A great big Texas BIENVENIDO to you.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Shem welcome! I was a gas guy for years and years... 20? 30? I switched to charcoal about 10 years ago or so, and I’d never go back.
Most people claim speed and convenience for gas, but that’s not really the case. You just rearrange the order you do things. First thing with charcoal is start the chimney. Then, while the coals burn, do all the other prep: for example, if you’re doing burgers, slice the tomatoes, wash the lettuce, etc.
Experience will let you know how much charcoal you’ll need for whatever you’re cooking. You might need a full chimney for roasting a couple chickens, but only half a chimney for 6 burgers over the S&S. Without having done the math, I can say that I spend less on charcoal every summer right now than I did on propane 15 years ago. And I’ve never run out of charcoal mid-cook on a Sunday and had to go look for more.
Im not dissing gas. I loved outdoor cooking with gas. I just love outdoor cooking with charcoal a lot more. If I had to say one thing that I don’t like about charcoal, it would be that sometimes, when the chimney first starts, the wind blows all the smoke back toward where everyone is relaxing. But then it gets hotter and goes away.Last edited by Mosca; January 26, 2021, 06:48 AM.
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
First, welcome to the Pit from Baltimore! Second: Broil King Baron series of grills. Have one and I love it.
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