Text 6533, 108 rader
Skriven 2008-05-04 23:42:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Gas Grill 251
=========================
 -=> On 05-04-08  10:36,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Gas Grill 251 <=-

 ML> charcoal or wood grilling is better anyway.
 
 DSh> That is a matter that is personal preference.   

 DSac> Only partially.

  As I said, there are pluses and minuses to both.

 DSac> There are noticeable differences in the way that charcoal grills
 DSac> and propane grills cook.  Charcoal grills _are_ better at true
 DSac> grilling than propane.  The personal preference comes from which
 DSac> of the final results you prefer.

  "Better" is a judgement -- your judgement says Charcoal, mine says
  propane.   Both are correct for each of us.

 DSac> Charcoal grills burn hotter than propane.

  An internal temperature of 650 a couple of feet above the burners is
  hot enough for me.

 DSac> In a charcoal grill, the flavor includes the smokiness of the
 DSac> wood you are grilling over.  In a propane grill, the smokiness
 DSac> is solely from incinerated fat and meat juices unless you add
 DSac> additional smoking wood or chips.

  Most of the charcoal I have used produced more carbon monoxide than
  smoke and quickly incinerate anything that makes it to them.   My
  weber grill catches the drippings and allows them to smoke away from
  the direct flames.  Many charcoal grills have similar set ups.

 DSac> Charcoal provides a dry heat; it's carbon.  Propane is a hydrocarbon.
 DSac> When it burns, the "hydro" part is released as water vapor.  That
 DSac> produces subtle but noticeable differences in the way the food comes
 DSac> out.

  Wood produces many volatile compounds -- which is why we had to have
  chimney sweep clean out our chimney every year when we were using our
  wood stove.  Most of those have been driven out in the making of
  charcoal.
 
 DSh> I've heard plenty of people say you should only cook over coals 
 DSh> from hickory, others equally strong on saying nothing but 
 DSh> Kingston charcoal.

 DSac> I've heard of people saying that hardwood charcoal is better, but
 DSac> nothing so specific about the species of wood!

 DSac> Here again though, there are distinct differences in the way the
 DSac> material burns.  To me, they are both useful in different ways.

  Agreed.

 DSac> Charcoal is less dense than briquettes.  It burns hotter and more
 DSac> fiercely, and more quickly.  When it burns through, it leaves fine,
 DSac> feathery white ash.  I prefer it for direct cooking because the
 DSac> high heat and true woodsmoke flavor is better for cooking meats.
 DSac> Searing meat doesn't "seal in juices" 'tis true, but color makes
 DSac> flavor - and charcoal sears and colors quickly.

  When I said charcoal, I meant charcoal briquettes -- e.g. Kingston
  brand.   They are the only form I have had experience with.   Bouncing
  around the web, I can see lots of sources and discussion of charcoal.
  Both can be had at prices of $0.50 per pound and up.  My propane fill
  up costs about $1.00 per pound.   I don't know the relative heat
  values of the three things.

 DSac> Briquettes are compressed and dense, and loaded with additives
   <<SNIP>>
 
 DSh> I've had charcoal grills.  I have a propane grill and like 
 DSh> it better.   It is much more controllable and adjustable than 
 DSh> charcoal fuel was.

 DSac> I've returned to using charcoal and don't think I'll be going back.
 DSac> Not just because propane is at an alltime high price, but because
 DSac> with a little practice and experience, cooking over charcoal is not
 DSac> that hard to control or adjust.  One way is to bank your coals
 DSac> more heavily on one side of the grill than the other, or more in
 DSac> the center of the grill and less (or none) around the edges. You can
 DSac> use the graduation of heat to your advantage that way.  I admit that
 DSac> it's not as easy as turning a dial, though. [g]

  With my grill, I can do direct or indirect heating at a variety of
  temperatures with the turn of a dial.   It has three burners, and all
  but the front burner can be turned off completely if need be.   The
  other advantage is that I turn it on, and in five minutes it is ready
  to cook at 500 degrees.   I cook (perhaps for only 5 minutes) and turn
  it off.   With charcoal I think it takes longer to get a fire ready to cook,
  even with a chimney starter.    And then when I am done cooking there
  is still a pretty good fire that needs to burn itself out.

  In the end, there are lots of factors -- and what is better for each
  person may differ.

                               Dale Shipp
                  fido_261_1466 (at) comcast (dot) net
                              (1:261/1466)


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