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THERMOSTAT: Should have at least a 5 year warranty.
THERMOMETER: Should be bi-metal probe rather than a coil. It should be
easily removable for checking its accuracy. It should have numbers, rather
than some nonsensical words.
VALVES AND BURNERS: Look for United Laboratory (UL) seal and good bright
brass. Burners should be easily removable. Stainless steel is a plus.
HINGES, TIGHTNESS OF LID FIT: The lid should open and close easily, have
adequate strength for the task and make a tight fit.
COOKING AREA OF MEAT GRILL: more is better.
GRILL LEVELS: Multiple levels add versatility. The ability to raise and
lower are a plus.
ROTISSERIES: worthless for most cooking and only complicate an enjoyable
task. The bird or butt will cook just as well sitting still.
SIDE BURNERS: Not worth the price for the function. Only for beginners who
are not likely to have a separate cooker. Most are too small and only
produce 15M BTU's Cook it on the stove or get a separate cooker, which has
the appropriate capacity, for frying and boiling.
© 1999 by Smoky Hale
C. Clark Hale
8168 Hwy 98 E.
McComb, MS 39648
Smoky's 5th basic position for really great barbecue'n.
'According to Smoky' is © by C. Clark Hale
who is solely responsible for its content. Comments
should be addresses to email@example.com