On May 11, 8:56 pm, Sheldon > wrote:
> On May 11, 8:19?pm, "Dave Bugg" > wrote:
>
> > Sheldon wrote:
> > > "Dave Bugg" wrote:
> > > I have myWeberGenesis connected to a 500 gallon propane tank too...
>
> > Whoa, I just caught my verbal blunder from reading your post, Shel. I don't
> > have aPerformer, I have aWeberGenesis. I shoulda said "I have my gas
> > grill hooked up to a 500 gallon propane tank". I also have a high btu
> > output, two burner outdoor stovetop hooked up to the same tank.
>
> Well, you didn't actually say which grill... I assumed something other
> than thePerformer... connecting a Perfomer to a 500 gallon propane
> tank I think would be a mite overkill. I also heat my entire house
> with propane, make domestic hot water, and fuel my GE Profile kitchen
> range. I'm very happy with the Genesis, but ever I got a bug forcharcoalagain I'd get me a smallWeberkettle grill, they cost very
> little, are extremely portable, will last practically forever, and are
> plenty capable of cooking up a whole load of food for a crowd of at
> least 15. If I were to feed 15 I would only put up about half the
> burgers, dogs,chickenpieces, whatever... it makes a lot more sense
> to cook in smaller batches and to stagger everything so the problem of
> keeping food warm without over cooking just doesn't occur. And most
> food cooks up in less than ten minutes, people can wait ten minutes.
> And even though the smallweberkettle grill can handle 10 pounds of
> london broil all at once I'd still stagger the cooking.
>
> Andcharcoalis not difficult to light, I just can't see the point in
> needing a gas fired contraption to getcharcoalgoing. To me the big
> hassle withcharcoalis not the lighting, it's after I'm all done
> cooking waiting for it to burn out and then to mess with the ashes. I
> don't use the fireplace in my house for the same reason.
>
> Sheldon


Curious on the roasting of chickens.. Do most people use things like
the roast holder that webber sells (#32915) to set the chicken on..
(ontop of the cooking grill, above the coals)... or do many use this
device right on the charcoal spot, with charcoal just on each side?

I've seen roasting times of about 2 hours or so.. during this time I'm
assuming the lid is kept closed.. vents too? Do you have to add more
charcoal after a certain period of time, due to the orginal charcoal
losing its heat?

Thanks