it runs in the family

 

1. Hubby’s back is doing him in - I don’t think we even brought out the grill during the summer.

   Son has a doctor appt today - I’m hoping that they call and want to go home - since it snowed overnight - and started again an hour ago.

   I can always hope. I know we have enough between the freezer and pantry to suck it up for a couple of days.

   Posted by wardmama4       02/16/2015  at  10:36 AM  



2. Now that you mention it, you betcha, a grill can come in handy in emergency situations. Come to think of it, that’s why we got our first one, during Sandy. Lived off of it for a couple days when we had no power, but then we surrendered to practical reality and went and stayed with her dad, who lives 30 miles west of us and wasn’t impacted by that hurricane at all.

   I was just outside for a couple minutes, and even at a toasty 12°F it was still too damn cold to even think about standing around cooking. No thanks. Inside only.

   Posted by Drew458       02/16/2015  at  12:21 PM  



3. Hey, all you need is a bullet heater for the chef, and one for the propane tank. When it gets down to 0, the pressure in the tank goes way down, and so does the temp of the grill. We always grill out for our super bowl party, and man it can get cold 1/2 mile from the great lake erie.

   Posted by StephanA       02/16/2015  at  06:17 PM  



4. Um, StephanA, I think we’re thinking about two different things? I don’t know what a bullet heater is to you, but in my mind it’s something I’d use to case harden little lead projectiles with.

   I use my grill as often as I can, and I have noticed that the propane seems to get used a lot faster when it’s cold. Maybe it’s denser, maybe it takes lots of work to get the big grill warmed up ( I’d design them with an inch of hard firebox insulation inside the pretty steel skin, surrounding a 3/4” thick cast iron inner heat box. Might take longer to heat, but ooooh baby, what nice even heat you’d have. Trouble is, the lid would weigh about 130lb! )

   Posted by Drew458       02/17/2015  at  05:21 AM  



5. This is why I have a nice little ‘hybrid’ grill.. One side is propane, and the other is charcoal with a smoker box on the side. Great for whatever weather. Heavy construction (feels like opening the hood of a ‘56 Buick when opening it), and heats the surrounding area quite nicely.
   By ‘little’ I mean 1260 inches of cooking area, 700 of which are under the charcoal side.

   Posted by Doctor DETH       02/20/2015  at  01:41 PM  

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