[The Automotive Enthusiast]

I prefer charcoal. Gas and Propane grilles don't give you that juicy, tender, and tasty meat.

[Mr Tonka]

Originally Posted by 2011CrazE89

Two hours and four stores later I'm still grill less. No one had the Weber copper one in stock. So just a few clicks away and Amazon to the rescue! It's gonna be a long 5 to 8 business days.

I just ate an awesome filet cooked up on the grill.

[2011CrazE89]

Originally Posted by Mr Tonka

I just ate an awesome filet cooked up on the grill.

You're killing me!

[Mr Tonka]

Originally Posted by 2011CrazE89

You're killing me!

BTW, i have the blue version of the webber you're looking at, minus the fancy stuff as i've had it for years. But some of you guys have me looking into a BGE.

[BKap08]

gas is what i use purely because its the quickest and cleanest method to cook. i prefer bbq cooked over charcoal as most people do here but its really not a deal breaker to me. the more important thing is keeping the meat moist and cooked to perfection rather than that "charcoal" flavor

[K19BMW]

Propane ftw!

Taste the meat NOT the heat (charcoal).

If you are cooking with truly good meat then you shouldn't need the smokeyness that charcoal grills produce

[bransan]

Natural lump charcoal is My prefernce. There is no comparison to the weber kettle grill.
I have tried a few different grills over the last 40 years, I keep coming back to the weber.

I like to slow cook and use different types of wood for different flavors.

It's charcoal for Me baby!

[z4drvr]

oh man you guys got me wanting to fire up the grill next weekend, always a good excuse for a party. Just got home from having an amazing NY Strip at Del Frisco's in Palm Beach County, and the best part, no clean up!

[2011CrazE89]

Originally Posted by z4drvr

oh man you guys got me wanting to fire up the grill next weekend, always a good excuse for a party. Just got home from having an amazing NY Strip at Del Frisco's in Palm Beach County, and the best part, no clean up!

Oh man we have a Del Frisco's in PBC? I had their NY strip in NYC on a business trip. To date it's still the best I've had.

[2011CrazE89]

Originally Posted by Mr Tonka

BTW, i have the blue version of the webber you're looking at, minus the fancy stuff as i've had it for years. But some of you guys have me looking into a BGE.

No doubt about it the BGE is a great grill. I went the the base model Weber without the electric ignite. I have to brush up on my ribs. For me it's the most difficult meat to cook.

[Templar]

Originally Posted by K19BMW

If you are cooking with truly good meat then you shouldn't need the smokeyness that charcoal grills produce

Lol, not really. It mostly depends on what you are going for. There are certain recipes that REQUIRE a good smoking, with the right type of wood, to taste good or else it just tastes like hot meat.

If you're looking for a basic seared on the outside filet or something, then propane is your best bet and I wouldn't use anything else.

If you're looking for a badass slow cooked brisket (like the one I smoked for 12+ hours last week), then you need a good smoker with lump pure charcoal (not that wood filler garbage) and natural mesquite wood chunks.

I have both a gas grill and a charcoal smoker. I also have a smoke box to put in the gas grill if needed for certain types of food (hickory smoked whole chicken legs anyone?)

[z4drvr]

Originally Posted by 2011CrazE89

Oh man we have a Del Frisco's in PBC? I had their NY strip in NYC on a business trip. To date it's still the best I've had.

Yes they just opened not to long ago. I have also been to the one in the city, palm beach does not compare in atmosphere and or energy. However the steaks are great! There's Nothing like NYC! You were on business but it's also a great place for a nice dinner date.

[pt]

Originally Posted by bransan

Natural lump charcoal is My prefernce. There is no comparison to the weber kettle grill.
I have tried a few different grills over the last 40 years, I keep coming back to the weber.

I like to slow cook and use different types of wood for different flavors.

It's charcoal for Me baby!

I agree on the lump coal, as long as it's not made from lumber yard scraps. In addition to the Weber, I have a small coal rotisserie that I imported. Cost me $70 on vacation; would cost about $300 here in a specialty shop (shipping was free, I checked it in on the flight home). For my taste, I use lump lump coal with both.

Best thing about the rotisserie is the ability to drink beer without the need to keep flipping the meat. Just gotta make sure that the skewers keep turning.

[r0wr]

Pad #1 - Vision Grills mini kamado



Pad #2 - Custom outdoor built by yours truly. Best of both worlds



It's simple for me. If I have time, charcoal. If I don't, propane.

[2011CrazE89]

Well hello package. Time to start marinating the steaks!

[ShopVac]

Originally Posted by 2011CrazE89

Well hello package. Time to start marinating the steaks!

Awesome...but just salt and pepper for me.

[BEM-S4]

I've got a Ducane with ceramic briquettes below the cooking surface, think there are similar grills still sold as the Ducane is no longer available. Anyway the ceramic catches all the drippings, smokes etc. so it's a solid compromise between the convenience of gas vs some of the benefits of charcoal.

[Mr Tonka]

Originally Posted by 2011CrazE89

Well hello package. Time to start marinating the steaks!

Nice! I can still remember coming home to that package sitting on my door step!

[2011CrazE89]

One thing I didn't think about before buying this Weber is, I used the warmer rack on my last grill guite often. This model doesn't come with one. Plenty of times where the burgers were done and it would take a few minutes before people would start lining up. Placing them on the top rack was perfect! I'll have to do some research and see if there's an accessory I can purchase. Sort of like a clip on rack.

[2011CrazE89]

Problem solved

[darkrom]

Taste the meat, not the heat.

[UncleWede]

I keep some smoking chips and a bag of mesquite around. Just throw them in under the grill in my propane, best of both worlds.

I also have a weber bullet, but nobody seems to appreciate good smoked flavor in my "customer base" I threw a bit of White Sea Bass in there last year, O M G!!!