Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
This is your opportunity to ask questions. No question too simple or too silly.
Culture war topics are accepted, and proposals for a better intro post are appreciated.
Jump in the discussion.
No email address required.
Notes -
By clean I refer to rust on the grills themselves. Again, average humidity of 80%. Terrible things happen to man and machine in such an environ.
I appreciate the diminished appeal of the casserole effect, but that doesn't change the fact that exuded juices go SOMEWHERE and flaring on coals is inefficient maillard reaction to my optimization schedule. I want my flavor on my food not on my heat source, and grilled veg is additional real estate taken up when I should be focused on meats.
The charcoal flavor is what I see I am going to really miss out on, and I am trying to get something equivalent to that. My wok skills are sufficient for wok hei when stir frying , but I can't get that on steaks and that is the holy grail I am looking for.
I was suggested one of those aluminium foil mini bbq set things which is an aluminium tray with briquettes sprinkled in it, and then tenting foil over it to form a smoker. I was tempted go firmly but politely tell that friend to leave and never speak of cooking to me again, but upon reflection it might have merit.
More options
Context Copy link