Smokin!
Today I tried something new on the grill, smoking.
Last week I stopped by Angus meats in Maplewood, MN (love the place, support the small shop butcher!) and got a 6oz fillet Mignon, and two brauts. Thursday I had the steak (very good) and today I made up the brauts. I had some mesquite wood chips, so I set up the grill, after soaking them, put them on the coals. The brauts where good, but I think they could have been better. After about 20 minutes, the wood was all used up, so I did not get as much smokiness as I would have liked. I think I will also try hickory next time as well (the store was all out). Overall, the where very tasty, but not much as smokiness as I would have liked.
The fun part is also controlling the temperature of the grill. I attempted to keep it at 350 deg, which is real fun on a Weber kettle with charcoal. The fuel reacts about 3-5 minutes after the vents are adjusted.