Quote:
Originally Posted by NumberTwo
Charcoal is FTMFW with the right cook. The indirect heat a true charcoal grill provides as well as the smoking probalities = great flavor. Gas is for the lazy folk not willing to take the time. Prepare 2 steaks, roasts or whatever the same way and charcoal will win over propane. Its all in what amount of time you want to put into your grilling. As a fellow "Fat" man, I enjoy cooking my food and enjoy the flavor I can get. No amount of prep can replace a good cooking environment.
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Just about every charcoal grill I've seen is direct heat... unless of course you leave half of the grill empty with no coals and put the food over there. As for adding smoke, you can put a smoke box in a gas grill with chips in it. When it smolders you can get that type of flavor.
I'd love to do charcoal all of the time but it can really be a pain in the ass if you don't have the time to deal with it.
And to be quite honest, I always supported that it was a smoker FTMFW. I have yet to taste anything that can hold a candle to 12 hour ribs- charcoal or otherwise.
