But even then, I had to position one along the edge – that gave me enough space to suspend them over the coals. Using that one skewer as a resting point for the rest. If you can find longer ones, then you don’t need to do this
JustGhostin
Just use a couple of bricks on either side, don’t waste your money on anything fancy
I really like these. All stainless construction with a meat pusher (not super necessary but doesn’t hurt)
Kronodeus
I got some super long ones for making koobideh kabob and they reach all the way across so I can just rest them on the rim. Usually just cooking for my wife and I so I never use more than 4 at a time. Might be difficult to fit more than that with my method.
mriners
Skip the grate entirely. Wrap a stick or dowel in foil (or use one of these skewers) and place it across the rim about 2/3 of the way across. Rest these tip of your skewer on it and the edge of the handle on the side closest to you. Don’t pack too much meat on them though. I find a cookie sheet width is the perfect amount of coverage
7 Comments
I thought these were skinny cigarettes 😂
Those are for Lule or ground meat Kabob, I place on grill with wood reasonably outside the kettle.
I am very happy with these:
https://a.co/d/831HtBd
But even then, I had to position one along the edge – that gave me enough space to suspend them over the coals. Using that one skewer as a resting point for the rest.
If you can find longer ones, then you don’t need to do this
Just use a couple of bricks on either side, don’t waste your money on anything fancy
https://preview.redd.it/xmgad0rfhzkf1.jpeg?width=4032&format=pjpg&auto=webp&s=5fd0d4e113ac8fa989c97c73fa09ac3115168a1e
I really like these. All stainless construction with a meat pusher (not super necessary but doesn’t hurt)
I got some super long ones for making koobideh kabob and they reach all the way across so I can just rest them on the rim. Usually just cooking for my wife and I so I never use more than 4 at a time. Might be difficult to fit more than that with my method.
Skip the grate entirely. Wrap a stick or dowel in foil (or use one of these skewers) and place it across the rim about 2/3 of the way across. Rest these tip of your skewer on it and the edge of the handle on the side closest to you. Don’t pack too much meat on them though. I find a cookie sheet width is the perfect amount of coverage