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Old 06-30-2012, 10:40 PM   #11
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Originally Posted by Andy M. View Post
Yes, exactly.
Do the lava stones work? Do they still have those?
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Old 06-30-2012, 10:45 PM   #12
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Do the lava stones work? Do they still have those?
I haven't seen those in years. I think these days most grills have a piece of metal just over the burner shaped like "^". Supposed to prevent flare-up.

.40
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Old 06-30-2012, 10:46 PM   #13
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I have a classic charcoal Weber, and I am able to set my sweet little CI hibachi on top of it, then cover the whole thing with the Weber cover. I use the hardwood chunks, as well as the chimney starter.

The gas grill we had years ago was too much maintainance.
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Old 06-30-2012, 10:52 PM   #14
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Originally Posted by Dawgluver View Post
I have a classic charcoal Weber, and I am able to set my sweet little CI hibachi on top of it, then cover the whole thing with the Weber cover. Love the hardwood chunks, as well as the chimney starter.
Cool. Why do you do that if your Weber uses charcoal? I have heard good things about the chimney starters. I'll have to get one.
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Old 06-30-2012, 10:59 PM   #15
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Originally Posted by taxlady
Cool. Why do you do that if your Weber uses charcoal? I have heard good things about the chimney starters. I'll have to get one.
I store the hibachi on top of the Weber, it fits under it's hood. That way, I can lift it off and start charcoal in either one. They're two separate grills. The hibachi is nice for smaller meals.

Chimneys are the way to go! No smelly lighter fluid, just 3 sheets of newspaper!
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Old 06-30-2012, 11:24 PM   #16
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Originally Posted by Dawgluver View Post
I store the hibachi on top of the Weber, it fits under it's hood. That way, I can lift it off and start charcoal in either one. They're two separate grills. The hibachi is nice for smaller meals.

Chimneys are the way to go! No smelly lighter fluid, just 3 sheets of newspaper!
I don't use lighter fluid. I have these funky starters made of sawdust, sap, and wax.
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Old 06-30-2012, 11:37 PM   #17
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I have both gas and charcoal grills. During the busy workweek it's really nice to have a gas grill. Instant on, doesn't heat up the kitchen...quick.
Same here.
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Old 06-30-2012, 11:46 PM   #18
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I have both gas and charcoal grills. During the busy workweek it's really nice to have a gas grill. Instant on, doesn't heat up the kitchen...quick. ...
.40
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Same here.
You know, you guys aren't making this any easier.
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Old 06-30-2012, 11:57 PM   #19
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I have both and depending on time and what I am cooking I decide what to use. I can't see using charcoal for dogs and burgers or charring some chilis. On the other hand if have a really nice cut of meat or seafood I want the benefit of the charcoal/smoke flavor. Chicken is always on charcoal unless it is just skinless/boneless breasts but I usually do those on the foreman anyway. I guess things that cook quickly go on the gas and things that need a little love go on charcoal. I don't have wood yet!
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Old 07-01-2012, 12:13 AM   #20
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I have both and depending on time and what I am cooking I decide what to use. I can't see using charcoal for dogs and burgers or charring some chilis. On the other hand if have a really nice cut of meat or seafood I want the benefit of the charcoal/smoke flavor. Chicken is always on charcoal unless it is just skinless/boneless breasts but I usually do those on the foreman anyway. I guess things that cook quickly go on the gas and things that need a little love go on charcoal. I don't have wood yet!
Recommendation for the boneless/skinless breasts? When you're finished with whatever you're cooking on coals, take the breasts, season, and put them on the coals, close the lid. When you're through eating whatever you originally cooked, take a look, a temp if you're unsure. Wrap in foil and let sit to complete cooking. Then freeze them if there are too many, refridgerate otherwise. Slice, dice and you have great food for another meal -- or in our case, two or more. Cold meals, warm meals, pasta dishes, stir fries.
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