BrooklynQ
10-28-2004, 09:59 AM
Interesting concept here. The grill rods are filled with water which maxxes out the temp if the grill surface at 212 degrees. Could this concept be adjusted to fit some of the bigger smokers?
From their website.. "Delicate morsels, from fish to tofu, no longer fall apart or stick to the grilling surface. No more leaving behind chunks of burned chicken or unrecognizeable ribs. The HydroGrill minimizes vitamin loss, maximizes flavor, and reduces carcinogenic charring. Plus, it's a breeze to clean-- just put it in the dishwasher. A better way to cook with fire!"
Anybody have experience with one of these?
http://www.hydrogrill.com/default.htm
From their website.. "Delicate morsels, from fish to tofu, no longer fall apart or stick to the grilling surface. No more leaving behind chunks of burned chicken or unrecognizeable ribs. The HydroGrill minimizes vitamin loss, maximizes flavor, and reduces carcinogenic charring. Plus, it's a breeze to clean-- just put it in the dishwasher. A better way to cook with fire!"
Anybody have experience with one of these?
http://www.hydrogrill.com/default.htm