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For the cooking-challenged:
Jason Fox, executive chef of San Francisco's Commonwealth, grills meat on cedar paper—it gives the food a smoky, wood-grilled flavor. He recommends getting cedar paper online or at your local Asian grocery.
Grillmaster Todd Eng encourages you to rethink your use of lighter fluid and consider investing in a chimney starter. While you’re at it, you might pick up some lump charcoal and a grate brush. Then check out CHOW's grilling recipes!
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