And fat. Works great. It all reduces to carbon. If I want some wood smoke flavor I go and snap off some green wood from my shagbark hickories.

 

There's carbon in it, but it's not all carbon. Sorry, but to me that's like never washing your dishes 'cause you're just gonna dirty 'em up with more food.

 

Actually it's mostly muscle not flesh.



You underestimate the power of flame.



I'm sorry about your dirty dishes.

 

I was a firefighter.



You underestimate the ickiness of not cooking on a clean surface.

 

I'm going to have to agree here.

 

What is the objective that charcoal achieves that propane does not? Curious.

 

Flavor. Might as well be in the house cooking if you run gas.

 

An unseasoned piece of meat is going to be blah no matter what it's cooked on, so gas/charcoal....doesn't matter. I'm all about the seasoning and getting it from grill to plate to stomach ASAP. This is a no win argument for all involved. You're more than likely on one side or the other and going to stand your ground on that side.

 

Only seasoning I EVER put on meat is fresh cracked pepper. Sauces and rubs belong in the bedroom, not on my steak.

 

^



It's like people who go out to a fancy restaurant, get a $100 steak and then pour A-1 sauce all over it!