I'd bought a fancy, high-end stainless steel, natural-gas fueled BBQ grill about 8 years ago. Recently, the burners rusted out, so I looked into replacing them.
In the meantime, I went to Kmart and bought a cheap little $25 charcoal grill to hold me over until I could find some replacement burners. Set it up, dumped in some charcoal, threw on a couple rib-eye's.
Best tasting steak I've had in 8 years. It's the charcoal - has a smokey flavor you just can't get with a gas grill, even by adding wood chips. Woof!
My old gas grill is going to the re-cycling center this weekend.
I believe red meat promotes platelet production, too.
theres a local propane store that sells grills. dad bought one as a quick dinner fixer instead of firing up the big one (he built a smoker put that holds up to 60 racks of ribs). anyway this gas grill isnt a direct flame, needless to say i cant tell a difference. wont stop me from a weber at my place though.
I have not been on the site for a couple of months or more. I have been using the cheep $25 dollar rectangular grill for the last 5 years. It the flavor between charcoal and gas grilling is significant. Charcoal brings out the flavor in red meat that does not come out on a gas grill. But chicken is different. Gas is so much better. You can control the heat better without burning a bird up.
Propane burns to water and carbon dioxide. There's really nothing to absorb in the food.
They put a tiny trace of mercaptans in the gas to make it smell bad, so you know if it's leaking. Those
burn very well, too.
Traeger grills likewise utilize almost no force. The initial couple of moments of activity, it requires 300 watts. However, that is just for the underlying warming up. After that it just uses 50 watts, which is not exactly your normal pair of lights.
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