Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!houxz!vax135!floyd!cmcl2!seismo!hao!hplabs!hpda!fortune!dsd!avsdS!deborah 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