Charles wrote:
"jeffc" wrote in message
...
So now that it was brought up, is there any difference in heat or
taste between natural gas and propane?

The taste is produced by the fats and protein juices that drip down
to the high temperature element and then turn to smoke. Smoked meat
has long been a tasty bill of fare.

If you like the taste of vaporized fat particulates clinging to the outer
surface of meat. I'll pass.

Consider charcoal ... which is often used to absorb odors (and hence
taste) ... charcoal grilling works the same way ... it's the smoke!

Lump charcoal is the way to go. Not the pressed briquettes that are full of
good stuff like anthracite coal, lime, clay, and other fillers.

--
"So long, so long, and thanks for all the fish!"
Dave
www.davebbq.com