Odin's Cooler Alumnus
ritchieblackmore
If you ever want to see a giant dick, dont watch porn, just read my posts
Drengr (1,490)
Mar 14, 2017
Valhalla
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Post by ritchieblackmore on Feb 13, 2018 15:37:36 GMT -6
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Odin's Cooler Alumnus
ritchieblackmore
If you ever want to see a giant dick, dont watch porn, just read my posts
Drengr (1,490)
Mar 14, 2017
Valhalla
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Post by ritchieblackmore on Feb 13, 2018 15:44:51 GMT -6
Charcoal or Gas?
I was gas for many years. Switched to charcoal a few years ago. Never going back to gas
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Post by SmokedPears on Feb 13, 2018 16:15:04 GMT -6
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Post by SmokedPears on Feb 13, 2018 16:16:46 GMT -6
Charcoal or Gas? I was gas for many years. Switched to charcoal a few years ago. Never going back to gas Charcoal takes more skill and patience but is worth every second. Of course smoking with wood it as good as it gets (see above)...
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Odin
Purp1eOne
Winning
Jarl (15,363)
Feb 3, 2017
Valhalla
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Post by Purp1eOne on Feb 13, 2018 16:24:01 GMT -6
Charcoal or Gas? I was gas for many years. Switched to charcoal a few years ago. Never going back to gas Gas
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Uncle
Berserker (7,565)
Feb 8, 2017
Valhalla
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Post by Uncle on Feb 13, 2018 16:24:13 GMT -6
The charcoal or gas question isn't as simple as that. I think for most people who've used both and really like grilled foods probably prefer charcoal (or even wood) over gas. The wrench that gets thrown into that answer is convenience - many people want to grill outdoors, but sometimes don't have the time to wait for a solid pile of charcoal/wood coals to start cooking on. Even using a charcoal chimney starter, it can take approx 15-20 min to get a good, base amount of coals to start cooking on - compare that to just a few min you need to wait for a gas-powered grill to get up to temp to start cooking on.
Imagine this scenario: both parents are working (8-5 day jobs) and both get home at approx the same time, 5:45pm-ish. Let's say the kids aren't able to stay home by themselves so one parent has to pick them up from daycare, so whomever gets home first start getting dinner prepared. If anybody has anything going on that evening (have to go shopping for groceries, maybe one of the kids has dance class, etc), then dinner needs to get started and prepared pretty quickly. If everyone is in the mood for grilled food, and the meat/vegetables have been already prepared/marinated in the fridge, then no-one typically has time to start the chimney, wait 20 min to get a nice set of red/white-hot coals and then wait another few to dump them onto the grate and get the upper rack heated-up....you simply turn on the propane tank, hit the switch, close the lid and in 5 min you're ready to start cookin'.
For me, if we're grillin', it's gas on the weekdays (for convenience-sake) and charcoal (or even wood) on the weekends when we have more time for prep-work.
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Post by SmokedPears on Feb 13, 2018 16:26:31 GMT -6
THat's exactly right Uncle.
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malschla
Drengr (825)
Feb 6, 2017
Valhalla
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Post by malschla on Feb 13, 2018 17:07:19 GMT -6
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malschla
Drengr (825)
Feb 6, 2017
Valhalla
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Post by malschla on Feb 13, 2018 17:12:50 GMT -6
I have a Primo XL (lump char), a Yoder YS-640 (pellet) and a Weber Genesis E310 (gas). They each serve a unique purpose.
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Post by badgervike on Feb 13, 2018 17:15:12 GMT -6
I'm hungry
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Post by Purplemachine on Feb 13, 2018 17:35:37 GMT -6
Charcoal or Gas? I was gas for many years. Switched to charcoal a few years ago. Never going back to gas Charcoal takes more skill and patience but is worth every second. Of course smoking with wood it as good as it gets (see above)... I have all 3. Gas for quickness. A small pellet smoker/grill for small jobs. Along with an XL Big Green Egg for larger quantities of food of high temp grilling. All good when used properly.
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Post by SmokedPears on Feb 13, 2018 18:18:13 GMT -6
I have done it before over a camp fire with steel wool and vegetable oil. (Can't open the article at the moment. )
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Post by Purplemachine on Feb 13, 2018 18:53:18 GMT -6
I have done it before over a camp fire with steel wool and vegetable oil. (Can't open the article at the moment. ) That and season as described with a light vegetable oil coat then into a 350 deg. oven for a hour where it remains there until oven is cool. Several ways to do it and give good results. But this is how I have done it. A cast iron pan makes a darned fine patty melt with well seasoned burger,grilled onions, 2 slices of cheese, and buttered rye bread. Man I'm making myself hungry.
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Post by Purplemachine on Feb 13, 2018 18:57:58 GMT -6
Hey Smoked is that lower picture a brisket? I made a couple racks of St. Louis ribs this past weekend for wifes family that have NEVER had smoked ribs. Man they were these like a buzzard on a gut wagon. Cleaned up. This weekend smoked brisket on my pellet smoker using a hickory/cherry/maple pellet mix.
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Post by SmokedPears on Feb 13, 2018 19:11:58 GMT -6
Hey Smoked is that lower picture a brisket? I made a couple racks of St. Louis ribs this past weekend for wifes family that have NEVER had smoked ribs. Man they were these like a buzzard on a gut wagon. Cleaned up. This weekend smoked brisket on my pellet smoker using a hickory/cherry/maple pellet mix. Yessir, it is. I wasn't real happy with it the day of but man the leftovers were good the next day. I can't explain that. Lol
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