outdoor propane barbecue ?

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wobbly goblin

wobbly goblin

any of you folks running one of these new radiant propane units?

i need a new grill this year and have zero experience with them

appreciate any input

thx
 
My big outdoor gas grill has a wood chip box for some smoke flavor. It helps add back some real bbq flavor that is lost on a gas grill.

A separate rotisserie burner is also very nice. Many grills have the notches for the spit, but having that burner in the back adds some crisp to the outsides.

Depending on budget, not having these isnt a deal breaker, but damn I dont know how I did without them before this grill.

Grill is a Costco brand unit that ran 700ish about 5 years ago. 4 burners and the single stove top burner on the side that I never use.
 
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chickenman

chickenman

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Real bbq is not cooked on gas or Kingsford. Real BBQ is hard woods on my Weber kettle.. IMO.. That is.....
 
M

mal

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I've got the stainless steel weber, am in the boonies so I have a large propane tank at my house that I've tapped my grill into. Where I grew up my parents had a gas grill that was fed off our natural gas to the house, never out of gas. I've been grilling before and ran out of gas/propane 1/2 way thru cooking for company. I think you are talking about some kind of new fangled propane heat source of which I know absolutely nothing. But it is a good idea to hook your grill into whatever feeds your house be it propane or natural gas, then your never out of gas. Or you can go chickenman's route and use real wood and a Weber kettle, long ramble and no help. Thats what I'm here for, hope all is well with you and yours


mal
 
chickenman

chickenman

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It takes many years Grasshopper to master the Kettle. However following the basic instructions supplied by Weber, mostly the indirect method, and avoididg commercial charcoal Is way better than Gas. Gas is convient and quick. Mexican charcoal is readly available, real wood. I like to cook steaks cowboy style on the kettle. I use either the Mex charcoal or applewood and build a nice fire on just under 1/2 side of fire pit area. I get a 3 inch thick grass fed t bone beef steak thats sat at room temp for 12 hrs, a nice Belgium sea salt medium corse, and sear over flames for about 2 minuted each side them put on side without flames cover for 20 mins , smokes and roasts incredable...The outside is medium to well and the closer to bone the rarer it gets. The more you use hardwoods on the kettle the better you get and one day you too will be a master......
 
coloradochem

coloradochem

mmmm. ill have to try that way. we use peach wood from a standing dead tree at the back of our lot. and the CHEAP mexican charcoal from the dollar store. and i use newspaper and veggie oil to light it. no lighter fluid, that stuff tastes like shit. imo.
 
chickenman

chickenman

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Lighter fluid no good. They also have a chimney type of device you put newspaper in with charcoal on top and lite, works ok to start a good base fire .. If the mex charcoal is wood chunks thats what Iam talkin bout...Peach wood, awesome, one of the best...
 
coloradochem

coloradochem

yeah ive seen the chimney thing, have wanted to try one. yeah charcoal is big chunks of wood. this is making me want to bbq tonight. got any tips for rabbit backs?
 
chickenman

chickenman

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Start them directly over mediun hot fire skin side down to somewhat sear, Then finish off skin side up covered, till done, about 10 mins... dont over cook rabbit. Would be nice to maranide meat and onions in teryaki, orange juice, from oranges, garlic, onions on grille with meat.......Got me in mood too. thawing out a chicken, will split open and grill over wood. set a nice flame, place top on and LEAVE ALONE for 1 hr, check it should almost be done...Constant checking does more harm than good for chiclen, naptime then set fire......
 
cemchris

cemchris

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Chickenman will not steer ya wrong. Gas doesn't have it's place in BBQ unless its running your hotbox on a smoker. I either use my Weber or my full on smoker. Always got to have a weber ;)
 
baba G

baba G

bean sprouts are tasty
Gas holds no place in outdoor cooking, your indoor range, sure!
Managing, maintaining the Wood, is the art of the BBQ, besides the sauce/rub or magic added....
It connects us to our ancestors and is real cooking, imo
I know gas/propane users say the consistency of the gas is where it's at, but that just makes it too easy and semi auto pilot.
It depends on what you have to manage while BBQ'ing I guess, if you've got a group of children the gas might be easier as it takes less time and monitoring, but If your going for Gold, it's wood, hard wood, oh yeah!
 
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wobbly goblin

wobbly goblin

i got one it works good. kinda weird cooking and not seeing the flame.

i've been reading that they are great for searing beef
maybe not so good for lots of sauce dripping off chicken and such
hmmmm, thx for the input jahgydi
i'm leaning towards the old style and replace it in 2-3 years like normal
how much of a bitch to keep clean?

to you other characters; i appreciate the input, even if a bit off mark :)

on day i'd love to try some real barbeque but when you live where slugs are royalty and free time is in short supply? propane is hard to beat

thanks
fwiw
 
fishwhistle

fishwhistle

Real bbq is not cooked on gas or Kingsford. Real BBQ is hard woods on my Weber kettle.. IMO.. That is.....
REAL bbq is not cooked on a bbq at all but on a smoker!Grilling is done on a grill and webers are one of the best but for BBQ a smoker is the way to go!I totally agree with using hardwoods or lump charcoal but dont leave out the kingsford competition briquets either,they are just basically lump charcoal compacted together to burn evenly.here is a little history;

''The modern charcoal briquet was invented by automaker Henry Ford. Ford operated a sawmill in the forests around Iron Mountain, Michigan, in the years prior to 1920 to make wooden parts for his Model T. As the piles of wood scraps began to grow, so did Ford's eagerness to find an efficient way of using them. He learned of a process developed and patented by an Orin F. Stafford. The process involved chipping wood into small pieces, converting it into charcoal, grinding the charcoal into powder, adding a binder and compressing the mix into the now-familiar, pillow-shaped briquet. By 1921, a charcoal-making plant was in full operation''.

Henry ford was a smart man but he had a little help from a couple of other very smart friends,his uncle who helped run his empire and another of his poker/drinking buddies,the uncles name was E.G.Kingsford where the briquets get their name from and the other buddy?None other than Thomas Edison!I encourage anyone who has a chance to attend a local BBQ competition and check out the smokers these guys cook on,its enlightening and you wont meet any better folks,lots of fun to be had along with good eats.To learn more about Smokers and cooking good BBQ along with lots of great recipes check out this site,Thesmokering.com,your belly can thank me later!
One last thing,would you light up a bowl of good bud with lighterfluid?HELL NO and you shouldnt use it to cook your food on either.
 
J

JAHGYDI

i've been reading that they are great for searing beef
maybe not so good for lots of sauce dripping off chicken and such
hmmmm, thx for the input jahgydi
i'm leaning towards the old style and replace it in 2-3 years like normal
how much of a bitch to keep clean?

to you other characters; i appreciate the input, even if a bit off mark :)

on day i'd love to try some real barbeque but when you live where slugs are royalty and free time is in short supply? propane is hard to beat

its not to hard to keep clean. cant really put to much sauces on the meat without making a mess on the grill. ive had it for a couple years now andits still ingood shape. i also have a big smoker that gets used maybe ten times a year. propane is for cooking quick burgers and dogs cant stand the smell of charcol and the smoker.
thanks
fwiw
 
cemchris

cemchris

Staff member
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Real BBQ for a smoker? How bout a pork butt, brisket and some chicken for the smoker.
IMG_0634.JPG


That's how I do a Sunday. BTW the Tony Chachere's is a joke with my buddies.


edit: then you will get it. Been haddin dat.
 
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