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In Reply to: RE: Planned Obsolecsence posted by Awe-d-o-file on August 24, 2015 at 10:51:44
They'll dig up my EGG in 5000 years and KNOW what it was.
It may still work, too.
Charcoal is STILL the best way to cook outdoors. A reasonable second would be one of those pellet grills. Gas? A Distant 3rd.
I just SOLD a 15 year old Weber in PERFECT order. I replaced the vents for about 12$ or so.
Before THAT? I had another Weber or 2 for a total of 25 years and before THAT? More Hibachi Grills than I can count.
Too much is never enough
Follow Ups:
I love the egg. Great grill. I'm not going to risk charcoal being class 10 (over 8 miles from a volunteer FD. That and we don't eat a lot of meat anymore since it isn't as good as it used to be and is full of bad things.
We've decided to just not buy another grill. We do have an indoor Jenn Air grill range with the roto and kebab kit for those times we have to have grilled meat.
E
T
Too bad.
My Corn-on-cob is world class, roasted veggies are yummy and planked FISH a wonder.
lf you REALLY worry, I'd keep a couple 20lb fire extinguishers at the ready. One near the grill, the other in the kitchen. A smaller 10lb in the garage.
Too much is never enough
...the charcoal one makes things taste better but I rarely use it because is too much trouble.I also listen to CDs instead of vinyl because of the convenience ;-)
Edits: 08/24/15 08/24/15
You're even lazier than I. It takes all of 5 minutes to clean and prep a charcoal grill. That's less than the time it takes to quarter an onion and a bell pepper and put the pieces on a skewer.
I suppose you don't do that, either, 'cause it's too much trouble.
:)
...10 minutes messing with the charcoal and wadded newspaper in the chimney, another 10 to wad more an light it again.
Then 20 minutes waiting for it to get hot.
With the gas after 10 minutes it's ready to go - no muss, no fuss.
I light my charcoal with a SINGLE flick of the Bic.
I use the time while the grill heats and stabilizes to have an adult beverage.
My grill is cleaned about every 5th usage. LUMP charcoal produces a FRACTION of the ash of the conventional briquette.
Too much is never enough
The natural charcoal burns easily in a chimney lighter and you can get started very quickly and with no lighter fluid.
Of course, my wife does all the work, so it's easy for me to say!
Actually, she was the one who said no to gas. She wanted to be able to make genuine Korean BBQ.
GOD BLESS HER!!! :-)
___
"If you are the owner of a new stereophonic system, this record will play with even more brilliant true-to-life fidelity. In short, you can purchase this record with no fear of its becoming obsolete in the future."
A couple weeks ago, I made PIZZA.
Try THAT on your gas grill I've started making my own pizza dough, too.
Egg gets to 500f easy which is a fine temp for Pizza. It'll go a LOT hotter.
As for melting your Weber internals? My charcoal grate had a 'sag' in it. And the cooking grate was a heavier gauge type from my ORIGINAL grill. Easilly hold a 20lb Turkey.
I think your Weber cooking Experience would be IMPROVED were you to go to LUMP CHARCOAL and get RID of the Briquettes. First thing you'll notice, besides the superior aroma is about 3/4 LESS ash. Briquettes are made with a LOT of filler.
Too much is never enough
Next time I'm in L.A., I'm comin' ta yer place for pizza on the grill. :)
This Fall, I'll only be in the SF area.
If you haven't already, check out Steve Raichlen's "Barbeque Bible".
:)
Give me about a weeks notice and you're 'on'.
I need to gather the correct ingredients.
Too much is never enough
Thanks! I'll be heading out to Beserkeley in October to see some audio friends/mentors, tour Fantasy Studios, visit McCune Sound, etc. (I had wanted to go in August or September, but a hip injury put the kabash on that), probably not L.A. this time around.So, here's "at least" a week's notice: I'll be at the AES convention in the Fall of 2016 in L.A. (and will NOT be staying at the downtown Sheraton). Don't tell me you're in San Diego, 'cause that's not even on the radar in L.A. LOL
Edit: The more I think about it, the more I think I should add a few daze and go to L.A., too. I miss the Pasadena freeway (not!).
:)
Edits: 09/01/15
Sorry, '51, I AM South of Orange County and maybe a 90 mile drive from LAX.
I'm totally glad I bailed out of up there. It is WAY too crowded and people drive like crap. I can be to the beach in 30 minutes, and all sorts of OTHER recreational stuff.
I was to SF last year and I've never been cold like that. An ICY blast off the ocean. I DID see some neat stuff, though, like the America's Cup boat out for a spin. Based on how breezy / cold it was where I stood, I'll bet the boat ride was awful.
Too much is never enough
.
I use a pizza stone in my grill too in the summer so as not to heat the house. We like little pizza's made from whole wheat burrito size flour tortillas.
I am mostly using propane because the risk of charcoal with it on a wood deck and me a class 10, 8 miles from the FD. I even have a large metal commercial baking sheet under my propane grill as a safety measure.
E
T
In the about 8 years I had my last Weber, I *melted* 2 grates that held the charcoal and 1 grate that held the food. I like hot fires. :-)
I got the extra parts from an older one that I cannibalized.
Jack
Between the FIRST 22"er and my SECOND, Weber cheapened the mix considerably.
Lighter gauge steel for dome and body. Lighter gauge steel for grate. Deleted WOOD in the handles and went to some composite material. Eliminated handle on the 'wheeled' side and reduced the finger clearance on the OTHER side to near-unusability. The cross supports between the stands legs were minimized, too, and were difficult, as a result, to use as a shelf.
Too much is never enough
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