To grill with gas or not to grill with gas?

[Aimless1]

Did I ever mention I hate grilling on a propane grill? Oh sure, it's quick & easy, gets to temp fast and clean fuel. But I always feel I would be as well off with the stove in the house and have one less expense. Oh well, clearly I'm in the minority and most of America appears to think otherwise.

Tonight? No choice if I wanted to grill. It is currently the only option (my wife's grill, not mine ). Nothing difficult. Couple of burgers. Low & slow with a reverse sear. Ramped up the spices to compensate for the lack of smoke from my pellet popper. Put cheese on just before pulling from the grill. Over all satisfied with the result and both burgers disappeared right quick. Just.not.the.same.

Time to end this madness and get a pellet "grill" for home.

[CaptainMike]

I second that, with the addition of, deck space notwithstanding, a Weber 22 and SnS. You would have the patio trifecta!

[Jon Solberg]

Smoke bomb on a gasser will amaze you. Just sayin

I mean don't talk bad about a gasser while your making food that everyone likes on one right. Lol. It's not the same as the stove. It's open flame. It's awesomeness

A little smoke and you'll be amazed.

[EdF]

And as you noted, it's a great backup when time doesn't permit other avenues.

[troymeister]

It's a tool..Sometimes charcoal is a better tool, sometimes a gasser is a better. I like having both. Although one time I almost threw my gasser into the alley.

[Jon Solberg]

Right on Troy. It's a tool in the toolbox. All my tools are good. They just have different jobs. troymeister

[Troutman]

What he said

[ClarkK]

My Webber Genesis also keeps the heat outside when I don't want to use the oven in the Summer! Each tool serves a purpose—some multiple purposes :-)

[bten]

I have a nice gasser and enjoy using it. I have one that has ceramic briquettes. They vaporize better and kick smoke and flavors back on to the food. I never really liked cooking on grills with metal flame tamers. In the old days, I would take my cheaper gas grills and throw away the flame tamers. I would then put in a grate and use lava rocks. I eventually went to ceramics. I had a 2001 members mark grill with the square ceramic plates that performed admirably for over 15 years. (still being used today by my nephew). I almost always use some wood chips to add a smoke flavor.

That being said, I am looking to get a pellet grill as a second grill for the back yard. While I have done ribs and brisket on a gas grill, I feel those types of meats need to be smoked to get the best results.

But my gasser isn't going anywhere. It is still my favorite way to cook steaks and salmon, chicken and burgers, etc.

[Potkettleblack]

Love my Weber Genesis. Have various means of adding smoke flavor. Very easy to dial temp when not too windy. Make some very nice BBQ.

[ClarkK]

Same here. Mo's Smoking Pouch works great for putting a little smoke on when I don't feel like pulling out the PBC

[Nate]

After you recover from falling off your high horse then let me know when you are cooking and grilling exclusively with wood....

[Aimless1]

My bride loves cooking on the gas grill. I don't. Last night was the first time I've touched one since sometime in the 1990s. Nothing faster. But a tool I choose not to use. For that matter, not a huge fan of cooking over a campfire, and haven't done that in years either. Have a friend that will only cook over a campfire. He has never owned a grill. I prefer charcoal or pellet poppers.

A grill is a tool. Just as we marvel at the house that was built, we don't revere the hammer. We marvel at the food we create, not the grill. Whatever you choose to cook on, let it be an enjoyable experience. Use it to produce incredible food. One of the things I enjoy about this site is the variety of tools used to make and produce awesome food and the people who make it.

May all your cooks be the best ever.

[Thunder77]

Well said!

[Troutman]

I fish a lot in the bays of Texas and there is an entire industry built around rods, reels, fishing lures, types of baits, type and strength of fishing line, and all manner of water craft. You can literally spend tens of thousands of dollars to go out and catch a limit of about $50 worth of fish you can buy in the grocery store down the street. Or you can be a little kid with a bamboo pole and a string with a chicken neck tied to the end and go out and land an 8 lb trout off of some pier by his house. So the question is, does the package make the product? I think the net result of the product should be the focus, not the tool that was used to obtain it.

[Potkettleblack]

My wife's photography professor used to say, "I don't care about the hammer you used, I just want to know about the photo you took."

[Thunder77]

I love my gas grill for some cooks. My wife likes it because she is not a big fan of charcoal flavor. I will probably always have a gasser in my inventory.

[(Smokin' Bill)]

Kathryn, exactly where inside your gas smoker do you place the A-Maze-N tube? I put mine toward the front in front of the burner & raised up approx. 2 1/2" off the floor. Both side vents are wide open as well as the top vent. Just seems that there's not enough air to keep it smoking.

[fzxdoc]

I used to only own a gasser, and smoked a lot of meat on it following Meathead's guidelines. Plus Meathead notes that for quick grilling like searing or thin burgers, there is virtually no difference in flavor between food done on a gasser or over charcoal. And on a cold winter night, nothing could be simpler than firing up the gasser. I heart my gasser. It continues to serve me well in the areas where it shines. Plus it's great for burning off the residue from the grates used in my smokers.

I now have two smokers and love 'em to bits. I only smoke salmon on the gasser now, with the help of Mo's pouch and an A-Maze-N tube filled with alder pellets.

Plus the gasser, with Grill Grates,is an awesome grilling machine for kebobs, veggies, shrimp, searing, etc. No flare ups at all. A great combo.

Kathryn

[(Smokin' Bill)]

Kathryn, I notice you use the A-Maze-N tube pellet smoker. I also use a gas smoker & love to use the tube. My problem is that I just can't seem to keep the thing lit when I have the burner on. Therefore, I only use the tube when I smoke bacon & cheese which requires no heat. What do you do to keep the tube burning when the burner is on?

Bill

[fzxdoc]

(Smokin' Bill) , I use a small hand held butane blow torch to light mine. Read this topic for more tips: https://pitmaster.amazingribs.com/fo...-a-maze-n-tube

Kathryn

[FireMan]

KThanx fzxdoc, Jon Solberg, & Thunder77 for your couple of cents of info. I recently picked up my Napolean for certain anticipated needs. I have been fighting with this thing for 2 months. Me & gas just don't seem to get along. I find it messier than my kettle. I find the cooks take longer. Oh it's great for dialing in a temp & I discovered the beauty of rotisserie but it just isn't the same. I have been using Mo's pouch & a smoke bomb, but tepidly, meaning I sort of half fill em. I guess I just have to go at it & let 'er rip. I must say the IR searing side burner is cool.
I know it might sound weird, but I feel I'm more in control working with charcoal. I have four coal cookers, a home PBC, a little Joe, a wok oven and my 22" Web & I feel at home on all of them. I guess it's because of the baby steps part of beginning as a somewhat learner again throws me out of sorts. I am determined to lick this thing.
Oh, I THOUGHT Nate 's comment on the wood was the most intriguing.

[PJBowmaster]

Would you toss out a perfectly good pair of pliers because you like the Vice Grips better? Of course you wouldn't.....

[EdF]

Don't remind me of our garage, please!

[PJBowmaster]

Lol