Its Grilling season!!

[Tacks]

Nope. I have a Weber Kettle at home, and 3 different buckets for charcoal. 1 has kingsford briquettes, 1 has the high end pure-mesquite charcoal that actually looks like burnt tree parts, and the 3rd is for bags of wood chips. I'm mostly out of those right now though, since I haven't BBQed in a bit, but I think I still have a bit of a bag of applewood chips.

During later spring/summer I BBQ all the time. I even have my own variations on the family BBQ sauce recipe that got handed down to me and my brother form our dad. (damn good sauce, too)

So no, this is not even remotely theory.

-Arlos

Ok Col. Sanders

[Arlos]

*shrug* Believe me or not, I don't care. I have no reason to lie, but believe what you want.

-Arlos

[Tacks]

I believe you, I just think you're a doucherocket.

[Evermore]

Nope. I have a Weber Kettle at home, and 3 different buckets for charcoal. 1 has kingsford briquettes, 1 has the high end pure-mesquite charcoal that actually looks like burnt tree parts, and the 3rd is for bags of wood chips. I'm mostly out of those right now though, since I haven't BBQed in a bit, but I think I still have a bit of a bag of applewood chips.

During later spring/summer I BBQ all the time. I even have my own variations on the family BBQ sauce recipe that got handed down to me and my brother form our dad. (damn good sauce, too)

So no, this is not even remotely theory.

-Arlos

arlos
if you are talking about that charcoal that looks burnt already its called lump charcoal. i prefer this to kingsford for 2 reasons. 1 it burns hotter. 2 it leaves less ash and is much better to use for long smokes. it isnt necessarily mesquite. its mostly oak to tell you the truth. much better flavor and it doesnt have to be soaked so dont get nasty creosote build up. which you shouldnt anyway if you are controlling your temp right. IE using the intake and not the exhaust to controll the fire.

[Jay]

I think you guys should use A Hybrid grill because it is a grill used for outdoor cooking with charcoal and gas. Hybrid grills are a relatively new phenomenon, combining the convenience of an outdoor gas grill with the flavor and cooking techniques of a charcoal and wood grill. A true hybrid grill can cook with natural gas or liquid propane in the same manner as a traditional outdoor gas grill. But it must also be able to cook with charcoal and wood in the same manner as a traditional charcoal grill.

In addition to providing the cooking heat, the gas burners in a hybrid grill can be used to quickly start a charcoal/wood fire or to extend the length of a charcoal/wood cooking session.

Most gas grill manufacturers recommend against using charcoal or wood fuel on a traditional outdoor gas grill/barbecue. Hybrid grilling should only be done on a grill specifically designed as a hybrid grill.


[edit] External links

That's just my personal opinion.

[Arlos]

Evermore, this is the stuff I get for the lump charcoal: http://www.bevmo.com/productinfo.asp?sk ... al&Ntk=All



I'm sure there's tons of other brands available, but that's the one I've traditionally gotten, when I'm not getting kingsford.

One thing I honestly haven't done is the really long smokes, I must admit. Friend of mine has an actual smoker unit, so if we've wanted to smoke anything, we've just used his. So, smoking, I'm not so good at. Grilling, I'm not bad. I'm still not as good as my dad, though, who's done stuff like BBQ an entire turkey for thanksgiving in a Weber Kettle.

And thank you, Taxx. I figured I was slipping, as you'd actually been civil to me of late. Glad you're back to being a raving asshole, I was starting to get worried.

-Arlos

[10sun]

I have a smoker box that goes in my grill for wood chips, but I don't ever use it.

My grill is a Vermont Castings VCS4017, I <3 it. I try to cook on it once a week at least from spring to late fall.

I paid way more for it than any other one of my appliances.

-Adam

[vonkaar]

Gas is fine for everyday use on most meats. However, almost any 'larger' meat will DEFINITELY benefit from a wood flame or smoke. And yeah, I've experimented with a smoker box on a gas grill... bad bad idea. slow smoking with fucking natural gas is disgusting. Propane + a beautifully scented cherry or maple smoke is like an after-workout body-odor and cologne: bad mix.

I grill year round, in the snow, in the 105° heat... at campouts, on the open fire, in my fireplace (fireplace hearth grills own), dutch oven, my verticle kettle smoker and my larger open box cask smoker. I have a weber grill and a mini-weber for camping / boating. I'm also usually given 'grillmaster' rolls at my friend's parties... and they TYPICALLY use propane grills. Again, I have no problem cooking on these... I just PREFER a 'real' flame. ESPECIALLY when cooking on a foreign grill. You never know what you are going to get when you use a friend's propane grill... but charcoal is charcoal.

Shrug...

Weak argument, I'm sure... but I've grilled enough to know what I like. And I've gone to enough texas bbq competitions (never as a competitor, I'd get owned) to see that NOBODY - repeat NOBODY - uses propane on ANY meat...

Also, leg of lamb will never ever ever ever come out right on a propane grill.

In a nutshell... Gas is useful, cooks just fine... but I prefer the 'real' thing =p.

[Tossica]

In a nutshell... Gas is useful, cooks just fine... but I prefer the 'real' thing =p.

I totally agree but if I am trying to whip up some dinner quick, I can have some chicken done from start to finish in like 20 minutes. That's where gas rules.

[Tikker]

i'm betting if you took 2 identical cuts of meat, cooked 1 on propane, 1 over charcoal, 99% of people wouldn't tell the difference~

[vonkaar]

In a nutshell... Gas is useful, cooks just fine... but I prefer the 'real' thing =p.

I totally agree but if I am trying to whip up some dinner quick, I can have some chicken done from start to finish in like 20 minutes. That's where gas rules.

Hell, if you are talking Chicken, I can have a badass blackened breast done in 20, easy. Chimney starter would get coals done in 6-7 minutes, my cajun rub takes 3... cooks in 8... cong.

But then, I'd cook pretty much any chicken on propane... that's not a big deal. Legs, thighs, spit-roasted whole chicken... whatever.

i'm betting if you took 2 identical cuts of meat, cooked 1 on propane, 1 over charcoal, 99% of people wouldn't tell the difference~

Depends on the meat. Give me the best propane brisket in the world and a HALF decent wood-smoked brisket and 99 out of 100 people would prefer the wood smoked meat. Some things are just 'wrong' on gas grills. I've mentioned brisket and leg of lamb... but hog would be silly on propane, if you could even find a gas grill big enough... Turkey legs taste better naturally smoked (and I *have* tried this on a gas grill). I agree on a LOT of meat... ribs (even beef ribs would be fine), steak, chicken, ham steaks, veggies, fish (for the most part) and your normal shit like hotdogs and burgers are just as good on either type of grill.

But this is a silly discussion because the skill of the cook is SO much more important than the equipment. Tiger Woods would kick the shit out of any of us even if he played on some seriously ghetto-ass clubs. Raleigh, Kansas-City, Memphis and Texas pitmasters would make some amazing grub on whatever type of grill you put them in front of.

[Evermore]

i'm betting if you took 2 identical cuts of meat, cooked 1 on propane, 1 over charcoal, 99% of people wouldn't tell the difference~

you would lose that bet unless you specified no flavor woods.

[Evermore]

anyone ever try planking>? its a great technique

[Tikker]

i'm betting if you took 2 identical cuts of meat, cooked 1 on propane, 1 over charcoal, 99% of people wouldn't tell the difference~

you would lose that bet unless you specified no flavor woods.

plain old charcoal douchebag

[Tossica]

plain old charcoal douchebag

Sounds painful. I doubt Massengil would have much luck marketing that one.

[Agrajag]

[Evermore]

i'm betting if you took 2 identical cuts of meat, cooked 1 on propane, 1 over charcoal, 99% of people wouldn't tell the difference~

you would lose that bet unless you specified no flavor woods.

plain old charcoal douchebag

not everyone uses plain old charcoal, fuckstick.

[Gypsiyee]

why plain old charcoal? that's one of the beauties of a non propane grill; you actually have the options to use wood chips etc. not really fair to compare the two and then say wait no you can't use options for either.

[vonkaar]

You can use woodchips on a propane grill... it's just a silly idea. I've even seen cooking shows where the 'chef' combined wood smoke with a propane fire.

[Tikker]

why plain old charcoal? that's one of the beauties of a non propane grill; you actually have the options to use wood chips etc. not really fair to compare the two and then say wait no you can't use options for either.

you can use woodchips with a propane grill np

Vonk says it's silly of course, but it works just fine

[Gypsiyee]

that has to taste like burnt ass.

either way though, why not allow for wood chips if it was a matter of comparison? you could use them on your propane deal, and the charcoal grill could use them too, even steven ~

[Tikker]

that has to taste like burnt ass.

either way though, why not allow for wood chips if it was a matter of comparison? you could use them on your propane deal, and the charcoal grill could use them too, even steven ~

That's fine

I just meant it's not really a good comparison to have just a propane grill vs a charcoal grill with various woodchips


I've cooked with both, have a couple of different grills that I use, but the propane grill is just so much more convenient

certain meats will lend themselves to one or the other sometimes (buffalo actually comes out better(imo) on the propane) but for the majority of stuff, most people won't be able to tell the difference

[Gypsiyee]

blech, i hate buffalo ><

[Tikker]

blech, i hate buffalo ><

you hate beef too?

there's not a whole lot difference in the flavour, but it's generally a bit more a tender

Caribou is excellent as well

[Gypsiyee]

I love beef. I think it's a matter of the texture of buffalo is what I dislike so much.. there also seems to be almost a hint of like.. liver flavor in the aftertaste.

I've tried it multiple times thinking maybe I just got a bad batch or maybe I didn't like how it was prepared etc, but man.. gross every time