 Quote:
Originally Posted by nuttyjoe  You would use the flavor packs I mentioned earlier with such a grill. They give the smoke flavoring withour the gas. Here are directions:
FLAVOR PACKS
(can be used with gas or charcoal grills)
1 bag FIRESPICE mesquite chips
1 bucket cold water
1 cup whiskey
1 small bottle COLQUIN'S liquid smoke
1. Combine all liquid ingredients in bucket.
2. Add Mesquite chips.
3. Soak at least 2 hours (I prefer to soak overnight).
4. Wrap drained (but still wet) chips in heavy-duty aluminum foil rolls; leaving the ends open for the smoke to escape.
5. Place on top of prepared charcoal or lava briquets (on gas grill).
6. Meats will absorb the smoke flavoring; aluminum foil will prevent wood from catching on fire.
Let me know how this works out for you the next time you barbeque, H80. It is an old trick passed down from my maternal grandfather many years ago. I thought it strange the first time I heard it as a little boy; but my parents tried it and swore by it for life. | Unfortunately, Joe, there is no space to hold the charcoal/lava briquets on the new BBQ, compared with the old unit we have. My sister is still thinking of ways to do it.
From the bottom to the top:
1. flame unit
2. shield
3. lower rack for direct grilling
4. upper rack for longer cooking
On the old unit, the shield would be where the briquets/lava rocks would be situated at, between the flame unit and the lower grill rack. But the old unit is 16 years old, and one of the flame units is defective. So a new BBQ was necessary. The old unit will be taken apart and thrown away.
I kind of wish my family was bigger, but we can't grill for two people and two dogs. Oh well, as they say.  Thy word is a lamp unto my feet, and a light unto my path. Psalm 119:105 |