Memorial Day Weekend is upon us and it is the official start of barbeque season. I have a propane Coleman grill and a smoker that can be used as a barbeque. I prefer using the propane grill because it is much easier and faster than charcoal. I know some barbeque purists consider this heresy because only charcoal will do for what ever reason I could never understand. For me I like things that make life easier..

I also commit another bit of barbeque sacrilege by using a conventional oven to finish the meat I smoked. If I didn't do this the meat might never finish cooking.

What is your thoughts on this. I say propane forever and let the oven help smoker speed things along.

If propane's good enough for Hank Hill, then it's good enough for me!

I'm a propane guy myself. If I had the patience and time though I'd use charcoal.

Propane is fine. Charcoal adds a certain flavor, but a good propane grill cooks more evenly. As for us, we're lucky if we cook out more than once or twice a year, so when we do it's charcoal. My parents have a big ol' propane grill, which I've used more than once and like.

No wrong answer, IMHO. As for the smoker, I agree, but I personally don't use a smoker. If I had one, I'd smoke fish.

I burn cowpies. They're free (around here anyway), burn hot, and give the meat and veggies a certain flavor.

Lieberman '08

I am almost afraid to ask "What is that certain flavor?"

Somewhere between smoky and stomach turning.

Lieberman '08
Forgive my bad grill humor. Propane all the way. 4 burner with beer station close by.

Propane to get the wood started then shut the gas off. i use a mix of mesquite,hickory and apple wood to cook with.....and vary the mix with what I am cooking..

Beef.....1/2 mesguite 1/4 hickory 1/4 apple

The mesquite gives the flavor,the hickory takes the edge off the mesguite and mellows the taste and the apple takes the edge off the hickory and imparts a little sweetness.

pork 1/4 mesquite 1/4 hickory 1/2 apple


Chicken 1/2 hickory 1/2 apple

lamb all apple


Cold beer...for the chef

mutt

Sounds like something Weight Watchers would offer. The barbeque fuel for the dieters.

charcoal, most definately, I also use mesuite chunks as well as lump charcoal with other wood chips on occasion for different flavors.

although propane is easier, we use one of those at work for simplicity, at home I won't even own a propane grill. Weber all the way as you can do anything on them without burning!

*edit* I didn't know there was a "season! I bbq all year round,except for the days I'm cleaning it. Even in Alaska, I always bbq'd at least on the first snow

You want ease-of-use compared to quality.

McDonalds burger compared to Chillis.

I have no problem stopping at McDonalds for the ease.

didn't know there was a "season! I bbq all year round,except for the days I'm cleaning it. Even in Alaska, I always bbq'd at least on the first snow


Same here....fire place is wood burning and has a swing in grate.....get the wood lit and let it burn down a tad ....swing the grate in and get it hot then swing it out an toss on the steaks....watchin football with the snow blowing and the wind howling all from the comfort of my living room

mutt



(edited) I use the same wood mix during the winter as I do in summer....drives the neighbors nuts as they sit down to pan fried meat....and the smell of the meat and wood comes wafting through their house.

"taste the meat, not the heat."

Actually, I much prefer charcoal. You really can't beat the flavor of charcoal, it adds so much to everything.

Man, now I'm gettin hungry.

Propane here with mesquite chips in a smoker box. For salmon, I grill them on cedar planks.

Propane is much easier to use, especially in the winter (I too grill all year round-probably 60% of my dinners are grilled).

60% are grilled? That's it, I'm coming over to your place for dinner!

Boy it's good to know I'm not the only one in the frozen north who cooks out in the winter. My neighbors all think I'm nuts - unless they're invited.
Got propane, got a Weber, got a smoker. Time, events and menu dictate which method.
Being Syrian shish ka bobs are mandatory for most family gatherings and they absolutely must be cooked outside on a grill.

I used to be a hardcore charcoal fan, however I have been shown that with the right wood chips and the right method you can achieve delicious results with a propane grill. Being that I am tight on money all the time, I stick to the charcoal. Also, one benefit from using propane is that it will actually moisten the meat rather than dry it out.

It might even be higher than that. We grill all the time.

Shoot, that reminds me that I forgot to defrost the chicken for tonight.

Got a really dandy sirloin steak ready to go with all the trimmings and the wood is calling my name.....so is the beer


mutt

I might have you beat....just use the propane to get the wood going then shut off the gas and in winter the fireplace is wood burning and I had a grate built that uses the humidifier pot hangers and with the wood mix I use....tastey....just mighty tastey.

******edited****** Haven't tried cedar wood for fish......do you soak it first and if so how long????



mutt

does Joe use cowpies?

In the interests of cleaner air I gave up using charcoal or wood.
I'm strictly a propane bar-b-qer now.



Mac