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From: deborah@avsdS.UUCP
Newsgroups: net.cooks
Subject: Re: BBQ Grills
Message-ID: <755@avsdS.UUCP>
Date: Fri, 1-Jun-84 17:21:50 EDT
Article-I.D.: avsdS.755
Posted: Fri Jun  1 17:21:50 1984
Date-Received: Tue, 5-Jun-84 08:35:39 EDT
References: mb2c.250
Lines: 13

I bought a Weber charcoal grill last summer, and I don't think I'll
ever barbecue with anything else ever again.  It's almost impossible to
overcook anything in a Weber using indirect heat and the cover.  I have
smoked brisket in mine with good sucess (though it takes many hours),
as well as cooked salmon and trout over direct heat.  I like the vanes
in the bottom that control air flow and double as cleaning sweepers.
The metal is very high quality, and the grill (the silver part) is easy
to clean.  

-deborah gronke bennett
fortune!dsd!atd!s:deborah
or
ucbvax!atd!s:deborah