Used to use stainless skewers to cook a lot of stuff easily, but these don’t have the same effect as wooden skewers that can be served that way. For kabobs, most of you probably know you’ll want to soak the wooden skewers in water first so the food comes off easily and you don’t have burnt skewers when you use direct heat. You can shield two rows of wooden skewers pointed inward from the front and back of the grill from the heat with a sheet of tinfoil also, but this takes away parts of your skewer you might want full of shrimp, onions, peppers and such.
Tip for you is something I read lately that I’ll be doing:
Soak your wooden skewers in water and then put them in a bag in the freezer. Then you’ve got burn-proof skewers anytime you need them.
thanks Phin for starting the discussion. never thought about essenced skewers… the ends burn up and you get apple smoked pork nuggets, eh?! i love the internets!
mine is a hybrid of Phin’s and Area 51’s: i keep a wine bottle full of olive oil and about 18 of the thin skewers in the cabinet. thin enough to spear stuff like small shrimp and veggies without splitting, tall enough to get 'em all soaked, rotate fresh skewers as needed.