Reply by FeralVermonter

  • Advertise with us

Posted on Ideas for side table for an outside grill?

View FeralVermonter's profile


100 posts in 1994 days

#1 posted 01-09-2013 07:05 PM

Okay, finally, something on JL that I can really speak about with expertise!

I’m a chef. Currently run a barbecue joint in the warm season. What you want to do is close your eyes and imagine your workflow, that’s the key. And don’t overthink it. The best grilling happens with a minimalist approach.

First off, I don’t think you need a temp controller (not even sure what that would be). And I’m skeptical of thermometers. I only use them when I’m trying to work out the dynamics of some new cooker, and work by eye and by ear and by feel after that. Probe thermometers are notoriously difficult to use properly on small items, and infrared thermometers are difficult to aim properly, and only give surface temps. Here’s a trick: with an infrared thermometer, get the temp of the grill. Then, place your hand six inches or so above the grill, and time how long it takes until you have to pull it away. Establish a table in your head (300 degrees=6 seconds, 500=3, and so on) and you’ll never have to go searching for your thermometer again.

But back to your grill table: I’d give yourself enough room for an “in” tray and an “out” tray (my home grill has attached tables on both side, very convenient—no chance of contaminating cooked food with raw). I’d make it out of slats, with broad gaps between, so you can clean the thing off just by hosing it down. And I’d use a magnetic strip for securing the tools—you don’t want to be setting the working end of your tools down on a table that’s been out in the elements, good way to give yourself some nasty infections.

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics