Two Men, Two Pits and a Blog

The Flame


Getting prepared for the rib rack smoke! The coal chimney is an essential tool for smoking. It evenly heats up the coals and does it with crunched up newspaper. No lighter fluid ever needed. Other than the coal, it’s a tool that separates those who use charcoal grills and gas grills. The argument is, gas grills are faster. That may be, but it lacks in the flavor grilling is known for…Smoke. Then again, why grill if you’re in a hurry. Enjoy your time outdoors. Light your pipe, sip your Iced Tea, snooze in your hammock. In reality, charcoal may add about 15 min to your grilling session. Use that time to prep your cut of meat. Once you get used to that flavor, it’s hard to cook without it! If you’re in a hurry, microwave leftovers. – POTP

2 responses

  1. Enjoyed reading your blog and while a proponent of wood grilled cooking I am not quite as dedicated and haven’t tried grilling with several feet of snow on the ground (like we had courtesy of Capt. Nemo). Very impressive photos. Those of us who still use Webers with chimney starters are, it seems in danger of extinction, however. Love to hear your thoughts on gas grilling…thanks for checking out Opinion8ed2.

    February 17, 2013 at 10:26 am

    • Thanks like-wise for stopping by.

      As to thoughts on gas grills, I have some, and since you asked, here they are!

      Gas grills are at once easy to use, quick and efficient, readily available, increases the value of any patio – indeed, they get the job done with aplomb, procuring quality vittles nearly every time, and I don’t like them!

      I’ll tell you why I don’t like them, the reasons of which reside surely in the rising smoke, and with the hands of time. The obvious reason is the smoke, or lack there of. That smokey flavor true BBQ and outdoor cooking is known for. I suppose a gas user can put a chunk of wood over their burner, or in a smoke box, and many do, and thus impart their spoils with a nice infusion of smokey goodness. Quality BBQ has been procured this way. It works I guess, but I dare say a fraction of the poetry is lost. There is just something about a beautiful bed of coals, which took time and care to craft, with a piece of smoldering hickory or something, laying atop it. Indeed tho, it took time.

      Gas grills are undeniably quick and convenient, of which is a shame. Because here is a faction of life, this business of grilling in the out-of-doors, which we love, where the experience is shortened by the haste patron to the gas grill. In fact, their whole reason for being is so that we don’t have to take the time to mess with charcoal. But let it be said, BBQ proper teaches us patience. Takes us by the hand and makes us wait, because it is good for us. It reverences the scenic path of life, possessing the nerve in this “have it-now” world , to ever so gently raise it’s metaphoric middle finger, and go low and slow anyways. And I like that. It’s not because good BBQ needs to be done slowly, but more that we should aspire to take our time with it anyways, if only to extend the joy on the moment, for the moment’s sake. For it is a shame, by and far, to rush through the better things in life.

      With that said, I guess I cannot judge those who still prefer the gassy ways. For at least they are out there, under beautiful skies, and breathing in the fresh air. They are enjoying themselves just as well probably. And that’s the main thing. They would just enjoy it longer with charcoal is all. It would smell better too!

      Shoot, this was a post in it’s self.


      February 18, 2013 at 10:30 am

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