Hank Hill better not see you using charcoal or he'll flip. His son Bobby is already following in his footsteps with his Propaniac comedy tour.
Flavor bars on my Weber are basically pieces of angle iron over the burners that natrually get hot then as the meat cooks its juices hit the hot angle iron and create stem much like drunken chicken etc. and sometimes it even produces a nice flare up that is supposed to flavor the meat. Weber says not to ever wash these flavor bars.
I'm with BengalB...Can't beat pecan wood for BBQ. I make a BBQ sauce and a basting sauce like Jack Miller's or Pig Stand and baste the meat while it's on the pit.
Both. Gas grill for convenience and everyday cooking, its better than the frying pan. Ordinary grilling of burgers and sausage is just as good on a gas grill. But slow-cooking a brisket and other true barbeque requires charcoal. Find room for both in your garage and enjoy the best of both worlds.
I'm with red on this one. On weekends and such when I have the time I use charcoal. But if its a weekday and I just want to quickly grill something up I use the gas. If there's just not enough time for charcoal - gas is better than not grilling at all.
