On Dec 15, 11:09 pm, Meat Plow wrote:
On Sat, 15 Dec 2007 18:14:30 -0800, Smitty Two wrote:
I'm a die-hard charcoal fan myself, and wouldn't stoop to grilling on
anything else. But my evil twin was whining about all the time, effort,
and mess involved with charcoal, and actually used the g-word (gas) the
other day.

So, purely as an intellectual exercise, to amuse said evil twin, I'm
inviting opinions on the relative merits - and drawbacks - of natural
gas and propane.

Initial expense, usage expense, installation issues, maintenance issues,
safety, food flavor -- anything else you can think of are all fair game
for this discussion.

I do have (I mean, my twin does have) natural gas readily at hand on the
deck, so that's a minor consideration at best.

Charcoal and mesquite for flavor, gas for convenience. Been grillin for
almost 3 decades and that's basically what it boils (or broils) down to.
Most modern gas grills use indirect heating and depend on fat dripping on
hot metal deflectors to make smoke to flavor the meat. Doesn't work on
lean cuts of meat or lean ground beef. I have both grills and when I want
to grill good meat I use charcoal. If I'm cooking for kids, family etc,
gas is ok.- Hide quoted text -

- Show quoted text -

Charcoal and mesquite for flavor, gas for convenience

A smoker box, a supply of various types of wood chips and gas for both
flavor and convenience.

20 degrees outside this weekend...rolled the gas BBQ over to sliding
door on the deck and grilled up a couple of pizzas. Yum!