My Recommendation
edit: Just saw 1369's post - made the same recommendation.
I don't own one right now but plan on buying one in the next couple months after I move. Love the compact shape and the ability to smoke and grill.
It's not the huge smoker some enthusiasts here have, but if you have limited space, it's hard to beat.
Last edited by Mark in Austin; 04-12-2010 at 12:01 PM.
Grilling and BBQ are two different things. You can grill anywhere with any heat source. BBQ requires smoke.
"In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting)."
How is a flame char going to be significantly different than anything that can be achieved with passing knowledge of the proper application of pan searing and/or the broiler? Do you need the grill marks to know your is charred? Please.
Don't you know?
Gas from Chili farts gives the flavor.
Gas for sure.
Gas fireplaces too.
Too much hassle the old fashioned way
I remember awhile back B2B and CC had a long discussion on this very topic. I use both.
It makes a big difference when you're trying to carmelize the exterior fat of a ribeye into the meat to get a wonderfully flavorful char crust. You can't get the same with a pan, you need a flame for that. That's a big part of my process to get the char and still have it medium rare.
If that works for you, that's cool, man -- I shouldn't have spoken in absolutes like I did earlier.
I'm disappointed how long that took... I tell you what.
Sorry but throwing kingsford or any other basic carbon charcoal into a metal container and grilling over it doesn't add any flavor over gas.
You can add hickory, mesquite, etc chips to a gas grill as well. Get better temperature control etc.
This is probably true. I don't BBQ much, but I use charcoal when I do.
If there is a major difference, I think it's the difference between using radiative heat for charcoal vs. convection heat of gas.
That is why ALL of the great BBQ and smoke houses in the United States use gas right????
A well marbled ribeye on a gas grill is illegal!
Tube steaks and burgers are fine on a gas grill but if your going to invest your hard earned $$ on some cow flesh, go with charcoal/wood.
The more I think about it from a spectral science viewpoint, gas and charcoal cannot do an equal job at cooking. The searing of meat by charcoal cannot be replicated by gas convective heating. Even using IR radiators, it's not the same thing.
Ribeyes + Charcoal/Wood = the only way.
So now that the consensus has agreed to Charcoal/Wood burning grills...which brand would you recommend...in the past I've had a New Braunfels Smoker...any other good ones you might recommend...
Get yourself a nice sized barrel grill. You can move the meat around..........leave it over the coals to sear. Move the meat to the outside for smoking. I have a custom grill that my cousin welded for me. Mine had a fire box to the side. I can move the meat around. I also have a smoke stack with a door that you can put meat or sausage on two levels for slow smoking.
That's what I have. I actually bought it at a garage sale. They man had left the heat bricks at the bottom. She's a wonderful grill.
All the top restaurants in the world use gas. Using smokehouses as an example is just stupid. Propane burns clean dimwit.That is why ALL of the great BBQ and smoke houses in the United States use gas right????
Sure if you want to smoke a brisket for 8 hours then you use a smoker.
With gas you can sear then lower the temperature which even with a flue is just about impossible with charcoal.
Umm they both have convective and radiant properties. And saying you cannot sear extremely well with gas heating is just plain wrong.
Again you have very little control of heat transfer with charcoal. About the only benefit is the smoke which you can get with a gas grill with one of these jobbers.
http://www.firepit-and-grilling-guru...moker-box.html
Bull ..............I travel 100,000 mi. a year all over the planet, and have had some of the most amazing BBQ'd and Grilled food you can imagine.........NON of them even knew what a gas grill was.
Whatever, use your gas grill that is fine.
I said restaurants, not a particular type of restaurant.Bull ..............I travel 100,000 mi. a year all over the planet, and have had some of the most amazing BBQ'd and Grilled food you can imagine.........NON of them even knew what a gas grill was.
Whatever, use your gas grill that is fine.
damnnn they should call you the space shuttle
The spectral signatures are different. It will matter with some meats and sauces as to how they respond to the different blackbody spectra.
is it wrong to want to make a pizza on the grill? hmmmmm
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