Well, at the risk of this thread being trolled, by Bloombergs lackeys.
I use gas in my Propane Grill, Charcoal in my Weber Kettle, and Hickory Wood in my New Brumfields Smoker. Wet soaked Hickory Chips in all of them as needed.
Charcoal doesn't work to well in my Propane Grill, LP doesn't work so good in my Weber or Smoker.
As long as you don't have a 17 ounce soda Bloomie shouldn't care
I wonder how long it will be before some do good-er will try and ban Charcoal fires or outdoor cooking or meat, or make you store your Propane in a blast proof bunker or some other such nonsense.
Slow cooking ribs is one of the items I enjoy doing. What I have done is apply the marinade or rub generously and wrap the whole rack and seal in aluminum foil. Keeps the moisture locked in. I will then get the temp to under 225 and slow cook for 4-6 hrs. After this I will finish with cooking on raised temp directly on grill adding fresh marinade to give color and taste.
The BBQ Forum has been idle far too long. Do you use gas or charcoal?
Personally I only have charcoal capability, but thinking about picking up my first gas grill in about 10 years, to burn dogs and burgers a little faster.
The BBQ Forum has been idle far too long. Do you use gas or charcoal?
Personally I only have charcoal capability, but thinking about picking up my first gas grill in about 10 years, to burn dogs and burgers a little faster.