Quote:
Originally Posted by bransan
Natural lump charcoal is My prefernce. There is no comparison to the weber kettle grill.
I have tried a few different grills over the last 40 years, I keep coming back to the weber.
I like to slow cook and use different types of wood for different flavors.
It's charcoal for Me baby!
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I agree on the lump coal, as long as it's not made from lumber yard scraps. In addition to the Weber, I have a small coal rotisserie that I imported. Cost me $70 on vacation; would cost about $300 here in a specialty shop (shipping was free, I checked it in on the flight home). For my taste, I use lump lump coal with both.
Best thing about the rotisserie is the ability to drink beer without the need to keep flipping the meat. Just gotta make sure that the skewers keep turning.