I just got a Weber Summit 670 and the grill bars or prongs or whatever
you call them are pretty far apart and I realize that I will need a
pan or two for vegetable like small mushrooms, onions,
scallions...etc. I wonder what kind of pan is best for the grill,
Stainless Steel, Cooper or something else. Also the grill gets so hot
(I got the LP model) it's a lot easier to take the pan off and turn
stuff over or flip them over in the pan than using the tongs.
So, what do you guys suggest?
Alan
