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Old 04-11-2015, 03:05 PM   #211
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I wanted to get away from the non stick aluminum pans for various reasons, my choice was either cast iron or stainless, both of which are heavy.
Not knowing the reasons, an alternative is ceramic coating on aluminum. I recently bought a set of this construction, and so far I'm quite happy with them.

I'm not suggesting this for a camp griddle.
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Old 04-11-2015, 03:40 PM   #212
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This greenhorn would love to see that set up.
Here you go
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Old 05-17-2015, 09:18 PM   #213
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Update on NRX/ Duro portable propane grill

Well I picked up my 17B in Chilliwack on the 12th of May and have driven it back to Calgary through the Shuswap and Jasper just arriving back in Calgary today. I'm happy to report that the standard propane hose supplied with the quick connect option fits right onto the grill. Also after using it every night I can report it puts out plenty of heat and works great for indirect cooking.
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Old 05-17-2015, 09:38 PM   #214
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Jim. If you've been to Medora, North Dakota, you probably hit the pitchfork fondue dinner. Very tasty, just unnerving when they asked the cowboy cooks if they remembered to clean the pitchforks on the way from the barn to the cookout. Otherwise, good food and a good western show. A Mormon boss of mine used to throw his steak right on the wood coals, liked the fact that there was no pans to clean and got plenty of carbon in his diet. Said that's how they did it in Utah as Boy Scouts. Takes all kinds.
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Old 05-17-2015, 09:52 PM   #215
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...boss of mine used to throw his steak right on the wood coals, liked the fact that there was no pans to clean and got plenty of carbon in his diet. Said that's how they did it in Utah as Boy Scouts. Takes all kinds.
That's true. I was born and raised in Utah, and earned my "cooking" merit badge in the Boy Scouts by cooking meat directly on the coals. It can be done, but its not my preference. If you try it, make sure you blow on the coals to remove the surface ash and then put the meat on immediately.
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Old 05-17-2015, 10:27 PM   #216
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My Boy Scout cooking specialty was cooking eggs without utensils. Bacon and eggs in a paper sack, egg on a stick egg in an orange rind and egg baked in a mud ball. We had a lot of good times with the dutch ovens, cast iron skillets, pie irons, and cast iron griddles but did not get much for mileage pulling a trailer loaded with all that iron and heavy canvas tents. I was not in Boy Scouts as a youngster but joined up when my son became of age. Had three long trip high adventures to 22 different states, graduated ten Eagle Scouts and garnered a lifetime of memories as Scoutmaster and the Outdoorsman. Saw two troops on my tour of a local campground last night, did my heart good to see the boys using their mess kits and having fun.
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Old 08-03-2015, 08:22 PM   #217
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For those of you with the "Dickson" barbeque's - what do you use to clean them with and how?
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Old 08-03-2015, 08:26 PM   #218
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For those of you with the "Dickson" barbeque's - what do you use to clean them with and how?
Grills fit in the kitchen sink at home; soap and water does a great job. I use a paint scraper on the inside of the fire box along with a half dozen paper towels. PITA, but my wife has a thing against mold (go figure ).
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Old 08-03-2015, 09:23 PM   #219
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Mine does not look "as new".
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Old 08-03-2015, 10:31 PM   #220
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Am I supposed to clean it?

Actually, I just do the burn off thing, and use a brass brush to scrub off the remaining gunk. About once a year, or more depending on how much it is used, and what it is used for, I use a brush to clean out the burning chamber.

We did clean the outside with Bar Keepers Friend once, after using it near Zion, and having thousands of tiny aphid like insects keep landing on it during use, and each one turned into a tiny black spot.
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