On Fri, 11 May 2007 00:22:06 -0700, in rec.food.cooking, Kent wrote:
>
>"markm75" > wrote in message
ups.com...
>>I know this has been discussed to death in other parts.. but I'm
>> wondering if this status has changed much in recent days...
>>
>> I'm still assuming I'll get the best flavor (charcoal flavor) with
>> things like burgers and hot dogs on a purely charcoal grill...
>>
>> But now there are things like charcoal flavored devices that you can
>> use on a gas grill (sorry I dont know much about these).. I've read
>> the lava rocks arent always so great (they work from the fat dripping
>> on them then the scent rising up through the food?)..
>>
>> So i'm faced with the decision of going gas or charcoal and getting a
>> bigger (higher up vertically) type grill...
>>
>> Gas is clearly cheaper to use and faster to get going and less fuss,
>> can i use any types of these flavor devices to at least come somewhat
>> closer to the nice taste of a charcoal grill?
>>
>> I've also heard good things about cooking steaks on a gas grill using
>> mesquite marinades and flavor bars etc...
>>
>> Either way i've seen decent size charcoal and gas grills for the same
>> price, currently about $150 for the size/type i want...
>>
>>
>Charcoal is hotter, which is what you need if you want to grill
>a 1.5" steak "char rare". You can't do that on a gas grill, unless it
>has an infrared burner. I have a Weber Silver Genesis B and a Weber
>Performer side by side, and I use the latter 75% of the time, to char
>the steak. I think for larger roasts, like turkey and standing rib, the
>charcoal
>grill is much better than gas, when you grill indirectly and add wood.
>However as I am hitting the geezer phase if life, and grilling more chicken
>and fish, and getting lazy, I use the gas more and more. However when I want
>wood
>flavor, I always use the charcoal grill.
>
I used my Weber Baby Q for the first time today. Easy to use, and it gets
pretty hot, hot enough for 'char rare'.
It doesn't have lava rocks, etc, but it does have the flavour, and I just
read 21 pages of reviews where people agreed.
http://tinyurl.com/23uac3
What I wish is that it had a tray for wood chips. I'm wondering if I could
just soak some and then put them in aluminum foil on the grill.
It also isn't good for slow cooking, ie for 'real' barbecue', due to its
side vents.
But for steaks, burgers, etc. it seems great. I used it for lunch and
dinner, and I wouldn't have done that if I had to start a charcoal fire
each time.
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at
http://www.hallofmaat.com
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http://www.ramtops.co.uk
Amun - co-owner/co-moderator
http://groups.yahoo.com/group/Amun/