Comments on: Deals: Home Depot’s Grill Sale

By: karl wroblewski

karl wroblewski — Sun, 01 Jun 2008 22:56:54 +0000

we are looking for a conversion for one of your bbq,s from propane to
natural gas.

By: Randy

Randy — Sat, 03 Feb 2007 14:21:29 +0000

OK you’ve heard about the chimney starter, so I’ll just say that the Weber version has some nice design features and is only a few of dollars more than a cheap one. Another trick I use is to get some cheap steel (or the disposable aluminum) bread pans for charcoal distribution. Sometimes you want to provide heat around your food, but not directly under it, and these are a great way to do that. This works well for BBQ roasting or semi smoking something like a large pork roast or brisket on a kettle style charcoal grill.

By: Myself

Myself — Mon, 09 Oct 2006 17:56:37 +0000

Oh yeah, the air induction works wonders. We have a metal-cased squirrelcage blower that I believe came out of an old Chevy’s dash. It’ll whip a pile of charcoal into an orange-white fireball in a matter of minutes, and the radiant heat will burn the fingers of the schmuck holding the blower if he’s not paying attention. (heh.)

Here’s the thing: If the coals die too quickly after that, throw some more on and blast some more air in. It takes just moments to get them lit, and you’re ready to cook unless they’re presoaked and need a few minutes to burn off the smell.

By: James b (tool skeptic)

James b (tool skeptic) — Mon, 09 Oct 2006 15:16:21 +0000

Ok, I have to admit I did consider dragging the oxy-acetylene up to the deck for a little oxygen injection fun in the charcoal grill. But good sense got the best of me. I do keep an old hair dryer with the grill accessories to get the coals more evenly roasting after they are spread out. It gets things hot, but obviously the fire dies out quicker if you were planning on more than one grill full of meat.

By: Jake

Jake — Mon, 09 Oct 2006 01:38:32 +0000

This is might not be quite as fast, but much safer. Get a starter chimney. http://www.colehardware.com/hotline/97/06/safeFire.htm It sure beats building a pyramid and is ready to go faster. No starter fluid or self-lighting briquets needed either so no chemical taste if you’re grilling something like fish.

By: Kai

Kai — Sun, 08 Oct 2006 22:51:51 +0000

Here’s a great way, if cooking with charcoal, to skip the boring pre-heating stage and go from cold to ready-to-cook in around three seconds:
Barbecuing with Liquid Oxygen
Scroll down to the Hobbies and Interests section and have a look at how it’s done.
Basically, it’s getting a couple of glowing coals, a whole heap more unburned coal and dumping a few gallons of liquid oxygen on it. If you survive the resulting fireball, your grill will be ready to cook on straight away.