I can't resist

[ouija]

So im watching tv this morning and of course they are talking about grilling for memorial day weekend. I cant help but laugh as the host talks about getting that smokey flavor as he cooks on a gas grill. I know you can get smoke out of a gas grill but really? I just think gas is a joke. there is no flavor and it takes no real pit skills. I can't help but feel bad that all these people are buying up these stainles steel grills that do more for lookin pretty than for actually acomplishing the real goal of grilling. Why not just cook it indoors. I just had to vent, what say you about this?

[Texana]

Amen Brother............

But yer preachin to the choir................

[BBQ101]

I do use gas but only to start my Pitt! I took a burner from a old turkey fryer and use it as a log light.

[Mac]

Ouija,

I agree with your sentiments to a point. If you are trying to do low and slows on a gas grill you'll probably never end up with the kind of BBQ that can be produced by low and slow charcoal or wood cooking. Anyone that says different probably hasen't been around a Gator, Klose or other quality charcoal/stick burner pit to know the difference. However, there is no doubt that gas can reach high temperatures faster than wood or charcoal and this convenience, to some people, is why they go the gas route. They may also consider this BBQ'ing but we know it is more aptly called grilling.

For me, I want to be able to remove most of the "heat" out of the kitchen and outside gas grilling allows me to do this. Anyway, I prefer to cook outside as much as possible and gas allows me to do this (grill) more efficienctly and with less mess than either of the other two options.

But, as with most BBQ fans, low and slow in steel or 304 Stainless is nearest to my heart!

:D

[BBQDOUG]

101 used the flour sifter tip with some rub this morning man that

works like a charm. How did the half pans work for ya.

[Mac]

Doug,

Do you realize that your post will force me into buying a sifter just to try this method of application?

Thanks, dude! :lol:

[Qjunkie will]

Mac I agree with you gas grilling has its place, I would rather cook steaks, chicken, chops or burgers on my gas grill with wood chips than cook indoors because you can get that chargrilld flavor and you dont heat up the house and its quick besides most of the items mentioned only take about 10 minutes to cook anyway. And if they are seared quickly and pulled off the juices flow!

[Texana]

You know whats really ashame ........

I own the best (in my opinion) gas grill money can buy. I have a Weber.

Now how can the makers of such a fine gas grill, turn around and fall down on the job when they build a smoker :?: :?: :?: :?: :?: :?: :?:

I love my gas grill for just that ... grillin ..... 2" thick ribeyes ...... grilled ..... now thats just good eatin ..... :twisted: :twisted: :twisted: :twisted: :twisted:

[BBQDOUG]

It's not going to work Texana your not going to draw me into a battle

over which smoker is the best I already know :lol: :lol: :lol: :lol:

so take that to the bank :!: :!: :!:

[Dirty Ron]

Grilling has it's place. I love grilled foods...My trusty Sunbeam has 9 full years on it now, & still going. I grill year round up here, despite the snow and less than favorable conditions.

But, Q is a different story.

Just a lot of misguided people and terminology.

Hey Texana - do you grill chicken??? Pretty tasty birds once they are cooked.

[Texana]

No Chickens at my house............

Come on Doug ... How do you know what is better if you never used the best??????

Even lowly Buckeye knows enough to get an offset 8)

[BBQDOUG]

I have :!: :!: :!:

[Qjunkie will]

YOU HAVE WHAT? COOKED CHICKEN? OR GRILLED ON A SUNBEAM? :twisted:

[Texana]

Claims he knows about an offset...... :?: :?: :?: :?:

[Qjunkie will]

Yeh right whos he kiddin he lives in california where they have to burn engineered envirmentally friendly real fake plastic wood paper chemically induced chunks of sumthing!!!!!

[Texana]

there ya go .... :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[BBQDOUG]

WRONG :!: :!:

[Qjunkie will]

Sorry I meant Tofu Chunks!

[Grumpy Gator]

Doug...

I think they're skeered of this Wimpy Smoking Machine...

You got 'em on the run, now...

[Qjunkie will]

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[BBQDOUG]

THINK I know they're skeered, oh Texana and Qjunkie I'll be off line for

awhile taking a nap so you dudes keep on doing what you call work, let's

see how many hours before you call it a day ha ha ha ha ha :lol: :lol:

:lol: :lol: :lol: :lol: :lol: now be sure you give the boss man a solid

eight hours :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[Woodman]

For my tastes, being the Woodman and all, I really like cooking over wood. My pit has the firebox grill feature that allows me to cook right over either flame or a coal bed. You can attain temperatures over a wood fire that are nearly impossible on any gas grill. The hot firebox allows you to really get a good, quick , sear on your steaks. There is a reason that the high end steak houses do " wood fired steaks." Forget about doing corn on a gas grill, or effectively roasting chiles.I let my wife use to gas grill because "it's a girl thing." It is good for saucing and charring ribs if you have something else on the smoker though. Oh, the side burner is handy for frying potatoes. Never been a fan of gas.

[Texana]

We can do solid.......cause we understand "solid steel" like our offsets.

Not that Wimpy sheet metal ...... Thats it go hit the sheets.....take your nap......play with them tinker toy WSM's .........

hahahahahahahahahahahahahahahahahahahahahahahahaha

hahahahahahahahahahahahahahahahahahahahahahahahaha

[BBQ101]

BBQDOUG I am going to try the half pans this saturday I am doing a couple of butts. The flour sifter works real good at applying the rub evenly you can go thick or thin I like the sifters with the spring loaded trigger that way I can keep one hand clean and use the other to role the meat around. I think it saves rub as long as you keep a foil pie tin around to set the sifter in.

[Qjunkie will]

He has to take naps because of all those chemically induced plastic,paper,wood,fake coal tofu chunks he has been breathin while cookin with that wimpy thang! :D

[BBQDOUG]

WRONG :!: it's because I can :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

now back to work boys :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[Qjunkie will]

Oh well cant argue with that :x

[Dirty Ron]

Hey, it's not really practical to pull out the 7 ft Gator to grill on, even though I can.

Gas, despite the limitations, is convienient.

:!:

[Paul Taylor]

Hey ya"ll I found a trick monday night that works like a champ :) .O/K when I am grilling my steaks on my $150.00 Wally World special Brinkmann SNP. I don't use water soaked mesquite chunks anymore to give the steaks a smokey flavor, I take a small mesquite log & set it in the middle of my hot coals.I take some of Bill's Texas grilling majic,sprinkle just a leeetel bit on there,& Damn, if it don't turn out a knock out of a steak.The log gives out better smoke than chunks do.That's what I have learned.Ya might wanna give that a whirl. QJ you don't have to do all of that fancy California chemically reduced chunked tofu stuff that you talked about earlier. I can't even say it all :? . All I know how to say stuff like boudin,mudbugs,etouffe,gumbo, zydeco & BBQ. Man, I have got to shorten that too.Oh yeah, 8) I can say L.S.U. I forgot. :)

Paul Taylor

[SpongeBob]

The flour sifter works real good at applying the rub evenly you can go thick or thin I like the sifters with the spring loaded trigger that way I can keep one hand clean and use the other to role the meat around. I think it saves rub as long as you keep a foil pie tin around to set the sifter in.

Still picking up good tips and tricks everyday from here.:thumbs:

Thought this might deserve a bump.

[BigDaddyJT]

I have to say GAS is only good for one thing..... To put in your car or truck. It's Charcoal/wood all the way!!!

I would rather spend the extra time to start a fire and tend the coals while cooking, instead of turning a knob and pushing a button... Nothing tastes like a piece of flesh cooked over coals or smoked w/ wood. This flavor can't be replicated w/ a gasser. No Way! Heck, if your smoker/cooker is 7ft long, So be it... Whip it out, fire it up and put in work.

Where's my beer?
JT

[TexLaw]

Hear, hear! BigDaddyJT for President!


TL

[bubbat]

I guess I'm a little different too. I have a offset made from a 250 gallon tank, a 18X30 Tejas Smokemaster, a decent size homemade grill, a HUGE homemade grill, and a gas burner. Oh yeah, a #18 Little Smokey too. I use all of these depending on what the need is. Living in the country on acreage I have to option to have as much as I can afford (and keep out of the wifes sight) so I have a tool for everything. For most grilling I use the gas- pork steaks, burgers, hot dogs. For steaks I prefer the charcoal grills with wood chunks added. Chicken I cook on everything.

[Woodman]

I agree with BBQ 101......Gas is only good for one thing......starting your BONG!!!!

[DoubleBarrelSmoker]

Gas is best when passed.
Wood is good for the smoker.
And grass is for the toker

[Bull]

The obvious debate on a a gasser as opposed to a stick burner is like that of fat side up or down. Gasser have many good useful features and especially now with the infrared features they make a great grill for steaks, chops, burgers ect. Not to
Mention the time side of things they are quick an easy for cooking something last minute after work at night.

[bubbat]

On my offset I have a large vertical warming chamber. I installed a high pressure gas burner in the bottom of it. Whenever I'm smoking something and someone wants something to munch I will throw some links on the warmer. The smoke passes through and then I fire up the burner to get it real hot real quick. It works great to appease people and keep them from messing with your stuff.