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We had a fine old time cooking out yesterday. I also got to use my little charcoal lighting device that gets the coals burning without lighter fluid. I also learned a lesson about its use, as I left the lid open on the side of the grill as I fired up the coals, and it turns out this thing generates so much heat it was able to roast the paint off the inside of the lid, even though this is designed to withstand being closed over the grill while cooking. BTW, the smell of flame-proof paint cooking is especially noxious.

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19. Re: No subject May 30, 2007, 10:35 Enahs
 
This defies every bit of experise I have read on the topic

Yes well, the problem with cooking is that everybody quotes every "myth" to come before them. Because, why argue with it as the food is damn tasty!

But I'm still not getting a gass grill.

Unwashed heathen!
No, as I said, the important thing is getting your food to taste good, however you do it. As long as you use some kind of grill I am cool, for those sicks disgusting people with no grill.....ugh...just....ugh!


Don't suck up to him... he won't stop hating you.
In fact, I hate him even more now! And you to!


Yes I did... as I described, this super-heating of lump charcoal was how I seared the paint off the inside lid of my Weber.
Wait, inside? Why in the hell would your grill have paint on the inside? That just seems silly to me. Are you sure it was paint you seared off?!



As for adding coals to the fire after it's going, you need to get the grate with the hinges on each side:

http://www.amazon.com/Weber-70915-Replacement-Hinged-Cooking/dp/B00004RAKX

Except, that grate sucks for cooking steaks!
You need a thicker denser grate, so it can hold more heat and transfer more to the meat quicker. Also, the Nickel is not the best at transferring heat, too!
My lovely and fairly cheap charcoal grill came with a door on the side to access the charcoal and add more, etc.



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