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The Do's
Great value grill: Someone please add :)

The Dont's
Don't play with the food on the grill. Flip it once (or twice if need be), that's all.

Be careful. Once your grill gets used you can have one heck of a grease fire and destroy your grill.
I singed my face as a 10 year old (but that was leaving fires on while closing tank valve instead of closing valve then lighting new fire to burn out excess)

« Last edited by yesitsme on June 15, 2020, 11:52:52 PM »

Author Topic: All About Grilling  (Read 25075 times)

Online moko

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Re: All About Grilling
« Reply #345 on: July 09, 2020, 09:37:21 AM »
Cool, thanks. Is that something that can be used in a small residential kitchen? And does it need to be installed permanently or do you put it in as needed?
needs to be installed. Alternatively, if you have two windows opposite each other, you can put a box fan or window fan in the window closest to the stove and it should work the same
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Re: All About Grilling
« Reply #346 on: July 09, 2020, 10:08:11 AM »
needs to be installed. Alternatively, if you have two windows opposite each other, you can put a box fan or window fan in the window closest to the stove and it should work the same
Do people install these in home kitchens?
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Re: All About Grilling
« Reply #347 on: July 09, 2020, 11:20:26 AM »
Do people install these in home kitchens?
most bathrooms and kitchens have one.
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Offline pointer

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Re: All About Grilling
« Reply #348 on: July 09, 2020, 11:38:21 AM »
Any recommendations for reducing smoke when using a cast iron grill pan indoors? I know that I need to get it super hot to get a good enough sear, but at a certain point, it's not worth it due to the smoke.
Cook with refined Avocado oil. has an extremely high smoke point.

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Re: All About Grilling
« Reply #349 on: July 09, 2020, 11:45:37 AM »
Cook with refined Avocado oil. has an extremely high smoke point.


But the fat on whatever you are grilling will still smoke
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Re: All About Grilling
« Reply #350 on: July 09, 2020, 11:48:37 AM »
Any recommendations for reducing smoke when using a cast iron grill pan indoors? I know that I need to get it super hot to get a good enough sear, but at a certain point, it's not worth it due to the smoke.
A good hood  ;)
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Re: All About Grilling
« Reply #351 on: July 09, 2020, 11:59:31 AM »
Cook with refined Avocado oil. has an extremely high smoke point.
only 520F. cast iron on high will be significantly higher
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Re: All About Grilling
« Reply #352 on: July 09, 2020, 12:04:53 PM »
only 520F. cast iron on high will be significantly higher
Right. I use high smoke point oils but cast iron gets much hotter, plus the fat smokes a ton too.

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Re: All About Grilling
« Reply #353 on: July 09, 2020, 03:36:21 PM »
May as well just do it on the stove then (if using a gas grill).

For veggies I find a grill basket to work well (search on amazon). Although you can really just get another grate/wire rack (with smaller slats) and place perpendicular atop the current grate.
Grill basket takes up so much space on the grill though.

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Re: All About Grilling
« Reply #354 on: July 09, 2020, 03:42:27 PM »
This thread is making me hungry.. ;)
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Re: All About Grilling
« Reply #355 on: July 09, 2020, 03:44:32 PM »
This thread is making me hungry.. ;)
Just had some grilled chicken breast from last night.
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Re: All About Grilling
« Reply #356 on: July 09, 2020, 03:49:58 PM »
Just had some grilled chicken breast from last night.
Extremely tricky to nail the temp. on those IMO

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Re: All About Grilling
« Reply #357 on: July 09, 2020, 03:55:13 PM »
Extremely tricky to nail the temp. on those IMO
pretty easy. Even easier in a cast iron or any searing pan. Thats the only way we do it. Crispy skin! same with salmon, bronzino, trout, halibut, steaks
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Re: All About Grilling
« Reply #358 on: July 09, 2020, 03:57:07 PM »
pretty easy. Even easier in a cast iron or any searing pan. Thats the only way we do it. Crispy skin! same with salmon, bronzino, trout, halibut, steaks
Pans are always easier, was talking about grilling.

 Were do you get chicken breast with skin on?
I was talking about skinless boneless. the difference between perfectly cooked/juicy, and dry non edible breasts, can be 30 seconds.
Chicken breasts have very little fat, unlike the other proteins you mentioned.
« Last Edit: July 09, 2020, 04:06:17 PM by pointer »

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Re: All About Grilling
« Reply #359 on: July 09, 2020, 04:05:13 PM »
Were do you get chicken breast with skin on?
I was talking about skinless boneless. the difference between perfectly cooked/juicy, and dry non edible breasts, can be 30 seconds.
Chicken breasts have very little fat, unlike the other proteins you mentioned.
If the difference is 30 seconds then you probably have your flame too high..