charcoal or propane...

[Marz]

Ii use a propane weber grill and it is amazing. Heat control like an oven. Cooks everything to perfection.

I use a weber kettle style charcoal grill with mesquite or hickory chips for things like ribs, turkeys, large roasts etc.

but when it comes to chicken, shrimp, and various steaks etc. I use propane.

"Taste the meat not the heat"

[Nick912]

My mouth's watering alright especially after your post.

The girl or the food? Hahah!

[Nick912]

I was waiting for someone to make a Hank Hill ref. Thanks Marz!

[Uncle Fester]

Charcoal all the way!  The wifey and I bought a house last summer.  We did not have alot of  $$$ left after the purchase...not enough for a decent gas grill anyway.  We went out and bought a nice charcoal kettle gill, some briquettes, and some lighter fluid.  We had our first BBQ last summer for under $100.00.  It's been used about 30-40 times since then.

[Sooner Steve]

Gotta be charcoal.  Just gotta be.

[TheTrucker]

Only charcoal will do. Otherwise you may as well just cook inside.

[NotoriousSEG]

At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.

Barbeque  is a religion and I am a disciple of charcoal.   Hardwood, natural charcoal.   And wood.   If you want to "cook"   i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks.   If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat.    When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again.    As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.

Don't get me wrong--propane grilling is fine for the experience alone.  It's very convenient and relatively clean, but it is exactly like having a gas range outside.   If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.

Amen.

You may all now go in peace.

[skiking]

I prefer the taste of charcoal, but i am lazy, so i stick with propane.

[Mikekoz13]

Thank you brother NotoriousSEG!!! AMEN TO THAT BROTHER!!

[BaldRob]

At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.

Barbeque  is a religion and I am a disciple of charcoal.   Hardwood, natural charcoal.   And wood.   If you want to "cook"   i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks.   If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat.    When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again.    As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.

Don't get me wrong--propane grilling is fine for the experience alone.  It's very convenient and relatively clean, but it is exactly like having a gas range outside.   If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.

Amen.

You may all now go in peace.

I couldn't have said it any better.... I'm even getting a little misty right now...

[BaldBen]

 --propane grilling is exactly like having a gas range outside.   

Guess your never gonna give Hank Hill much business.

[schro]

At the risk of coming off like an obnoxious A-hole, I absolutely MUST chime in on this topic.

Barbeque  is a religion and I am a disciple of charcoal.   Hardwood, natural charcoal.   And wood.   If you want to "cook"   i.e. grill anything, use charcoal and a liberal amount of hickory or mesquite wood chips/chunks.   If you want to go to the mountain top and witness the very face of God, use a combination of oak and apple, or another fruitwood to SMOKE your meat.    When you put homemade dry rub on a pork shoulder (I have my own proprietary blend) and let it marinate overnight---and then spend the next 7-10 hours lovingly tending to a wood fire that is producing a cooking temperature of roughly 225-250 degrees, you yield a product that will make a blind man see again.    As you tear into that crispy crust and witness the pink "smoke ring" on that pork, you wouldn't trade the experience for all the propane in the world.

Don't get me wrong--propane grilling is fine for the experience alone.  It's very convenient and relatively clean, but it is exactly like having a gas range outside.   If you want to experience meat the way God himself intended--use charcoal, or better yet, smoke it.

Amen.

You may all now go in peace.

I couldn't have said it any better.... I'm even getting a little misty right now...

Your Depends are leaking.