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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > I think everyone here might be able to help?
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Old 03-15-2012, 01:08 PM   #21
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Originally Posted by chiteface View Post
I have had one of the charbroil infrareds for the past year and love it...really it lives up to how it is advertised. Juicy meat, more efficient on the gas and cooks in less time. Also for flavor it it really easy because the design allows for you to throw dry woodchips directly on the grill. No hot box no soaking, tremendous smoky flavors. As long as you follow the directions and season your grates, cleanup is a breeze too. This has really helped me step up my grilling. But read the instruction booklet that comes with it, because cooking times, methods and cleanup are different than a regular propane grill.
Thanks that helps, looking at a couple different ones, first have to get rid of this POS Holland Grill or free some place up.

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Old 04-01-2012, 01:02 AM   #22
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Originally Posted by bad67z View Post
Anything I can stuff full of this:

Attachment 51881

propane is for brewing.
IMHO, there are much better lump charcoals to use...

I have personally found rocks (not a big deal), lumber mill scrap.. ie: hardwood flooring leftovers, and plywood in bags of Cowboy... Others have found much worse..


And here...

Granted some of this information may be old and outdated, however there are plenty of alternatives, at least where I am at...
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Primary: Notta...
Secondary: 21 Year Mead...
Kegged : DFB Belgian Pale, DFB Brown, DFB Belgian Dark Strong, DFB Cider...
Originally Posted by Timberwolf View Post
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!
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