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Q: I dislike food with soot or smoke on it or in it although I like well done meat and fowl. Could a charcoal grill work which had a thin metal plate under the grill? This would, of course, be circular, and would have three short arms which rest on the top edge of the charcoal pan permitting smoke and heat to escape between the edge of the plate and the pan. It's not very complicated. Perhaps it has already been tried as in using a large fry pan with a grill bottom, and the fry pan rests on the hot coals.
August 14, 2012