@nate I'm not keeping the steaks on the grill for 25 mins, that's how long til the grill is ready to go with wood. Not too bad when compared with charcoal. I love the taste of BBQ, if I wanted it cooked with gas I would put it in the dryer. Also, you should slow you rate of consumption before you choke.
Gas is for convienence. If you can taste your heat, ie lighter fluid, you aren't using your charcoal right.
Propane is for farmers drying corn,not cooking my food. Natural wood all the way,very rarely do I toss in a handful of briquettes also.Always have around several hundred pounds of golfball to fist sized chunks of dry White/Red Oak,Hickory,Cherry,Apple & Mulberry in heavy bags & boxes for outdoor cooking/smoking.Silver Maple is OK too,just takes quite a bit more of it for a longer burn. I can have a wood fire ready for the meat/veg in 20-30 minutes,depending on what/how much food is going to be cooked. The smaller pieces of leftover charcoal are all dumped in the pan for the little Brinkmann smoker.
Im a huge fan of Royal Oak wood coal. We purchased a gas grill because its fast and we are gone 13hrs a day. I do love coal better though!
I prefer wood, have a wood pellet grill that does most of my grilling and smoking. If I want a direct heat though I recently bought a little webber grill and cook on it with wood.
I didn't say anything about 25 mins cooking. I said in 20 mins I already fired up my grill, cooked the steak and ate. Yeah like BBQ sauce too.
Sorry, guess I didn't quite catch your drift. Still worried about you choking. I like to savour my steaks.
Dunno, food is not a big deal for me. Cooking is normally more like a chore that I hate doing. I don't get all fancy with herbs and marinates, and all that. Fire grill, put meat on... pshhshshpshhsh... flip. pshshshshwhehhshsh. Throw on plate. Eat. I had a charcoal grill and it ended up in the dump after a few tries cooking with it. By the time the charcoal was getting "good" I had already cooked, ate, washed the dishes and was on beer #4 or 6. I'm not sure why it's a "debate". I said why I liked gas... in a thread about charcoal or gas.
I can understand why you prefer gas, it's easier faster, and less work. I really enjoy food a lot so I am always looking for ways to improve flavor. So for me cooking with charcoal and especially wood is preferred.
I didn't realize we were debating, thought we were just discussing-- but I guess since it is a VS. thread a debate would be OK. Wood is obviously my favourite, followed by lump charcoal and then propane. Those prefab charcoal briquettes are useless to cook on as far as I'm concerned. But, like Sean, I'm a flavour guy.
Sorry... I guess stress, sleeping like crap, and my back killing me has me on edge more than I thought. Didn't mean to be an azz.
Love Royal Oak, lights quick, burns hot when grillen and gives me a good long burn time for low and slow . I can (and do) always add other wood chunks for varied smoke favors
There are people that eat to live and there are people that live to eat. I think theres a pretty healthy mix of both here. I understand the quick simplicity of a gas stove I have one I didnt want one my wife wanted one so she could use the grill too. I bought one I like it its great for getting a meal going real fast after work and not having to mess up the kitchen I want to get a charcoal grill for weekend use. I only grill on weekend the wife grills all week and she doesnt like messing with charcoal and has no interest in learning how.
Well said. There are the times when the lump is stubborn and doesn't want to light. That usually is due to conditions though and experience has lessened that. Lately I can get the lump going in about 10 minutes-its all about airflow and we all know that here . Still sometimes it is stubborn as a mule. Last Wednesday night we had a race against mother nature. Dark clouds were coming in fast, wind was whipping up. It was burger night and the egg was dead cold. I went from start to finished burgers in under 20 minutes-good thing I like em on the rare side cause the skys opened up right after I capped the egg and pulled it back into he garage. Burgers were fantastic
