Gas or Charcoal

I tend to be a charcoal guy myself. It's a lot easier to find charcoal at the last minute than finding propane if you find the tank empty.

I also have been experimenting with using oak, maple, and applewood hardwoods too. We burn a lot of wood in our wood stove all winter, so we have a ready supply. Charcoal and wood require some prep time before cooking, that's true, but I hate the propane hunt. Maybe a nice grill with a permanent connection to natural gas lines is the way to go...

XL Big Green Egg with mesquite, hickory and other lumps charcoals and hardwood chunks (unburned for smoking meats) of apple, pecan, hickory, mesquite and whatever else I can find. It is my opinion that if you haven't tried a big green egg, do so. Especially the folks that like smoked fish, it does it even better on the EGG!
www.biggreenegg.com

I have a mix of both types of components, but in a few days I will only have four mosfets in the signal chain.

Trelja:

You can go a couple of ways: pile the coals in grill, or use your starter can. Faster with starter can, easier in grill. Takes a minute or two of torching, and then ten minutes or so to burn down, depending on how much torching you do. Somewhat faster than newspaper method -- perhaps not "dramatically" -- but much more reliable. A nice thing about the torch is that you can hurry the coals along at any point if you need to. If I recall, my unit is 30k BTU -- presumably higher BTU units faster. But I've never found mine to be too slow, and the price is right.

Slipnot1:

I've seen permanent installations off natural gas; very convenient, and probably not much of a hassle to do, though I'm not familiar with details. One could also have a "hybrid" set up, with a gas jet to start your wood or coals. I think some nice smokers, like the Big Green Egg, are easy to configure this way.

Now, for a turkey frying thread!

John

Webber and hardwood charcoal, no lighter fluid. Tube pre and SS amp. For added flavor try marinating a steak in a good high alochol 9% plus Imperial Stout or Old Ale for about 6-8 hours before cooking. Or try using a good strong IPA with some chicken. For a great inexpensive steak try a Chuckeye Center Eye Steak ask your butcher, pretty much a Ribeye for half the price.