Dobs
Dobs
Out of context: Reply #9
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- madirish0
haha
well, i am a very big fan of mixing briquettes with dried, seasoned hardwood you can buy in bags. not a super-hot wood like mesquite, but something that you can really create distinct (or subtle) zones of heat with; that does not require constant re-fueling.
otherwise, i think having a properly seasoned rack is nice, but once so, cleaning regularly is essential.
i guess a small tip for either fillets or whole fish; cut a red potato (or other with high starch count) in half and rub on grill grill once up to temp before placing fish on grill. this acts as a natural non-stick, without altering flavor.