Charcoal or gas?

[Eight Thumbs]

Weber grill and charcoal for me all the way---the only way! 8T

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You had better learn to be a happy camper. You only get one try at this campground and it's a real short camping season.

[Fly_Line]

I sort of disagree with the charcoal only thing. Though, I have a charcoal Weber that produces some great meals. My gas Weber is much more precise in maintaining temperature and with the use of a smoke box you can have as much or little smoke as desired. After having charcoal and electric smokers you couldn?t take my gas fired smoker.
All this talk has got me hungry, tonight it?s pizza on the grill!

[nav63]

Jo, try giving them something off the grill, defeat social engineering with good food, hehe

[Jo]

hell no, it might upset their delicate elderly stomachs. we live in an area where the biggest industry is rest homes and retirement villages. Buying a house in the are is well out of reach of your average young home buyer. The youngest child in the street is 12. Unfortunately the area has attracted the horror grannies, we all know the ones. The ones who moan because it makes someone talk to them. They dont care if its negatively or positively, someone is talking to them. They are cranky, inflexible, dont like dogs, children, people, food or anything else for that matter. They petition local government to make legislative changes to further their cause in seeking a quiet undisturbed existence. They forget that once upon a time they had friends, made noise, had children, had cars and socialised with other people. Since they have decided its time to grow old and die quietly everyone must be quiet around them. Its always amazes me how many partially deaf old people have acute hearing when it comes to youth. Please, please dont let the cranky's take over your neighbourhood.

[This message has been edited by Jo (edited 24 February 2006).]

[EdD]

Are you allowed fireworks for Guy Fawkes Night? <evil grin>

[ohiotuber]

I bought a gas grill for my wife...she asked for it & as a convenience to her, I bought it.
Now for me...I have a "top of the line" Weber kettle charcoal grill, Brinkmann water smoker, & Brinkmann turkey fryer. I LOVE the water smoker. I have a buddy who is a mfg rep for New Braunfels smokers & they have a vertical, multi-shelf design that is OK, but when Jeff got his, he had me come over & check it out. Too much heat loss with replenishing coals/wood/liquid. Jeff liked the ideas I had for improvements & I talked to a friend who has a mfg firm...I just may develope a prototype that would allow replenishment of charcoal/wood/liquid with no or minimal heat loss, yet allow for smokecooking MANY cuts of meat on multiple shelves.

Buzz....Jeff & I have 3 cookoffs targeted to attend...Memphis in May, Jack Daniels Invitational & Kansas City Royal..is that the American Royal to which you referred?...If so, 17th place is IMPRESSIVE & congrats are in order! That is the TOP beef BBQ competition in the USA!!! You need to attend the Michigan Fish-In so I can "pick your brain"!!!
Mike

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This site's about sharing!

Tuber....Yes...The American Royal in November. The year was about 1985.
I plan to be in Mich for the fish in but I don't have much brain left to pick.
I quit entering contests when I smoked a beef tenderloin that I thought was the best peice of meat I ever put in my mouth (I used red wine in my water pan)did not recieve one vote. I found out the judges don't always have the same taste as I. So now I just BBQ for myself and any body else that wants to eat it. I get rave reviews from my kids and grandkids.

[ohiotuber]

Buzz,
Bring that tenderloin recipe with you to our Fish-In...PLEASE!!!...some times I wonder what makes food contest judges tick (although, IMHO, kids/grandkids & friends are the BEST judges anyway).
Mike

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This site's about sharing!


[This message has been edited by ohiotuber (edited 25 February 2006).]

[danbob]

I'll be doing some modifications to my New Braunfels smoker soon -- flat stove rope gaskets on the doors so it seals against the wind better, and another internal baffle to keep the heat moving closer to the meat instead of up by the lid.

While reasearching this at the BBQ FAQ [url=http://www.bbq-porch.org/faq/:b215f]http://www.bbq-porch.org/faq/[/url:b215f] I thought that this might be a good link to post here in this thread! Lots of info on building your own equipment, and smoker modifications. Beginner's tips, expert's theories, etc.

My next project, I believe, will be a vertical cold smoker. Just replaced my old kitchen range with a new one, and was looking at the old one's enemal inside the oven, the broiler pan that looks like it will hold charcoal, lots of space for racks....

Another tidbit from there -- anyone who's tried to do real BBQ in a propane grill knows the problem -- even with only one burner on low, it gets too hot. I don't ever go above 240 F. You can convert one of your burners over to a lower-power variety, and with this mod your standard grill can be used as a propane smoker at low temps.......groovy!

DANBOB