Pimp yo grill, son!!!

[eltristo]

So it's just a can with a screen at the bottom?

A rather large can with a grate (or screen) about 1/3 up inside and holes around that lower third to allow for more air.  Simple concept, excellent functionality.  Lighter fluid should never be a flavor profile.

[Timmy Tucker]

Lighter fluid should never be a flavor profile.

That's why I got the chimney starter. I always thought it was grill-snobbery until I made the switch myself. Makes a huge difference in flavor for me, but to be fair, I have a terribly sensitive palate. Plus, it was only $15 at Home Depot.

My next project is gonna be adding a chimney to the lid and a firebox to the side for proper smoking. Good way to work on my (nonexistent) welding skills.

[Kopfjäger]

Already am!   Incredible smoker and roster too, keeping temperatures consistent is no problem.

No need for a chimney starter. 

[Jarvicious]

Well done.  I'm glad to see that I'm not the only one who's had the mod bug spread to various other parts of his life (coffee table, shelving, car, garage loft....).  Whenever I go out and think about buying a nice grill, I always get dissapointed in one aspect or another, whether it be shoddy workmanship or materials or overall poor design and location of various bits (hence, your "wide grate" problem).  Now just git to working on those welding skills and the bike is all but next. 

By the way, shame on you for using Woodford as a cooking aid.  Would you use a $25 bottle of Caceres Red to cook?? Something like that needs to be sipped on, for sure.  Go get a bottle of Evan Williams or something.  It doesn't have that smoky and kind of oakish taste Woodford does, but it's fantastic for the price. 

[Monsterlover]

So tell me about this "lump charcoal"  I recently bought a bag by accident and hate it.  What's it really for, cause it sucks for taking the place of briquettes?

[eltristo]

So tell me about this "lump charcoal"  I recently bought a bag by accident and hate it.  What's it really for, cause it sucks for taking the place of briquettes?

It is what is left over when wood is burned in a controlled environment, eliminating moisture and random gunk.  The main advantage is that it burns much hotter than briquettes.  Additionally, there are no chemicals or fillers involved, just good ol' charred wood.  The only disadvantage that I can think of is that, since it burns hotter, it also burns more quickly. 

What did you hate exactly?

[Monsterlover]

The heat went away and my food wasn't done.

They didn't even fully burn up.

But, I also had zero experience using it.  I've since tried using more of it and had better results, but it still doesn't fully burn up.

[eltristo]

The heat went away and my food wasn't done.

They didn't even fully burn up.

But, I also had zero experience using it.  I've since tried using more of it and had better results, but it still doesn't fully burn up.

Hmm.  I've never had that problem.  Maybe a small chunk or 2 that weren't really in the pile proper, but nothing noticeable. 

[DesmoDiva]

B starts our lump charcoal with fat wood sticks.  Takes about 15 min before its ready for food.  Lasts about 30 min to cook on.

[Timmy Tucker]

By the way, shame on you for using Woodford as a cooking aid.  Would you use a $25 bottle of Caceres Red to cook?? 

Never cook w/ anything that you wouldn't drink. Mom's been preaching that at me since I was a wee lad. Besides, Woodford is the only bourbon I keep around.

[eltristo]

Never cook w/ anything that you wouldn't drink. Mom's been preaching that at me since I was a wee lad. Besides, Woodford is the only bourbon I keep around.

Good man.

[brix821]

Damn it.

I thought this was gonna be about gold teeth.

How about we combine the two meanings of grills(z).  These are the shirts for my cafe...enjoy


on the shirts the grill and the flatware are gold with bling font

[Porsche Monkey]

I have a New Braunfels smoker. Its the whole setup with the smoker box and chimeny.  I  use wood in it, oak, hickory, or mesquite. I will usually do a 12 to 17 pound brisket once a month but that thing gets used weekly. I always cook using indirect heat and will use a water pan for the bigger stuff. Generally when I do a brisket I will get it marinating in some Stubbs 24 hours in advance and wake up at about 5 in the morning to start the fire. Brisket is usually on by 5:30 and it won't come off till 6 or 7 in the evening. When I cut one up after its off the grill it will fall apart like string cheese. They are great.