Finally upgraded to a new gas grill

[DaneMcCloud]

Whether it's gas or charcoal, the key to excellent results is knowing your grill.

[Consistent1]

Originally Posted by DaneMcCloud

Whether it's gas or charcoal, the key to excellent results is knowing your grill.

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.

[In58men]

Originally Posted by Consistent1

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.

30 minutes is even an exaggeration. If people are impatient because of coals, they really only take 10 minutes to start glowing.

[Consistent1]

Originally Posted by Inmem58

30 minutes is even an exaggeration. If people are impatient because of coals, they really only take 10 minutes to start glowing.

Haha. True, when I was younger I would just burn shit up by feeding fat to the fire.

[In58men]

Originally Posted by Consistent1

Haha. True, when I was younger I would just burn shit up by feeding fat to the fire.

I always closed the lid and left the top and bottom vents wide ass open. I ****ed off all kinds of money lol.

[Consistent1]

Originally Posted by Inmem58

I always closed the lid and left the top and bottom vents wide ass open. I ****ed off all kinds of money lol.

I always let my charcoal go for a few a hours first and gotten pretty good at guessing the right amount to use. Get a bag of Matchlight and a couple pounds of filets. Magic within 15 minutes when your grill goes up in flames.

[DJ's left nut]

Originally Posted by Consistent1

I always let my charcoal go for a few a hours first and gotten pretty good at guessing the right amount to use. Get a bag of Matchlight and a couple pounds of filets. Magic within 15 minutes when your grill goes up in flames.

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.

[DaneMcCloud]

Originally Posted by Consistent1

I just don't see how the gas lovers don't have a 100% clear picture from the start. It took me several years to get cooking temps, indirect heat and shit like that down. Charcoal rules. Go **** up some chicken on a gas grill because you are so impatient that a half hour is all you have. I don't even see how it's an argument.

Well, I've had a stainless steel seven burner grill for a decade. It also has a wood chip tray that I use on occasion as well.

I take my time when grilling food, whether it's chicken, dogs, brats, burgers and steaks. I make sure that everything is properly seasoned and prepared before it goes on the grill and the results have always been excellent.

Now, I can't claim that my food is the "best in the world", nor can I claim that it couldn't be improved by cooking on charcoal. But I can claim that it is very, very good and that inside my circle of friends, I'm considered the grill master.