Quote:
Originally Posted by Fried Meat Ball!
On a standard propane? I'm not calling you a liar, but I'll readily call your thermometer a piece of shit.
Everyone agrees charcoal burns hotter than standard gas grills, and most charcoal grills burn 500-700 at the grate.
900+ is wood fired oven temps and very difficult to reproduce, even in a charcoal kettle.
If you're getting legit 800+ on a gas grill, you need to open a pizza kitchen in your back yard. You'll make a mint.
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Heh, agreed. And to the "its the same flavor on gas as on charcoal" comments, that is simply not true. I cook on both. Anyone that cooks with charcoal and/or wood knows that if you see a bunch of smoke coming out of the chimney (or vents), then it is probably too much. When you are smoking foods, you shouldn't be able to see a bunch of smoke coming out. In fact, it should come out heavy for a few minutes and then be just barely visible, and you will be imparting the smoke flavor all the while. So, putting this same principle to the charcoal, which is just burnt wood, you are getting a smokey flavor from the charcoal that you simply aren't going to get from gas. The amount of smoke you see coming off is more from the meat and drippings hitting hot surfaces than from real smoke you want flavoring your food.