Taste the meat, not the heat.

If that was your true belief, you would cook in a skillet on an electric range. ;D So do you use any seasonings or spices? I mean, you are a purist, right? : even gas grills season after a couple uses.

Some would argue that natural wood coals/or even briquettes bring out the best flavor the meat has to offer. I think if God had wanted you to use gas, he would have created a propane tree, but that's just me.

It's from King of the Hill. Hank Hill sells propane and propane accessories. He uses the line "taste the meat, not the heat" as a sales pitch, arguing that propane burns clean and doesn't affect the taste of the meat like charcoal will.

Hmm...

Gas grill = outdoor oven

So...

No "nasty" flavor, just what you got goin'....

It's not terrible, it just ain't right!

8-)

I use a wood pellet grill. No propane or charcoal for me. I made the switch 2 years ago and would never go back!  8-)

Nice setup. Whats the heat time compare time as far as getting the grill to a proper tempature?  Somewhere in between gas and charcoal?

Nice setup. Whats the heat time compare time as far as getting the grill to a proper tempature? Somewhere in between gas and charcoal?

Two beers when it's cold outside, three when it's hot!

This is what I have for home smokin':

http://www.virtualweberbullet.com/tour.html

8-)

Here ya go DAN; Works great, no lighter fluid for me either. Some newpaper or balled up waste paper of anytype and you stack your charcoal over it. It cost me all of 15 bucks a few years ago, made by Weber.

these also work with or without the chimneys

I will give those a shot too! How do you use them?

And, the answer is neither.

There ain't a thing on God's green earth that is better than a genuine New England Clambake.

Half a cord of wood, several hundred pounds of smooth beach stones, several bags of rockweed beats the heck out of any grill or fuel created by man.

Stack the wood, with the stones in and on top of the stack.  Light it up.

When it has burned down to coals, using long handled potato diggers, pull out the rocks, then rake the remain coals and ash off the bed.

Put the rocks back on the bed, then cover with the rockweed.  On top of this goes the potatoes (white and sweet), the onions, fish fillets, stuffing, tripe, hot dogs sausages (all kinds, linguicia, chorico, sweet, etc.) topped of with lobsters and clams.

Cover with several layers of canvas that has been soaked, to seal in the steam.

About an hour later, test an onion and potato.  If they are cooked, uncover, and chow down.

For dessert, watermelon and strawberry shortcake.

Serves about 100.

It is a show from beginning to end.

If your gonna use charcoal, at least be a man about it and use lump charcoal, not that manufactured stuff.

I will give those a shot too! How do you use them?

The best way is just to light it and put the chimney down on top of it.  You don't get the flying ash from the papers, when you use the cubes.  

Charcoal for sure, but one with gas ignition, such as this:

http://www.weber.com/grills/default.aspx?glid=4&mid=25

Here ya go DAN; Works great, no lighter fluid for me either. Some newpaper or balled up waste paper of anytype and you stack your charcoal over it. It cost me all of 15 bucks a few years ago, made by Weber.

Nice. I've seen those before but for some reason I never even thought about using them.

I have the biggest, baddest, private use grill on this forum.

huh???

Maybe he's been drinking some lighter fluid again?

I have the biggest, baddest, private use grill on this forum.

No bragging without pictures, Bizz.

Charcoal. If you let it burn in properly...no fluid smell. It seems when people jump the gun and try to cook too soon, you get the smell and taste of the fluid.

Thank you. When ALL of the coals are ashed over, it's time to cook. Not a minute before.

Yup this is one case were instructions really mean what they mean CHARCOAL here