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NEMO | I grew up with Weber charcoal grilles and I've had nothing but. My parents gave us one for a wedding gift and it lasted 15 years. The only thing tha was wrong with it was the dampners rusted out. Bought a "tune up kit for it at the local hardware store and gave it to my FIL to keep at his camp. Bought another new Weber 22" One Touch charcoal and are currently into our 5th year with it. Don't have a lot of flare up problems with it but the more fat the meat has on it, the more flare ups there are. I usually build a really hot fire at startup, throw the meat on to sear on both sides, then close the dampners down to just a crack (just enough to keep the fire from dying out), then let the meat cook slow, keeping the juices in untill done. I have a few different kinds of wood chips that I throw on over the coals when grilling different meats. When done grilling, I open the dampners (with the lid on)and let the flare ups burn off the drippings from the grate. Less clean up that way. JMO. | |
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Outdoor grill-preference?
