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GTB Performance
View Poll Results: Grilling: Gas or Charcoal
Gas 13 23.21%
Charcoal 36 64.29%
Both/Depends/Neither 7 12.50%
Voters: 56. You may not vote on this poll

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      07-07-2010, 07:42 PM   #1
MCMLXXXIX
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Which do you prefer? Gas or Charcoal

Watching BBQ Unwrapped on Food Network right now and it got me thinking...

Gas grilling is good but I prefer Charcoal just a little bit more
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      07-07-2010, 07:53 PM   #2
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Charcoal son!
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      07-07-2010, 07:54 PM   #3
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Lump charcoal! I won't touch briquettes or gas.
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      07-07-2010, 08:01 PM   #4
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Lump Charcoal? what the heck is that and how is it different than briquettes?
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      07-07-2010, 08:05 PM   #5
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oh forgot about lump charcoal...

http://www.smoker-cooking.com/lump-charcoal.html
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      07-07-2010, 09:18 PM   #6
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Charcoal all day, mesquite is nice too.
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      07-07-2010, 09:21 PM   #7
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You serious?

Charcoal son
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      07-07-2010, 09:28 PM   #8
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Microwave
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      07-07-2010, 09:29 PM   #9
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Gas...???
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      07-07-2010, 09:30 PM   #10
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Charcoal FTW
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      07-07-2010, 09:32 PM   #11
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theres a market near my house that sells lump charcoal and fat wood... only way to grill
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      07-07-2010, 09:37 PM   #12
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charcoal but every once in a while i use propane
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      07-07-2010, 09:42 PM   #13
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      07-07-2010, 09:52 PM   #14
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Quote:
Originally Posted by Memphis1 View Post
theres a market near my house that sells lump charcoal and fat wood... only way to grill




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      07-07-2010, 10:00 PM   #15
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I used to be a die-hard "charcoal or you're a pussy" kind of guy. I used briquettes, then lumps and I looked down my nose at the gas guys....

Then one day, after struggling to control the temps on my Weber and ruining some very nice baby backs, I thought "maybe I should just try a gas grill...." So we bought a propane grill, but I kept my Weber kettle for the "real grilling." Over time, the gas grill got more and more use and the kettle just sat. After a whole year of not using the kettle, I sold it at a garage sale.

I've come to admire the gas grill for its temperature control. I can add smoky flavors through the use of smoking chips (mesquite, alder, cedar, apple wood, cherry wood, etc.) I grill salmon on cedar or alder planks, and grilling the perfect steak is easy: high heat to sear, then switch to indirect for a perfect medium-rare finish.

I've even gone to the next step in gas, just having purchased a Weber Genesis 310 Natural Gas model. I've fully converted to the dark side, and the hassle of charcoal is just that now, a hassle. Although I do miss the fireballs when lighting charcoal, that was fun!
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      07-07-2010, 10:12 PM   #16
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^ smoking chips?? I'll have to look that up

I recently got into using charcoal lumps. that stuff has some HIGH HEAT!
the gas grill is mostly used for grilling marinated chicken breasts and does the job well. Steaks on the gas grill just dont do it for me so theyre usually thrown onto charcoal along with kebabs
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      07-07-2010, 10:16 PM   #17
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Quote:
Originally Posted by addy85 View Post
You serious?

Charcoal son
waaat, Mr. Summers said the percentage is 50-50 lmao
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      07-07-2010, 10:35 PM   #18
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Kiawe wood ftw
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      07-07-2010, 10:37 PM   #19
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Gas for convenience. Otherwise it's either wood or charcoal.
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      07-08-2010, 02:38 AM   #20
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I prefer charcoal

but I'm no snob about it.. so long as it is BBQ, it is all good
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      07-08-2010, 02:48 AM   #21
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I always thought, how much better In & Out would be if it was Charbroiled.
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      07-08-2010, 10:03 AM   #22
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Natural gas FTW. Never have to worry about an empty tank. Temperature control is much more precise.

Plus, I can't stand the smell of lighter fluid.
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