The gas grill, my model at least (a Phoenix),
>>> just will not develop the real searing heat needed sometimes.
>>>
>>
>> Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
>> grill. I also have a Lodge cast iron Sportsman's Grill that can char
>> anything you throw at it. I don't use it often, but for quick
>> hot-searing a steak it's perfect.
>>
>> --
>
> My gas grill is not good at high heat. It is however great at slow
> cooking. It never - and I mean NEVER - has flare-ups, so you can leave
> it unattended for long periods without worry.
I guess we're both lucky. My Brinkman has 4 burners. If I want to slow
cook I only need to light one and I can keep a steady low temp. One of the
end burners is positioned under a smoker box that I can fill with soaked
wood chips. It gives some semblance of "barbeque" when I do ribs.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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