Barbecue Grill burner replacements
Ignoramus11443
http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jpg
After 8 years, the iron burners on it rotted considerably. As I look
for replacements, I see "cast iron burners" available at many
websites. Example is here:
http://www.gasngrills.com/members-mark-cast-iron-burner-29251.html
I was hoping to find stainless burners so that the new ones would not
rust. Realistically speaking, is that "cast iron" any more rust
resistant than the original material, or are they also going to rot?
i
RAMł
news:ypidnS2DuomIPDPW...@giganews.com...
The burners and grills are considered "consumables" and are expected to be
replaced as needed.
Ed Pawlowski
"RAMł" <S31924...@netscape.net> wrote
>> I was hoping to find stainless burners so that the new ones would not
>> rust. Realistically speaking, is that "cast iron" any more rust
>> resistant than the original material, or are they also going to rot?
>>
>> i
>>
>
> The burners and grills are considered "consumables" and are expected to be
> replaced as needed.
>
The stainless steel burners on my Vermont Castings are as good as new after
12 years. So are the porcelain coated cast iron grates. You need to buy a
better grill if you think they are consumables.
Ignoramus11443
>
> "RAM?" <S31924...@netscape.net> wrote
Why wouldn't anyone want to sell stainless burners for my grill? These
burners seem to fit a lot of grills, and therefore there is enough
market to make stainless burners. I would pay the premium.
i
DT
ignoram...@NOSPAM.11443.invalid says...
>I have a stainless steel grill that we bought from Sam's Club.
>
> http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jp
>
You can buy various shaped and sized SS burners at any Walmart:
http://www.walmart.com/ip/Dual-Bar-Burner-Stainless-Steel/10846840
--
DT
Ignoramus11443
unfortunately, it is wrong shape.
Martin H. Eastburn
into the food.
Carbon iron - as it would be are common elements to the body so
if you get some extra carbon or iron you get richer blood or cast it off.
Martin
Joe Pfeiffer
gas grill... The grill in my new outdoor kitchen is charcoal, as God
intended.
--
As we enjoy great advantages from the inventions of others, we should
be glad of an opportunity to serve others by any invention of ours;
and this we should do freely and generously. (Benjamin Franklin)
DD_BobK
Eight years on a set of burners is not bad.
I have a SS grill that I bought in 2005.
It gets moderate use....maybe a once or twice a week on average.
My grill has three cast brass burners....One is now split along the
line of gas flame location holes and needs to be replaced.
I can get brass ones ($150 for a set) or cast iron ones for less than
half.
I doubt that cast iron will perform that much worse than the brass
did.
Cast iron is a pretty decent material for a burner...but there are
"good" cast irons and "bad" cast irons.
I'm guessing that your original iron burners were cast iron.
Replacement SS burners can vary widely in performance. Spraying water
on the grill to keep the flames down will severely reduce the life of
SS burners.
Per the other post.........burners are consumables.
cheers
Bob
sta...@prolynx.com
Wel, I don't know where you're at, but pretty much all the big-box
home improvement places here carry replacement grill burners in
stainless 12 months of the year and a good number of the regular
hardware stores do in season, meaning once they drag the mowers out.
A grill cover does wonders for weathering on grill innards, too.
Getting one of either off the shelf to fit your existing grill is the
trick. Haven't seen cast-iron burners for anything but fish cookers,
though. Haven't had rust problems on my example of those, yet, just
gets oil on it and in it every once in a while from a boiling pot. I
did paint it with high-temp exhaust paint, though. Check Ace, True
Value, HD, Lowe's, maybe Sears/K-Mart, WalMart, Menard's, whatever
you've got. Somebody's got to have them.
Stan
mm
<pfei...@cs.nmsu.edu> wrote:
>I'm trying to figure out why anybody would go to all this trouble for a
>gas grill... The grill in my new outdoor kitchen is charcoal, as God
>intended.
This is true. In Heaven they use charcoal. They considered using
propane, but had a hard time running the supply hose that high.
You can tell when they are grilling because the rain is grey.
mm
wrote:
>
>
>Cast iron is a pretty decent material for a burner...but there are
>"good" cast irons and "bad" cast irons.
And good and bad stainless steel I read in a recent thread in AHR.
>
>I'm guessing that your original iron burners were cast iron.
>
>Replacement SS burners can vary widely in performance. Spraying water
>on the grill to keep the flames down will severely reduce the life of
>SS burners.
Amd any other kind, right? I never understood keeping the flames
down. That's the exciting part of grilling.
Wes
>I'm trying to figure out why anybody would go to all this trouble for a
>gas grill... The grill in my new outdoor kitchen is charcoal, as God
>intended.
Nothing tastes as good as using briquettes. I'm curious what would happen if I used some
of the home made charcoal I made a while back with to cook a steak. Would the home made
stuff burn cooler or hotter?
Wes
tra...@optonline.net
>
> - Show quoted text -
Because you got 8 years out of much cheaper iron ones in an
inexpensive grill from Sams club. That 8 years probably exceeds the
life expectation of the whole unit for a low to mid-range priced
grill.
Ecnerwal
Wes <clu...@lycos.com> wrote:
Real charcoal is better than briquettes - no coal dust, so no coal
smoke. I don't know that it's any hotter, but it certainly starts nicer.
Or you can cheat the charcoal production process and just build a wood
fire and let it burn down.
--
Cats, coffee, chocolate...vices to live by
Colbyt
"Ignoramus11443" <ignoram...@NOSPAM.11443.invalid> wrote in message
news:ypidnS2DuomIPDPW...@giganews.com...
8 years is a long life. You must not cook very often.
The SS burners are about as good as it gets. The cast iron will crack over
time. The chrome will go faster. On the average I get about 3 years from a
SS burner which is used about 48 weeks per year in all kinds of weather. The
cast iron lasted about the same amount of time. I suspect the heat cool
cycles in colder weather affected that sine cast burners on stove last for
many years.
I had a hard time accepting that they meant to be a consumable product.
I suggest a Google search using both the model name and number and with just
one of each. That looks like a proprietary design so you may not have a lot
of choices.
--
Colbyt
Please come visit http://www.househomerepair.com
John B. Slocomb
If you made a good quality charcoal it will burn with about the same
temperature.
I'm not sure how "modern" charcoal is made but I suspect by heating in
some sort of oven in a neutral atmosphere, which is essentially what
you did except you probably buried the wood and poked a little hole in
the dirt to let the gasses out.. You might have ended up with a
slightly lower carbon content but it probably won't be enough
different for you to notice it.
John B. Slocomb
hal...@aol.com
I had a impossible to find burner, in my moms old grill which I keep
around because of sentimenta reasons, and beyond that its a very high
BTU unit with lava rock which I prefer.
I took the old burner in and they found a replacement in stock.
A burner no one else had.......
Larry Jaques
<clu...@lycos.com> scrawled the following:
Oh, bullshit, guys. I switched over to propane 3 decades ago and
didn't notice one whit of difference--if there isn't a metal pan
between the flame and the grille. Lava rock is wonderful. I do,
however, notice a whole lot of difference in the environment around a
charcoal BBQ. Nobody can breathe downwind of one for several blocks.
I hate charcoal briquettes with a passion. They stink, they're messy
on the way in and on the way out, they take forever to get hot and
cool down, ad nauseum. Just Say No! ;)
BTW, I'm surprised that eco-terrorists (environmentalists) haven't
caused briquette companies to go out of business yet.
--
"Not always right, but never uncertain." --Heinlein
-=-=-
Gunner Asch
I was the Charcoal BBQ king for decades, until the wife brought home a
new Weber propane grill..and I was devistated. I refused to cook on it!
Then she started bringing me fool she had cooked on it...and I became a
believer that propane was superior to to charcoal.
Never went back to charcoal after that.
Propane Rules!!
Gunner,
"First Law of Leftist Debate
The more you present a leftist with factual evidence
that is counter to his preconceived world view and the
more difficult it becomes for him to refute it without
losing face the chance of him calling you a racist, bigot,
homophobe approaches infinity.
This is despite the thread you are in having not mentioned
race or sexual preference in any way that is relevant to
the subject." Grey Ghost
Ignoramus8246
And natural gas, of course, is even better.
i
Lloyd E. Sponenburgh
news:rc3vq5p7t2kvauih2...@4ax.com:
> They stink, they're messy
> on the way in and on the way out, they take forever to get hot and
> cool down, ad nauseum. Just Say No! ;)
>
Larry, what planet do you get your charcoal from?
Charcoal burns almost completely odorless, except for any deliberate
addition of un-charred wood for flavor.
You weren't really talking about the smell of "lighter fluid", were you?
REAL charcoal grillers would _never_ use a petroleum on their coals.
It's simple as heck to build a quick charcoal fire without it. Under ten
minutes, max, to a full bed of coals. It takes that long to heat up a
"stink box" (propane grill).
I'm partial to natural chunk charcoal, adding "flavor wood" as necessary,
usually in a cast iron smoke box.
Chunk charcoal lights faster, has no heavy residues like those from
briquettes, burns much hotter (and faster, sorry), and generally gives a
more predictable taste. It is easy and fun to make, too.
Larry, if you can't tell the difference between propane-cooked meat and
that cooked on charcoal, you probably should visit an ENT (ORL) and
figure out why your taste buds aren't working right.
LLoyd
Lloyd E. Sponenburgh
news:48udnUCEgczaMDLW...@giganews.com:
> And natural gas, of course, is even better.
>
So, all you guys really LIKE the combustion products of methyl mercaptan
on your food? 'Tastes like rotten onions to me.
C'mon... a gas grill is useful, but not a _true_ connoisseur's form of
cooking. It's primary advantage is that it's quick and easy to start up.
Those purists who cook on charcoal regularly know that it takes no more
time to light up a good bed of charcoal than it does to pre-heat all the
volcanic basalt in a gas grill.
It's ALSO just as much trouble as a charcoal grill to clean up and put
away. Charcoal "self cleans" the grill until it finally burns out. You
have to deliberately fire a gas grill - and watch it (and remember to
shut it off) to clean the grill after cooking.
Now, if you want "difficulty" in cooking, try barbeque (no! a stupid gas
or charcoal "grill" isn't a "barbeque"; it's a grill, no matter what they
call them at Home Despots). When I cook a brisket or Boston butt, it's
24 hours of natural wood fire-tending from start to finish -- not
including the time to start and stoke the fire.
But then, if you can't tell the diff between gas and charcoal cooking,
real barbeque would be wasted on you.
LLoyd
Steve W.
The problem is that many of the burners are not compatible. Different
orifice sizes different regulators and air feeds make it hard to make a
"universal" burner. However you could easily retrofit a better cast iron
burner out of a different make into yours. You may have to change the
orifices to compensate for the burner holes though.
As for the grids, Most stove/furnace places that sell wood/coal fired
equipment can get you cast iron grates that will outlast stainless steel
easily. Stainless doesn't do well in the presence of heat unless it is
expensive alloy types.
Take a look at the high end grills and you find cast iron burners and
grates. Some have cast iron burners with brass jets for even better heat
control.
--
Steve W.
Steve W.
Propane on a grill is OK, if your doing TRUE BBQ with smoke and lower
heat charcoal wins hands down.
I have two different smokers and two gas grills. The grills get used for
things I want to either cook fast or not smoke flavor.
I have cooked just about everything on them, from the standard
dogs/burgers/chicken/steaks up to pizza, nachos, pies and even baked a
couple cakes on them.
BUT if I have something like a pork shoulder or 5, or whole pigs, ribs
and the like they get tossed in the smoker and cooked for 4-5 hours at
least. Then you GENTLY pick up the meat because it wants to fall off the
bones...
HMM,,, I think I'll fire up the grill and do some pork chops and maybe a
couple burgers...
--
Steve W.
pyotr filipivich
about Sun, 28 Mar 2010 12:02:40 -0700 did write/type or cause to
appear in rec.crafts.metalworking the following:
I do like charcoal broiled. Too bad it takes so long to get
going, and for one person - too much effort. I have a very nice
Propane Grill, light it up, and while I gather the makings, it heats
up - burns the grill clean B-) - et violia.
But I still like the charcoal fire. Maybe I'll make a fire pit
this summer,then I can do more.
-
pyotr filipivich
We will drink no whiskey before its nine.
It's eight fifty eight. Close enough!
Larry Jaques
<ignora...@NOSPAM.8246.invalid> scrawled the following:
I haven't tried that but don't doubt that it works well. It sure would
beat having to fill my 20lb cylinder once every year. ;) And that
beats the hell out of the 14oz cylinders.
Joe Pfeiffer
> On Sat, 27 Mar 2010 21:13:58 -0700 (PDT), DD_BobK <rkaz...@gmail.com>
> wrote:
>>
>>
>>Cast iron is a pretty decent material for a burner...but there are
>>"good" cast irons and "bad" cast irons.
>
> And good and bad stainless steel I read in a recent thread in AHR.
>>
>>I'm guessing that your original iron burners were cast iron.
>>
>>Replacement SS burners can vary widely in performance. Spraying water
>>on the grill to keep the flames down will severely reduce the life of
>>SS burners.
>
> Amd any other kind, right? I never understood keeping the flames
> down. That's the exciting part of grilling.
But not a part that leads to food that tastes good.
But the right way to keep the flames down is to limit airflow. If
you're under a smoke hood, the flames can't get high.
Joe Pfeiffer
Normally, the "natural" briquets burn quite a bit hotter, so I'd assume
home-made charcoal would do the same. I used to use the natural
briquets, but it's been a lont time since I've found them with a
consistent size. A sack full of fines and one large tree limb seems to
be about the norm...
Joe Pfeiffer
> When I cook a brisket or Boston butt, it's
> 24 hours of natural wood fire-tending from start to finish -- not
> including the time to start and stoke the fire.
I've made several attempts at barbecue, and have never wound up with
anything edible. My hat's off to you.
> But then, if you can't tell the diff between gas and charcoal cooking,
> real barbeque would be wasted on you.
Joe Pfeiffer
> It's simple as heck to build a quick charcoal fire without it. Under ten
> minutes, max, to a full bed of coals. It takes that long to heat up a
> "stink box" (propane grill).
How do you manage 10 minutes? Takes me 45, using the "chimney" style
lighters.
> I'm partial to natural chunk charcoal, adding "flavor wood" as necessary,
> usually in a cast iron smoke box.
>
> Chunk charcoal lights faster, has no heavy residues like those from
> briquettes, burns much hotter (and faster, sorry), and generally gives a
> more predictable taste. It is easy and fun to make, too.
Around here, the natural charcoal is so variable I went back to
Kingsford to get predictability.
> Larry, if you can't tell the difference between propane-cooked meat and
> that cooked on charcoal, you probably should visit an ENT (ORL) and
> figure out why your taste buds aren't working right.
>
> LLoyd
--
Martin H. Eastburn
for 39 years. We had to get out of college to get away from
the bag method of cooking outdoors.
Brother-in-law had Natl' gas and it seemed to give a taste to the food.
Might be the specific source of gas.
Propane is now multi-fuel but seems to be fine without taste.
We cook 12 months of the year - and have cooked turkeys, cakes
and pies. We, when young lost the oven in the house - fix it
three times and the same unit keeps crapping out. Save, save,
cook everything outside - save - buy top shelf oven for the
little woman - install it - it was nice - cook most outside.
From that time on, she and I cook outside - she does normal,
I do special or complex. I smoke, she doesn't. Got and edge now :-)
Martin
Ecnerwal
Joe Pfeiffer <pfei...@cs.nmsu.edu> wrote:
> "Lloyd E. Sponenburgh" <lloydspinsidemindspring.com> writes:
> >
> > REAL charcoal grillers would _never_ use a petroleum on their coals.
> > It's simple as heck to build a quick charcoal fire without it. Under ten
> > minutes, max, to a full bed of coals. It takes that long to heat up a
> > "stink box" (propane grill).
>
> How do you manage 10 minutes? Takes me 45, using the "chimney" style
> lighters.
>
> > I'm partial to natural chunk charcoal, adding "flavor wood" as necessary,
> > usually in a cast iron smoke box.
> >
> > Chunk charcoal lights faster, has no heavy residues like those from
> > briquettes, burns much hotter (and faster, sorry), and generally gives a
> > more predictable taste. It is easy and fun to make, too.
>
> Around here, the natural charcoal is so variable I went back to
> Kingsford to get predictability.
Which, since it's mostly coal dust, etc, means it (predictably) takes 45
minutes to light. I've been able to manage 15-20 with nothing more than
matches, newspaper and/or the charcoal bag while traveling (limited to
tools on hand - not many), with the actual charcoal made from wood.
Where I've been able to find it bagged I've not had the problems of
great variability that some folks are reporting. When last in the Keys
that was not-esoteric-at-all Publix (big Florida/Southeastern grocery
chain), for anyone in their market area.
Ignoramus8246
> "Lloyd E. Sponenburgh" <lloydspinsidemindspring.com> writes:
>> When I cook a brisket or Boston butt, it's
>> 24 hours of natural wood fire-tending from start to finish -- not
>> including the time to start and stoke the fire.
>
> I've made several attempts at barbecue, and have never wound up with
> anything edible. My hat's off to you.
My grill has a smoking burner and tray, and smoking meat is completely
easy, like 1-2-3. I smoked a lot of beef brisket and chicken. I simply
need to remember to put in wet mesquite chips a few times. Takes 16
hours.
i
DerbyDad03
> I'm trying to figure out why anybody would go to all this trouble for a
> gas grill... The grill in my new outdoor kitchen is charcoal, as God
> intended.
> As we enjoy great advantages from the inventions of others, we should
> be glad of an opportunity to serve others by any invention of ours;
> and this we should do freely and generously. (Benjamin Franklin)
re: "I'm trying to figure out why anybody would go to all this trouble
for a gas grill"
Because 12 minutes after I started the grill this morning I had a nice
medium steak alongside 2 over-easy eggs and some whole grain toast -
cooked on the grill and side burner.
Because 10 minutes after I decide to have a burger or sausage, I'm
eating said burger or sausage.
Because I need the whole grill and a little more temperature control
when cooking pizza on the grill.
Because I use my grill at least one a week, even in mid-winter, for
"single servings".
Because grilled pineapple is a great - and quick - appetizer even when
the rest of the meal is being cooked in the kitchen.
I could go on, and I'm not trying to convince you that gas is better
than charcoal, I'm just trying to help you "figure out why anybody
would go to all this trouble for a gas grill".
My Weber kettle is under the deck and comes out quite often, but for
ease of use and quick-turnaround, a gas grill sure is convenient.
That's why we "go to the trouble."
Steve W.
Yep, real BBQ starts with 4-5 hours cooking a simple roast, then goes up
to 24 or more for full pig or even 36 hours for an in ground feast.
For folks who don't know the secret to starting charcoal - think CHIMNEY...
Toss your charcoal in there a couple hunks of newspaper (see print media
has a use) underneath and light the paper. The smaller chimneys work
good for a Weber kettle sized grill. Bigger ones are available or you
can use multiples of the smaller units.
I made my own out of heavy walled 10" iron pipe. Just used the hand
grinder to slot the bottom and a section of grating welded inside above
the slots for a bottom.
--
Steve W.
Gerald Miller
<pfei...@cs.nmsu.edu> wrote:
>I'm trying to figure out why anybody would go to all this trouble for a
>gas grill... The grill in my new outdoor kitchen is charcoal, as God
>intended.
I think my neighbour has it figured right - he picked up a BBQ someone
had set out to the curb, stripped out the burners, and uses charcoal
on the rock grid. Good cast aluminium housing on a decent stand, works
great!
Gerry :-)}
London, Canada
George
> "Ignoramus11443"<ignoram...@NOSPAM.11443.invalid> wrote in message
> news:ypidnS2DuomIPDPW...@giganews.com...
>> I have a stainless steel grill that we bought from Sam's Club.
>>
>> http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jpg
>>
>> After 8 years, the iron burners on it rotted considerably. As I look
>> for replacements, I see "cast iron burners" available at many
>> websites. Example is here:
>>
>>
>> http://www.gasngrills.com/members-mark-cast-iron-burner-29251.html
>>
>> rust. Realistically speaking, is that "cast iron" any more rust
>> resistant than the original material, or are they also going to rot?
>>
>> i
>>
>
> The burners and grills are considered "consumables" and are expected to be
> replaced as needed.
>
>
where they went to the ChiComs and said make us 100,000 grills as
cheaply as possible or you go for better quality. I bought a quality
grill and it is ~ 17 years old and it still is in really good condition.
Ignoramus9410
> On 3/27/2010 9:10 PM, RAM? wrote:
>> "Ignoramus11443"<ignoram...@NOSPAM.11443.invalid> wrote in message
>> news:ypidnS2DuomIPDPW...@giganews.com...
>>> I have a stainless steel grill that we bought from Sam's Club.
>>>
>>> http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jpg
>>>
>>> After 8 years, the iron burners on it rotted considerably. As I look
>>> for replacements, I see "cast iron burners" available at many
>>> websites. Example is here:
>>>
>>>
>>> http://www.gasngrills.com/members-mark-cast-iron-burner-29251.html
>>>
>>> I was hoping to find stainless burners so that the new ones would not
>>> rust. Realistically speaking, is that "cast iron" any more rust
>>> resistant than the original material, or are they also going to rot?
>>
>> replaced as needed.
>>
>>
> Or not, You basically have two choices. Buy big box throwaway quality
> where they went to the ChiComs and said make us 100,000 grills as
> cheaply as possible or you go for better quality. I bought a quality
> grill and it is ~ 17 years old and it still is in really good condition.
So, tell us
1) What grill did you buy
2) How much did you pay
3) What was the material for burners and grates
4) What did you have to replace in the grill
5) How much do you use your grill
JIMMIE
> In article <ypidnS2DuomIPDPWnZ2dnUVZ_umdn...@giganews.com>,
> ignoramus11...@NOSPAM.11443.invalid says...
>
> >I have a stainless steel grill that we bought from Sam's Club.
>
> > http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jp
>
>
>
> http://www.walmart.com/ip/Dual-Bar-Burner-Stainless-Steel/10846840
>
> --
> DT
I put a SS burner in mine about 4 years ago. No problems so far but
cant really say as the original ones lasted for 8.
Jimmie
Jim Yanik
news:9pg0r55ef12qbvmg6...@4ax.com:
Charbroil used to make a nice charcoal grill that had the cast aluminum
housing,with cast iron cooking grids and a moveable coal grate so you can
bring the coals closer to or away from the cooking grids.It had a
removeable ash drawer to make emptying the grill easier,and you could close
up the grill and put out the coals for later reuse.Sears also sold the same
unit under their brandname.
I have one,but the cooking grids have rusted away.
I made replacements for the coal grid and ash drawer after they rusted
away. It's at least 25 years old.
--
Jim Yanik
jyanik
at
localnet
dot com
mkir...@rochester.rr.com
> I'm trying to figure out why anybody would go to all this trouble for a
> gas grill... The grill in my new outdoor kitchen is charcoal, as God
> intended.
Hmm, spend 45 minutes replacing the burners once every 8 years....
or...
Spend 45+ minutes building a charcoal fire every day to grill a couple
of burgers...
Tough choice.
Randy
<ignoram...@NOSPAM.11443.invalid> wrote:
>I have a stainless steel grill that we bought from Sam's Club.
>
> http://igor.chudov.com/misc/ebay/tmp/tmp-6648.jpg
>
>After 8 years, the iron burners on it rotted considerably. As I look
>for replacements, I see "cast iron burners" available at many
>websites. Example is here:
>
> http://www.gasngrills.com/members-mark-cast-iron-burner-29251.html
>
>I was hoping to find stainless burners so that the new ones would not
>rust. Realistically speaking, is that "cast iron" any more rust
>resistant than the original material, or are they also going to rot?
>
>i
I went direct to the manufacturer for my burner. The 800 number was
on the front of the grill. New burner was somewhere around $12.00
IIRC, the same in SS was $1.00 more. I went for the SS.
Why do they even bother to offer plain steel?
It was (is) a cheapy department store grill.
Thank You,
Randy
Remove 333 from email address to reply.
Stephen B.
>Because I need the whole grill and a little more temperature control
>when cooking pizza on the grill.
>
I have been thinking about doing this any cooking hints?
DerbyDad03
wrote:
The general concept shown here is correct, except that with practice
you can get a golden brown crust, not the charred wreck they ended up
with.
The "trick" is to brown one side the crust, which will stiffen it up,
then flip it over, put your toppings on the browned side and then
brown the other side while the toppings cook.
http://allrecipes.com/HowTo/Grilling-Pizza-Video/Detail.aspx
I always brush my dough with olive oil before grilling and I remove my
crust while adding the toppings. That way the toppings have more time
to cook while the crust browning.
Google around for topping suggestions. The possibilities are endless.
You can't get pretty exotic.
Bill McKee
<mkir...@rochester.rr.com> wrote in message
news:cb95931b-139a-4ba8...@b30g2000yqd.googlegroups.com...
or...
Tough choice.
I have both charcoal and gas BBQs. the charcoal is both an offset smoker
and you can use a grill over the charcoal to cook. Why both? Charcoal does
a better tasting grill and gas so the wife can BBQ or I just want to do
chicken and do not want to wait for the wood fire.
Joe Pfeiffer
Ummm... I've had pizza cooked in a backyard wood-fired pizza oven; we
did it by tossing the dough, putting toppings on while it was on a pizza
peel, and then the pizza was slid into the oven (and later, of course,
slid out).
Michael A. Terrell
Joe Pfeiffer wrote:
>
> DerbyDad03 <teama...@eznet.net> writes:
>
> > On Mar 29, 7:32 pm, "Stephen B." <SPAMmyspam@cloud9..net.INVALAD>
> > wrote:
> >> "DerbyDad03" wrote in message
> >> >Because I need the whole grill and a little more temperature control
> >> >when cooking pizza on the grill.
> >>
> >> I have been thinking about doing this any cooking hints?
> >
> > The general concept shown here is correct, except that with practice
> > you can get a golden brown crust, not the charred wreck they ended up
> > with.
> >
> > The "trick" is to brown one side the crust, which will stiffen it up,
> > then flip it over, put your toppings on the browned side and then
> > brown the other side while the toppings cook.
> >
> > http://allrecipes.com/HowTo/Grilling-Pizza-Video/Detail.aspx
> >
> > I always brush my dough with olive oil before grilling and I remove my
> > crust while adding the toppings. That way the toppings have more time
> > to cook while the crust browning.
> >
> > Google around for topping suggestions. The possibilities are endless.
> > You can't get pretty exotic.
>
> Ummm... I've had pizza cooked in a backyard wood-fired pizza oven; we
> did it by tossing the dough, putting toppings on while it was on a pizza
> peel, and then the pizza was slid into the oven (and later, of course,
> slid out).
There is a local Italian restaurant + pizza place that cooks
everything over wood fires. When the wind is blowing the wrong way, you
can smell it for miles. :(
--
Lead free solder is Belgium's version of 'Hold my beer and watch this!'
Joe Pfeiffer
>
> There is a local Italian restaurant + pizza place that cooks
> everything over wood fires. When the wind is blowing the wrong way, you
> can smell it for miles. :(
From my experience with walking by good restaurants, I think you
mis-spelled :)
Michael A. Terrell
Joe Pfeiffer wrote:
>
> "Michael A. Terrell" <mike.t...@earthlink.net> writes:
> >
> > There is a local Italian restaurant + pizza place that cooks
> > everything over wood fires. When the wind is blowing the wrong way, you
> > can smell it for miles. :(
>
> From my experience with walking by good restaurants, I think you
> mis-spelled :)
Who said it was good? Do you like the smell of burning oak and pizza
crust?
Joe Pfeiffer
> Joe Pfeiffer wrote:
>>
>> "Michael A. Terrell" <mike.t...@earthlink.net> writes:
>> >
>> > There is a local Italian restaurant + pizza place that cooks
>> > everything over wood fires. When the wind is blowing the wrong way, you
>> > can smell it for miles. :(
>>
>> From my experience with walking by good restaurants, I think you
>> mis-spelled :)
>
>
> Who said it was good? Do you like the smell of burning oak and pizza
> crust?
If the crust is burning, no. If it's cooking, yes.
Michael A. Terrell
Joe Pfeiffer wrote:
>
> "Michael A. Terrell" <mike.t...@earthlink.net> writes:
>
> > Joe Pfeiffer wrote:
> >>
> >> "Michael A. Terrell" <mike.t...@earthlink.net> writes:
> >> >
> >> > There is a local Italian restaurant + pizza place that cooks
> >> > everything over wood fires. When the wind is blowing the wrong way, you
> >> > can smell it for miles. :(
> >>
> >> From my experience with walking by good restaurants, I think you
> >> mis-spelled :)
> >
> >
> > Who said it was good? Do you like the smell of burning oak and pizza
> > crust?
>
> If the crust is burning, no. If it's cooking, yes.
it smells like pieces of the crust are left in the oven, till they
completely burn away. :(
Lloyd E. Sponenburgh
One approach would be to bond pre-made ceramic rods with an ordinary
pottery clay, which could be fired as an assembly, then moved as a unit.
Another would be to cast/mould a grate-like assembly in a sheet, dry, fire,
glaze, and use it both as the heat diffuser and as a food grill in a gas-
fired grill (or charcoal).
'Tis hardly metalworking, but metals don't usually hold up well in that
environment.
LLoyd
chaniarts
ordinary ceramics don't like to go through quartz inversion temp very
quickly (either up or down). i'd bet they'd self-destruct pretty quickly.
Lloyd E. Sponenburgh
news:hotujg$u09$1...@news.eternal-september.org:
> ordinary ceramics don't like to go through quartz inversion temp very
> quickly (either up or down). i'd bet they'd self-destruct pretty
quickly.
>
>
I've got some ceramic support rods for heat-treating that pay no never
mind to cycling a thousand degrees in one or two minutes. They were once
"honing rods" I re-purposed.
I really don't know what's in them, but they can go from cold to bright
cherry red in seconds, and never even breathe hard.
They don't look "glazed", per se, but they're polished, and most likely
not very porous.
Just from knowing about milling media, I'm betting they're high-alumina
ceramics.
LLoyd
LLoyd