Gas grills vs charcoal and Lava Charcoal Rocks or tiles or flavor bars etc?

markm75 so bravely stated:

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Gas Grill - easy & quick.
Charcoal - better & slow.
Hardwood -hickory, apple, mesquite - best & slowest

I have a gas grill. The best thing about it is it's ready for quick use
when I want it. But if I've got the time ....

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy

Buddy why.wood.yew@bother said:

markm75 so bravely stated:

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Quoted message said:

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Quoted message said:

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

Quoted message said:

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Quoted message said:

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Gas Grill - easy & quick.
Charcoal - better & slow.
Hardwood -hickory, apple, mesquite - best & slowest

I have a gas grill. The best thing about it is it's ready for quick use
when I want it. But if I've got the time ....

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy- Hide quoted text -

- Show quoted text -

So the flavored devices dont help much on gas i take it 🙂?

I guess I dont see why cook on gas grills outside if the taste isnt
there.. I mean, I have a foreman style grill inside.. would the gas
not be better than at least this? To me, I'd image there wouldnt be
much difference, flavor devices aside?

Cheers

markm75 said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Charcoal imparts no taste per se... the idea of using lump charcoal
for grilling is that it imparts no taste, whereas briquettes contain
lots of substances that do impart flavor, bad flavor. Gas grills
impart no taste either. Gas and lump charcoal impart exactly the same
flavor by the same method, by fat dripping onto the hot coals or hot
lava rocks or hot metal flavor bars... whatever the method the flavor
is from the smoke created from burning fat. With both gas and lump
charcoal to impart wood flavor one must employ smoke from smoldering
chips of various aromatic woods... real charcoal is no longer wood, it
cannot impart any wood flavor.

http://en.wikipedia.org/wiki/Charcoal

Sheldon

Sheldon said:

markm75 said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Charcoal imparts no taste per se... the idea of using lump charcoal
for grilling is that it imparts no taste, whereas briquettes contain
lots of substances that do impart flavor, bad flavor. Gas grills
impart no taste either. Gas and lump charcoal impart exactly the same
flavor by the same method, by fat dripping onto the hot coals or hot
lava rocks or hot metal flavor bars... whatever the method the flavor
is from the smoke created from burning fat. With both gas and lump
charcoal to impart wood flavor one must employ smoke from smoldering
chips of various aromatic woods... real charcoal is no longer wood, it
cannot impart any wood flavor.

http://en.wikipedia.org/wiki/Charcoal

Sheldon

Sorry, not sure if i followed what you were implying there..

Your saying with a gas grill, even with the lava rocks or other
devices, there will be no added taste or flavor only using a real
charcoal grill will this effect occur?

I guess this bounces back to what I am wondering.. Gas grill = same
taste as in house foreman style grill?

markm75 said:

Sheldon said:

markm75 said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat
dripping on them then the scent rising up through the food?)..

Charcoal imparts no taste per se... the idea of using lump charcoal
for grilling is that it imparts no taste, whereas briquettes contain
lots of substances that do impart flavor, bad flavor. Gas grills
impart no taste either. Gas and lump charcoal impart exactly the
same flavor by the same method, by fat dripping onto the hot coals
or hot lava rocks or hot metal flavor bars... whatever the method
the flavor is from the smoke created from burning fat. With both
gas and lump charcoal to impart wood flavor one must employ smoke
from smoldering chips of various aromatic woods... real charcoal is
no longer wood, it cannot impart any wood flavor.

http://en.wikipedia.org/wiki/Charcoal

Sheldon

Sorry, not sure if i followed what you were implying there..

Your saying with a gas grill, even with the lava rocks or other
devices, there will be no added taste or flavor only using a real
charcoal grill will this effect occur?

Well, a basic reading of Sheldon's post stated:

" Gas and lump charcoal impart exactly the same flavor by the same method,
by fat dripping onto the hot coals or hot lava rocks or hot metal flavor
bars... ".

Quoted message said:

I guess this bounces back to what I am wondering.. Gas grill = same
taste as in house foreman style grill?

No.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com

Dave Bugg said:

Well, a basic reading of Sheldon's post stated:

" Gas and lump charcoal impart exactly the same flavor by the same method, by
fat dripping onto the hot coals or hot lava rocks or hot metal flavor bars...
".

Some of the methods used on gas grills are more successful than others in
producing the smoke from the drippings. I guess some get about the same effect
as charcoal, but others don't do as good a job.

The problem I had with lava rocks or ceramic briquets in a gas grill is they
absorb the drippings of whatever was cooked last. This carried over to the next
food cooked. Beef flavored fish doesn't taste that great. Also, if you don't
regularly burn off all the grease, it can accumulate and eventually start a big
grease fire.

I went back to using charcoal, primarily to get around the flavor carry over
problem. Maybe it doesn't happen on grills using metal flavor bars.

--
wff_ng_7 (at) verizon (dot) net

wff_ng_7 said:

Some of the methods used on gas grills are more successful than others in
producing the smoke from the drippings. I guess some get about the same effect
as charcoal, but others don't do as good a job.

The problem I had with lava rocks or ceramic briquets in a gas grill is they
absorb the drippings of whatever was cooked last. This carried over to the next
food cooked. Beef flavored fish doesn't taste that great. Also, if you don't
regularly burn off all the grease, it can accumulate and eventually start a big
grease fire.

I went back to using charcoal, primarily to get around the flavor carry over
problem. Maybe it doesn't happen on grills using metal flavor bars.

--
wff_ng_7 (at) verizon (dot) net

Thanks for that response.. that was more or less what I was aiming at
figuring out.

So based on that notion, the first round of cooking via gas over lava
or briquets actually is comparible to a charcoal grill then, Perhaps
the metal flavor bars being a little better on round two?

In my own practical asking of questions among local friends, I had one
guy say, " I dont like gas at all, I've tried the lava rocks and other
methods but they didnt equal the charcoal taste".. while another
swears that the taste is close enough.. Perhaps they werent using the
right type of flavoring devices then.. or this could strictly be an
opinion thing which will vary wildly depending on the individual.

Cheers

markm75 said:

Thanks for that response.. that was more or less what I was aiming at
figuring out.

So based on that notion, the first round of cooking via gas over lava
or briquets actually is comparible to a charcoal grill then, Perhaps
the metal flavor bars being a little better on round two?

I guess if you cooked beef all of the time, you wouldn't be bothered with the
carry over problem. When I say carry over, it happens both when you grill two
things in succession, and when you grill on different days. I think many people
only use their grills for beef (steaks and hamburgers) and hot dogs, so they
don't notice the problem.

I'm not sure whether lava rocks or metal flavor bars are better as far as taste
is concerned. I never had a grill with metal flavor bars, so I can't compare. I
also never bothered to look at other people's grills when they were cooking food
that I ate.

Quoted message said:

In my own practical asking of questions among local friends, I had one
guy say, " I dont like gas at all, I've tried the lava rocks and other
methods but they didnt equal the charcoal taste".. while another
swears that the taste is close enough.. Perhaps they werent using the
right type of flavoring devices then.. or this could strictly be an
opinion thing which will vary wildly depending on the individual.

I'm sure there are diffences in how effective gas grills are in producing
flavor. But a lot of the time, people perceive one thing is better than another
solely by wishful thinking. If you buy a new grill to replace an old one, often
you will have an inherent bias to prefer the results using what you just
purchased. That's why blind taste tests are important, to eliminate this bias.
This aspect of human nature is present in all kinds of things people deal with.

--
wff_ng_7 (at) verizon (dot) net

"markm75" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Charcoal is hotter, which is what you need if you want to grill
a 1.5" steak "char rare". You can't do that on a gas grill, unless it
has an infrared burner. I have a Weber Silver Genesis B and a Weber
Performer side by side, and I use the latter 75% of the time, to char
the steak. I think for larger roasts, like turkey and standing rib, the
charcoal
grill is much better than gas, when you grill indirectly and add wood.
However as I am hitting the geezer phase if life, and grilling more chicken
and fish, and getting lazy, I use the gas more and more. However when I want
wood
flavor, I always use the charcoal grill.

Good Luck in you quest,

Kent, with humility, always struggling with my level of ignorance in all
matters,

markm75 so bravely stated:

Quoted message said:

Buddy why.wood.yew@bother said:

markm75 so bravely stated:

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...
I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...
But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..
So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...
Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?
I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...
Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Gas Grill - easy & quick.
Charcoal - better & slow.
Hardwood -hickory, apple, mesquite - best & slowest

I have a gas grill. The best thing about it is it's ready for quick use
when I want it. But if I've got the time ....

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy- Hide quoted text -

- Show quoted text -

So the flavored devices dont help much on gas i take it 🙂?

I guess I dont see why cook on gas grills outside if the taste isnt
there.. I mean, I have a foreman style grill inside.. would the gas
not be better than at least this? To me, I'd image there wouldnt be
much difference, flavor devices aside?

Cheers

Wars have been started over the question of which is the best way to
grill. But I don't think the GF grill is in the same category as a gas
or charcoal grill. Good grilling means smoke, like Sheldon says, from
the fat dripping on something that might even ignite it. With a gas
grill, you can isolate your flame from the dripping fats so you don't
set your food on fire. However, charcoal requires more finesse and most
of the time, the 'fire' is at it's best after folks are done grilling.

I would recommend never using charcoal lighter fluid or one-match types
as you have to burn off the hydro-carbons first and the fluid can be
dangerous when mixed with alcohol (in the griller, not the grill.) So, I
recommend using the tool that looks like a bit of stovepipe to get the
charcoal started. A sheet of newspaper wadded in the bottom sets it off
and your ready to grill in 20 minutes.

Gas or charcoal, you can use water soaked wood chips to get a wood-smoke
flavor, but then that's why real BBQ's use hardwood in the first place ;-)

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy

Thanks for all the tips and ideas..

I think i'm leaning on getting that weber performer grill (gas
ignition) for now.. it is a 22.5" surface, compared to the charcoal
30" i was originally going with.. but everyone seems to love that
grill.. not sure if it would be big enough if having a crowd over
though.

I'll probably experiment with some wood type charcoal in the future to
see how that tastes too.

Sure itll cost me a little more per use to go charcoal, but the taste
should outdo some gas configurations.

Buddy' why.wood.yew@bother said:

I would recommend never using charcoal lighter fluid or one-match types as you
have to burn off the hydro-carbons first and the fluid can be dangerous when
mixed with alcohol (in the griller, not the grill.) So, I recommend using the
tool that looks like a bit of stovepipe to get the charcoal started. A sheet
of newspaper wadded in the bottom sets it off and your ready to grill in 20
minutes.

And those charcoal chimneys are not without some risks also. I knew a guy that
got his arm severely burned when using one. I wouldn't doubt that alcohol was
involved (in the griller). Those chimneys can get red hot during use. It's not
so obvious in daylight, but at night it can be pretty noticeable. If you let it
go too long, it will be obvious in broad daylight too.

In spite of the risks, I use one too. The image of that guy's arm is permanently
imprinted in my memory, so I am very careful.

--
wff_ng_7 (at) verizon (dot) net

wff_ng_7 so bravely stated:

Quoted message said:

Buddy' why.wood.yew@bother said:

I would recommend never using charcoal lighter fluid or one-match
types as you have to burn off the hydro-carbons first and the fluid
can be dangerous when mixed with alcohol (in the griller, not the
grill.) So, I recommend using the tool that looks like a bit of
stovepipe to get the charcoal started. A sheet of newspaper wadded in
the bottom sets it off and your ready to grill in 20 minutes.

And those charcoal chimneys are not without some risks also. I knew a
guy that got his arm severely burned when using one. I wouldn't doubt
that alcohol was involved (in the griller). Those chimneys can get red
hot during use. It's not so obvious in daylight, but at night it can be
pretty noticeable. If you let it go too long, it will be obvious in
broad daylight too.

In spite of the risks, I use one too. The image of that guy's arm is
permanently imprinted in my memory, so I am very careful.

Definitely. I'm a do-it-yourselfer when I can and have made one in the
past and it worked super. Used a broom-handle section for a handle and a
piece of flashing between it and the stove pipe to fend off some of the
heat.

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy

Kent said:

"markm75" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Quoted message said:

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Quoted message said:

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

Quoted message said:

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Quoted message said:

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Charcoal is hotter, which is what you need if you want to grill
a 1.5" steak "char rare". You can't do that on a gas grill, unless it
has an infrared burner. I have a Weber Silver Genesis B and a Weber
Performer side by side, and I use the latter 75% of the time, to char
the steak. I think for larger roasts, like turkey and standing rib, the
charcoal
grill is much better than gas, when you grill indirectly and add wood.
However as I am hitting the geezer phase if life, and grilling more chicken
and fish, and getting lazy, I use the gas more and more. However when I want
wood
flavor, I always use the charcoal grill.

Good Luck in you quest,

Kent, with humility, always struggling with my level of ignorance in all
matters,- Hide quoted text -

- Show quoted text -

Curious on your weber performer.. do you have the newer model which
uses disposable tanks of propane? If so.. did you find a way to rig
those or use regular refillable propane tanks with the new weber
model?

Or is it even worth the fuss to try to convert the unit to be able to
refill the propane.. ie: I think a new bottle is only around $3 and
should last 12-24 starts?

Cheers

Kent said:

"markm75" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Charcoal is hotter, which is what you need if you want to grill
a 1.5" steak "char rare". You can't do that on a gas grill, unless it
has an infrared burner. I have a Weber Silver Genesis B and a Weber
Performer side by side, and I use the latter 75% of the time, to char
the steak. I think for larger roasts, like turkey and standing rib, the
charcoal
grill is much better than gas, when you grill indirectly and add wood.
However as I am hitting the geezer phase if life, and grilling more chicken
and fish, and getting lazy, I use the gas more and more. However when I want
wood
flavor, I always use the charcoal grill.

I used my Weber Baby Q for the first time today. Easy to use, and it gets
pretty hot, hot enough for 'char rare'.

It doesn't have lava rocks, etc, but it does have the flavour, and I just
read 21 pages of reviews where people agreed.

http://tinyurl.com/23uac3

What I wish is that it had a tray for wood chips. I'm wondering if I could
just soak some and then put them in aluminum foil on the grill.

It also isn't good for slow cooking, ie for 'real' barbecue', due to its
side vents.

But for steaks, burgers, etc. it seems great. I used it for lunch and
dinner, and I wouldn't have done that if I had to start a charcoal fire
each time.
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

On May 12, 4:08�pm, Doug Weller <[email hidden]>

Quoted message said:

Kent said:

"markm75" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Quoted message said:

Quoted message said:

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Quoted message said:

Quoted message said:

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

Quoted message said:

Quoted message said:

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Quoted message said:

Quoted message said:

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Quoted message said:

Charcoal is hotter, which is what you need if you want to grill
a 1.5" steak "char rare".  You can't do that on a gas grill, unless it
has an infrared burner. I have a Weber Silver Genesis B and a Weber
Performer side by side, and I use the latter 75% of the time, to char
the steak. I think for larger roasts, like turkey and standing rib, the
charcoal
grill is much better than gas, when you grill indirectly and add wood.
However as I am hitting the geezer phase if life, and grilling more chicken
and fish, and getting lazy, I use the gas more and more. However when I want
wood
flavor, I always use the charcoal grill.

I used my Weber Baby Q for the first time today.  Easy to use, and it gets
pretty hot, hot enough for 'char rare'.

It doesn't have lava rocks, etc, but it does have the flavour, and I just
read 21 pages of reviews where people agreed.

http://tinyurl.com/23uac3

What I wish is that it had a tray for wood chips. I'm wondering if I could
just soak some and then put them in aluminum foil on the grill.

Tuna can.

"markm75" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

"markm75" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

I know this has been discussed to death in other parts.. but I'm
wondering if this status has changed much in recent days...

Quoted message said:

I'm still assuming I'll get the best flavor (charcoal flavor) with
things like burgers and hot dogs on a purely charcoal grill...

Quoted message said:

But now there are things like charcoal flavored devices that you can
use on a gas grill (sorry I dont know much about these).. I've read
the lava rocks arent always so great (they work from the fat dripping
on them then the scent rising up through the food?)..

Quoted message said:

So i'm faced with the decision of going gas or charcoal and getting a
bigger (higher up vertically) type grill...

Quoted message said:

Gas is clearly cheaper to use and faster to get going and less fuss,
can i use any types of these flavor devices to at least come somewhat
closer to the nice taste of a charcoal grill?

Quoted message said:

I've also heard good things about cooking steaks on a gas grill using
mesquite marinades and flavor bars etc...

Quoted message said:

Either way i've seen decent size charcoal and gas grills for the same
price, currently about $150 for the size/type i want...

Charcoal is hotter, which is what you need if you want to grill
a 1.5" steak "char rare". You can't do that on a gas grill, unless it
has an infrared burner. I have a Weber Silver Genesis B and a Weber
Performer side by side, and I use the latter 75% of the time, to char
the steak. I think for larger roasts, like turkey and standing rib, the
charcoal
grill is much better than gas, when you grill indirectly and add wood.
However as I am hitting the geezer phase if life, and grilling more
chicken
and fish, and getting lazy, I use the gas more and more. However when I
want
wood
flavor, I always use the charcoal grill.

Good Luck in you quest,

Kent, with humility, always struggling with my level of ignorance in all
matters,- Hide quoted text -

- Show quoted text -

Curious on your weber performer.. do you have the newer model which
uses disposable tanks of propane? If so.. did you find a way to rig
those or use regular refillable propane tanks with the new weber
model?

Or is it even worth the fuss to try to convert the unit to be able to
refill the propane.. ie: I think a new bottle is only around $3 and
should last 12-24 starts?

Cheers

I have the older model with the 5lb refilleable tank, attached to the grill,
a plus, because you can move the grill around. In another group, a poster
pointed
out that Weber makes a hose that couples their smaller grills that use
disposable
propane cartridges to a 20lb tank.
http://www.webergrillschicago.com/doc/d_adapter_hose.html
The product info does't say this will couple with the Performer, though I'm
guessing it
would. Also, since it's not attached to the grill, it would be more
difficult to move the
grill around if you do that at all.

Good Luck,

Kent

wff_ng_7 said:

Buddy' why.wood.yew@bother said:

I would recommend never using charcoal lighter fluid or one-match types as you
have to burn off the hydro-carbons first and the fluid can be dangerous when
mixed with alcohol (in the griller, not the grill.) So, I recommend using the
tool that looks like a bit of stovepipe to get the charcoal started. A sheet
of newspaper wadded in the bottom sets it off and your ready to grill in 20
minutes.

And those charcoal chimneys are not without some risks also. I knew a guy that
got his arm severely burned when using one. I wouldn't doubt that alcohol was
involved (in the griller). Those chimneys can get red hot during use. It's not
so obvious in daylight, but at night it can be pretty noticeable. If you let it
go too long, it will be obvious in broad daylight too.

In spite of the risks, I use one too. The image of that guy's arm is permanently
imprinted in my memory, so I am very careful.

An electric charcoal starter is also perfectly fine, and doesn't pose
as much danger to drunken persons.

Quoted message said:

--
wff_ng_7 (at) verizon (dot) net

--Bryan

Food Snob said:

An electric charcoal starter is also perfectly fine, and doesn't pose
as much danger to drunken persons.

True, but you need a place to plug it in! ;-)

I don't have any outdoor outlets, and I don't feel like dragging out a heavy
duty extension cord.

--
wff_ng_7 (at) verizon (dot) net