Originally Posted by Ron (Post 470868)

We have had a little table top Propane Barbecue and am looking to replace with a big unit.

There are two choices, Gas or Charcoal Briquet's.
What is your choice/preference?
Gas has the heat but is expensive.
Charcoal is slower but does it have the heat?

What are your preferences?
What works for you?

Barbecue season awaits.:happydance

Originally Posted by Ron (Post 470868)

We have had a little table top Propane Barbecue and am looking to replace with a big unit.

There are two choices, Gas or Charcoal Briquet's.
What is your choice/preference?
Gas has the heat but is expensive.
Charcoal is slower but does it have the heat?

What are your preferences?
What works for you?

Barbecue season awaits.:happydance

Originally Posted by Ron (Post 470868)

We have had a little table top Propane Barbecue and am looking to replace with a big unit.

There are two choices, Gas or Charcoal Briquet's.
What is your choice/preference?
Gas has the heat but is expensive.
Charcoal is slower but does it have the heat?

What are your preferences?
What works for you?

Barbecue season awaits.:happydance

Originally Posted by Esther (Post 470893)

I prefer gas. It is much faster and you don't have to worry about having enough coals to finish your meal.

Originally Posted by CC1 (Post 470915)

In my opinion charcoal is best for the occasional grilling but if you use your grill very often as I do all spring, summer, and fall, then gas makes a lot more sense since it can instantly be turned on or off.

We use our gas grill very often when the weatehr allows it so we wear them out pretty quickly.

I am in the market for one right now and quickly discovered I have $800 taste and a $200 budget!

This time around I would love to be able to spring for one with the infrared back burner for the rotieserrie and a side one for searing steaks.

Originally Posted by ChTatum (Post 471168)

I have a gas grill outside (with the rotisserie, CC1, it was a gift!) and the house has an inside charcoal grill that vents with a chimney. It looks like a brick fireplace but the opening is waist high with two racks. Great for winter grilling, and helping with the heat!

Originally Posted by Esther (Post 471171)

Originally Posted by Ron (Post 471179)

Only if you cut the meat open?:hmmm

Originally Posted by Esther (Post 471171)

Does it smoke the inside?

Originally Posted by ChTatum (Post 471190)

No, it drafts like a regular fireplace chimney.

Originally Posted by tamor (Post 471259)

I prefer gas.

Originally Posted by Esther (Post 471077)

Have you looked at a Holland? They are rather pricely but guaranteed not to flame.

We love ours.

Originally Posted by CC1 (Post 471304)

I have heard good things about those Holland grills but I think they are probably out of my reach.

Lowes carries a model of the Char Broil brand for $499 that the entire cooking area is infrared. The cooking grates are stainless steel and then there is some kind of solid covering beneath that so that no food drops completely down and there are no flame ups.

For Memorial day weekend Home Depot has some special grills that aren't online or in their sale flyer. There are some great deals on low end gas grills.

I have decided I probably am going to get a cheapo $157 one that has stainless steel burners and lid but no side burner. I will use it for a couple of years until I can buy the $637 one I want from Sams Club that is all stainless steel and has the electric rotissierie built in, large cooking area, etc.

Unless of course when I show up with the budget rented truck to take my $157 grill home I change my mind and go in dept to get the $499 one Home Depost has I like. I have a coupon for $30 off and throuhg 5/28 if you buy a grill that cost at least $149 they are giving you two free propane tank fillups which is worht about $36 here. That would mean only paying $433 for the grill and they have 12 months with free financing. ARghhhh!!! decisons, decisions.

Originally Posted by Praxeas (Post 471311)

I prefer flame ups...what is the point in bqq?

Originally Posted by Stephen Hoover (Post 471316)

Right. After we sear the meat we generally "flame up" even bigger - the kids like to do marshmellows.

http://i194.photobucket.com/albums/z...eep/WWburn.jpg