Frying outside is the only way to go. No smell or mess inside. I’ve fried using charcoal for a heat source many times but I think I prefer the convenience of a little propane stove. It’s easy to wipe down when finished too. I need to create a permanent spot or at least a permanent storage spot for the stove in the bbq area.
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Frying outside is the only way to go...
Butt...
Somehow I can't get myself to use any other heat source than charcoal...Even with my discada...It's gotta be charcoal fired...But that's just me...
Fish lookin good man...lookin good...
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Thanks.
I know what you mean about charcoal. I usually prefer to cook over it than anything else. You can make whatever size burner you need.
If I get the 17” lodge skillet and use it on a 22 or 26 it would greatly expand what I could do. [emoji848]
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