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Ahhhh! Joe! I think you're all over it! That's why charcoal-only folks never experienced this phenomenon. Sadly, I've experienced it WAY too often and that's why I switched my gasser to natural gas. Hey Joe, I'm originally from Joisey too. Exit 109. :)

I might be way off on this, Jon, but I saw one of your earlier threads about "fish & hush puppies" and you were using a Weber gasser with frozen fish. Something I do myself at times. Get great grill marks before the "meat" cooks too much. Thus, my suspicion is that you took a frozen steak...

Thanks, Jim! You're awesome. I gotta get me that basket and work some "magic" myself. Thanks for ALL your inspiration, Brother!

Ohhhhhh! I do love a challenge, Jim! :D I'm just thinking in terms of efficiency - low direct might equal high indirect. It works for chicken on the grates. Spinning pork steaks might get real crispy on the short edges (non-flat side). One big problem for me though: Don't have a rotis basket...

Marone, Jim! Just had lunch but I'd STILL tear into one of your pork steaks! Love the battery-operated spinner. :) Dumb question, but I value your opinion: Could you use just one charcoal basket directly underneath (no drip pan). That is, direct heat, but lower temp than used for indirect?

Thanx for explaining, Chris. That makes sense. I was thinking your rub or marinade might have had sugar in it and you wanted it to just "brown" but not burn. Even with high heat, by raising 'em up off the grates, your kabobs sure are purdy!

Isn't there an old BBQ saying that goes, "Never trust a skinny cook"? Well, Frank, I pride myself in being trustworthy. Seriously, about the "baked on sauce" matter, I think I could have worded that better b/c it's more a "preference" thing than a "necessity" thing. The sauces I was...

Frank, there's no doubt that Brad explains it better than me - he's the owner of the GrillGrate company! The wire racks would definitely work on the GG's, and I might try that. I've had good success with pre-heated GG's, sear chicken for grill marks, then move to indirect to finish on lower...

Frank, those are the "racks" that Mr Lampe uses sometimes, so thanks for clarifying - now we're talking about the same thing. I still think they would work on the GrillGrates (GG). The GG's seem to act like a heat sink or heat absorber, so they got quite hot and radiate heat. If the chicken...

Frank, I'm having a little trouble visualizing what you mean about a wire holder for chicken legs. Can you post a pic? If you're thinking of a "rack" (like Mr Lampe sometimes uses), then I don't see why you couldn't use it on top of the GrillGrates just like you previously used them on regular...

Those are great looking kabobs, Chris! I'm definitely NOT one of the expert cooks you refer to, but I confess I'm curious: Is there a particular reason you wanted the bobbers raised off the grate? I usually like the "grilled" effect from them being right on the grates. This forum inspires me...

Interesting point about less wear-and-tear. I hadn't thought of that. The GrillGrates have "saved" many pieces of food that otherwise would have gone down into the grill after slipping off the grates. Another thing I forgot to mention is you can put wood chips/pellets b/t the raised rails and...

Nice call, J Boldt, with that comparison of GrillGrates vs Cast Iron! Just assumed it was a personal preference thing, but that comparison raises interesting issues I overlooked. Completely agree with the conclusion though - having used both. -Mickey.

Frank, you've already gotten great responses about GrillGrates, and if Brian gives the thumbs up, that says a heckuva lot right there. For what it's worth, I'll add my $0.02... I've been using GrillGrates on my gasser for over a year now, just sitting on top of my stainless grates. I absolutely...

I completely agree with Chad - are you taking any boarders, Don? Hey, can we use that beefalicious tenderloin pic in the dictionary for the definition of "nailed it"? Perfection, Don!

Greg, thanks for your follow-up. I honestly didn't mean to imply you were claiming the raised grate was your original idea - lot's of guys routinely use 'em so I knew they were out there. I just didn't know how to make one and when I saw yours, it inspired me to do some research. Definitely...

Don, can I ask if you like the Castleberry's chili for hot dogs? Probably a dumb Q since it's what you use, but I can't find it around here. I can order some online though. We have Hormel chili that I doctor up for football season, but it's too chunky for chili dogs & burgers. Sorry for the...

This has been a very interesting discussion and I've learned a LOT about the caveman technique. Can't wait to try it. But I gotta tell ya, this has also been the funniest collection of posts I've ever read! I get a new chuckle everytime I look at it. Scott, you almost killed me with this one...

Sorry to post so much on this one topic, but could I ask one more Q, Greg? Do you have your raised grate bolted to the grate below, or is it something that just sits on top of the grate below? Thanks, Greg. -Mickey.

Wow Mike! That looks SOOOOOO good! Can't go wrong if you start with KK's tips/techniques, but you NAILED those ribs! And the bacon-wrapped spuds, well, that's brilliant! Yet so simple. Thanks for sharing, Mike!