Fvck gas grills

[Hayabusa Rider]

Originally posted by: BooGiMaN
i didnt prepare my cast ion grills right when i got them and now they have rust on them..anyway to get rid of it or do i have to buy new ones?

Get some steel wool and clean them up. Then season them in the oven like a cast iron skillet. No biggie.

 

[earthling30]

Originally posted by: Ornery
"ive used both plenty of times and i am convinced that its all mental. in fact if I cooked you up a couple of brats or hamburgers i bet you couldnt tell which one came from charcoal and which one came from propane or natural gas"

That's because you don't smoke them. That's what Weber kettles and their "Smokey Joe" are all about. Next time, try to RTFM!

Very Good Link

 

[TechnoKid]

One of the by products to burning propane is water condensation. You cannot smoke in a gas grill or get that smokey flavor because the water or condensation from the burning of propane will not allow the smoke to get into the meat. I saw this on food channel. (One thing I'd like to correct on the food channel is that they showed using a water bottle to control flare-ups on charcoal. This is WRONG. DO NOT use a squirt bottle to control flare ups; it will reduce the temperatue of the fire. Instead just put the lid on the grill to control flareups, or move the meat indirect of the coals.)

Cook a steak on natural hardwood lump charcoal and another steak on a high-end gas grill, I guarentee 100% of the time I can identify which one came from gas and which one came from charcoal.

I have a lil tiny smokey joe weber grill, have had it for about a year, and it is the best thing ever. I use either lump charcoal or briquettes depending on what kind of heat I want, and how long of a burn time I'm looking for. Lump burn a lot hotter than briquettes, but lump also burns faster than briquttes.

Here's a good site for all you lump charcoal afficianadoes(sp).Lump charcoal site

 

[earthling30]

Originally posted by: Ameesh
ive used both plenty of times and i am convinced that its all mental. in fact if I cooked you up a couple of brats or hamburgers i bet you couldnt tell which one came from charcoal and which one came from propane or natural gas.

Try telling that to my taste buds. It's the smell, taste and above all, the FLAVOR that's different when you use charcoal vs. gas IMO.

Originally posted by: TechnoKid
Cook a steak on natural hardwood lump charcoal and another steak on a high-end gas grill, I guarentee 100% of the time I can identify which one came from gas and which one came from charcoal.

I have a lil tiny smokey joe weber grill, have had it for about a year, and it is the best thing ever. I use either lump charcoal or briquettes depending on what kind of heat I want, and how long of a burn time I'm looking for. Lump burn a lot hotter than briquettes, but lump also burns faster than briquttes.

Here's a good site for all you lump charcoal afficianadoes(sp).Lump charcoal site

Well said!

 

[fibes]

I to, prefer charcoal over gas. I don't know what your budget is, but I think this is the ultimate charcoal grill LINK

 

[TerryMathews]

Originally posted by: earthling30

Originally posted by: TerryMathews
Wood > *.

Where do you get this wood? Do you cut it yourself, or do you buy it somewhere? How much does it cost?

I live in Ohio. We have to cut down trees all the time to prevent them from falling and hitting things like houses and electric lines.

Nothing beats butterflied, boneless pork chops slow-cooked over a nice cherry log.

 

[Fritzo]

I hear ya brother. I bought me one of these:

Now the neighbors come over to cook their food on my grill while the coals are still hot

All seasoned cast iron grill plates. It rocks!

 

[Fritzo]

Originally posted by: FrustratedUser

Originally posted by: NuclearFusi0n
Do people not know how to use charcoal anymore?! I'm grill shopping and all the charcoal grills are crap compared to the sexy high end gas grills.

ALL I WANT IS A NICE GRILL THAT'S NOT GAS, IS THAT TOO HARD TO ASK!?! *rant*

I'll probably end up purchasing this since the price is right. What do you think? ATK/CI gave it a thumbs up in their 2002 charcoal grill review

You are in luck my man. I just got myself an awesome unit.
Awesome BBQ from Lowes.

Great stuff. Cast iron grids. Possible to smoke and bbq. There is even a an add-on smoker if you want.
I've used it twice now and made the best T-bones in my life.
:thumbsup::beer:

LOL....beat me to it

 

[Fritzo]

Originally posted by: Yaotl
does no one use wood anymore? no meat tastes better than when cooked over mesquite.

I use wood chips. Soak them in water 1 hour before putting them on hot coals. You can buy bags of it anywhere that sells charcoal.

 

[TechnoKid]

Originally posted by: Fritzo

Originally posted by: Yaotl
does no one use wood anymore? no meat tastes better than when cooked over mesquite.

I use wood chips. Soak them in water 1 hour before putting them on hot coals. You can buy bags of it anywhere that sells charcoal.

i have read that soaking chips will make the smoke bitter on the food.....so i have not soaked chips lately.

 

[Fritzo]

Originally posted by: TechnoKid

Originally posted by: Fritzo

Originally posted by: Yaotl
does no one use wood anymore? no meat tastes better than when cooked over mesquite.

I use wood chips. Soak them in water 1 hour before putting them on hot coals. You can buy bags of it anywhere that sells charcoal.

i have read that soaking chips will make the smoke bitter on the food.....so i have not soaked chips lately.

You have to soak or the wood just burns away. I don't think that's true as my food always comes out great. Mesquite for chicken and seafood and fruitwood for beef/pork.

 

[TechnoKid]

Originally posted by: Fritzo

Originally posted by: TechnoKid

Originally posted by: Fritzo

Originally posted by: Yaotl
does no one use wood anymore? no meat tastes better than when cooked over mesquite.

I use wood chips. Soak them in water 1 hour before putting them on hot coals. You can buy bags of it anywhere that sells charcoal.

i have read that soaking chips will make the smoke bitter on the food.....so i have not soaked chips lately.

You have to soak or the wood just burns away. I don't think that's true as my food always comes out great. Mesquite for chicken and seafood and fruitwood for beef/pork.

I have no problems with the chips burning away because they never do when I use em. I put them on the coals, then let them flame, then put the lid on to start smoking, otherwise ther'd be too much air and the chips would continue to flame and burn away. I don't cook when the chips are flaming because the flames give off soot, and soot is bad flavor for the food (this is the same reason why flareups can ruin the flavor of your food, the soot from the flareups can be bad flavor, saw this on the Food Channel, i thinks its called good eats, where they go at cooking scientifically). The smoke the chips make when they have no flame is ok though. I use hickory chips, gotta go get some more. Gonna try some Jack Daniels chips next (they have em at orchard supply hardware), or some mesquite chips.

 

[element]

Trump voice

You're FIRED!

/Trump voice

 

[Fritzo]

I have no problems with the chips burning away because they never do when I use em. I put them on the coals, then let them flame, then put the lid on to start smoking, otherwise ther'd be too much air and the chips would continue to flame and burn away. I don't cook when the chips are flaming because the flames give off soot, and soot is bad flavor for the food (this is the same reason why flareups can ruin the flavor of your food, the soot from the flareups can be bad flavor, saw this on the Food Channel, i thinks its called good eats, where they go at cooking scientifically). The smoke the chips make when they have no flame is ok though. I use hickory chips, gotta go get some more. Gonna try some Jack Daniels chips next (they have em at orchard supply hardware), or some mesquite chips.

Just following the instuctions on the back of the bag- says to soak them for an hour, so I do, and it works pretty well. I also keep a metal bowl of water in the corner of the grill while cooking to retain moisture in the food, which seems to make a huge difference when making chicken breasts and country style ribs.

They also sell that Jack Daniel's wood at Target, but I couldn't tell the difference between it and mesquite wood. It's supposed to be made from the barrels they age their whiskey in, but it didn't seem to make much difference.

 

[Shockwave]

I do a soaked chip baggie. Get some tin foil, take your soaked chips and wrap them in a tin foil packet. Poke holes in the top of the packet. Throw'm on the grill. The packet keeps the water from getting on the charcoal, and smokes the hell out of the wood chips.

 

[Shockwave]

Originally posted by: Ameesh


ive used both plenty of times and i am convinced that its all mental. in fact if I cooked you up a couple of brats or hamburgers i bet you couldnt tell which one came from charcoal and which one came from propane or natural gas.

Proof you dont know how to grill. Lips n Assholes aint made for grillin. Throw a Rib eye or T bone on there and anyone who enjoys steak could tell a difference.

 

[Shockwave]

And for the record, I have a HELL of a time cooking corn on my grill :frown:

I did make some excellent grilled peaches one time though.

 

[Geekbabe]

gas is easier but for pure taste food cooked over charcoal can't be beat.My SO also uses mequite chips and he produces some really splendid meals.

 

[trikster2]

Can you do indirect cooking on propane, the type where you put the drip pan under the bird or roast? How's it work out?

Thanks!

 

[DWW]

:thumbsup:

I was just opening a new bag of Royal Oak outside before I came on here

 

[yhelothar]

gas with charcoal = winnar

 

[Phoenix15]

Originally posted by: NuclearFusi0n
Do people not know how to use charcoal anymore?! I'm grill shopping and all the charcoal grills are crap compared to the sexy high end gas grills.

ALL I WANT IS A NICE GRILL THAT'S NOT GAS, IS THAT TOO HARD TO ASK!?! *rant*

I'll probably end up purchasing this since the price is right. What do you think? ATK/CI gave it a thumbs up in their 2002 charcoal grill review

I work for the company that supplies all of Charbroil's fasteners and hardware. Been to there plant many a time. It is true that most of there new products are gas.

Here's a funny true story. Kingsford sent about a million bags of charcoal to Charbroil for a promo to include with there new gas/charcoal combo grills. In big letters on the front of the bags was the slogan "Cooks better than gas". Needless to say, the big dogs at Charbroil were not happy.

 

[spidey07]

Originally posted by: TechnoKid
One of the by products to burning propane is water condensation. You cannot smoke in a gas grill or get that smokey flavor because the water or condensation from the burning of propane will not allow the smoke to get into the meat. I saw this on food channel. (One thing I'd like to correct on the food channel is that they showed using a water bottle to control flare-ups on charcoal. This is WRONG. DO NOT use a squirt bottle to control flare ups; it will reduce the temperatue of the fire. Instead just put the lid on the grill to control flareups, or move the meat indirect of the coals.)

Cook a steak on natural hardwood lump charcoal and another steak on a high-end gas grill, I guarentee 100% of the time I can identify which one came from gas and which one came from charcoal.

I have a lil tiny smokey joe weber grill, have had it for about a year, and it is the best thing ever. I use either lump charcoal or briquettes depending on what kind of heat I want, and how long of a burn time I'm looking for. Lump burn a lot hotter than briquettes, but lump also burns faster than briquttes.

Here's a good site for all you lump charcoal afficianadoes(sp).Lump charcoal site

heh, if you used gas you wouldn't have that pesky flare-up problem.

 

[spidey07]

Originally posted by: earthling30

Originally posted by: Ameesh
ive used both plenty of times and i am convinced that its all mental. in fact if I cooked you up a couple of brats or hamburgers i bet you couldnt tell which one came from charcoal and which one came from propane or natural gas.

Try telling that to my taste buds. It's the smell, taste and above all, the FLAVOR that's different when you use charcoal vs. gas IMO.

Originally posted by: TechnoKid
Cook a steak on natural hardwood lump charcoal and another steak on a high-end gas grill, I guarentee 100% of the time I can identify which one came from gas and which one came from charcoal.

I have a lil tiny smokey joe weber grill, have had it for about a year, and it is the best thing ever. I use either lump charcoal or briquettes depending on what kind of heat I want, and how long of a burn time I'm looking for. Lump burn a lot hotter than briquettes, but lump also burns faster than briquttes.

Here's a good site for all you lump charcoal afficianadoes(sp).Lump charcoal site

Well said!

guess you're used to the flavor of ligher fluid then?

 

[spidey07]

Originally posted by: trikster2
Can you do indirect cooking on propane, the type where you put the drip pan under the bird or roast? How's it work out?

Thanks!

you turn on the left two burners, drip pan with whatever seasoning you want, meat on the right side of the grill.

works well