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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 04-02-2012, 05:59 PM   #1
klauss
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Default What type of grill is best

Been thinking about a grill purchase now that we will have a place to put one.

Never had anything off a propane grill just charcoal growing up.

So is there an advantage to gas vs charcoal or electirc.

Thoughts are appreciated as always
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Old 04-02-2012, 06:26 PM   #2
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I like gas but it will not flavor the meat as well as charcoal, but you can regulate the flame / heat better. electric is out for me.
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Old 04-02-2012, 06:42 PM   #3
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DUCANE"The last best grill you ever buy"
I bought mine back in 97 and still use it.Had to replace burners twice and electronic ign once.
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Old 04-02-2012, 07:32 PM   #4
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Grilling OUTSIDE is the advantage.
Doesn't smoke up the house.
Just cook it!
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Old 04-02-2012, 07:54 PM   #5
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Weber! Weber! Weber! It's a labor of love. Get a Weber Charcoal chimney and crack a beer to watch the smoke curl up.
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Old 04-02-2012, 07:57 PM   #6
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Klauss ! it's easy if you grew up using charcoal, then stay with charcoal !!! I admit that " gas " is faster BUT the flavor is with CHARCOAL !!!
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Old 04-03-2012, 06:41 AM   #7
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I gave up on a grilling @ the house years ago. Charcoal tended to get moldy & I always was out of lighter fluid. Bought a gas grill when I got the house & found it problematic as well. Run out of propane while cooking, spider putting webs in the venturi tubes. I used wood for smoke with the gas grill for flavor. That meant dicking around more too. My patio aint covered so that added to the mess. Pollen & rain falling, sun blaring down on me. Going in & out of the house because I forgot something.

A very old wise man once asked why we cooked & ate outside & shit inside the house in America. I figure I pay a heft mortgage to live in a house might as well use the kitchen. Everything is near by, no bugs & I don't have to go in & out wasting A/C.

Now when out in the woods it's another story. I rather enjoy it simply because have to. A buddy of mine has a cabin out in the woods of East Texas & he has a sweet set up. Just put in a fire pit because of the stories I've told him about cooking in our tent camps in africa. He has a great collection of cast iron pots & pans that makes a big difference as well.

Last season on my side job I started cooking whole & half pigs, whole legs of lamb & various other things. We almost have an outdoor kitchen but the lay out is bigger then I care for seeing the volume we do.

I like wood best to cook on. Natural hard wood charcoal is what I use. It's not without problems. Lighting is done with a cactus burner so there is no lighter fluid taste. Tending the fire is very hot work.
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Old 04-03-2012, 08:05 AM   #8
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A good heavy gauge charcoal grill is best, in my opinion. Like Aviator said, you can't get the flavor off a gas grill, that you can with charcoal. We like to use apple, cherry, or mesquite wood chips in ours, sometimes. I put them in a plastic container, soak add water to cover the chips and nuke them on high for about three minutes. I drain them and place them in a couple wraps of heavy foil, that I poked holes in to let the smoke out. If you put enough chips in the foil pouch, you can use them a couple times.

The one we're using is a "Grill King" or some such, that we've had 11 years now. We got it on a whim at Walmart, of all places. They only sell the thin gauge grills now. The only thing it has to have done, is I need to make a new coal grate and pan for it, as after countless uses (it gets used year round some years) it has worn thin. The cooking grill is in great shape, as is the shell.

When you compare the price of good quality charcoal to propane, any more, I don't see where either really has a cost advantage. The spent coals from the charcoal? Think amendment to flower garden soils.

Brian
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Old 04-03-2012, 08:15 AM   #9
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I have one we got from Sears long ago, it's actually made by Weber, I have replaced the burners and the flame shield/deflector twice but the cast iron(?) body is still going strong. I'm thinking about a building a permanent mount for it on an outside cooking island I have.
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Old 04-03-2012, 08:19 AM   #10
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The clamshell on my Ducane is heavy cast aluminum and the stand is of stainless steel.
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Old 04-03-2012, 08:29 AM   #11
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gas is fast and cleaner that charcoal. the majority of 'grilled flavor' comes from the meat juices dripping on the heat source and generating smoke. hence the flavorizer bars in Weber gas grills. charcoal being a wood product adds that element but you can do that with a smoke box in a gas grill. i use charcoal for the smoker or the occasional charcoal only cooked fajita steak sandwiches. for long duration cooking like a Boston Butt on a rotisserie gas is the only sensible option for maintaining consistent temps.
i own two Weber gas grills, one Weber charcoal grill and charcoal / wood smoker. some day i'd like to have a system that either uses a thermostat controlled gas unit or the thermostat pellet grill.
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Old 04-03-2012, 08:44 AM   #12
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You all can have your gas, you'll not get my charcoal away from me...

Besides, I can do everything you can on a gasser, with my grill and in an emergency, I have plenty of dry hickory.

Brian
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Old 04-03-2012, 08:51 AM   #13
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I'm content with a gas grill. Less mess and fewer hassles from the wife complaining that I'm taking too long to cook things.
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Old 04-03-2012, 09:03 AM   #14
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Quote:
Originally Posted by aviator View Post
I have one we got from Sears long ago, it's actually made by Weber, I have replaced the burners and the flame shield/deflector twice but the cast iron(?) body is still going strong. I'm thinking about a building a permanent mount for it on an outside cooking island I have.
I have a Weber gas grill and have had it for about 16 or 17 years. I have replaced the grates twice, the flavorizing bars once, and the igniter once.

It's old and ugly, but keeps on ticking.
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Old 04-03-2012, 09:05 AM   #15
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Quote:
Originally Posted by Czubek View Post

Besides, I can do everything you can on a gasser, with my grill
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Bet ya can't make a router table out of it.
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