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Gas Grills -- No longer use briquets ??
Richard J Kinch wrote:
Warren writes: The whole point of grilling is to get the flavor that you can only get with charcoal. There is no flavor from a charcoal fire. It is nearly pure carbon emitting hot CO2 and H20, heated air, and radiation. Just like gas. The flavor is from the heat intensity and distribution, the ventilation of fresh air instead of trapping various vapors, the volatilization of drippings, the lack of old cooking residues, etc.. A charcoal fire happens to produce favorable versions of all these factors, but the charcoal itself is a tasteless fuel, as is gas. Gas can approach charcoal in these regards, but it is hard to maintain that quality as crud builds up and weather/heat-cycling corrodes. Okay Mr. Science. But the flavor isn't from the heat. It's from the smoke produced by the incomplete combustion of the wood in the charcoal -- something you don't have with gas which is more fully combusted. If all I want is to heat the meat, I can use any source. But I like the flavor of charcoal smoke in my steak. You can't get that with gas. The best you can hope for is the flavor of the smoke from burning fat drippings, which I prefer to avoid no matter what the heat source. -- Warren H. ========== Disclaimer: My views reflect those of myself, and not my employer, my friends, nor (as she often tells me) my wife. Any resemblance to the views of anybody living or dead is coincidental. No animals were hurt in the writing of this response -- unless you count my dog who desperately wants to go outside now. Blatant Plug: Spend your Amazon gift certificates he http://www.holzemville.com/mall/associateshop.html |
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