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  1. #14
    Join Date
    Mar 2007
    Location
    Arapahoe County, Colorado
    Posts
    188
    Quote Originally Posted by coordinatesales View Post
    I use gas with a smoker box. That way I get the best of both worlds. The smoky flavor of wood and the speed and cooking control of gas.
    Ditto. Besides, I dont need an excuse to have more beer, I just drink em if I want em! IF you must use an excuse, just turn the heat down, and try not to trip over your skirt while you explain to the Mrs. why its taking so long and you can't stand upright anymore!

  2. #15
    Join Date
    Sep 2006
    Posts
    37
    I like charcoal but you cant beat gas for the quickness

  3. #16
    Join Date
    Dec 2007
    Location
    Ohio
    Posts
    2,875
    My grill does both...during the week for a quick meal it's gas for me.....but come the weekend it's back to charcoal and some good mesquite chips.
    I need a new signature.....

  4. #17
    Join Date
    Sep 2006
    Posts
    37
    Quote Originally Posted by I_bend_metal View Post
    My grill does both...during the week for a quick meal it's gas for me.....but come the weekend it's back to charcoal and some good mesquite chips.
    Is that a home made grill or do they sell them like that? Nice idea.

  5. #18
    Join Date
    Jun 2005
    Location
    New York
    Posts
    207
    No comparison when it comes to taste, and flavor!













    Dont forget the salad :-)


  6. #19
    Join Date
    Dec 2007
    Location
    Ohio
    Posts
    2,875
    Quote Originally Posted by rickd1 View Post
    Is that a home made grill or do they sell them like that? Nice idea.
    It was actually made that way but it is about 7 years old. It's a basic gas grill with a side burner only when I want to I can take out the grate that holds the "lava rock" stuff and replace it with a charcoal tray. It slides in right over top of the burners....then just stick the cooking grate back in and you are good to go....takes about 2 minutes to change out.
    I need a new signature.....

  7. #20
    Join Date
    May 2008
    Location
    newnan,ga
    Posts
    57

    Smile

    I'll take wood over charcoal and gas anyday.

  8. #21
    Join Date
    Sep 2006
    Posts
    37
    Quote Originally Posted by I_bend_metal View Post
    It was actually made that way but it is about 7 years old. It's a basic gas grill with a side burner only when I want to I can take out the grate that holds the "lava rock" stuff and replace it with a charcoal tray. It slides in right over top of the burners....then just stick the cooking grate back in and you are good to go....takes about 2 minutes to change out.
    Nice I need to look for one the next time I buy a grill.

  9. #22
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Yesterday I did some country style ribs. 4 hours on the gas grille. Last year I invested in my last gas grille that I will ever buy. A VT castings. One burner on low.

    I have a tray to put the wood chips in. Plus I put a pan of water in there. No difference between charcoal or gas. We need to hold a blind taste test somewhere and put this arguement to bed once and for all. (I doubt it)

    I do use charcoal for black pot cooking.

  10. #23
    Join Date
    Apr 2007
    Location
    San Diego, CA
    Posts
    1,322
    Quote Originally Posted by lawrencep View Post
    weber,kingsford,beer!
    Nothing against the weber or the beer, but kingsford or any of the other familiar brickets filled up with fuel just leave a terrible aftertaste.

    100% pure mesquite charcoal (from natural wood) is the only way to go.
    (oh, cultural differences... Anyone who's ever been to the south of Brazil
    knows what I'm talking about)
    Attached Images Attached Images  

  11. #24
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by digo View Post
    Anyone who's ever been to the south of Brazil
    knows what I'm talking about)


    Penguins ??????

  12. #25
    Join Date
    Mar 2008
    Location
    Grundy Co. IL
    Posts
    773

    Smile

    If it leaves an after-taste or you can still smell the lighter fluid, then you're not waiting long enough to put the food on. I'm BBQing ribs right now, also have my smoking tin filled with mesquite chips, can't wait.

  13. #26
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,802
    Charcoal all the way.
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

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