Hey Barbecueboy!

[Clayton_Wetter]

The EPA now wants to regulate your gas grill because… pollution… or something. They’ve given a grant to the University of California to figure out how to make the pleasure of grilling turn into cooking from hell.

From the EPA:
Objective:
To perform research and develop preventative technology that will reduce fine particulate emissions (PM2.5) from residential barbecues. This technology is intended to reduce air pollution as well as health hazards in Southern California, with potential for global application.
Expected Results:
We expect to limit the overall air pollution PM emissions from barbecuing and to alleviate some of the acute health hazards that a barbecue pit master can experience from inhalation.

[Barbecueboy]

I'm good Clayton........gas grills and gas smokers are for rookies and lazy people

Never ever use gas , lighter fluid or anything of the sort........we own 9 different smokers ranging from 4 shoulder capacity to our big boy that can accommodate up to 400 lbs at a time.

They all burn wood and some charcoal with the exception of out trager pellet grill which burns wood pellets and runs the blower fan off of electric.( that's about as close as we come to doing it the easy way, and then only use it for competition rib turn ins)

Gas is for sissies........probably something that DC and his pill bottle full of names would use.

So no worries , we are set............. F. I.T .A

[B_K]

Easy buddy, I make a hell of a bacon wrapped filet on that sissy grill....lol. I'm about to buy a green egg though.

[Barbecueboy]

Easy buddy, I make a hell of a bacon wrapped filet on that sissy grill....lol. I'm about to buy a green egg though.

Ha ha B K...........yep, gas does work pretty good on grilling stuff at a higher temp.

I'll bet you though, if you ever ever made that killer sounding bacon wrapped fillet over a live charcoal or wood fired grill, you would rip the guts out of the gas grill and convert it to charcoal or wood.

It's just a flavor that can not be replicated with gas.............everybody always freaks out about cooking with charcoal and how much of a hassle it is to light and get it ready to cook on.......when in fact, I can have a chimney starter lit, going and poured into my weber kettel grill full of hot charcoal almost as quick as they can get a gas grill up to steak cooking temps......10 minutes tops.

It's just preference I guess............i do use my turkey fryer ( gas powered) to light my chimney starters though( just because it's quicker than using paper and waiting for it to catch)......so technically , I guess I do have a propane tank around for that.

For feeding heat to our big boy cooker we use a 55 gallon steel drum with a window cut out of the bottom and ribar stuck through it, light some hickory wood and get the burn barrel going and then as the hot coals fall through the ribar we shovel them out and sprinkle under whatever we are cooking ..............old school, not easy, but very hard to replicate using a gas cooker with wood chips or something like that.

And , we are always warm around the burn barrel when it's cold outside.

Anyway, cook some of those filets over some charcoal one day.........you will have your gas grill on craigslist the next day, lol.

The green egg....( I have one).......they are the in thing right now,but hard to travel with........heavy, fragile and a little too temperamental for me.......we use ours strictly at home and even then , not that much and more for pizza,baking outdoor breads and stuff like that.

Our egg was given to us, I'm not sure I would have ponied up the bucks to have bought one.......

The cool thing about the eggs though is that you can dial them down to 175 for slow smoke or crank them up to a whopping 700 to sear things quick...............

Like anything else, it's what your used to and how you use it..............

[ModJr9]

Gas is for racing. Wood is for cooking.

[Captain Happy]

Sometimes I have gas and wood at the same time...

[Barbecueboy]

Gas is for racing. Wood is for cooking.

Short, sweet and to the point..............

[Nasty55]

Sometimes I have gas and wood at the same time...

Lmao but can you cook with either of them my friend?

[Nasty55]

Theres nothing better than cooking food in a smoker.... steaks, ribs, pork butts etc... whole hogs weve done it all...

[dmr37]

Sometimes I have gas and wood at the same time...

+++ good one

[hpmaster]

I do wood and charcoal only, I have done four or five turkeys on a charcoal grill, a pain to do but the flavor is killer.

[Barbecueboy]

Sometimes I have gas and wood at the same time...

I'm sure the wife appreciates that captain,,,,,lol

[Barbecueboy]

I do wood and charcoal only, I have done four or five turkeys on a charcoal grill, a pain to do but the flavor is killer.

Roger that hp........I've done some of those 3 lb butterball turkey breasts on the grill trackside before, then sliced them and made some mega turkey/grilled cheese sandwiches over the smoldering Coles.

Slap your maw and saw the dog in half good.............

[Stan Donnit]

I wonder how this topic is playing out on the BBQ message boards...

[Barbecueboy]

I wonder how this topic is playing out on the BBQ message boards...

About the same as the topic of your " self anointed " genius status is over on the Mensa message boards I would presume...........

Oops, did I just roll my eyes out loud????