Anyway, this Weber is the Cadillac of grills. It turns out that being able to regulate the heat is a real plus. With previous grills, I had essentially two choices: ambient outside temperature and about 700 degrees. You had to keep an eye on things. Risk a trip indoors to freshen up your drink and you might return to find that the hamburgers had gone supernova, the skewered vegetables reduced to curls of ash.A nice, medium heat makes more things possible. Cooking on planks, for example. I’d often seen friends do this and secretly regarded it as a dumb affectation. But for stuff like fish and shrimp you can’t beat it. Basically you buy these slabs of cedar for $2.50 a pop, soak them in water for an hour or two, then slap them on the grill. After a few minutes, you turn over the planks and adorn them with whatever you have in the way of seafood.
With previous grills, this would have produced a nice quick blaze and a torrent of obscenity from the grillmaster. With the Weber, it cooks salmon and shrimp to perfection, with a delicious smoky flavor to boot. The fish doesn’t stick to the grill, and it can’t fall through the grate. Amazing! I am now a plank evangelist. Which is about the only sort of evangelism I will ever embrace.