[ejazbmw]

we use to use charcoal all the time but it was mad annoying trying to control the heat so we switched to gas although i do prefer charcoal

[Red Bread]

Originally Posted by HuangYiChao

I always thought, how much better In & Out would be if it was Charbroiled.

Hmm, some of what makes their burgers good is the flat top crust on the burger. It would lose something if it were charbroiled, but the restaurants would sure smell nice.

But I do prefer lump charcoal over gas, after years of using both.

[Nedim]

Charcoal, without lighter fluid

[Rated M]

Big Green Egg FTW Son!! Get one and you'll never turn back...



http://www.biggreenegg.com/index.html

[iBoost]

Originally Posted by HuangYiChao

I always thought, how much better In & Out would be if it was Charbroiled.

DAMN! Never thought of this. It be so bomb.com

[xxkevo]

Gas here so much easier to control the temperature

[mileydog]

Lets be honest...we all prefer the TASTE of Charcoal but we must admit that lots of us have converted to gas due to convenience and ease of temp control.

[addy85]

Originally Posted by Rated M

Big Green Egg FTW Son!! Get one and you'll never turn back...



http://www.biggreenegg.com/index.html

So expensive.

[PsychoSlug]

Originally Posted by mileydog

Lets be honest...we all prefer the TASTE of Charcoal but we must admit that lots of us have converted to gas due to convenience and ease of temp control.

Negative. I don't care for the taste. It makes everything taste rather burnt to me.

[MCMLXXXIX]

Originally Posted by dpratt34

Negative. I don't care for the taste. It makes everything taste rather burnt to me.

cant say i dont love that taste

that big green egg is hardcore

[bosstones]

Originally Posted by HuangYiChao

I always thought, how much better In & Out would be if it was Charbroiled.

In Chicago, it's called Portillo's.

[Rated M]

Originally Posted by MCMLXXXIX

cant say i dont love that taste

that big green egg is hardcore

nothing like searing steaks at 700 degrees... about 2 minutes per side... no joke.

I also cook a 20-25lb turkey every thanksgiving... I have never had a juicier turkey in my life... its WORTH every PENNY!!

[turbo6shooter]

mesquite wood

[immiketoo]

Originally Posted by scollins

I used to be a die-hard "charcoal or you're a pussy" kind of guy. I used briquettes, then lumps and I looked down my nose at the gas guys....

Then one day, after struggling to control the temps on my Weber and ruining some very nice baby backs, I thought "maybe I should just try a gas grill...." So we bought a propane grill, but I kept my Weber kettle for the "real grilling." Over time, the gas grill got more and more use and the kettle just sat. After a whole year of not using the kettle, I sold it at a garage sale.

I've come to admire the gas grill for its temperature control. I can add smoky flavors through the use of smoking chips (mesquite, alder, cedar, apple wood, cherry wood, etc.) I grill salmon on cedar or alder planks, and grilling the perfect steak is easy: high heat to sear, then switch to indirect for a perfect medium-rare finish.

I've even gone to the next step in gas, just having purchased a Weber Genesis 310 Natural Gas model. I've fully converted to the dark side, and the hassle of charcoal is just that now, a hassle. Although I do miss the fireballs when lighting charcoal, that was fun!

This is me too. 100 bucks on filets to have them smell like lighter fluid changed my story, and the flavor chips do the same thing. Only purists or elitists use only charcoal. Oh, and award winning BBQ chefs, who happen to fall into the previous two categories

[immiketoo]

Originally Posted by bosstones

In Chicago, it's called Portillo's.

Mmmmmm....I need a piece of their chocolate cake.