Does propane smoked meat taste as good as charcoal?
520331
The short answer is Yes, a propane smoker can smoke meat as good as a charcoal smoker, but with much less work since the heat is so much easier to control.The wood chips are what smoke the meat, the propane merely keeps the smoker at the proper temperature, and heats the wood chips/chunks so they smoke. A charcoal smoker won't smoke the meat much since you're using an indirect heat source, and the juice from the meat doesn't drip on the charcoal and create smoke. Which is why charcoal grilled steaks/burgers are so good. If you don't add chips to a charcoal smoker you won't have a lot of smoke flavor. The short answer is Yes, a propane smoker can smoke meat as good as a charcoal smoker, but with much less work since the heat is so much easier to control.The wood chips are what smoke the meat, the propane merely keeps the smoker at the proper temperature, and heats the wood chips/chunks so they smoke. A charcoal smoker won't smoke the meat much since you're using an indirect heat source, and the juice from the meat doesn't drip on the charcoal and create smoke. Which is why charcoal grilled steaks/burgers are so good. If you don't add chips to a charcoal smoker you won't have... » Read More The short answer is Yes, a propane smoker can smoke meat as good as a charcoal smoker, but with much less work since the heat is so much easier to control.The wood chips are what smoke the meat, the propane merely keeps the smoker at the proper temperature, and heats the wood chips/chunks so they smoke. A charcoal smoker won't smoke the meat much since you're using an indirect heat source, and the juice from the meat doesn't drip on the charcoal and create smoke. Which is why charcoal grilled steaks/burgers are so good. If you don't add chips to a charcoal smoker you won't have a lot of smoke flavor. « Show Less
520332
I think so. The flavor comes primarily from the smoke from the type of wood you use, not from the heat source.
873340
If you use larger pieces of good quality charcoal, you should be able to smoke a large piece of meat without adding more charcoal. I have smoked for 15 hrs on one load of coal. Remember to only light your coals on the top of your pyramid and once the smoke is clear, shut your vents and coast to your temperature. As far as I know the only way to add coals is to remove the center grate but you should not need to. Good Luck
207923
I also have a charcoal smoker and have used charcoal and wood chunks for smoking. I have not used wood to provide the heat for the smoker however I would imagine you could experiment trying a combination of wood and charcoal or just wood.
339642
I have used wood with charcoal to grill and I really like that but I've not tried only smoking. There is good air control on the bottom and on the lid, so it might be possible if you set the air flow correctly. Good Luck
1218908
I've tasted food prepared by several friends and it was acceptable but definitely not as good as meat that is slowly smoked in a conventional smoker. There is a trade off between preparation time and flavor. The flavor of meat cooked under pressure with steam isn't the same as meat that is dry smoked. It's like comparing boiled smoked ham with prosciutto.
1765612
Charcoal consumption would depend on the type of charcoal and the size of the bag, but it seems to last as long as it did on my last barbecue. I have used a chimney to light charcoal for years. It is fast and does not contaminate the coals with toxins or bad flavors. The only thing I don't like about the Weber is the container for the ash detritus. It is difficult to remove.
1599365
Sorry, I can't answer your question. We only use propane gas. However, I would assume that using briquettes could hamper the gas flow and eventually do damage to the long life of the grill. Better just to use a seasoning to enhance the flavor of grilled meats.
455321
I don't have the fryer but the smoker works excellent. Even though the smoker is slightly more expensive you will recoup the costs without having to buy propane and it is much easier to use by just plugging in. Turkey, roasts, wings come out excellent. Have only tried ribs a few times but they did not come out as good as my smoker - I need to test a few more recipes butI do think after a few trials I can get good, tender ribs. If you cook ribs at high and fast they will be good but notreal tender. Overall, a really good buy and you will be happy. It is so easy to use and clean - they call it the Big Easyfor a reason. I don't have the fryer but the smoker works excellent. Even though the smoker is slightly more expensive you will recoup the costs without having to buy propane and it is much easier to use by just plugging in. Turkey, roasts, wings come out excellent. Have only tried ribs a few times but they did not come out as good as my smoker - I need to test a few more recipes butI do think after a few trials I can get good, tender ribs. If you cook ribs at high and fast they will be good but notreal tender. Overall, a really good buy and you will be happy. It is so easy to use... » Read More I don't have the fryer but the smoker works excellent. Even though the smoker is slightly more expensive you will recoup the costs without having to buy propane and it is much easier to use by just plugging in. Turkey, roasts, wings come out excellent. Have only tried ribs a few times but they did not come out as good as my smoker - I need to test a few more recipes butI do think after a few trials I can get good, tender ribs. If you cook ribs at high and fast they will be good but notreal tender. Overall, a really good buy and you will be happy. It is so easy to use and clean - they call it the Big Easyfor a reason. « Show Less
1934956
This makes the best blackened fish. I do it all the time on a gas grill, so a propane burner should be just fine.
379338
No, you don't really get the char broiled taste that you get when using charcoal, but you get a very nice seared crust, minus all the oil needed to pan fry. I especially like whole mushrooms (tossed with olive oil, kosher salt, pepper and thyme before grilling) cooked on the Livart. As in pan sautéing, allow the food to form a seared crust before turning, then the food will release easily from the mesh grate. The mesh grate is easy to clean too, I use a Golden Fleece scrubbing cloth.
113357
Absolutely. And the bbq is fabulWous. Just make sure when you order it that you get the connection you are looking for, whether propane or natural gas.
2008252
Absolutely! Use like a regular BBQ. Smoke depends on fuel you use. I use mesquite chips for extra flavor! Enjoy!
338050
Absolutely!! I use both regular and wood lump charcoal, but the construction of this grill will easily stand up to the intense heat of raw wood. Grill On!!
853586
This is very good charcoal, I do not find it to impart much of a smoke flavor by itself. The smoke flavor for me comes from wood chunks that I mix throughout the charcoal load. I am very happy with this charcoal, the lumps are nice and big and burn consistently leaving very little ash as a byproduct. I will be buying it again for my large size BGE.
272600
Wood and charcoal always on bottom grate. I have never grilled anything in the smoker box on the top rack but if you do, it will cook quickly. Always make sure you keep ashes underneath the lower grate somewhat clean so that air can get underneath and keep wood and charcoal fire hot and going.
379334
no it does not have the charbroil taste, because like you said, there isn't charcoal being used. you do, on the other hand, get the charbroil look with nice criss cross patterning.
1103329
I bought this for my parents as they love grilled sandwiches. I agree with the other people that cooking bacon would be a grease overload. As for steak, I don't believe it would have the same flavor as barbequing does. If your looking for a short cut, try it, but some things need that extra step for flavor. Great sandwiches.