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Started By
Message
Propane or charcoal? Or...., Electric?
Posted on 4/23/25 at 9:37 am
Posted on 4/23/25 at 9:37 am
Who's into the new "infrared" grilling craze?
14
Posted on 4/23/25 at 9:39 am to HubbaBubba
I thought this was a thing like a decade ago.
Posted on 4/23/25 at 9:52 am to jizzle6609
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Posted on 4/23/25 at 9:53 am to HubbaBubba
This is the OT. I have no idea what “the help” does to prepare my meals.
Posted on 4/23/25 at 9:54 am to HubbaBubba
Pretty much every restaurant has a gas or electric salamander for broiling. I think electric IR would be terribly inefficient unless on a 240V circuit. Also, think I had an old Jenn-aire gas grill with an infrared rotisserie plate about 20 years ago so this isexactly new.
Posted on 4/23/25 at 9:55 am to HubbaBubba
If you’re using an electric grill, save some money and just use your stovetop.
Posted on 4/23/25 at 9:59 am to TheHarahanian
Weber kettle FTW
Posted on 4/23/25 at 10:00 am to TheHarahanian
same goes for gas. it adds zero flavor.
Posted on 4/23/25 at 11:48 am to HubbaBubba
Lump coal and wood. That’s the only way I roll.
This post was edited on 4/23/25 at 11:49 am
Posted on 4/23/25 at 12:05 pm to RedHawk
quote:
Weber kettle FTW
This
Posted on 4/23/25 at 12:08 pm to HubbaBubba
I am a proponent of lump charcoal, but gd, that stuff has gotten expensive! A 20 lb bag of middle of the road lump is up to $36.
Posted on 4/23/25 at 12:58 pm to HubbaBubba
got a traditional smoker and a Traeger.
prefer the traditional one, but I did a full packer brisket for Christmas that I smoked 16 hours~ that turned out phenomenally. You just don't get as much smoke flavor as a traditional set up will get ya
prefer the traditional one, but I did a full packer brisket for Christmas that I smoked 16 hours~ that turned out phenomenally. You just don't get as much smoke flavor as a traditional set up will get ya
Posted on 4/23/25 at 1:07 pm to Codythetiger
I'll just keep using Kingsford. Thanks.
Posted on 4/23/25 at 1:11 pm to Codythetiger
quote:You need to use a couple of smoker tubes. This works great.
You just don't get as much smoke flavor as a traditional set up will get ya
Posted on 4/23/25 at 1:12 pm to slidingstop
dont blame ya
but the easiness of the traeger is hard to match. I literally just sit in my home office adjusting shite from my phone. no need to physically be out there.
but the easiness of the traeger is hard to match. I literally just sit in my home office adjusting shite from my phone. no need to physically be out there.
Posted on 4/23/25 at 1:16 pm to HubbaBubba
Pellets... less smoke, less mess even though I dislike grilling
Posted on 4/23/25 at 1:17 pm to HubbaBubba
I do have some, I put those in with the brisket.
here is what it looked like, maybe like 8 or so hours in~
here is what it looked like, maybe like 8 or so hours in~
Posted on 4/23/25 at 1:19 pm to Codythetiger
quote:
I literally just sit in my home office adjusting shite from my phone. no need to physically be out there.
yeah, I can do the same with my Recteq. I was answering the OP. Charcoal. Nothing beats charcoal for flavor. I do love the ease of "high fence" cooking on my pellet grill, tho.
Posted on 4/23/25 at 1:29 pm to ragincajun03
quote:
Lump coal and wood. That’s the only way I roll.
The only correct way….
Everything else is subpar.
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