BBQ'S! Who uses gas, Charcoal, or wood pellets?

Discussion in 'Fishing Chit Chat' started by sueno, Jul 5, 2017.

  1. sueno

    sueno Go Fishing!

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    Doug
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    Now that everybody had a great Fourth of July with their barbecues what does everyone prefer for their pit?
    I'm cooking with the Memphis pellet Grill and love it!

    IMG_9508.PNG
     
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  2. Salty Paul

    Salty Paul XIPHIAS GLADIUS

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    Salty Paul
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    I was gonna answer that till I saw the pic. I am old and lazy so you can guess which one I use.

    Salty Paul
     
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  3. aguachico

    aguachico I've posted enough I should edit this section

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    Costco Diablo sonoran lump.
     
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  4. el Toro

    el Toro I've posted enough I should edit this section

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    I have and use all 3. There's a proper tool for every job.

    I just wish someone would build a single unit that does all three. Can't be that hard. Come on Weber!
     
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  5. r8rs4lf

    r8rs4lf I've posted enough I should edit this section

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    Big green eggs with wood lump only, used here!
     
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  6. dragonballs

    dragonballs I'm off probation

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    Open fire pit always use an old tire to get the coals hot. The kids love the smokey s'mores
     
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  7. Tuna Vic

    Tuna Vic I've posted enough I should edit this section

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    Charcoal for me thanks!
     
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  8. LEGENDS

    LEGENDS Yogi Bear

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    Treager
     
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  9. terrace

    terrace Member

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    Gas grill with a foil packet filled with red oak chips for smoke & a master built smoker
     
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  10. plj46

    plj46 I've posted enough I should edit this section

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    I use gas,charcoal and wood.It depends on what i'm cooking.
     
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  11. titos334

    titos334 VIP Elite Member

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    Propane, taste the meat and not the heat. Pellets make your food taste like wood, propane lets your meat taste like meat.
     
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  12. skipjack

    skipjack Member

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    Louisiana pellet grill. BBQ,smoke,it does it all!
     
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  13. downtime

    downtime Well-Known "Member"

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    As many have said...each has its place. I have and use all three.
    Yoder pellet
    Weber propane
    Weber charcoal
     
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  14. fishcrazy

    fishcrazy Member

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    I use a Char Broil BBQ with either mesquite charcoal & wood, or just straight wood.
     
    Last edited: Jul 5, 2017
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  15. MYNomad

    MYNomad Heading South

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    Until about 6 months ago, I had four "BBQ's", which I used about 3x / week): Big Green Egg, Lynx Gas grill, Bradley Smoker, and Weber charcoal grill.

    Of those, I used the Weber the most often, although the Big Green Egg is great for real BBQ (as opposed to grilling), especially when a long cook at low temperature is required. And the Lynx was great for cooking a lot of food on a schedule, and the Bradley was good for convenient smoking (but really didn't beat the BGE for flavor).

    But then I purchased a Santa Maria grill, which is great because the cooking grate can be raised / lowered to control temperature, and to throw in more wood -- neither of which is possible with the Weber. I really like this grill and use it more than the other three combined.
     
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  16. oldboatwhore

    oldboatwhore 5150

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    Gator Pit from Texas,stick burner
     
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  17. Let em eat 74

    Let em eat 74 Well-Known "Member"

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    I'm an old school Weber charcoal guy. So many options of how long or hot you can cook just by placement of your charcoal. A pile of coals on one side meat on the other for fish, a pile in the middle with the meat all around for chicken, or laying the bricks out like tile and lighting one side for the long haul at low temp for a turkey, prime rib or roast. The damn thing just does it all.
     
  18. Bigeasy

    Bigeasy yeah, yeah!

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    Eric W.
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    Charcoal grill for me!
     
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  19. maxpowers

    maxpowers Well-Known "Member"

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    Gas grill with a pellet removable smoker. The pellet smoker last up to 6 hours and the gas grill can get the temp to 240 on medium high with 1 burner going. I can smoke a bunch of ribs at once.
     
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  20. twotrack

    twotrack habitual scopolamine abuser

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    Original 100-buck Weber kettle. Sonoran mesquite lump charcoal or oak firewood.
    Love the chimney for starting mesquite charcoal. Never use charcoal briquettes for the same reason I don't douse my ribeyes and arrachera in gasoline.
    For grilling, I have to have live fire dancing and a bare minimum 500 degrees on the rack for honest-to-god searing. No electricity, no bottled gas.
    The new-school stuff--sous vide, pellets, handheld torch--turns out beautiful finished work, but I'm a sucker for the whole live fire process. My favorite outdoor prep meat cultures--Mexico, Argentina, Santa Maria--all count on the alchemy of quality beef and live fire.

    When I get into smoking, I guess I'll spare a thought for pellet... I'm not entirely immune to marketing, and the photos look great. And over the course of a nine-hour smoke, ease has to play a role...
     
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