Didn't want to hijack the other grill question thread...
My BIL prefers charcoal to do his BBQ, but he doesn't really BBQ, he grills. Burgers, chicken, and steak mostly. Nothing that goes on a low heat for hours.
I prefer gas to do my grilling. Tastes the same to me and a lot less mess.
What do the BITOG grillmasters use and why?
My BIL prefers charcoal to do his BBQ, but he doesn't really BBQ, he grills. Burgers, chicken, and steak mostly. Nothing that goes on a low heat for hours.
I prefer gas to do my grilling. Tastes the same to me and a lot less mess.
What do the BITOG grillmasters use and why?