Gas Grills -- No longer use briquets ??

[James Nipper]

I went shopping this week to replace my old gas grill. For many years, I
used a gas grill from Sears (small grill, low-cost) that used briquets that
heated up and helped with the cooking.

Now, I can't find any grills that use briquets !! They seemed to have been
replaced by a "vaporizer" , instead of briquets.

How does a vaporizer take the place of the briquets, or is this just a
cheaper way for manufacturers to make a gas grill ?

Anyone have any comments or knowledge about this ?

I will appreciate any helpful comments.

Thanks !!

--James--

[Roy]

On Tue, 29 Jun 2004 16:44:44 -0400, "James Nipper"
> wrote:

>===<>
>===<>
>===<>I went shopping this week to replace my old gas grill. For many years, I
>===<>used a gas grill from Sears (small grill, low-cost) that used briquets that
>===<>heated up and helped with the cooking.
>===<>
>===<>Now, I can't find any grills that use briquets !! They seemed to have been
>===<>replaced by a "vaporizer" , instead of briquets.
>===<>
>===<>How does a vaporizer take the place of the briquets, or is this just a
>===<>cheaper way for manufacturers to make a gas grill ?
>===<>
>===<>Anyone have any comments or knowledge about this ?
>===<>
>===<>I will appreciate any helpful comments.
>===<>
>===<>Thanks !!
>===<>
>===<>--James--
I have seen em both ways. The grill we have now when we bought it came
equipped with vaporizer bar and ceramic briquettes, but the later
model (identical in every way) only comes with vaporizer bar. From
what I was told the vaporizer bar does essentially what the briquettes
did and that is to catch and burn off the grease and other drippings.
Briquettes can always be added if need be in addition to a vaporizer
bar. We prefer having the vaporizer bar, and of course briquettes, as
they heat up and help make the heat more uniform and add a bit of
flavor to things on the grill. Of course this may all be in our
imagination, but after a meal or two on the grill without briquettes,
we soon replaced the worn out briquettes with some good quality
ceramic ones and things are back the way they used to be.

Visit my website: http://www.frugalmachinist.com
Opinions expressed are those of my wifes,
I had no input whatsoever.
Remove "nospam" from email addy.

[t gilb]

"James Nipper" > wrote in message
...
>
>
> I went shopping this week to replace my old gas grill. For many years, I
> used a gas grill from Sears (small grill, low-cost) that used briquets
that
> heated up and helped with the cooking.
>
> Now, I can't find any grills that use briquets !! They seemed to have
been
> replaced by a "vaporizer" , instead of briquets.
>
> How does a vaporizer take the place of the briquets, or is this just a
> cheaper way for manufacturers to make a gas grill ?
>
> Anyone have any comments or knowledge about this ?
>
> I will appreciate any helpful comments.
>
> Thanks !!
>
> --James--

After a year of using the "vaporizer" that came with my gas grill I
converted it to one using briquettes and was pleased with the results. The
food seems to taste better and I seem to be able to attain higher
cooking/searing temps by letting the briquettes pre-heat longer. A downside
is the residue from cooking now falls on the burners and their life span
seems to be shorter as the "vaporizer" acted like a roof over the burners. I
didn't have room to leave the "vaporizer" and also use briquettes.

[Steven M. Scharf]

"James Nipper" > wrote in message
...

> I went shopping this week to replace my old gas grill. For many years, I
> used a gas grill from Sears (small grill, low-cost) that used briquets
that
> heated up and helped with the cooking.
>
> Now, I can't find any grills that use briquets !! They seemed to have
been
> replaced by a "vaporizer" , instead of briquets.
>
> How does a vaporizer take the place of the briquets, or is this just a
> cheaper way for manufacturers to make a gas grill ?

I just replaced a 15 year old $100 Montgomery Ward gas grill with a big
stainless-steel Kirkland gas grill from Costco. No more "lava rocks." I
can't say that I notice a difference, but I'd have to compare the food
side-by-by side. The big difference is that the stainless steel grill is
three times as large, and was eight times as expensive (though adjusting for
inflation, it was probably only about three times as expensive).

The gas grill I bought has a little drawer where you can put in wood chips
to add the wood flavor, but I haven't tried it yet.

It probably is cheaper to not have the lava rocks, but I also think that
it's for reliability as well.

[RoyDMercer]

"James Nipper" > wrote in message
...
>
>
> I went shopping this week to replace my old gas grill. For many years, I
> used a gas grill from Sears (small grill, low-cost) that used briquets
that
> heated up and helped with the cooking.
>
> Now, I can't find any grills that use briquets !! They seemed to have
been
> replaced by a "vaporizer" , instead of briquets.
>
> How does a vaporizer take the place of the briquets, or is this just a
> cheaper way for manufacturers to make a gas grill ?
>
> Anyone have any comments or knowledge about this ?
>
> I will appreciate any helpful comments.

The vaporizer is just a better design IMO. There were several problems with
the old lava rocks that were improved upon with the vaporizer. The biggest
is flame ups. Flame ups were impossible to prevent with lava rocks. I
remember many times when I would leave a steak on the grill only to come
back in a few minutes and find a meteor where my steak used to be. With the
vaporizer, flame ups are almost non-existent.

[Richard J Kinch]

James Nipper writes:

> For many years, I
> used a gas grill from Sears (small grill, low-cost) that used
> briquets that heated up and helped with the cooking.

Briquets were baloney to make people think a gas grill would work like a
charcoal broiler. The temperatures, radiation, and distribution are quite
different. Probably a health hazard to be putting all those particulates
of silica and alumina from "lava" rocks into your lungs, besides. Good
riddance.

[KCnRichmond]

You can still use briquettes if you buy the rock grate for your grill. The
vaporizer/flavoriser bars are for evenly distributing the heat as well as
flavoring your food with drippings "frying" on the bars....You can clean
them off...Its awful hard to get that steak to taste good after that great
salmon you cooked last week, and its in the lava rock....ack.......




"James Nipper" > wrote in message
...
>
>
> I went shopping this week to replace my old gas grill. For many years, I
> used a gas grill from Sears (small grill, low-cost) that used briquets
that
> heated up and helped with the cooking.
>
> Now, I can't find any grills that use briquets !! They seemed to have
been
> replaced by a "vaporizer" , instead of briquets.
>
> How does a vaporizer take the place of the briquets, or is this just a
> cheaper way for manufacturers to make a gas grill ?
>
> Anyone have any comments or knowledge about this ?
>
> I will appreciate any helpful comments.
>
> Thanks !!
>
> --James--
>

[Chet Hayes]

Richard J Kinch > wrote in message >...
> James Nipper writes:
>
> > For many years, I
> > used a gas grill from Sears (small grill, low-cost) that used
> > briquets that heated up and helped with the cooking.
>
> Briquets were baloney to make people think a gas grill would work like a
> charcoal broiler. The temperatures, radiation, and distribution are quite
> different. Probably a health hazard to be putting all those particulates
> of silica and alumina from "lava" rocks into your lungs, besides. Good
> riddance.


I've used both types and now have the Weber bar system. The bars
definitely reduce flare ups significantly, because the grease has no
place to lay on and accumulate. As for flavor, I'm not sure I notice
any difference between ceramic bricks and the bars. I'd have to try
them side by side. Real charcoal does add to the flavor, but that's
another story.

You can also get one of the cast iron boxes and wood chips to add to
any grill that will add flavor while cooking.

[Warren]

Chet Hayes wrote:
> Real charcoal does add to the flavor, but that's
> another story.
>

I'm sorry, but I don't see the point in using a gas grill. The only
difference between the gas grill and my gas range is the grill would sit
outside. The whole point of grilling is to get the flavor that you can
only get with charcoal.

What's next? Electric grills?

--
Warren H.

==========
Disclaimer: My views reflect those of myself, and not my
employer, my friends, nor (as she often tells me) my wife.
Any resemblance to the views of anybody living or dead is
coincidental. No animals were hurt in the writing of this
response -- unless you count my dog who desperately wants
to go outside now.
Blatant Plug: Spend your Amazon gift certificates here:
http://www.holzemville.com/mall/associateshop.html

[Mary]

Richard J Kinch > wrote in message >...
> James Nipper writes:
>
> > For many years, I
> > used a gas grill from Sears (small grill, low-cost) that used
> > briquets that heated up and helped with the cooking.
>
> Briquets were baloney to make people think a gas grill would work like a
> charcoal broiler. The temperatures, radiation, and distribution are quite
> different. Probably a health hazard to be putting all those particulates
> of silica and alumina from "lava" rocks into your lungs, besides. Good
> riddance.

I can't say I miss the lava rocks either. We just replaced our old
model and love it without!

Mary

[Karen]

"James Nipper" > wrote in message >...
> I went shopping this week to replace my old gas grill. For many years, I
> used a gas grill from Sears (small grill, low-cost) that used briquets that
> heated up and helped with the cooking.
>
> Now, I can't find any grills that use briquets !! They seemed to have been
> replaced by a "vaporizer" , instead of briquets.
>
> How does a vaporizer take the place of the briquets, or is this just a
> cheaper way for manufacturers to make a gas grill ?
>

It's not cheaper or more expensive to use vaporizer to replace the
briquets.

It's not better or worse than birquets.

The vaporizer distribute the heat more evenly in the whole cooking
area. If you put a burger, hot dog or a troll on the vaporizer grill,
the whole body of the troll will be burned evenly. While on the
briquets grill, some part of the troll will get burned, some part will
get simmered and some will get flamed. It depends on your cooking
style and taste, you may or may not like the vaporizer.

[William Maslin]

In article <izyEc.3341$%_6.1450@attbi_s01>,
"Warren" > wrote:

> Chet Hayes wrote:
> > Real charcoal does add to the flavor, but that's
> > another story.
> >
>
> I'm sorry, but I don't see the point in using a gas grill. The only
> difference between the gas grill and my gas range is the grill would sit
> outside. The whole point of grilling is to get the flavor that you can
> only get with charcoal.
>
> What's next? Electric grills?

Actually, yes. There's an electric indoor/outdoor George Foerman grill
sold by Amazon for about $60 that has gotten rave reviews from users.

http://www.amazon.com/exec/obidos/tg/detail/-/B00004W499/qid=1088617685/s
r=8-4/ref=pd_ka_4/002-5181197-0085603?v=glance&s=home-garden&n=507846

--

Take out the invalid if replying by email

[Kurt]

In article >,
(Chet Hayes) wrote:

> Richard J Kinch > wrote in message
> >...
> > James Nipper writes:
> >
> > > For many years, I
> > > used a gas grill from Sears (small grill, low-cost) that used
> > > briquets that heated up and helped with the cooking.
> >
> > Briquets were baloney to make people think a gas grill would work like a
> > charcoal broiler. The temperatures, radiation, and distribution are quite
> > different. Probably a health hazard to be putting all those particulates
> > of silica and alumina from "lava" rocks into your lungs, besides. Good
> > riddance.
>
>
> I've used both types and now have the Weber bar system. The bars
> definitely reduce flare ups significantly, because the grease has no
> place to lay on and accumulate. As for flavor, I'm not sure I notice
> any difference between ceramic bricks and the bars. I'd have to try
> them side by side. Real charcoal does add to the flavor, but that's
> another story.
>
> You can also get one of the cast iron boxes and wood chips to add to
> any grill that will add flavor while cooking.

The Webers have that box that fits on the side of the grill to put
soaked mesquite chips in. My 10 year old Genesis is hands-down, the best
outdoor grill I've ever used for cooking.

--
To reply by email, replace the word "space" with "renault"

[Mitch@hotmail.com]

> My 10 year old Genesis is hands-down, the best
>outdoor grill I've ever used for cooking.

Same here. 5-years old and still starts with one click.
Much better than the disposable Sunbeams that would last one year.

[Mitch@hotmail.com]

>the whole body of the troll will be burned evenly.


Mmmmmmm....troll.

[James Nipper]

Thanks to everyone for the very nice responses received on this thread. My
question has been fully answered, and thanks again group !!

--James--

[Richard J Kinch]

Warren writes:

> The whole point of grilling is to get the flavor that you can
> only get with charcoal.

There is no flavor from a charcoal fire. It is nearly pure carbon emitting
hot CO2 and H20, heated air, and radiation. Just like gas.

The flavor is from the heat intensity and distribution, the ventilation of
fresh air instead of trapping various vapors, the volatilization of
drippings, the lack of old cooking residues, etc.. A charcoal fire happens
to produce favorable versions of all these factors, but the charcoal itself
is a tasteless fuel, as is gas. Gas can approach charcoal in these
regards, but it is hard to maintain that quality as crud builds up and
weather/heat-cycling corrodes.

[Warren]

Richard J Kinch wrote:
> Warren writes:
>
> > The whole point of grilling is to get the flavor that you can
> > only get with charcoal.
>
> There is no flavor from a charcoal fire. It is nearly pure carbon
emitting
> hot CO2 and H20, heated air, and radiation. Just like gas.
>
> The flavor is from the heat intensity and distribution, the
ventilation of
> fresh air instead of trapping various vapors, the volatilization of
> drippings, the lack of old cooking residues, etc.. A charcoal fire
happens
> to produce favorable versions of all these factors, but the charcoal
itself
> is a tasteless fuel, as is gas. Gas can approach charcoal in these
> regards, but it is hard to maintain that quality as crud builds up and
> weather/heat-cycling corrodes.


Okay Mr. Science. But the flavor isn't from the heat. It's from the
smoke produced by the incomplete combustion of the wood in the
charcoal -- something you don't have with gas which is more fully
combusted.

If all I want is to heat the meat, I can use any source. But I like the
flavor of charcoal smoke in my steak. You can't get that with gas. The
best you can hope for is the flavor of the smoke from burning fat
drippings, which I prefer to avoid no matter what the heat source.

--
Warren H.

==========
Disclaimer: My views reflect those of myself, and not my
employer, my friends, nor (as she often tells me) my wife.
Any resemblance to the views of anybody living or dead is
coincidental. No animals were hurt in the writing of this
response -- unless you count my dog who desperately wants
to go outside now.
Blatant Plug: Spend your Amazon gift certificates here:
http://www.holzemville.com/mall/associateshop.html

[Mitch@hotmail.com]

>Okay Mr. Science. But the flavor isn't from the heat



GAME ON!!!!!!!!!!

[Richard J Kinch]

Warren writes:

> Okay Mr. Science. But the flavor isn't from the heat. It's from the
> smoke produced by the incomplete combustion of the wood in the
> charcoal -- something you don't have with gas which is more fully
> combusted.

The definition of "charcoal" is wood that has been reduced to nearly
pure carbon (and a bit of non-combustible ash) by cooking off everything
else in the absence of oxygen (inside a "retort"). Nowadays this is
done in kilns, but in olden days they used to just bury a huge heap of
timber under a clay mound, and poke a few holes for just enough air for
just enough fire to heat the wood to a temperature to boil off
everything but the carbon in the cellulose. People in this old biz
("colliers") were good at knowing when the process was complete, so you
didn't waste any of the fuel when the charring was complete. Before
coke (essentially the same process applied to coal, yielding a
technically pure carbon sponge) was perfected as a carbon source, this
was how fuel to smelt iron was made, and why England and the US were
largely deforested, and why today they're reforested.

As such, being technically pure C, charcoal cannot produce "smoke" in
the flavoring sense, but only hot gases (CO2, CO) and soot (amorphous
carbon).

Commercial briquettes contain clay and wax binders to create the dense
lumps from wood waste, but that doesn't really change the chemistry (the
wax is about gone by the time the fire heats up).

You may be confusing the "smoke flavoring" that comes from burning (or
even just heating) ordinary hardwoods like hickory, which not previously
having been "charred", still contains a lot of potently aromatic resins
that boil off in the smoke and cause the "smoky" flavor. Those flavors
are *not present* in charcoal, which is, in itself, flavorless.

Of course, any heating of meat, such as with charcoal fire, changes the
flavors. For example, proteins denature, and sugar is produced by
pyrolyzation and in turn is carmelized, and the cooked flavors appear.
But these flavors are not sourced in the fuel (carbon in the form of
charcoal), which is merely a heat source.

[RoyDMercer]

"Warren" > wrote in message
news:2uKEc.8595$IQ4.2639@attbi_s02...
> Okay Mr. Science. But the flavor isn't from the heat. It's from the
> smoke produced by the incomplete combustion of the wood in the
> charcoal -- something you don't have with gas which is more fully
> combusted.
>
> If all I want is to heat the meat, I can use any source. But I like the
> flavor of charcoal smoke in my steak. You can't get that with gas. The
> best you can hope for is the flavor of the smoke from burning fat
> drippings, which I prefer to avoid no matter what the heat source.
>
> --
> Warren H.

There is a big difference between barbequing and grilling. It takes many
hours to infuse meat with smoke flavor. True barbeque takes hours, is done
under low heat, and comes from meat hanging in a smoke chamber where the
smoke is derived from various hardwoods. The basic method for most grilling
involves searing the meat directly over the heat and then cooking over
indirect heat until the rest of the meat is done. When you are grilling,
the cook times are too fast to incorporate much flavor during the actual
grilling process. When grilling, adding flavor usually comes by injections
or marinades. Personally I can taste a slight difference between charcoal
and gas grilling, but the difference is not worth the inconvenience of
charcoal IMO. This difference can be overcome by using wood chips, but wood
chips are not worth the effort either as far as I'm concerned given the
too-short cooking times. There are also things you can do on a gas grill
that are impractical on a charcoal grill like rotisserie.

But if you like using charcoal and are pleased with the results, by all
means go with what works for you.

[Bob]

"Richard J Kinch" <> wrote in message > > The whole point of grilling is to
get the flavor that you can
> > only get with charcoal.
>
> There is no flavor from a charcoal fire. It is nearly pure carbon
emitting
> hot CO2 and H20, heated air, and radiation. Just like gas.
>
Tell you what - you guys ought to go the Alt.food.barbecue ng. Think you
will find some real advice and ideas.

Charcoal briquets DO have flavor - the flavor of petrolium, glue, saw dust,
etc. Might as well use old motor oil. If you like it, go for it.
Charcoal lump is something different, it that it is REAL charcoal.

However, the best is still good old fashioned wood that has been well cured
(drying for at least a year).

Gas grills have their place - great for a quick job like grilling small
steaks, chicken, maybe some veggies, etc; but that is about that is about
it. There is nothing like a good (indirect fire) smoker.

Sorry to bust in on your cinversation, but as a long time pit master, just
felt like I needed to say something to put you all on the right track

[RoyDMercer]

"Bob" > wrote in message
nk.net...

> Gas grills have their place - great for a quick job like grilling small
> steaks, chicken, maybe some veggies, etc; but that is about that is about
> it. There is nothing like a good (indirect fire) smoker.

"small steaks"? And you live in Texas? My steaks are 2" thick and come out
better than any steak house I've been to.

But you are right. There is nothing like meat from a good smoker. You
can't duplicate that with a grill. Each method has it's own purpose and
comparing the two is like comparing apples and oranges.

[kyle york]

Greetings,

Richard J Kinch wrote:
>
> As such, being technically pure C, charcoal cannot produce "smoke" in
> the flavoring sense, but only hot gases (CO2, CO) and soot (amorphous
> carbon).

How does this explain the smell given off by my mesquite charcoal? It's
been charred, is black through & through yet apparently has enough of
something to create a distintive odor that passes onto the food.

For what it's worth, my grill of choice at the moment is a webber
gas-start charcoal. Easy to start, ash falls through to a bin.

--
Kyle A. York

[gregpresley]

No one has yet mentioned the carcinogenic properties of the compounds
created by grilling, which are now beginning to be widely studied.
Apparently, "charring" is one of the worst offenders. Who could have ever
guessed that English and New England cuisine, with all those rather
disgusting boiled dinners, was probably the safest?

[Bubba]

Check out MHP grills. Great quality product

http://www.modernhomeproducts.com/index.html

[William W. Plummer]

Bob wrote:
> "gregpresley" > wrote in message
>> No one has yet mentioned the carcinogenic properties of the compounds
>> created by grilling, which are now beginning to be widely studied.
>> Apparently, "charring" is one of the worst offenders.
>
> You are absolutely right about that!!!!!
>
> Also, the fat dripping on hot lava rock or hot metal and smoking
> (which some people have mentioned adds a smoke flavor) is pure
> carcinogen.

Right. But you must avoid lots of things. For instance, black pepper is
supposed to have 23 know carcinogins. You can't live your life in fear.

[Brandon]

"James Nipper" > wrote in message
...
>
>
> Thanks to everyone for the very nice responses received on this thread. My
> question has been fully answered, and thanks again group !!
>
> --James--
>

Since the original Poster is satisfied I will attempt a hijack : )
I am in the process of building a brick grilling island in my backyard that
will be feed from a propane stub.

The structure shape is not yet "set -in -stone" so to speak because I have
questions regarding the grilling area.
First I assume the grill needs to be at least lined with firebrick, bur I
wonder, how many layers, and do I need a special mortar?
Second, can I build a burner out of say, black iron pipe? Or would I be
better off buying a pre-made burner...
I.E, what kind of danger(s) do I present myself with a home made burner? (
which I could make to fit the grill size I want?
Thanks for any input.

Brandon

[Rich Greenberg]

In article <zjjFc.625$O14.317@lakeread03>,
Brandon > wrote:

>Second, can I build a burner out of say, black iron pipe? Or would I be
>better off buying a pre-made burner...

You could, but it will rust out eventually and will never heat as evenly
as a premade one. Use a premade stainless steel burner.

--
Rich Greenberg N6LRT Marietta, GA, USA richgr atsign panix.com + 1 770 321 6507
Eastern time zone. I speak for myself & my dogs only. VM'er since CP-67
Canines:Val, Red & Shasta (RIP),Red, husky Owner:Chinook-L
Atlanta Siberian Husky Rescue. www.panix.com/~richgr/ Asst Owner:Sibernet-L

[Colbyt]

> Since the original Poster is satisfied I will attempt a hijack : )
> I am in the process of building a brick grilling island in my backyard
that
> will be feed from a propane stub.
>
> The structure shape is not yet "set -in -stone" so to speak because I have
> questions regarding the grilling area.
> First I assume the grill needs to be at least lined with firebrick, bur I
> wonder, how many layers, and do I need a special mortar?
> Second, can I build a burner out of say, black iron pipe? Or would I be
> better off buying a pre-made burner...
> I.E, what kind of danger(s) do I present myself with a home made burner? (
> which I could make to fit the grill size I want?
> Thanks for any input.
>
> Brandon
>

Firebrick uses a special mortar. I can't say for sure whether you need
firebick or not.
A single layer is all that any modern fireplace has. No way you would need
more.

Your home-made burner should work. At least they work great with natural
gas. A premade cast iron one will last forever. SS will last about 3
years. At least that is the longest any ever lasted me when used once or
twice a week 48 weeks a year.

Colbyt

[Brandon]

"Colbyt" > wrote in message
...
>
> > Since the original Poster is satisfied I will attempt a hijack : )
> > I am in the process of building a brick grilling island in my backyard
> that
> > will be feed from a propane stub.
> >
> > The structure shape is not yet "set -in -stone" so to speak because I
have
> > questions regarding the grilling area.
> > First I assume the grill needs to be at least lined with firebrick, bur
I
> > wonder, how many layers, and do I need a special mortar?
> > Second, can I build a burner out of say, black iron pipe? Or would I be
> > better off buying a pre-made burner...
> > I.E, what kind of danger(s) do I present myself with a home made burner?
(
> > which I could make to fit the grill size I want?
> > Thanks for any input.
> >
> > Brandon
> >
>
> Firebrick uses a special mortar. I can't say for sure whether you need
> firebick or not.
> A single layer is all that any modern fireplace has. No way you would need
> more.
>
> Your home-made burner should work. At least they work great with natural
> gas. A premade cast iron one will last forever. SS will last about 3
> years. At least that is the longest any ever lasted me when used once or
> twice a week 48 weeks a year.
>
> Colbyt
>
>

Thanks for the replies about the burner.
I really want to build the entire set-up including the burner, what I am
unsure about is how I should regulate the gas flow.
I see by looking at my current grill that there are adjustable openings in
the line between the regulator and the burner. I assume these allow for
different amounts of air into the line. My question, why doesn't gas escape
out of those? Is it because as the gas is burning it pulls the air through?
Do I need to incorporate that into my burner design or is that not a
necessity?
Thanks
Brandon

[n3whs]

"Brandon" > wrote in message
news:zjjFc.625$O14.317@lakeread03...
>
> "James Nipper" > wrote in message
> ...
> >
> >
> > Thanks to everyone for the very nice responses received on this thread.
My
> > question has been fully answered, and thanks again group !!
> >
> > --James--
> >
>
> Since the original Poster is satisfied I will attempt a hijack : )
> I am in the process of building a brick grilling island in my backyard
that
> will be feed from a propane stub.
>
> The structure shape is not yet "set -in -stone" so to speak because I have
> questions regarding the grilling area.
> First I assume the grill needs to be at least lined with firebrick, bur I
> wonder, how many layers, and do I need a special mortar?
> Second, can I build a burner out of say, black iron pipe? Or would I be
> better off buying a pre-made burner...
> I.E, what kind of danger(s) do I present myself with a home made burner? (
> which I could make to fit the grill size I want?
> Thanks for any input.
>
> Brandon


I hate these multi group post but heres some links for your homemade grill.
I dont know how good they are so use common sense (sp)
http://www.smarte.com/modulefiles/features_modules/projects/buildingbbq.cfm

http://www.michaelholigan.com/Departments/projects/grill.asp

http://doityourself.com/brick/buildbrickbarbecue.htm

http://www.bbqmaster.net/bbq/barbecue-brick-grill-plan.html

http://www.bobvila.com/wwwboard/messages/103362.html

Try google search and just type in "building a brick grill"

[Mike Hartigan]

What you say is very interesting, informative, and, as far as my
knowledge of the subject goes, correct. Yet I'm still confused -- if
all this is true (and I'm not disputing any of it) why does a burger
cooked over charcoal taste soooooooo much better than one cooked over
gas? Charcoal and gas are both essentially flavorless. Could the
relatively high infrared component of a charcoal 'fire', when
compared to gas, have anything to do with it? If so, could a TEC
grill reasonably be expected to provide a more charcoal-like
'flavor'?

In article >,
says...
> Warren writes:
>
> > Okay Mr. Science. But the flavor isn't from the heat. It's from the
> > smoke produced by the incomplete combustion of the wood in the
> > charcoal -- something you don't have with gas which is more fully
> > combusted.
>
> The definition of "charcoal" is wood that has been reduced to nearly
> pure carbon (and a bit of non-combustible ash) by cooking off everything
> else in the absence of oxygen (inside a "retort"). Nowadays this is
> done in kilns, but in olden days they used to just bury a huge heap of
> timber under a clay mound, and poke a few holes for just enough air for
> just enough fire to heat the wood to a temperature to boil off
> everything but the carbon in the cellulose. People in this old biz
> ("colliers") were good at knowing when the process was complete, so you
> didn't waste any of the fuel when the charring was complete. Before
> coke (essentially the same process applied to coal, yielding a
> technically pure carbon sponge) was perfected as a carbon source, this
> was how fuel to smelt iron was made, and why England and the US were
> largely deforested, and why today they're reforested.
>
> As such, being technically pure C, charcoal cannot produce "smoke" in
> the flavoring sense, but only hot gases (CO2, CO) and soot (amorphous
> carbon).
>
> Commercial briquettes contain clay and wax binders to create the dense
> lumps from wood waste, but that doesn't really change the chemistry (the
> wax is about gone by the time the fire heats up).
>
> You may be confusing the "smoke flavoring" that comes from burning (or
> even just heating) ordinary hardwoods like hickory, which not previously
> having been "charred", still contains a lot of potently aromatic resins
> that boil off in the smoke and cause the "smoky" flavor. Those flavors
> are *not present* in charcoal, which is, in itself, flavorless.
>
> Of course, any heating of meat, such as with charcoal fire, changes the
> flavors. For example, proteins denature, and sugar is produced by
> pyrolyzation and in turn is carmelized, and the cooked flavors appear.
> But these flavors are not sourced in the fuel (carbon in the form of
> charcoal), which is merely a heat source.
>