A repeat of my answer to a similar thread - Get a gas-started charcoal grill. Combines the ease of a gas gril with the flavor of coal :)

Our Weber Performer can get plenty warm (600 F) and there is a certain something to the taste over gas. Why gas? If you just want to heat your meals what is wrong with using the stove? I know - gross generalization, but go for the full experience ;)

Yesterday was hamburgers on the grill - tonight is porterhouses :) Good times :)

You know, the OP of this thread reminds me of someone.... but... I ......... just.... can't..... put...........my .......... finger.......... on ...........who.....


hmmmmmmmmmmmmmmmmmmmmm :confused:

I hear this all the time and it is not entirely correct. Most of the flavor from cooking on a grill is the result of the fat dripping off on the hot coals/flavor bars/ceramic, etc. and the resulting smoke flavors the food.

With a quality grill and proper technique you will never "taste" propane.

:iagree:

The worst taste I've had from a grill was when my neighbor didn't allow the starter fluid to burn off properly before putting the meat on the charcoal grill. Dear God that was horrible - and he didn't seem to notice! :confused:

K-Dub's Grill:

http://i43.photobucket.com/albums/e3...e4/kendra2.jpg

:ghetto: :rofl:

M, we need a "classy" emoticon, ghetto just doesn't fit right...

Goodblue.. come baaaaaaack

My Favorite Kendra Moment:

http://www.youtube.com/watch?v=e5Bb1EjO_Jw

:iagree: ...

Diff'n strokes, but as someone that grills 200+ days a year, regardless of
weather or the "food", charcoal is for purists; sorta like making one's own
bricks, imo.

Yo, "GoodMan": glad to see you again...trying to sneak back on, huh?!
BR,mD