Where my fellow cooks at???

[tifosi77]

Same here on PC. No image shows.

[mac5155]

I hotlinked it off slickdeals.net

[mac5155]

[Letang Is The Truth]

dont do it

[count2infinity]

what do you want to use it for?

[columbia]

what do you want to use it for?

He's going camping at Terminus.

[mac5155]

what do you want to use it for?

A flower pot on the back deck, of course.

[count2infinity]

well then, i suggest buying a cheaper flower pot.

[Letang Is The Truth]

who's ready for dinner with thomas keller: https://54238.blackbaudhosting.com/5423 ... eller-Gala" onclick="window.open(this.href);return false;

chefs from cure, eleven, duquesne club and eat n park hospitality coming together to celebrate thomas keller

[Shyster]

I’ve been thoroughly indoctrinated by the Weber corporation, which advises to grill using a lid and keeping the lid closed as much as possible. So I generally stay away from hibachi-style grills that don’t have lids. That said, according to barbecue author Stephen Raichlen the most popular style of grill in the world is the mangal, which is essentially a simple metal box for holding burning charcoal. Most don’t even have grates; the cooks just use skewers for everything. Millions of people can’t be wrong. And that thing’s made by Lodge, which means it probably weighs 50 lbs. and will last long enough for your great-grandchildren to use it. If you want a hibachi, I bet that’s a great choice.

Notwithstanding the freaking snow outside, the calendar says it's just about time for outdoor cooking.

[tifosi77]

The kettle grill is actually a pretty terrible design, from an efficiency point of view. The dome shape focuses heat back in towards the center of the grill, making a very small 'hot spot' where heating is even, and the black interior tends to limit the reflection of heat. This is true of barrel grills as well (like mine), but the effect is somewhat mitigated by the oblong shape. I say that as we prepare to buy a 22.5" Weber with the Kettle Pizza kit because Mrs Tif is mad crazy about pizza and keeps giving me grief about not cooking it.

For direct-heat cooking, open air rules. You get better air circulation, which means more consistent burning of the fuel (for charcoal) and more even heating of the cooking grates (charcoal and gas).

The only time I would advise grilling with the lid actually on/down is if you have a rotisserie, which basically turns the grill into an oven. And I'm not entirely certain it's even advantageous then.

Incidentally, the reason most grills are painted black (especially on the inside) is because people hate cleaning them. Hides the guck better.

[Shyster]

Lid closed!

I would be willing to bet the lid debate is in the top three reasons for barbecue-related stabbings, right up there with whether chicken should be cooked direct or indirect and whether people who press on burgers as they cook should be merely shot or stabbed first and then shot.

I've been looking at getting a Fibrament baking stone with the metal baffle for grill use.

[columbia]

I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.

[Kraftster]

Count me among the lid down crew!

[tifosi77]

I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.

When I said the only time I would advise lid down is rotisserie, I probably should have included smoking.

[Shyster]

When I said the only time I would advise lid down is rotisserie, I probably should have included smoking.

Just about every time I use my grill I also have a packet of wood chips or BBQrs Delight smoke pellets in there somewhere, so a big part of my lid-closed philosophy is to trap that smoke in there.

[tifosi77]

Do you also cook over the direct heat of coals?

[Willie Kool]

I don't see the need for a lid unless you're smoking it.

^^^^ That's seriously 7Os sounding, which was not intentional.

[Willie Kool]

Just about every time I use my grill I also have a packet of wood chips or BBQrs Delight smoke pellets in there somewhere, so a big part of my lid-closed philosophy is to trap that smoke in there.

I almost always keep the lid closed on my Weber as well, for the same reason.

[Shyster]

Do you also cook over the direct heat of coals?

Much like my house on chili day, I'm all about the gas. I don't have a charcoal grill. I've been indoctrinated by reading Weber cookbooks, but I don't use a Weber kettle. The only Weber I've owned was a Baby Q gas grill, and my current grill is a Huntington (which is a cheaper brand from Broil King).

[OutofFoil]

Making biltong tonight since stupid border inspectors frown upon bringing it back.

[count2infinity]

I'm a lid down, propane gas type of guy. I don't own a charcoal grill and most likely never will. Once the Mrs. and I buy a house though, I do plan on building a woodfire oven.

[BigMcK]

Mesquite charcoal, lid up = grill.

Wood chunks, hardwood charcoal, lid down = barbecue.

Wood chunks / logs, minimal hardwood charcoal just to keep heat, lid down = smoking.

My use. I have a LPG, Weber and barrel smoker.

[tifosi77]

Just to be clear; regardless of the fuel you use, the inefficiencies of the kettle or barrel grill shapes still prevails. It's the smooth, consistent curvature that ruins it.

[columbia]

No lids in eastern North Carolina.