"Brooklyn1" <Gravesend1> wrote in message
...
> On Tue, 15 May 2012 07:29:32 -0700 (PDT), spamtrap1888
> > wrote:
>
>>On May 15, 7:17 am, "jmcquown" > wrote:
>>> "Sky" > wrote in message
>>>
>>> ...> On 5/13/2012 3:07 PM,
>>> ImStillMags wrote:
>>> >> I had some friends over for dinner. I had made a wonderful Thai
>>> >> marinade and had the chicken breasts soaking in it all afternoon.
>>> >> Got the rest of the dinner together and lit the gas grill to let it
>>> >> heat up.
>>>
>>> >> When I went to put the chicken on the grill.....no heat. I was out
>>> >> of propane. I thought there was enough for one more grilling. I
>>> >> was
>>> >> wrong.
>>>
>>> >> So I had to bake the chicken off in the oven. I was SOOO
>>> >> disappointed. It was good,
>>> >> but I missed that wonderful grill flavor.. a lot.
>>>
>>> (snippage)
>>>
>>> I don't understand how people get "grill" taste from cooking on a
>>> propane
>>> grill. What, Alan, you just want to be able to say you cooked it
>>> outside?
>>> My father had a gas grill. As far as flavour goes there was no
>>> discernible
>>> difference from cooking inside, really. I'm a charcoal grill gal all
>>> the
>>> way.
>>>
>>
>>From grease dripping and incinerating on the lava rocks?
>>
You mean those fake "lava" rocks that come with the gas grill? Yeah, I'm
impressed by that.

> Charcoal in of itself imparts no flavor whatsoever (zero), unless you
> use briquittes, then you may as well marinate with diesel. Real
> charcoal has no more relationship to wood than 10W-40 has to
> dinosaurs. Gas grills impart flavor exactly the same way as charcoal
> grills, by fats dripping onto the hot surface of coals or lava racks
> or hot metal. (snippage)


Who says I don't use wood? I soak hickory chips and use oak. I do not use
liquid fluid to ignite the wood. IMHO, gas grills are for wimps who don't
know how to start a fire.

Jill