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Thread: Your grill: Gas or charcoal

  1. #11
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    I got a gas grill now... (had charcoal for 20 years). Its infrared and its pretty awesome....

  2. #12
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    I have both.

  3. #13
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    Gas, but I'm not beyond using a little wood or charcoal in it, for the ambiance.

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  5. #14
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    Char-Griller Duo with Side Fire Box. Gas and charcoal, with a side fire box to smoke meat in the charcoal side. Used it today for a four-hour smoke on a rack of spare ribs. Mmmmmm.
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  6. #15
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    I grill on an electric Brinkman, the bottom part. Add the top part for smoking. Painless and tastes just as good as charcoal. I can use charcoal by using a pan an ditching the electric part, but only done it once. Electric is a LOT easier and I'm lazy.
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  7. #16
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    Charcoal here, Kingsford specifically. There's a taste that you just can't get out of gas grills.
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  8. #17
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    Quote Originally Posted by 2wheeladdict View Post
    Ran out of gas last june. Bought a Weber performer (1990) used and have not used the gas grill since. It has gas assist lighting. Very nice feature. I don't know if ill go back to gas. Just used it tonight to cook some jerk chicken and sweet sausages. Attachment 86545
    Yep....my performer is on her second rebuild in 16 years and started blue,now black like yours....which looks pristine or fresh out of the box by the way....
    I recently upgraded the cooking grate to Weber's new heavy gauge grill grate which allows you to remover the center and add everything from a cast iron sear plate to a wok.


    This is Paella on the grill we did last year..

    Last edited by duppie; 05-26-2014 at 07:06 PM.

  9. #18
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    Obviously Charcoal baby.......If you're using a gas grill,you may as well just cook it on the stove IMHO.
    ncfarmer likes this.

  10. #19
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    Depends on what the steak or burger place is using.
    Wolf1477 likes this.

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  11. #20
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    Quote Originally Posted by mingaa View Post
    I have both and sometimes they run simultaneously depending on the tasks. I have a nice stack of hardwood and fruitwood for a big Weber - the gas does a nice job controlling a beer can chicken and I have a pizza stone for it as well - pizza year round with no hot kitchen.

    Ive been at this for a few decades including a Weber Smokey Joe (small) on a fire escape in NYC 12 months of the year.

    Time to go check the pork and set out the taco bar!!

    have a good dinner - we will!!!
    Do you by chance remember those little cast iron habachis that some bodegas would sell in the summer months just for fire escape cooking?
    Still have one somewhere from the old neighborhood.
    kschilk likes this.

 

 
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