Charcoal vs propane grills

[joatmon]

I use my 18" Weber about 3 nights a week: rain, shine, sleet, hail, snow, etc. It just tastes better. Beef steaks, pork chops, baby-back ribs, chicken, bratwurst, burgers, pork loin, tuna, talapia, salmon, or whatever, bring it on.

I used to carry a Smokey Joe everywhere I went. Only failed once. Cooking bratwurst on the balcony of my 11th floor room at the North Mrytle Beach Hilton got the smoke detecters goin' and I had to finish elsewhere.

Happy grillin',

Jack

 

[Bryanccfshr]

For convenience I enjoy the propane grill. Within 10 minutes I can be cooking.

For the cooking arts, nothing beats a wood(mewsquite burning smoker! Brisket, pork ribs and other large cuts require this treatments. FOr the quick fajita or steak, or pork loin the gas grill is much more practical.

 

[Mamala Bay]

I use Kiawe wood (mesquite). I get the Kiawe wood fire up(that's too hot) high with a propane blow torch. Then I put half riped green 3" chained sawed Kiawe chips to bring the heat down and it smokes like heck.

But of course I don't do that unless it's in an open area. Someone might call the fire department and hose it down

 

[Scott P]

I have a Weber Kettle Grill, Weber Genesis Silver C Gas Grill, Weber Smokey Joe and an indoor grill with an electric element. We just got the gas grill last year when I cashed in some Holiday Inn Priority Club points for gift certificates. Prior to that, I was strictly using the kettle grill.

I like charcoal when I’m roasting. I cook all my roasts on the charcoal grill. This includes turkeys, rib roasts, lamb, ribs, chicken, etc. I even do a fresh ham on the grill for 6 hours for our annual Luau. I like the slow roasting, indirect method for the bog things like that.. My rib roasts taste absolutely fantastic on the kettle grill. The gas grill is our weekday quickie grill. I’ve done steaks, veggies, chicken breast, burgers, etc. on there.

I use pretty much all Kingsford briquettes. 48 lbs costs me about $11 at ** ’s or Home Depot. I plan on trying to find some 100% hardwood lump charcoal to experiment with. I do usually buy some smoking chips for the time I do roasts. I soak them in water, then place them right on the coals.