On 6/21/13 12:05 AM, Califbill wrote:
wrote in message ...

On Thu, 20 Jun 2013 07:56:01 -0400, "F.O.A.D." wrote:


I'm only an occasional "griller," and I'll be the first to admit my
knowledge of the care and keeping of a barbecue grill is minimal. To
wit, the problem is keeping the grill spiffy enough to satisfy even my
minimal non-OCD male standards of cleanliness.

OCD cleanliness and grills don't go together

To start with, the only part that needs to be somewhat clean is the
grate the food goes on but you are supposed to bring it all up to heat
before you start cooking so it is not a germ thing.

I brush mine when I am done and wipe them down again before the food
goes on. Beyond that, I clean the grill once or twice a year (take it
apart in the yard and hit it with a pressure cleaner)

I have a 10 year old stainless Sams gas grill that I abuse by putting
wood chips and occasionally charcoal in. If it finally does rot out, I
will buy another one and burn it up.
I have bought new burners, flame tamers and grates a couple times over
that time.
This thing gets used 2-4 times a week, year around. More in the summer
when I don't want cooking heat in the house. My oven and water heater
are outside the A/C envelope too.


---------------

My SS gas grill, that the Traeger replaced had a $100 replacement heater
tube. I modified it to use Walmart replacement tubes, but still was
always having problems. So I cut the top of the case off, welded the
side burner to the cabinet, and put a marble top on the cabinet. Now I
have a side burner and a nice prep table. Holds the propane tank.


Wow...you guys are really serious about grilling! I got a steal two
years ago on a huge Weber gas grill, a model that was being upgraded,
and Home Despot apparently had a lot of inventory. A kazillion pieces
and parts in a really heavy box.

Anyway, we just use it as an outdoor cooker on the deck cooker,
typically for chicken or fish and some veggies in a pan, and once in a
while for a burger or steak. We don't eat a lot of beef, so we're not
into "high level" barbecuing.

The grates are now clean, thanks to the self-cleaning oven, and the only
messy part left is the big drip pan at the bottom of the grill that
supposedly channels the goop to a tossable aluminum foil tray.
I have to clean the grill on the deck by disassembling it partially and
taking the parts inside or into the yard. I don't want a big mess on the
deck.

"F.O.A.D." wrote in message
m...

On 6/21/13 12:05 AM, Califbill wrote:
wrote in message ...

On Thu, 20 Jun 2013 07:56:01 -0400, "F.O.A.D." wrote:


I'm only an occasional "griller," and I'll be the first to admit my
knowledge of the care and keeping of a barbecue grill is minimal. To
wit, the problem is keeping the grill spiffy enough to satisfy even my
minimal non-OCD male standards of cleanliness.

OCD cleanliness and grills don't go together

To start with, the only part that needs to be somewhat clean is the
grate the food goes on but you are supposed to bring it all up to heat
before you start cooking so it is not a germ thing.

I brush mine when I am done and wipe them down again before the food
goes on. Beyond that, I clean the grill once or twice a year (take it
apart in the yard and hit it with a pressure cleaner)

I have a 10 year old stainless Sams gas grill that I abuse by putting
wood chips and occasionally charcoal in. If it finally does rot out, I
will buy another one and burn it up.
I have bought new burners, flame tamers and grates a couple times over
that time.
This thing gets used 2-4 times a week, year around. More in the summer
when I don't want cooking heat in the house. My oven and water heater
are outside the A/C envelope too.


---------------

My SS gas grill, that the Traeger replaced had a $100 replacement heater
tube. I modified it to use Walmart replacement tubes, but still was
always having problems. So I cut the top of the case off, welded the
side burner to the cabinet, and put a marble top on the cabinet. Now I
have a side burner and a nice prep table. Holds the propane tank.


Wow...you guys are really serious about grilling! I got a steal two
years ago on a huge Weber gas grill, a model that was being upgraded,
and Home Despot apparently had a lot of inventory. A kazillion pieces
and parts in a really heavy box.

Anyway, we just use it as an outdoor cooker on the deck cooker,
typically for chicken or fish and some veggies in a pan, and once in a
while for a burger or steak. We don't eat a lot of beef, so we're not
into "high level" barbecuing.

The grates are now clean, thanks to the self-cleaning oven, and the only
messy part left is the big drip pan at the bottom of the grill that
supposedly channels the goop to a tossable aluminum foil tray.
I have to clean the grill on the deck by disassembling it partially and
taking the parts inside or into the yard. I don't want a big mess on the
deck.


-------

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.
--

Hope you're having a great day!

In article ,
says...

On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.

I burn nothing but oak and hickory in my smoker, except for an
occasional apple or pecan log for seafood.

"iBoaterer" wrote in message
...

In article ,
says...

On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler.
We
have an electric skillet with a broiler lid, so not even a lot of mess
to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no
difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.

I burn nothing but oak and hickory in my smoker, except for an
occasional apple or pecan log for seafood.


-----------------

In my smoker I burn lots of different woods. Apricot and Alder a lot, as I
cut down one of my apricot trees and I have two alders and they always drop
dead branches. Plus hickory. Left over from my hardwood floors. I have
hickory floors, and the wood is not treated before installation.

On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.


Oak will make your meat sour... Be very careful not to get any bark in
there either...

On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.


Oak will make your meat sour... Be very careful not to get any bark in
there either...

Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong!

John H.
--

Hope you're having a great day!

On 6/21/2013 5:33 PM, John H wrote:
On Fri, 21 Jun 2013 17:29:06 -0400, JustWaitAFrekinMinute wrote:

On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning grill,
then you will get more flavor. Gas, you might as well use the broiler. We
have an electric skillet with a broiler lid, so not even a lot of mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.


Oak will make your meat sour... Be very careful not to get any bark in
there either...

Hasn't happened yet! I take the bark off. A couple dozen professionals can't be all wrong!

John H.


Yup, wrong wood.. We have a oak up here we call **** Oak.. I think it's
white oak maybe but I use apple and shag bark hickory so far only so I
can't be sure.

On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning
grill,
then you will get more flavor. Gas, you might as well use the
broiler. We
have an electric skillet with a broiler lid, so not even a lot of
mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no
difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.


Oak will make your meat sour... Be very careful not to get any bark in
there either...


Uh, what if you just want your steak, chicken or burger to taste
like...oh, a steak, chicken or a burger?

I put a little olive oil on the chicken parts I plan to cook on the
grill, then lightly salt and pepper them, and cook them skin side down
for about 20 minutes. Then I flip them over, put some barbecue sauce on
the skin side that is now "up," and cook them for maybe another 15 minutes.

No wood chips. Tastes just like barbecued chicken. No "smokey" taste,
either, which neither of us here like.

On Fri, 21 Jun 2013 17:33:33 -0400, "F.O.A.D." wrote:

On 6/21/13 5:29 PM, JustWaitAFrekinMinute wrote:
On 6/21/2013 3:08 PM, John H wrote:
On Fri, 21 Jun 2013 13:02:05 -0400, wrote:

On Fri, 21 Jun 2013 08:46:37 -0700, "Califbill"
wrote:

We bbq mostly chicken, pork and fish. If you have a wood burning
grill,
then you will get more flavor. Gas, you might as well use the
broiler. We
have an electric skillet with a broiler lid, so not even a lot of
mess to
clean up.

That is why I throw hickory chips in there.
I have a spare "floater" from my spa that I drop in a bucket of water
with a handful of chips and let them soak an hour or so and they smoke
up real good.
For chicken or ribs I sometimes use charcoal. Put the charcoal in,
fire up the gas and when the charcoal is good and hot, turn off the
gas. Just be sure to use pure charcoal, not that chemical laced "match
light" stuff.

I have tried soaking the chips and using them dry. I can tasted no
difference in the flavor. Now I'm
cutting up chunks of oak for the smoker. Work and taste well.

John H.


Oak will make your meat sour... Be very careful not to get any bark in
there either...


Uh, what if you just want your steak, chicken or burger to taste
like...oh, a steak, chicken or a burger?

I put a little olive oil on the chicken parts I plan to cook on the
grill, then lightly salt and pepper them, and cook them skin side down
for about 20 minutes. Then I flip them over, put some barbecue sauce on
the skin side that is now "up," and cook them for maybe another 15 minutes.

No wood chips. Tastes just like barbecued chicken. No "smokey" taste,
either, which neither of us here like.


Wouldn't ever smoke a steak or a burger. Smoked chicken, on the other hand, is damn good. Much more
moist than from a grill. Smoked turkey is even better, although a rotisserie turkey over charcoal is
pretty damn good also.

No need to smother the meat in sugarfied barbecue sauce to give it some flavor.

John H.
--

Hope you're having a great day!