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Discussion in 'The Okie Corral' started by Pepiot, Feb 20, 2010.
Charcoal or gas, what say you? Any favorite recipe's for your favorite bbq foods?
Wood pellet. Traeger, indirect heat, convective cooking, juicy love in every bite.
Favorite foods, baby backs and butts, brisket and Atomic Buffalo Turds.
Charcoal and gas = grilling.
BBQ is an entirely different process. I suppose one could use charcoal to BBQ, but I doubt it would taste very good.
Thanks for being an ***. It was a simple question. Guess I'm not a bbq snob like you. You know what I ment.
You will get over it.
I don't think he was being an ***, just the truth.
But anyhoo, I love the simplicity of a Weber charcoal using the chimney starter and mesquite chips.
charcoal hands down. Better flavor.
Au contraire, most competition BBQ is cooked on charcoal and it turns out an excellent product especially if wood chunks are used for flavor. I use charcoal and wood and no one can say what I cook is not BBQ.
Of course you do need something like this:
I use a gas-fired smoker for bbq. Works great.
Yes - wood chunks. Just charcoal or gas won't taste as good, even with liquid smoke.
I admit, I am picky about my barbeque. My apologies for any offended.
Someone just revealed themselves to be a fraud.
Nah, he was ribbing me.
Charcoal and/or gas=grilling
For BBQ I like a mixture of Post Oak and Pecan wood. As of late I have liked Hickory as well.
for a smoker or grill, I use wood. Nothing beats wood and that includes gas or charcoal. Hickory or apple wood and sometimes a little mesquite.
Only thing gas gives you is better control of heat and easy startup and cleanup. It does nothing for addition of flavor.
Honestly I've done butts with just charcoal and they're pretty good. Of course I use something like Royal Oak or Big Green Egg or even Cowboy which is nothing more than partially burned hard wood anyway.
Since I perceive that you are asking about 'grilling' I will offer my experience. Worth just what you are paying for it...
I've never been able to get good results from grilling over propane. Maybe I buy cheap grills, or maybe it's just me. I always think that I can taste the difference, and so I go with charcoal.
I've always envied the quickness and convenience of gas, but I've developed a pretty quick technique for starting the charcoal. I have a charcoal starting chimney (not sure what they are really called), and a propane burner handy on my back porch. I can start the charcoal over the propane in just a few minutes, and start heating up the grill.
Next I'm going to learn to really BBQ...
I mix my pellets up, not a whole lot of difference in flavor notes unless you use mesquite. There are a lot of options out there for bbqs, I ditched my old Weber gas grill immediately after getting my Traeger Texas, sure it takes a little longer but that's the point. At 140 degrees the collagen in meat turns to a gel, when temps are too high, this liquifies and seeps out of the meat, losing flavor. If you want to get hooked on grilling, do a little taste test with friends who may have a wood pellet grill or wood fired grill, the taste is remarkably different. Many folks confuse searing with charring as well. Low and slow is where the love is. Using a pellet grill also offers a lot more convenience for set it and forget it, once you know your temps and times, they are almost idiot proof. Gas and charcoal offer a dry heat and if you are not careful, can overcook. A pellet grill can "hold" meat after it is done, I just set mine to smoke after I get my temp perfect, then again, I am seriously biased at this point, I cook on my Traeger five nights a week. There are loads of options like MAK, Green Mountain, Louisiana, Royall, and the list goes on. I have a bbq problem and I am not afraid to admit it. It's all good when creatures give their lives so you and I can partake in consuming them with smiles.
I smoke quite a bit so I went down to look at the Traeger. I wasn't really impressed for what you got for $1000.00, I realize good equipment cost money, but the metal construction seemed kinda thin. How long have you had it and how is it holding up.