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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 07-03-2013, 08:33 AM   #21
joeski3d
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Originally Posted by NFRs2000nyc View Post
Fire danger? I'll take 100% controllable charcoal to an exploding propane tank anyday. It's only a fire danger if you do something really REALLY stupid.
+1 Never a flaming hose leak that turns into a visit from the fire dept on a Weber charcoal grill.

Perhaps, if you store gasoline next to the Weber and then find a way to knock the hot grill over onto said storage container...?

Brew, please explain what you are doing with the grill exactly that would cause it to be a fire hazard.
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Old 07-03-2013, 09:10 AM   #22
217Bimmer
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that lump wood charcoal is nice, but it gets hot as hell and burns really fast and cools down too much if you choke it down. hard to control, so i like briquettes or a combo of the two.

anyone have a smokenator for their weber? use mine every now and then. turns your weber into a smoker.
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Old 07-03-2013, 06:01 PM   #23
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+1 Never a flaming hose leak that turns into a visit from the fire dept on a Weber charcoal grill.

Perhaps, if you store gasoline next to the Weber and then find a way to knock the hot grill over onto said storage container...?

Brew, please explain what you are doing with the grill exactly that would cause it to be a fire hazard.
We live in the high desert - where it gets super, super dry in the summer. And super windy. When dumping coals from the starter chimney into the grill, I've had cinders fall through the vents at the bottom and get blown out onto the ground. I've also had bits of burning paper at the bottom of the chimney get blown up into the air. If one of those cinders or bits of paper got blown into dry grass - which would typically be about 35 feet from where I like to grill, we'd be screwed. I'm always a little sketched out grilling on hot, windy days. I can't just set the grill and forget it, I have to watch it.

With a propane grill, your fuel can't travel in the wind. Your BBQ may turn into a 5 foot wall of flame, but that's about it. It's not going anywhere. An exploding tank is incredibly unlikely.
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Old 07-03-2013, 06:07 PM   #24
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We live in the high desert - where it gets super, super dry in the summer. And super windy. When dumping coals from the starter chimney into the grill, I've had cinders fall through the vents at the bottom and get blown out onto the ground. I've also had bits of burning paper at the bottom of the chimney get blown up into the air. If one of those cinders or bits of paper got blown into dry grass - which would typically be about 35 feet from where I like to grill, we'd be screwed. I'm always a little sketched out grilling on hot, windy days. I can't just set the grill and forget it, I have to watch it.

With a propane grill, your fuel can't travel in the wind. Your BBQ may turn into a 5 foot wall of flame, but that's about it. It's not going anywhere. An exploding tank is incredibly unlikely.
Hmmm, I guess I never had those conditions, but I can see the concern. Sure I have flaming embers flying around (especially when using moist wood) but it's nothing that would set anything on fire. If you live somewhere with a lot of that dry grass stuff, then I guess I can see the problem.
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Old 07-05-2013, 08:08 AM   #25
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http://www.wired.com/opinion/2013/07...than-charcoal/

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Your food doesn't know what's creating the heat below it, and once charcoal is hot, there aren't any aromatic compounds left in the coals. According to the food science bible Modernist Cuisine, "Carbon is carbon; as it burns, it imparts no flavor of its own to the food being grilled."

The characteristic flavor of grilled food comes from the drippings, not the fuel. When those drippings hit the heat source below, the oils, sugars, and proteins burst into smoke and flame. That heat creates new complex molecules that rise in the smoke and warm air to coat the food you're grilling.
http://www.wired.com/opinion/2013/07...tter-than-gas/

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Of course, even food cooked on a gas grill gives off aromas - all food does. But food grilled over a charcoal flame has a special one: guaiacol.

Guaiacol is an aroma compound produced when you use heat to break down lignin, the resin responsible for holding strands of cellulose together to form wood. "It has a smoky, spicy, bacony aroma," says Sacks. "In fact, the flavor that most people associate with bacon is largely degraded lignin."
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Old 07-10-2013, 08:54 AM   #26
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We live in the high desert - where it gets super, super dry in the summer. And super windy.
'nuff said. I would move. Sounds like you live in a tinderbox just waiting for a spark.

Imagine the smokey flavor you could get from the neighbor's house.
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Old 07-10-2013, 09:02 AM   #27
joeski3d
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This was pretty good, btw.
I altered the marinade a bit... really, soak the steak in whatever you prefer. It should produce excellent results.

I use a cast iron skillet. No spray needed.

http://www.epicurious.com/recipes/fo...r-Steak-236873
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