redman Posted April 9, 2004 Share Posted April 9, 2004 I've never seen a grill mounted inside nice teak wood. This is beautiful. I'm currently lobbying my wife to buy it seeing as how we have a beautiful set of teak furniture for our patio, but it's a losing effort so far given that our gas grill is only just over a year old . . . Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 Don't do it man. It's a gas grill, first of all, which just should be banned. More importantly though, a grill like this will eventually need to be replaced leaving you with expensive teak rotting . Go coal man. For the price you'd pay for this you can get a nice Webber kettle setup with a table and gas starter. Link to comment Share on other sites More sharing options...
jbooma Posted April 9, 2004 Share Posted April 9, 2004 Originally posted by Art Don't do it man. It's a gas grill, first of all, which just should be banned. More importantly though, a grill like this will eventually need to be replaced leaving you with expensive teak rotting . Go coal man. For the price you'd pay for this you can get a nice Webber kettle setup with a table and gas starter. Hey did you ever post picks of your pit? Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 I have before on this board I think. Let me check. Link to comment Share on other sites More sharing options...
Riggo-toni Posted April 9, 2004 Share Posted April 9, 2004 Art, What's your issue w/ gas grills? Safety, flavor? We have a gas grill hooked up directly to our house line, and I always throw mesquite or hickory smoking chips on it to give it that yummy flavor. Link to comment Share on other sites More sharing options...
Sweet Sassy Molassy Posted April 9, 2004 Share Posted April 9, 2004 How 'bout this as a cool grill Link to comment Share on other sites More sharing options...
redman Posted April 9, 2004 Author Share Posted April 9, 2004 Sassy, interestingly enough, that grill handles a lot of BBQ too. Go figure . . . Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 http://www.extremeskins.com/forums/showthread.php?s=&threadid=34416&highlight=Lyfe+Tyme This is where I put the centerfold, JB. Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 Originally posted by riggo-toni Art, What's your issue w/ gas grills? Safety, flavor? We have a gas grill hooked up directly to our house line, and I always throw mesquite or hickory smoking chips on it to give it that yummy flavor. For me, gas grills lack the flavor just generally. If you're doing a straight grill, the wood won't matter one way or the other as the cook time is usually too short to get a good smoke in. Gas grills have more parts. Parts that need replacing. A nice Webber with a table and propane starter really has no parts other than a couple of grill pieces you can buy at any hardware store, and replacing it is easy. With a chimney starter, starting a charcoal grill is just as easy as a gas, though it does take longer to get to the right temp. Beside, if you've ever been to a BBQ cook off, you'll know that NO one uses gas. It just doesn't count. If you want to use gas, go into the kitchen Link to comment Share on other sites More sharing options...
Kilmer17 Posted April 9, 2004 Share Posted April 9, 2004 Or do what I do and have both. I use my gas grill for quick cooks during the week. And the charcoal grill/smoker for long cooks and weekend relaxing. Link to comment Share on other sites More sharing options...
redman Posted April 9, 2004 Author Share Posted April 9, 2004 Art, It does take some know-how, but you can definitely get the smokey flavor on a gas grill. You have to pre-heat the grill, and then you turn off or at least turn down the set of burners that's directly underneath the meat. While it's preheating, you place a piece of hickory or mesquite wood that's been soaked in water and wrapped in foil onto the grill surface. You can most certainly taste it when it's done. Once I learned how to do that, I've never missed the charcoal grill again. Propane's also a lot less expensive than charcoal and lighter fluid. I can get at least 20-25 BBQ's out of a $10 tank of propane. Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 Originally posted by redman Art, It does take some know-how, but you can definitely get the smokey flavor on a gas grill. You have to pre-heat the grill, and then you turn off or at least turn down the set of burners that's directly underneath the meat. While it's preheating, you place a piece of hickory or mesquite wood that's been soaked in water and wrapped in foil onto the grill surface. You can most certainly taste it when it's done. Once I learned how to do that, I've never missed the charcoal grill again. Propane's also a lot less expensive than charcoal and lighter fluid. I can get at least 20-25 BBQ's out of a $10 tank of propane. You can smoke on a gas grill, I know that. I was simply saying grilling on a gas (or coal) grill with wood doesn't really add anything to the meat. It is less expensive for propane than for coal, but you can get 40 pounds of Kingsford for pretty cheap and that's good enough for most cooks. Now, I'm a coal snob and only use all natural wood, so, my last 16-hour smoke of pulled pork cost me more in coal than it did for the meat . But, Boston Butt is cheap. In the end, coal simply provides what I find to be far better flavor to a standard grill or good smoke. But, remember, I'm willing to spend 20 hours cooking a piece of meat. You could probably use a gas grill to do beer butt chicken which takes two hours, but, to go slow and low for real Q, the only way to go is coal. And for straight grilling, again, coal grills are easier to maintain . Link to comment Share on other sites More sharing options...
jbooma Posted April 9, 2004 Share Posted April 9, 2004 Originally posted by Art http://www.extremeskins.com/forums/showthread.php?s=&threadid=34416&highlight=Lyfe+Tyme This is where I put the centerfold, JB. Dam when are you cooking again, I'll bring beer That is nice though. Link to comment Share on other sites More sharing options...
redman Posted April 9, 2004 Author Share Posted April 9, 2004 Originally posted by jbooma Dam when are you cooking again, I'll bring beer That is nice though. I agree. I'll bring the pork ribs! Link to comment Share on other sites More sharing options...
riggins44 Posted April 9, 2004 Share Posted April 9, 2004 I got a stainless steel Weber gas grill. Would like charcoal, but just don't have the time in evenings to wait. Gas for me is just easier and faster. I have a real job...don't get home until 6 or 7 every night at the earliest! :laugh: Link to comment Share on other sites More sharing options...
Art Posted April 9, 2004 Share Posted April 9, 2004 Riggins, Just use a chimney starter. Light it and go upstairs and set the table, take a p!ss and go back outside. In 20 minutes your coal is ready to cook -- though I usually give it 30 -- and your wait is done. Now, building from a pyramid can be difficult, so use the chimney starter and you're set. Link to comment Share on other sites More sharing options...
National Defense Posted April 9, 2004 Share Posted April 9, 2004 yeah--the chimney starters are a key component--no lighter fluid and cuts down on cooking time significantly. i think the only appropriate time for a gas grill is if you can only cook on a wood deck and are worried about fire. Link to comment Share on other sites More sharing options...
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