Gas grill? Like what's the point?

Discussion in 'Food Forum' started by Sixgun_Symphony, May 17, 2004.

  1. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

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    If it ain't smoked, it ain't BBQ!
     
  2. Guest

    You're right. It's not barbecuing. It's grilling. True barbecue takes hours and hours to do and get done at a lower temperature. Barbecued ribs falling off the bone are a good example.

    Smoking is much closer to the original method of barbecuing.

    I like both barbecued and grilled.
     

  3. SanduneCC

    SanduneCC Senior Member

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    The point is: it's 5:30 on a Monday night and you want to have a steak dinner at 6:00.
     
  4. Zak3056

    Zak3056 NRA Life Member

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    Charcoal ain't BBQ either. But if you just mean cooking over an open flame and having a nice hickory flavor, it's not exactly rocket science to produce hickory smoke in a gas grill. ;f
     
  5. noway

    noway

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    gas has it's advantages;


    > cheaper
    > cleaner with less pollutants
    > cleaner & quicker clean ups ( less waste to dispose of )
    > can produce a hotter flame than a wood burning fire
    > and produce higher heat quicker vrs a wood burning fire


    But I love the flavor that wood or lump charcoal produce and no gas burning grils can produce a equal flavor.


    If it anin't got smoke, it ain't BBQ.
    ;)
     
  6. jlw_84

    jlw_84 General Glocker

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    Thank you Hank Hill;f
    [​IMG]
     
  7. nickg

    nickg

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    ;f ;z ;f ;z
     
  8. Shoeless

    Shoeless Gun Totin' Girl

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    Truer words were never spoken! We have a gas grill and we love it! POOF! It's lit and hot and ready to go.

    Shoeless
     
  9. Rob96

    Rob96 Millennium Member

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    It's easy to add smoke to a gas grill. You can take your woodchips and wrap them in foil and poke holes in it for the smoke to escape. Or...... you can do like I did, go to Walmart and buy the steel bok with slotted lid. You place your wood chips in there and let it smoke. Beer can chicken comes out perfect.;f
     
  10. Minuteman

    Minuteman Jeff Gannon???

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    I have a cast iron smoker box in my grill. It's 8"x4"x2" with vents on top. You load it up with a few hickory/mesquite chips as you heat up the grill. In five minutes you have that smoke flavor with the control you get from gas.
    My barbeque food tastes great. Never had a complaint.

    If your thinking of smoking, that's just a longer process. My smoker unit also uses gas and smoke chips, just a lower temp for much longer period of time.

    You wouldn't want to make steaks in a smoker. You'd get jerky. I'm not going to smoke a turkey breast on the grill either. That's for the smoker.
    Use the right tool for the job.