From the replies received from the MY DRY RUB post that I made, it appears that there are several on here that cookout on some sort of grill or smoker. Am I right?
Not a survey, as such, but I would like to know a few things, like.
1. What type of grill do you have, Charcoal, Gas, Pellet?
2. Why did you choose that type of grill? What are the pros and cons.
3. If charcoal, do you use briquets or lump, and why?
4. Do you call grilling bar-b-queing? There is a difference, you know.
Me?
1. I have a small CharGriller grill, A Weber Smokey Mountain Smoker and a small Weber Smoky Joe (a small grill I used when we were full time RV’ing). All use charcoal.
2. I choose a charcoal cookers for one simple reason, the food cooked on them just taste better. I can also control the temperature better. I’ve had two gas grills and were not happy with either. Granted, both were cheep, in the ground natural gas units and could not be moves. When we lived in Texas I could not keep the thing lit if I tried to turn the temperature down low to cook something like ribs or such. The wind keep blowing the darn thing out. It was wide open or nothing. I understand that it takes a little longer to get a charcoal grill ready to cook, but it takes about 10 minutes for a gas grill to get really hot enough to grill. Where it takes maybe 18 to 22 minutes for a charcoal grill to be ready. To this I only say, "What's 15 minutes, if you want to get the full flavor of a steak that you paid $8 for?"
3. I mostly use briquets but have used lump. Lowes, Home Depot, and Wal-Mart have Kingsford briquets on sale before several holidays and I try to buy maybe 80 or 100 pounds each time. They never put lump on sale. Here in Lower Alabama I can get lump, but there are lots of places where it is hard to find. I know that lump burns a lot hotter than briquets and is really good (maybe better) for grilling steaks, but often times it is made from scrap lumber and some of the pieces are very, very small. If the pieces were larger and burning time was a little longer I would use more lump than I do.
4. I NEVER get the two mixed up. You do not bar-b-que a steak or hamburger, you grill them. In bar-b-queing meat is cooked at a low temperature for a long time. For grilling the meat is cooked at a very high temperature for just enough time to produce the desired doneness.
I know, I'm a Grill/Bar-B-Que snob, but so what?
Not a survey, as such, but I would like to know a few things, like.
1. What type of grill do you have, Charcoal, Gas, Pellet?
2. Why did you choose that type of grill? What are the pros and cons.
3. If charcoal, do you use briquets or lump, and why?
4. Do you call grilling bar-b-queing? There is a difference, you know.
Me?
1. I have a small CharGriller grill, A Weber Smokey Mountain Smoker and a small Weber Smoky Joe (a small grill I used when we were full time RV’ing). All use charcoal.
2. I choose a charcoal cookers for one simple reason, the food cooked on them just taste better. I can also control the temperature better. I’ve had two gas grills and were not happy with either. Granted, both were cheep, in the ground natural gas units and could not be moves. When we lived in Texas I could not keep the thing lit if I tried to turn the temperature down low to cook something like ribs or such. The wind keep blowing the darn thing out. It was wide open or nothing. I understand that it takes a little longer to get a charcoal grill ready to cook, but it takes about 10 minutes for a gas grill to get really hot enough to grill. Where it takes maybe 18 to 22 minutes for a charcoal grill to be ready. To this I only say, "What's 15 minutes, if you want to get the full flavor of a steak that you paid $8 for?"
3. I mostly use briquets but have used lump. Lowes, Home Depot, and Wal-Mart have Kingsford briquets on sale before several holidays and I try to buy maybe 80 or 100 pounds each time. They never put lump on sale. Here in Lower Alabama I can get lump, but there are lots of places where it is hard to find. I know that lump burns a lot hotter than briquets and is really good (maybe better) for grilling steaks, but often times it is made from scrap lumber and some of the pieces are very, very small. If the pieces were larger and burning time was a little longer I would use more lump than I do.
4. I NEVER get the two mixed up. You do not bar-b-que a steak or hamburger, you grill them. In bar-b-queing meat is cooked at a low temperature for a long time. For grilling the meat is cooked at a very high temperature for just enough time to produce the desired doneness.
I know, I'm a Grill/Bar-B-Que snob, but so what?
. It is a little rusty and leaky, but it gets the job done for me. I had a gas grill but never replaced it when it bit the dust because things do taste better on charcoal. I love the convenience of gas though. I just use briquets but would like to try lump one of these days.
