In a fit of extreme indolence and laziness I bought pre-assembled and skewered beef loin top sirloin shish kebab from my local Public food store. I wondered what that offering would be like, and I wanted to try kebabs on my BGE. My wife would have been horrified about my buying the assembled kebabs, but currently she is out of town. So I went the easy route.
I transferred the skewered meat and veggies from the wooden skewer to the flexible fire wire that I was dying to try. I marinaded the kebabs for an hour in a dish with a sauce on the shelf at Public's called 'World Harbors Jamaican Style Jerk Marinade and Sauce'. (Again the wife would be horrified, she has a spectacular marinade for kebabs!)
At about 400 degrees raised direct (Woo3), it took about 15 minutes to reach the rare temperature for beef (thanks thermapen!), and I opened it up for a couple of minutes to get a glaze happening. GREAT results, and very easy which is what I was after. And I have a whole skewer left over for tomorrow.
At this time I don't see any advantage to the fire wire over a bamboo skewer, but maybe for bigger cooks it would be an advantage. I probably won't bother with the fire wire skewers in the future, live and learn...
no, not -that- one!