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  2. Ninja Just Released Its First Outdoor Grill, a Charcoal and ...

    www.aol.com/ninja-just-released-first-outdoor...

    Ninja Just Released Its First Outdoor Grill, a Charcoal and Propane-Free BBQ Machine. Taylor Galla. September 1, 2022 at 4:57 PM ... and it offers a charcoal and propane-free cooking experience ...

  3. Barbecue grill - Wikipedia

    en.wikipedia.org/wiki/Barbecue_grill

    The simplest and most inexpensive of charcoal grills, the brazier grill is made of wire and sheet metal and composed of a cooking grid placed over a charcoal pan. Usually the grill is supported by legs attached to the charcoal pan. The brazier grill does not have a lid or venting system.

  4. Weber Inc. - Wikipedia

    en.wikipedia.org/wiki/Weber_Inc.

    Weber Inc. is an American manufacturer of charcoal, gas, and electric outdoor grills with related accessories.It also owns restaurants and publishes cookbooks. The company was family owned until it sold a majority stake to BDT Capital Partners in 2010. [1]

  5. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat. [24] It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai". [25]

  6. Charcoal lighter fluid - Wikipedia

    en.wikipedia.org/wiki/Charcoal_lighter_fluid

    Charcoal lighter fluid is a flammable fluid used to accelerate the ignition of charcoal in a barbecue grill. It can either be petroleum based (e.g., mineral spirits) or alcohol based (usually methanol or ethanol). It can be used both with lump charcoal and briquettes. Lighter-fluid infused briquettes, that eliminate the need for separate ...

  7. Barbecue in the United States - Wikipedia

    en.wikipedia.org/wiki/Barbecue_in_the_United_States

    This form of cooking adds a distinctive smoky taste to the meat. Over the years, American barbecues became centered around conventional backyard grills as well as restaurants. Barbecue's biggest mass adoption by the American public occurred during the 1950s, when grills became inexpensive and commonplace in backyards. [1] [2]

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