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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Conversion!!
Please endure a noob... I'm pretty fed up with the whole gas grille scene
(can't convince the wife yet) so I'm wondering if anyone has used an insert in a gas grill that would hold charcoal allowing either/ or, depending on the chef. I realize that there would be a draft problem and eventual burn-out of a metal pan. Experiences and condemnations appreciated - (LOL). |
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Conversion!!
C & E wrote: > Please endure a noob... I'm pretty fed up with the whole gas grille scene > (can't convince the wife yet) so I'm wondering if anyone has used an insert > in a gas grill that would hold charcoal allowing either/ or, depending on > the chef. I realize that there would be a draft problem and eventual > burn-out of a metal pan. Experiences and condemnations appreciated - (LOL). I went this route after my POS gas grill's burner bit the dust, but before I decided to buy a charcoal grill. I actually did it two ways. One, I used the base of my electric bullet smoker as a charcoal grill. Two, I used a pie pan in my gas grill to hold charcoal. Using the pie pan in the gas grill was ok, but it's only big enough to get maybe 2 burgers or so. You could probably use an inexpensive cookie sheet or similar, if you can find one the right size. Just take the cooking grate off of your gas grill, put the cookie sheet in, dump a chimney's worth of hot coals in, and then replace the cooking grate. Maybe drill a bunch of holes in the cookie sheet for improved airflow. |
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Conversion!!
"dakota2112" > wrote in message oups.com... > > C & E wrote: >> Please endure a noob... I'm pretty fed up with the whole gas grille >> scene >> (can't convince the wife yet) so I'm wondering if anyone has used an >> insert >> in a gas grill that would hold charcoal allowing either/ or, depending on >> the chef. I realize that there would be a draft problem and eventual >> burn-out of a metal pan. Experiences and condemnations appreciated - >> (LOL). > > I went this route after my POS gas grill's burner bit the dust, but > before I decided to buy a charcoal grill. I actually did it two ways. > One, I used the base of my electric bullet smoker as a charcoal grill. > Two, I used a pie pan in my gas grill to hold charcoal. > > Using the pie pan in the gas grill was ok, but it's only big enough to > get maybe 2 burgers or so. You could probably use an inexpensive > cookie sheet or similar, if you can find one the right size. Just take > the cooking grate off of your gas grill, put the cookie sheet in, dump > a chimney's worth of hot coals in, and then replace the cooking grate. > Maybe drill a bunch of holes in the cookie sheet for improved airflow. > That's as about what I was imagining but leaving the gas burners intact for the wife to use. |
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Conversion!!
C & E wrote: > > > That's as about what I was imagining but leaving the gas burners intact for > the wife to use. C & E, Do a search for "Char-Broil 4637330" or "Charbroil charcoal/gas" I can speak for it being a functionally reasonable gas grill, but never tried out the charcoal option on mine, as I had a WSM to play with. Not sure if this product is still in production or not. Mine was still running strong after 3-4 years of seasonal use. Jason |
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Conversion!!
I've got a 6 burner Vermont Castings natural gas grill that I love.
We moved in November and the gas pressure must not be the same as at our old place because I can't get the same temps as I used to. Before it would get up to 700 degrees and now it barely goes over 500. I'll have to call the gas company to see if they can increase the flow to our house. On Wednesday I stopped by the Chinese market on my way home and picked up a small ribeye roast ($1.79/lb!!) and cut it into 3 thick steaks. I fired up the grill and let it warm up while I prepared my side dishes. I grilled 2 of the steaks, turning them after 5 minutes and removing them after 10. The insides were a nice medium rare but the outside was barely seared with only a thin crust where the steaks had rested on the enameled cast iron. Between the sear marks the meat was gray. Thursday night Sue had a late class so I was on my own for dinner. I thought I'd try something different with the last steak. I filled a chimney with lump and a semi burnt chunk of hickory and lit it. After 10 minutes I placed the grill from my WSM directly on top. Blue flames and sparks raced out of the chimney as the sides glowed cherry red. I cooked the steak for 4 minutes a side on my new little grill and removed the steak to a warm plate, some butter and a foil tent for 6 minutes while I steamed some beans. FOR SALE: Stainless steel Vermont Castings 6 burner grill, will deliver anywhere in the Toronto area. |
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Conversion!!
Alton Brown did the same thing, but he cooked a tuna steak. From what I saw
on the t.v. it works really well for searing. > I filled a chimney with lump and a semi burnt chunk of hickory and lit it. > After > 10 minutes I placed the grill from my WSM directly on top. Blue flames > and sparks raced out of the chimney as the sides glowed cherry red. I > cooked the steak for 4 minutes a side on my new little grill and > removed the steak to a warm plate, some butter and a foil tent for 6 > minutes while I steamed some beans. > FOR SALE: Stainless steel Vermont Castings 6 burner grill, will deliver > anywhere in the Toronto area. > |
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