Thanks everyone. Sharing the food is easy ...
Got my neighbor re-interested in
Weber charcoal. Just picked up one of their books, too. He ditched his horrible Brinkmann smoker for an 18.5" WSM I located for him on CL and after the first cook immediately understood how proper airflow and temp control worked. He had made some delicious food on the Brinkmann but it took 3 of us tinkering with it the whole time.
Last year he ditched his Char-Griller grill/smoker setup before I could check it out unfortunately (he couldn't get it working reliably) and bought a 2-burner Charbroil Commercial TRU Infrared, the $200 model that was exclusive to Lowe's (and is now gone ...)
http://www.charbroil.com/grills/tru-infrared-grills/char-broil-commercial-t-22d-463241014.html For the money that's a very good machine actually, seems to be made well and cooks great (for gas, heh). He's keeping it and rightly so IMO.
But he's had this other charcoal grill, he initially called it a Weber, under a cover. Kept away and not in use. I looked and let him know it wasn't a Weber ... it's got 4 legs ... won't have as good airflow, probably made like crap ...
Last week his wife bought him a new Weber. "She got me the regular size, like yours but without the table ..."
"Does it have a tray for the ash or a catch can?"
"It's got the catch can, a holder for the lid, a
bun warmer rack ..."
"Holy crap she bought you a new MasterTouch!" (I was mildly incoherent/babbling for about the next 4 minutes.)
We assembled it the other day but it remained inside during snow. Gonna do a cedar planked spatchcocked chicken on it in a few days.
Topic: Simple chicken thighs (Read 4589 times)
