"Richard J Kinch" <> wrote in message > > The whole point of grilling is to
get the flavor that you can
Tell you what - you guys ought to go the Alt.food.barbecue ng. Think you
will find some real advice and ideas.
Charcoal briquets DO have flavor - the flavor of petrolium, glue, saw dust,
etc. Might as well use old motor oil. If you like it, go for it.
Charcoal lump is something different, it that it is REAL charcoal.
However, the best is still good old fashioned wood that has been well cured
(drying for at least a year).
Gas grills have their place - great for a quick job like grilling small
steaks, chicken, maybe some veggies, etc; but that is about that is about
it. There is nothing like a good (indirect fire) smoker.
Sorry to bust in on your cinversation, but as a long time pit master, just
felt like I needed to say something to put you all on the right track
"small steaks"? And you live in Texas? My steaks are 2" thick and come out
better than any steak house I've been to.
But you are right. There is nothing like meat from a good smoker. You
can't duplicate that with a grill. Each method has it's own purpose and
comparing the two is like comparing apples and oranges.
No one has yet mentioned the carcinogenic properties of the compounds
created by grilling, which are now beginning to be widely studied.
Apparently, "charring" is one of the worst offenders. Who could have ever
guessed that English and New England cuisine, with all those rather
disgusting boiled dinners, was probably the safest?
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