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21. No contest. Charcoal can be carcinogenic because of its petroleum additives. Go with gas and live! 22. ive used gas fed fire to heat lava rocks for so many years i couldnt think of anything else. heats evenly, no mess and last for many seasons. 23. Personally I have to say that between the two choices, a charcoal grill has the better taste. Yes it does take longer but that's what bbq is all about. Nice n slow cooking with a cold brew............. 24. I live in a condo in Florida and have searched for a "charcoal" table top electric grill for years, Any suggestions would be appreciated. 25. I've used Royal Oak Charcoal brickette's for years because it's harder than Kingsford. It burns much longer and hotter than Kingsford because of that. It's now also harder to find, but worth the hunt. 26. I have used a Weber for about 5 years. Nothing like a hot fire thats ready in just a few minutes. And no messy charcoal to get your hands dirty. Also a tank of propane will last me 3 months in the winter and it takes only takes 2 0r 3 in the summer. And we do get some nasty winter days in Idaho, makes it nice when you have a covered patio. 27. I do not know much about grill cooking. But I did purchase what I thought, at the time, was a pretty good natural gas barbecue grill. I connected it and was using it pretty well. However I wasn't really happy with the heat. In addition to that the lighter (piezo) was a rotary unit and kids were constantly playing with it to the point that it broke. I got parts for it and it was broken again. It got to be such a pain in the butt that I just did away with the unit and bought a small cheap charcoal grill. The nextime I buy a grill I am going to be looking for either a natural gas or propane but with a dish level just above the burners that I can put imitation brickets on (that look like charcoal) and when the burners are lit will in turn heat the brickets so as to get an EVEN and HOT grill. In addition the lighter will be a push button, not rotary. Of course the grill should have stainless parts but I think with my requirements, I am getting pretty high on the cost list. 28. there is nothing better then wood and grilling on an open fire.Been doing it for years and is great. takes some time but well worth it..i like apple wood..good flavor.build a pit and fill it with wood light let it settle and now your cooking 29. 30. i work for Char Broil, maker of gas grills, i do agree charcoil does taste better ( when u have the time ) but i use wood chips when i grill, its real easy to learn, makes all the meat taste better. Gas grills are so quick to cook with, i grill 5 days a week, and my wife makes a side dish, takes her 7 minutes, life is good for me...as long as i have a few beers for grillin. peace 31. Propane if used properly, will cook and make food taste better than charcoal (regardless of what make) It is also cleaner and requires less clean up than charcoal. 32. Heat is Heat. No such thing as Charcoal flavor. I have proven this by cooking same meat on both,Charcoal and Gas, serving to "So-Called" expert grill cookers...and they could not POSITIVELY pick which was cooked on which. It's all in your head, not your taste buds. 33. people that cook with charcoal have to much time on their hands..propane is the way to go, if u know how to cook with it, i work for Char Broil, my grillin is out of this world just listening to our grillin team, the have taught me alot. use woods chips, read a book on how to use them, peace out. 34. those who like those gas grills, why don't you just move your inside stove outside!! that's all a gas grill is. 35. All I read is talk about store bought charcoal and gas grilling but nothing beats cooking with good old South Texas mesquite. Briskets,wild game,fish, chicken and of course don't forget those fajitas are best cooked in this fashion. Cooking in a grill made of large diameter pipe 30"-36" and 3/8" -1/2" in thickness allows you to leave your meats away from the direct flame and/or heat(no flipping necessary). My pit is made of a high pressure seamless carbon/chrome alloy and will be on this earth long past my days for my children and maybe their children to enjoy. The mesquite can be burned down to coals if you prefer your meats with less smoke flavor or let your wood only ash on the surface if you like it with more smoked flavor. Proper venting allows you to control your temperature according to what type of meat you are cooking. yummy!!!!yummy!!!! south Texas BBQ 36. I have this fantastic $30,000 out door kitchen that I built. I made it out of 28 pallets of used brick from the 1920s. When people come over they are very impressed with the stainless steel Viking grill, hood vent and the double under counter refers. ( I have pictures) When they taste the food they love that just as much. But I have to be honest a gas grill isn't what you may think it is when it comes to flavor. Yes, you have even temps and so on. However, on my Viking you cant cook with the cover down because it creates too much heat for its design. Meaning, you will melt the plastic knobs on the face of the grill. The first time Viking reluctantly replaced them for me the second time I had to pay for them. So my BBQ is just for show! I use a Webber that I installed a temp gauge on it and it works much better than my Viking. But I will tell you, the Viking is a beautiful display.... 37. Having been in the gasgrill business many yearsmost people don't know how to use there gas grill. 38. I have used a TEC infrared ceramic gas grill for years, a Christmas present to the family one year, and am amazed with its ability to heat up quickly, not flame up, and give good flavor. I am on propane, not natural gas, but has worked fine. If you want to sear steaks, this is the grill. I also cook ribs, to give you an idea of the slow cooking possible, just turn one burner on low and close the lid, it acts like an oven. 39. Grilled Steak on demand even at below zero temeratures all year-round, I'll take the gas grill antime. 40. "Taste the food, NOT the fuel!" |
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