I thought you said you could actually taste the gas, and not just that the food tasted different. That does seem a little kooky to me.

Not sure my what my wording was. I guess I putting blame on the gas itself because it tasted different. Half the time I don't make sense. The other half I'm brilliant. I honestly taste a difference between charcoal and gas. I might not know what it is, but I don't like gas.

he did...he said repeatedly he could taste the propane.

OMG NO WAY!!!!!!!

Dafuq?!?!?

Look, I think Gas Grills are the debil and think anyone that has to resort to one is less of a man for having to do so.

That all being said - you should go kill yourself...immediately.

Matchlight? Are you ****ing kidding me? Lighter fluid in general is awful and that matchlight shit is the most god-awful, meat ruining substance to ever grace God's green earth. I believe it was invented when Hitler was in charge of research and development for Kingsford.

As others have said - WTF is so difficult about a chimney starter? Start your coals and wait 10 minutes. It's ridiculously easy and involves zero lighter fluid (seriously...I can't believe someone just suggested matchlight on filets. Has that person killed himself yet?). Get your steaks out of the fridge and let them come down a bit while you're waiting for the coals to burn and you're in good shape.

There's nothing that can be done on a grill that doesn't take 10 minutes unless you're talking about hot dogs. Making hamburgers? It's going to take you 5-10 minutes to season and form. Chicken? Seasoning and patting. Steaks? Season, pat and rest. Everything on a grill takes 10 minutes or so of prep.

So why someone believes you can't just use that ten minutes while waiting for the coals to glow is just beyond me.

I love that method in the winter...I hate that my house fills with smoke though. And there's just not a good way around it; if you don't use an oil, you won't get a proper sear and the oil's going to burn off. Though I finally wised up and started using Canola; with the higher flashpoint it works much better.

Yeah, lump's great stuff. It burns so damn fast that you roar through a bag of it, but it makes such a hot fire that it can run with any of the 'sear' methods and no, a gas grill can't touch it. IMO, there's no better way to cook a steak than over lump charcoal.

Hard crusty baked on food still hard to get off with stainless steel... The beauty of the infrared is it gets so damn hot it torches the burnt stuck to the grill stuff pretty quick..

You want an infrared grill to be black, the blacker it gets the hotter it gets..


You can cook a lb of bacon on it and it won't flare up

Has anyone ever used an out door, electric plug in grill? Those things put both gas and char coal grills to shame. Plug it up, set the temp, ready almost instantly.

http://c.shld.net/rpx/i/s/i/spin/ima...prod_631121101

Is this something new? Never knew they had these

Already have a george foreman grill, and an electric range with pans what would I do with that?

Comparing a gas grill to a George Foreman grill is beyond stupid and I think you know it.

I've never cooked with charcoal. How do you gauge and control the heat?

I'm with you on charcoal vs. gas, but 10 minutes, really? Never in my life have I had coals ready in less than 10.

To me, it's the price of admission. But no way you're ready to grill in 10 minutes. You shouldn't be putting food over the coals until they're covered with a thin layer of ash.

Air vents.
Super hot you should be able to hold your hand over the grate for more than probably 1-2 seconds.
Medium I use the same concept but about 3-4 seconds.

I’ve become pretty good at setting the lid on and getting around 350.

Next time I light the grill using my chimney starter, I'm gonna time everything lol.