Members SA Rios Posted July 28, 2006 Author Members Share Posted July 28, 2006 Originally posted by zachoff Ignorance is bliss That {censored} burns off, anyway... It's not like you cook on top of the lighter fluid flames. No, but the lighter fluid soaks into the coals. As they burn, the lighter fluid fumes are cooked into your food. I don't care what anyone says, you can taste the differnce in food cooked on a grill that was started with lighter fluid as oppsed to a chimney. Link to comment Share on other sites More sharing options...
Members Thumper Posted July 28, 2006 Members Share Posted July 28, 2006 I use hardwood charcoal (the real stuff) in my kettle smoker/grill combo. I use propane when I need to cook lots of food in short order. Link to comment Share on other sites More sharing options...
Members greenshag Posted July 28, 2006 Members Share Posted July 28, 2006 propane for me, much easier to use, and I use brickets like burdizzos, so it tastes quite nice... Link to comment Share on other sites More sharing options...
Members Gaui Posted July 28, 2006 Members Share Posted July 28, 2006 Propane, because of time and comfort. Link to comment Share on other sites More sharing options...
Members Thumper Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Gaui Propane, because of time and comfort. Oath! Barbecue has nothing to do with comfort. A true 'Cuer will gladly suffer for his art... Link to comment Share on other sites More sharing options...
Members Deep Bass Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Kaesh So is a propane grill something that uses propane flame to heat some kind of another medium? We don't have that here Where do you live that you don't have gas grills? I bet the restaurants have them. Most restaurants use gas grills, the ones that use charcoal advertise that fact, so you would know it. To answer your question: Yes. The older gas grills heated a layer of lava rocks to disperse heat and retain flare ups. Newer models have either lava rocks, ceramic, or metal between the flame and the cooking surface. My preference for taste is charcoal, but I have gas grill for convenience. I can get the gas grill ready in less than 5 minutes, and no ashes to clean up. Link to comment Share on other sites More sharing options...
Members Moody Johnny Posted July 28, 2006 Members Share Posted July 28, 2006 Have one of these (no lighter fluid is necessary): Wait until a nice mass of glowing coal remains, Put a grille on top, ...and there's your true barbeque! All else is just urban convenience. (So I guess I'm a charcoal guy.) Link to comment Share on other sites More sharing options...
Members JRoll Posted July 28, 2006 Members Share Posted July 28, 2006 They did a survey on that Food Network show Ham on the Street a few months back. He had burgers, steak, and marinated chicken that were cooked on both Charcoal and Gas grills and everyone said they'd be able to tell the differece. The funny thing was they couldn't. I'm a fan of both, but use the gas grill more these days. Link to comment Share on other sites More sharing options...
Members Gaui Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Thumper Oath! Barbecue has nothing to do with comfort. A true 'Cuer will gladly suffer for his art... Try lighting up normal charcoal in 8 Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted July 28, 2006 Members Share Posted July 28, 2006 I'm going to disagree with Hank Hill and say charcoal. I hope I never have to stray from the path of Hank Hill Link to comment Share on other sites More sharing options...
Members Super_Donut_Man Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Gaui Try lighting up normal charcoal in 8 Link to comment Share on other sites More sharing options...
Members Mudbass Posted July 28, 2006 Members Share Posted July 28, 2006 Propane is for girly-men. If it's not grilled on charcoal, you might as well have the wife cook it. Link to comment Share on other sites More sharing options...
Members Thumper Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Super_Donut_Man I'm going to disagree with Hank Hill and say charcoal. I hope I never have to stray from the path of Hank Hill +1. Wood is good---hardwood charcoal, that is. Link to comment Share on other sites More sharing options...
Members Onkel Bob Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Rowka Propane. Any advice? Link to comment Share on other sites More sharing options...
Members Thumper Posted July 28, 2006 Members Share Posted July 28, 2006 Originally posted by Onkel Bob Any advice? Yes. Stay away from Rowka when there's any propane in the vicinity Link to comment Share on other sites More sharing options...
Members catphish Posted July 28, 2006 Members Share Posted July 28, 2006 I prefer charcoal for pork, beef and any other red meat. Chicken, fish, veggies, etc...the smoke from the juices don't really matter and propane is quicker, cheaper and cleaner. Link to comment Share on other sites More sharing options...
Members Damien Posted July 28, 2006 Members Share Posted July 28, 2006 If I had no choice but the two, propane. Lumpwood coals and hickory for me. Link to comment Share on other sites More sharing options...
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