Grilling

I have one I want to sell it is the reversible grill

Patty

Rdchef@Juno.com

ANSWER: The interior reaches boiling temperature and if disturbed or bitten into, it can explode, showering you with melted sugar. Many children have been burned badly by trying this. My advice is don't. Mythbusters did a show on this. See the related link for more info.

Smokers are designed with vents on both the top and bottom of the smoker unit. Typically, the bottom vents are used to fan or fuel the flame inside. Adjusting the bottom vent either flames your fire or smolders it. The top vents are the ones that are typically used to control the heat inside the smoker. The more you open the vents, the more heat will escape out. The tighter you keep them closed, the more the heat will remain inside the smoking unit.

george foreman lives in Houston,Tx.

Somewhere in Europe I think London.

broil

manju...

dubai..

across the road:)

Cooking on a Himalayan salt plate is an excellent way to infuse foods with a delicate, salty flavor. Its ability to maintain a high, even temperature makes it ideal for grilling.

A salt plate needs to be heated gradually in order to prevent cracking and maintain the integrity of the product. To prepare a salt plate for use on the grill, place the plate directly on the (cold) grates, close the cover, and preheat the grill slowly until the plate is very hot, about 30-40 minutes. To grill on the plate, place food directly on the surface and cook, flipping as needed, until desired doneness is reached.

Allow the plate to come to room temperature and clean according to manufacturer's instructions. Store in a cool, dry place.

This depends on the consumer's test. According to my perception, charcoal grill gives a better test compared to a propane grill. User sometimes complain with a GAS smell in a propane grill meat. Better before buying one test both the version and decide.

500

Even cooking, time saving, ease of use.....

does not go

hbk is spending time with his family.

As my mom said, there are more ways than one to skin a cat... My first roaster (100 gal oil barrel) uses a pipe burner. I can't locate the parts anymore so I would use 3 cast iron burners on the bottom with separate valves instead- less work, replacement easier, at about the same cost. Be sure to use a 100# propane tank if you are using it in cool temps so that you can get the right evaporation off the tank. In the case of using a pipe, if the fire is only on the far end of the pipe- you have too many holes. Be sure to allow air in the chamber for the flame. And manufacture 4- 6" covers for your pipes so that the grease does not drip on the pipes. My second roaster (about 300 gal oil barrel) uses an old furnace from a house that I inserted below the cooker. Only the exhaust enters the cooking chamber- no flare ups because the chamber is oxygen starved. One down side of this is the reluctance of local appliance dealers to pass the old furnaces along... It seems that they have this fear of explosions- which after going through all that work, no good roaster fanatic is going to let happen(!) so make sure that the lid is open when you light it, and religiously follow the instructions of your small grill for lighting. nthielke@hometownsolutions.net

Mmmm.. well i would say. anything you want.

it is a way of cooking without any amount of oil, and is healthy for our ...........HEALTH! it may take some time for the beginners to set up the CHARCOAL GRILLER but it is worth that time we take! so tasty n healthy....

left

They are filled to 80% capacity for expansion.

Wood is burned at high temperature with a lack of oxygen to create charcoal.

Yes

You go on a diet

In fluid ounces three six ounce is equivalent to 2 1/4 cup or 1 1/8 pint

about 37.4° C

Depends on whether you're asking about Adam's or Eve's... Lol... J/k!

From what I can find,the practice was discovered in use by Caribbean Indians and then brought to Europe in the 1530's.

Barbeque