Cook in the kitchen if you want convenience instead of flavor. Maybe someone could Tweet the fragrance and taste to gas grillers.

Gas with wood chips to add the smokey flavor we desire. :-)

The Today Show had a grilling expert on yesterday. According to him, no question but that anything and everything tasted a lot better charcoal grilled than gas. Totally agree. And never, never, never use that lousy lighter fluid to start charcoal. Ew.

Charcoal AND gas, because I have a massive grill with two sides.

Outdoor electric, it doesn't add any flavor but thats what marinating is for. They are self cleaning for the most part without the trouble of charcoal or gas, plus you can cook in an enclosed porch without it being a fire hazard.

Taste the Meat not the Heat...

Giggasaur wrote:Outdoor electric, it doesn't add any flavor but thats what marinating is for. They are self cleaning for the most part without the trouble of charcoal or gas, plus you can cook in an enclosed porch without it being a fire hazard.

I'm stuck with electric too, but only because my city requires it. No real grills are allowed on the condo porches, so my only option is electric.

Wood in the Weber or over the firepit all the way. Nothing tastes better than a juicy grilled steak cooked over fruit wood of your choice. No lighter fluids please.

Wood! Or charcoal, if wood's not to be had. I have some natural-style charcoal chips I use, so they are much woodier. Must get the quality smoky flavor!

Charcoal plus a wood (pellets, chips, or small logs) that complements the meat I'm grilling or barbecuing (and no, those are not synonyms). All-wood fires cost too much to maintain if you're 'cueing a brisket for 12 hours. I voted wood.

Charcoal all the way!

And I use a Weber Performer grill, so it's convenient AND I don't have to use nasty lighter fluid.

Lighter Fluid?!?!?!?! You gotta be joking!!! Is that what you get when you toss your matches in the blender and hit frape'? Try stuffing your shredder trash in to a dixie cup and then pour a little melted Gulf Wax over the shreddings in the cup. No odor, no residual flavor, and they stay lit for over 10 minutes. All the grilling flavor and goodness comes from wood. I'll use charcoal in a pinch, but only hardwood charcoal. For smoking (not the same as grilling) I do use a not-so-evil all-electric smoker for that brisket and the beef or pork ribs, but the smoker does have a wood smoke generator, so I still get my flavor from the wood while the electricity supplies the slow heat.

I also have to use electric but I use a smoker box with wood chips to add flavor.

Voted charcoal since that is used the most, but would have picked charcoal and wood if that were an option.

To anyone using the evil lighter fluid, invest in a nice chimney starter or if you insist on using that crap, at least make sure your coals are ash gray before adding whatever you cook.

I gave my brother-in-law a nice Weber chimney starter and we showed him how to use it, but he still uses a half bottle of that nasty fluid to start his grill. My sister always complains about being able to taste it, but he still won't stop because that is how his dad taught him. He grilled brats the summer after getting married and they came out solid black and smaller than a hot dog when he was done with them. He said that is how he was shown by his dad, so my dad said he was going to retrain him.