outdoor cooking...

[Chiutfan]

are you a charcoal or gas, propane or natural, or are you a die hard and used select hardwoods?

[GhostofJohnnyMajors]

I like the taste of charcoal the best, but who has time for that shit? I voted propane.

[real turf fan]

To be excruciatingly honest, I grill indoors on the Jennaire Propane part of our cooktop.
When we camp or travel, I've got a forty year old single burner propane fueled burner that has cooked all over this continent and still is both portable and reliable.

[Chatta Vol]

I wanted to say charcoal but went honest and said propane.

[VaVol]

Anyone use a Smoker Box with their propane grill?

[Napervol]

I use propane, but always put a hickory water soaked peice of wood in for the flavor and smoked smell.

[10 uh C VOL]

but I like to use indirect heating with charcoal with applewood chips in the middle. But if you want to have a good smoked taste and just realized you are out of charcoal, light only the far left side of a four burner grill, and place selected meat on the far right side. On the side with the flame place balls of hickory or applewood chips in aluminum foil with holes in them and then replace them about every 20 minutes. This allows for a smoky flavor without the gas-infused taste.

[Oracle]

^
She looks so smokin' hawt
I believe you could cook on her twat

[Tnphil]

^
She looks so smokin' hawt
I believe you could cook on her twat

...or aleast place your toco shell in there while you adorn it with your favorite's....

[tnjimbob]

propane saves time, but when that isn't an issue, I use charcoal & hardwood to smoke for flavor.

Tonight's menu - whole pork loin, marinated in dry rub for 24 hrs., smashed taters w/roasted garlic, green beans, caesar salad w/homemade dressing, homemade cheddar bay biscuits (like Red Lobster only better), and a scratch-made mint chocolate chip cheesecake from my daughter.

I may not move for 24 hrs after that.