If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
What they said - I have a few pavers off the edge of my concrete, and light chimneys there if I need to.
I don't pre-light charcoal I add to the smokers though - I just add it to the firebox of the offset, or to the Slow N Sear, directly. I rake the burning coals to one side, then add fresh charcoal, so that it can burn back across the firebox or SNS, just like when I started it with the initial 12 briquettes.
Yeah, I don't usually pre-light either. I know some people think it can give off-tastes but I use a snake and some use the minion method I think it tastes fine.
I use another cooker to hold the chimney. Of course, that’s only if I’m out of propane for my 500k btu weed burner, which is normally how I light everything.
Thanks for all the feedback. I’m thinking I might pick up a Smokey Joe since it’s always windy here to knock down some of the breeze at least at the bottom. If I had a good spot or think of one, I might throw down a paver and put a couple upright on the windy sides.
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