The grill has to "cure" for a few hours before I can cook anything.

oh ... that's true ... the ceramic paint used to coat it has to go through some heat first ... otherwise the resulting fumes will give the food a funny taste

 

First problem: way too much air in charcoal compartment, even with all the vents closed. Impossible to modulate the coal temperature.

 

oh ... that's true ... the ceramic paint used to coat it has to go through some heat first ... otherwise the resulting fumes will give the food a funny taste

Is that ceramic? Looks like epoxy powder coat to me. But wadda I know?

 

Is that ceramic? Looks like epoxy powder coat to me. But wadda I know?

I'm sure it has to be ceramic, to withstand the temps and to be fda approved.... of course, I've been sure and mistaken at the same time before, but what I'm saying makes sense.

Those inexpensive grills tend to be far from hermetic. I suggest you take a closer look at it, and try sealing cavities and cracks using aluminum foil.

 

I've never had a charcoal grill with a chimney. If I close the chimney, is the temperature supposed to go up or down? I suspect down, but it seems to have no effect.

 

I've never had a charcoal grill with a chimney. If I close the chimney, is the temperature supposed to go up or down? I suspect down, but it seems to have no effect.

It will go down, after a while. It's important that the grill is well sealed to prevent drafts from entering other than the intended troughs.

 

@cmartinez:

I love corn on the cob on the grill. Normally, I remove the husk, butter it, then wrap in aluminum foil and grill. Tasty!

I know COTC can be grilled in the husk. Do you know how to do this?

 

@cmartinez:

I love corn on the cob on the grill. Normally, I remove the husk, butter it, then wrap in aluminum foil and grill. Tasty!

I know COTC can be grilled in the husk. Do you know how to do this?

If you're asking if cotc can be grilled directly on the coals (if that what you meant with the word "husk") then yes, it can be done.

All you have to do is throw it on the coals in its natural state, leaves and all. The outer leaves will burn, but the inner ones will not only protect it, but seal the moisture tightly. The result is an extremely delicious and tender meal...

Three things:

• Throw the whole thing on the coals. Make sure that the tip has not been chopped off. I hate it when vendors do that.
• To tell when it's finally done, twist it with your hands. It's done when it feels rubbery. Take it out and let it rest for a few minutes before peeling.
• It takes a long time for this method to cook the cotc, but it's worth it.

 

if that what you meant with the word "husk"...

Husk: the "leaves" you mentioned.

What temperature? Approximately how long (need to know for planning meal)?

To tell when it's finally done, twist it with your hands.

I suppose I'll know its done if it's hot enough to sear the skin from my hands...

 

Husk: the "leaves" you mentioned.

What temperature? Approximately how long (need to know for planning meal)?



I suppose I'll know its done if it's hot enough to sear the skin from my hands...

Temperature: red hot, live coals
Time: from 45 min to 1:15 hrs
... and use mittens, little grasshopper...

 

... and use mittens, little grasshopper...

I live in Florida. I don't have mittens.

 

I live in Florida. I don't have mittens.

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View attachment 151599​

Oh! Mitts....

I thought you meant these:

 

Oh! Mitts....

I thought you meant these:

you, merciless english tyrant...

 

english...

Capital 'E', dude.

 

Totally off topic but I just saw Aseep At The Wheel at an old opera house. I’ve followed the band for years and love their music. I haven’t seen them live for a long time, so it was a real treat.

 

Capital 'E', dude.

If you want, you can cut the bottom off the cob, then with your mittens squeeze on the front of the cob forcing the cob out the bottom. No husk, no silk, clean.

kv

 

To be true to the topic...

 

To be true to the topic...

Tastes like chicken...

 

A couple of baby goats in a "coffin-style" lumber pit ... accompanied by a "La Perversa" brand IPA

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