Quote:
Originally Posted by K19BMW
If you are cooking with truly good meat then you shouldn't need the smokeyness that charcoal grills produce
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Lol, not really. It mostly depends on what you are going for. There are certain recipes that REQUIRE a good smoking, with the right type of wood, to taste good or else it just tastes like hot meat.
If you're looking for a basic seared on the outside filet or something, then propane is your best bet and I wouldn't use anything else.
If you're looking for a badass slow cooked brisket (like the one I smoked for 12+ hours last week), then you need a good smoker with lump pure charcoal (not that wood filler garbage) and natural mesquite wood chunks.
I have both a gas grill and a charcoal smoker. I also have a smoke box to put in the gas grill if needed for certain types of food (hickory smoked whole chicken legs anyone?)