"Jack Curry" Jack-Curry deletethis @cfl.rr.com wrote in message
om...
"Jason in Dallas" wrote in message

A gas grill is so much more convenient it's not even debatable, and for
smoke flavor you can easily toss some wood chunks in there. I save the
charcoal for weekends when I want to BBQ.


Kamado with gas option delivers the best of both worlds. Instant gas
start
lights the lump, takes the Kamado up to 500+ degrees in under 10 minutes.
Shut down the gas and cook on real charcoal and real wood chunks.


Sure you have an ultimate setup. The gg makers have seen the light and are
now offering the same capability. Kennmore being the most recent and
charcoal pans are on the accessory list more often these days. I can do the
same thing using the 160K burner on a chimney of lump but you still have to
deal with cleanup of the previous nights burn. In many cases a gg is so
much better to deal with: ie a storm is on the way. With an easy minor mod I
now have hood temps of over 725degrees as fast as you get your K to
500-600.

As for taste difference, depends on how long its over the heat. I've never
heard a complaint about Ruth Chris steaks not being grilled likewise a gg
will suffice given the proper searing heat. The longer its there the more I
notice the difference. And a smoker box works for grilling but on most ggs
it won't do for q.

-CAL