Now they're trying to make us all Vegans!!!!

[femurphy77]

a .357 slingblade ?

Mmhuh.

 

[wtburnette]

Meh....charcoal is the only way to go. Didn't listen to article. Probably already banned charcoal there

This! All of this. Charcoal is where the flavor is.

I've cooked on a nice gas grill for years. Does a great job, but had forgotten how much better stuff grilled over charcoal is. My old charcoal grill was decaying pretty badly and needed to be cleaned up. I did that a couple of weekends ago and have been cooking over charcoal exclusively the last couple of weeks and what a difference!

 

[Frosty]

I've cooked on a nice gas grill for years. Does a great job, but had forgotten how much better stuff grilled over charcoal is. My old charcoal grill was decaying pretty badly and needed to be cleaned up. I did that a couple of weekends ago and have been cooking over charcoal exclusively the last couple of weeks and what a difference!

Gas just doesn’t have the same Smokey flavor. I like to add a couple chunks of mesquite to my charcoal pile, it seems to really add something to the flavor. Even my BIL’s wood pellet smoker doesn’t have the flavor of my old fashioned charcoal drum. His is Bluetooth controlled and all that silliness, seems like cooking on the kitchen stove to me, I just want heat and flame.

 

[wtburnette]

Gas just doesn’t have the same Smokey flavor. I like to add a couple chunks of mesquite to my charcoal pile, it seems to really add something to the flavor. Even my BIL’s wood pellet smoker doesn’t have the flavor of my old fashioned charcoal drum. His is Bluetooth controlled and all that silliness, seems like cooking on the kitchen stove to me, I just want heat and flame.

I've been tossing in a small handful of hickory chips and a small handful of apple chips just before I put the meat on. Has worked fantastically for chicken, chops, steak and hamburgers so far. I did, however, find out you can do too much smoke when I grilled chicken last night. I used about double the wood chips I had been using and it was too much. Had a bit of a "licking an ashtray" aftertaste. I think I'll stick to just the two small handfuls from now on. With that amount the food comes out amazing. A hint of smoke with the already delicious taste of the meats.

 

[xwing]

California: They want to ban anything and everything. They won't be happy until every individual is a clone robot. Califoria == a dystopian novel.

 

[Ingomike]

I have a hook up for all the free wood I could ever want and I can make my own wood stove or get and old potbelly stove with ease. They don't scare me

If we learned anything from the wuwho flu it is that tattletales love to tattle. You cannot burn wood in secrecy…

 

[jsx1043]

Soooo, let me see if I have this right:

1. Climate change is bad - look for alternative fuels from coal and petroleum.

2. Develop natural gas and battery-powered vehicles which are supposedly cleaner for the planet, albeit exponentially more expensive, less reliable, and have a much shorter service lives leading to MORE waste.

3. Outlaw gas stoves and require people to go on already overburdened and barely functioning electrical power grids that are - wait for it - majority coal-powered.

Yeah, seems to make total sense.

 

[AndreusMaximus]

What caliber is best for hunting Kale?

50 BMG, so there's less of the awful stuff to have to eat after the hunt.

 

[hooky]

I've been tossing in a small handful of hickory chips and a small handful of apple chips just before I put the meat on. Has worked fantastically for chicken, chops, steak and hamburgers so far. I did, however, find out you can do too much smoke when I grilled chicken last night. I used about double the wood chips I had been using and it was too much. Had a bit of a "licking an ashtray" aftertaste. I think I'll stick to just the two small handfuls from now on. With that amount the food comes out amazing. A hint of smoke with the already delicious taste of the meats.

Yardbirds and fish are easy to go overboard on. I stick to fruitwood and alder (when I can get it) for those. I do like some hickory on a pig though.

 

[Frosty]

I've been tossing in a small handful of hickory chips and a small handful of apple chips just before I put the meat on. Has worked fantastically for chicken, chops, steak and hamburgers so far. I did, however, find out you can do too much smoke when I grilled chicken last night. I used about double the wood chips I had been using and it was too much. Had a bit of a "licking an ashtray" aftertaste. I think I'll stick to just the two small handfuls from now on. With that amount the food comes out amazing. A hint of smoke with the already delicious taste of the meats.

I like to use the chunks, usually I throw in 2-3 pieces for cooking, when I’m smoking I will use a lot more over a small bed of charcoal, seems to work well, I’ve done a turkey for thanksgiving the past three years, I used applewood the first year but switched back to the mesquite, the wife didn’t care for the flavor the applewood gave it.