I will just leave this here


 
I've got the gas assist on my Performa that I just seem to never use..... It lights a coal basket of coals OK, but it seems to take longer than a chimney and I always have to reposition the basket with a pliers anyways since I NEVER use the baskets in that position for ergonomic reasons. Plus I have a homemade SloNsear pan thats usually greasy whose normal position is over the gas pipe. I'll have to play with it again now that I have a small chimney, but my gut tells me that the handle on the chimney is too close to the chute to be able to withstand the heat/flames. I've got a gravel driveway so I don't have any problems using newspaper --- which I still have a 3' stack of that I saved just for lighting coals --- to start up the chimneys..... A pile of ash and a black circle don't bother me in the least. I guess I'm just a creature of habit until I'm forced to find another way - like when I run out of newspaper - or find a better method.
 
LMichaels said:
I'd done a chimney of coals in that manner back on the old deck. Even though I had protection that lump was shooting embers out like .22 shots and until we ripped up the old deck there were burn marks far removed from where I'd done it. That was my "epiphany" moment and swore no more coal burners or "open fire" of any kind on the deck. Then I simply put the turkey fryer in the yard and put the chimney on it like as you did and always did it right by the garden hose :D
Maybe regular briquettes are not as prone to shooting embers all over. (haven't used them in over 20 years or more) only lump. Reasoning for that is the only times I resort to a coal burner is for really high heat searing of fish like tuna.
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Oh yeah, I've never had any embers shoot out using charcoal, or even the one or two times I've used lump. I've only used jealous devil, not sure if that makes any difference
 
I use it to light a the chimney then dump into baskets. When I was still a smoker, I’d light the basket and have a smoke. When cigarette was dome kill the propane and dump the coals into baskets.
 
I canceled my eBay order. Something just didn't feel right about that one. The pictures and description weren't 100%.

Just picked this one up from Amazon Lightning Deal instead. It's the same one. If you hold out till Black Friday there's a good chance you could get it even a little cheaper but I think this price is good. Plenty good for me.


Screenshot_20251107_145608_Amazon Shopping.jpgScreenshot_20251107_145920_Amazon Shopping.jpg

I watched in read several reviews and of all the ones out there and available I think this one is an excellent choice and my top choice.
 
I picked up this heavy Lodge CI pan to try out to further expand cooking on all my grills. I decided to try this instead of a griddle insert made for the grill. I already do a wide variety of things although always expanding. Most excited to do country style breakfast and my grilled ham, egg and cheese sandwiches. Oh and I'll try this for my grilled Nacho Supreme. As much as I prefer using grills instead of indoors oven/stove I also like not making a big mess in the kitchen.
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Too bad you have to wait until spring to use it.....
I can't even grill/smoke a decent meal before it gets dark out and cold now --- let alone THINK that I'm gonna go out and cook breakfast.....

It sucks that its dark before 5 nowadays --- I DON'T eat that early....
 
Jim Weber said:
Too bad you have to wait until spring to use it.....
I can't even grill/smoke a decent meal before it gets dark out and cold now --- let alone THINK that I'm gonna go out and cook breakfast.....

It sucks that its dark before 5 nowadays --- I DON'T eat that early....
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I don't mind cooking in the dark, it's the brutally cold weather that slows me to stop.
 
Steve Hoch said:
I don't mind cooking in the dark, it's the brutally cold weather that slows me to stop.
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Yep, same here. I have lighting to take care of the dark. Cold snow and ice. Those are the true enemies. Oh and the wind. My house faces W/SW and you'd think when we get those brutal W/NW winds it would help.................but noooooo. It has a way of "whipping" around the somewhat north side and actually amplifying the intensity. I've actually been thinking about getting a couple of vinyl privacy fence panels and attaching them to the left or wind side of my deck. I figure 6' high panels should help.
 
Josh Dekubber said:
I picked up this heavy Lodge CI pan to try out to further expand cooking on all my grills. I decided to try this instead of a griddle insert made for the grill. I already do a wide variety of things although always expanding. Most excited to do country style breakfast and my grilled ham, egg and cheese sandwiches. Oh and I'll try this for my grilled Nacho Supreme. As much as I prefer using grills instead of indoors oven/stove I also like not making a big mess in the kitchen.
View attachment 121939
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Those are fantastic on the grill!
 
Josh Dekubber said:
Yeah the weather and the lighting doesn't slow me down a bit when it comes to grilling year-round. I still may grill multiple times a day even if it's snowing or dark out or whatever. It doesn't bother me at all.
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Just you wait. Gonna come a time those tired old bones don't wanna be outside gettin' colder and tireder :D A nice warm Dutch oven with a pot roast gonna make the day.
 
I don't mind grilling in the cold and I've got a plywood windbreak for windy days. It's the smoking during the winter that I try to minimize. The inefficiency combined with periodic trips and possible squalls led me to smoke a lot in the fall to make winter more fun. The vacuum sealer is my friend. Pulling smoked pork chops or a turkey breast out of the freezer on a January day sure is satisfying.

That said, I have been known to run the smoker inside the front of the open garage with a fan blowing out during a snowstorm!:)
Did I mention my wife really likes smoked meat?
 
Ed_T said:
I don't mind grilling in the cold and I've got a plywood windbreak for windy days. It's the smoking during the winter that I try to minimize. The inefficiency combined with periodic trips and possible squalls led me to smoke a lot in the fall to make winter more fun. The vacuum sealer is my friend. Pulling smoked pork chops or a turkey breast out of the freezer on a January day sure is satisfying.

That said, I have been known to run the smoker inside the front of the open garage with a fan blowing out during a snowstorm!:)
Did I mention my wife really likes smoked meat?
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That was me last night doing a couple deeelish chicken thighs for me and da boss on the Members Mark Results were wonderful. Good smoke, finished them up at 400-425 got nicely rendered crispy skin. I used a combo of Kinder's Season Salt and Lemon Pepper on them
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