Replies to This Discussion

FeaturedPermalink Reply by Craig Henry on June 5, 2014 at 17:26

We used to only cook outside with Charcoal. Then Cass decided that gas would be faster and more convenient. It just wasn't the same. So this year we're going back to Charcoal. We're getting a Weber.

Permalink Reply by Tobias Gibson on June 5, 2014 at 17:35

My plan is to use my little Smoky Joe for the potatoes, corn on the cob and other vegetables and use the Jumbo Joe for the Meats!  Hurry up Father's Day! 

Permalink Reply by Ken Spielvogel on June 5, 2014 at 17:40

We used to use all charcoal but now it is much easier to use gas, and just as good.

Permalink Reply by Howard P Reynolds on June 5, 2014 at 18:14

Somewhere in the late '70s I bought a Kamado, now called The Big Green Egg.  I think it hit the market in the Phila. area right about that time, and there was only one place to get them - across the river in NJ.  It burnt real wood charcoal, and I liked the flavor.  I eventually burned out the ceramic firebox, and by then the Pachinko Palace where I got it, was gone.

Tried propane, but it didn't give the flavor of the charcoal.

Been wanting another one so I got one in May and just tonight I fired it up for the first time - "modern" pork chops.  In case you haven't kept up with the nomenclature, "modern" pork chops are thin pork chops.  Used to be, pork chops were about an inch thick.  "Modern" ones are half that, or less (1/4").  Turned out okay.  I cooked a Thanksgiving turkey on the old one, and chicken legs & thighs are a family favorite.

However, my all time favorite grill is the old backyard brick and chimney grill.  Very popular in the '50s.  Father-in-law built one and since we bought the house next door, he was able to teach me how to use it.  The fire was like a fireplace fire - start with paper & kindling and move up to 1" or so dia. pieces depending on how hot you wanted it, or how long you needed it hot.  3/8" stainless steel plate instead of a grid sat on top of the firebox - damper in the 10' chimney.  And, you just opened the door to add more wood.  Yard wood was plentiful as the two homes sat on 15 acres with about a third of it in woods.  Plenty of down limbs in the yard to get a never-ending supply of firewood for the grill.

FeaturedPermalink Reply by Charles Sample on June 5, 2014 at 18:19

Up til about a month ago, I used charcoal.  But that grill had seen much better days so I replaced it with gas.

In MemoriamPermalink Reply by Robert Burris on June 5, 2014 at 19:18

I use charcoal and real fire wood. I like the smoke flavor.

Permalink Reply by Billy Oneale on June 5, 2014 at 21:50

Gas at home most of the time with some wood chips in a smoking box. I also have a Brinkman Cajun cooker, which is a small round smoker. Along with that I have a gas grill that we take to the lake and a big barrel smoker/grill. I have been looking at an electric smoker. I have a guy who works under me that has one. He really likes it. he told me just add the wood chips, water, set the temp and timer and go do your thing while it does it's thing. I have also thought about a propane smoker.