To: CodeToad
I use a ceramic coated cast iron grate and ceramic pyramid rocks over the burners so that fat drips on the rocks and smokes. I also use a little steel box filled with a variety of hard woods over a burner to provide continuous smoke. You can see it on the far left.
No muss no fuss.
99 posted on
06/16/2012 5:10:28 PM PDT by
Eaker
(When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
To: Eaker
Yep! That’s the setup! Same here! I love it so much I grill several times a week and never tire of it. There’s just something about smokey grilled steaks with grilled bread. Now I’m hungry and I just ate.
110 posted on
06/16/2012 5:27:28 PM PDT by
CodeToad
(Homosexuals are homophobes. They insist on being called 'gay' instead.)
To: Eaker
I had a nat gas grill...a million years ago. Seemed to work just fine. Cooked many a steak on that baby....
Seems you have a good set-up..........
205 posted on
06/18/2012 1:47:13 PM PDT by
Osage Orange
(God is my Co-Pilot.)
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