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View Poll Results: Grilling
lid on 9 75.00%
lid of 3 25.00%
Multiple Choice Poll. Voters: 12. You may not vote on this poll

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Old 06-05-2010, 11:06 AM   #21
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almost always lid on.....provides more even heat, means quicker cooking, and less dry food

i know you can get good results without a lid (and sometimes a lid isnt an option), but i really dont see any benefit to cooking with the lid off, while your food can often benefit by having the lid on

also a weber owner....i actually plan on making pizza on the grill tonight
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Old 06-05-2010, 11:38 AM   #22
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Quote:
Originally Posted by mollyanne View Post
...has anyone told you today that you're a smart guy, Andy? Or maybe I'm just really dense...lol...but really, that didn't occur to me that uncle chuck didn't let the lighter fluid burn off first. Now everyone knows my dirty little secret ...grilling isn't my strong suit
moll, buy your uncle a chimney starter!

while using lighter fluid is fun, i can almost always taste it on the food that's cooked over coals started with it.

oh, and never ever use anything except lighter fluid, if you must. gas, kerosene, and other combustibles leave a really disgusting taste that never burns off. you end up wasting any food cooked over coals started with them.

but again, a chimney starte is the way to go.
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Old 06-05-2010, 11:50 AM   #23
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Thank you buckytom. I actually bought one of those "chimney starters" a couple of years ago when I was going to go with organic coals. But I couldn't get it to work well...maybe it was the coals. I really didn't try very hard. I know where it is but completely forgot about it until now so thanks for the reminder! I feel some grillin' comin' on...uh huh...uh huh...just in time for the Fourth of July

I love this DC community

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Old 06-05-2010, 01:02 PM   #24
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Quote:
Originally Posted by mollyanne View Post
...when I was going to go with organic coals...

.

You are kidding right?
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Old 06-05-2010, 01:42 PM   #25
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lol, frank. i missed that.


i've got a bridge in brooklyn for sale, moll.
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Old 06-05-2010, 02:03 PM   #26
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No, I'm not kidding:

This is a quote found on Charcoal Grill Warnings - Carcinogens & Briquettes

"Consumers can avoid exposure to these potentially harmful additives by sticking with so-called natural charcoal brands. Noram de Mexico's Sierra Madre 100 percent oak hardwood charcoal contains no coal, oil, limestone, starch, sawdust or petroleum products and, to boot, is certified by the Rainforest Alliance's SmartWood program as sustainably harvested. The product is available at select Sam's Clubs across the U.S. Other manufacturers of all natural charcoal include Greenlink and Lazzari, both of which can be found at natural food outlets across North America.

CONTACTS: Rainforest Alliance SmartWood Program, Sustainable Forestry: Introduction Greenlink Charcoal, www.greenlinkcharcoal.com; Lazzari, Welcome to Lazzari "

I bought mine a couple of years ago at Whole Foods.

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Old 06-05-2010, 02:05 PM   #27
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try adding a small amount of cooking oil to the newspaper when you light your chimney....will help it to burn longer, and better ignite the coals....learned that little trick from alton brown

organic coals? not sure what that is, but natural chunk charcoal (basically just burned wood) is great stuff, all natural, and wont leave a nasty taste on your food....however, at the moment, im an LP guy
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Old 06-05-2010, 02:07 PM   #28
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they really sell charcoal as organic?
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Old 06-05-2010, 02:10 PM   #29
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Yes, buckytom...scroll back to my post#26...they refer to it as "natural" charcoal
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Old 06-05-2010, 02:18 PM   #30
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ok, so, the answer is no. it's not sold as organic, just free from some crap, and it's sustainably harvested.

i thought the people who try to push the organic agenda were smoking home grown there for a second.

that's interesting stuff, but henry ford must be turning over in his garve after that frist article. pollute the air, gimme a break. one tiny grill fire adds a ridiculously negligible amount of pollution.

still, i wouldn't mind using clean charcoal.
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