🚀 go-pugleaf

In article <2qobd1$t5k@dr-pepper.East.Sun.COM> egreen@East.Sun.COM (Ed Green - APE, Advanced Products Engineer) writes:

> In article 57c@engnews2.Eng.Sun.COM, petolino@joe.Eng.Sun.COM (Joe Petolino) writes:

>> Getting back to ba.food, one can do a taste test of gas vs. charcoal
>> cooking by comparing the rotisserie-grilled chicken at Petaluma's (gas)
>> vs. the rotisserie-grilled chicken at Pollo's (mesquite coals).

> Not a fair comparison, unless you *regularly* use mesquite charcoal at
> home.

I always use mesquite wood charcoal.  No madrone admixtures,
and certainly no variety whatever of those awful petroleum
flavored briquets.  And no lighter fluid either.  Ruins the
taste.  Just use a piece of newspaper.  Sprinkle a little
vegetable oil on it.

> The discussion of gas vs. charcoal is *usually* concerning your
> basic run of the mill Kingsford(tm) type charcoal.  Sure, you
> can add (waterlogged) mesquite or hickory wood for flavor, but
> you can add them to a gas grill as well.

If we're just going to add wood to a gas grill, what's the
advantage again?  I can have a nice pile of hot mesquite
charcoal ready to cook with in ten or fifteen minutes by
using an old coffee can chimney.  Just time enough to get
things ready to put on it.

=Mark
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Mark E. Slagle                                 PO Box 61059
slagle@lmsc.lockheed.com                       Sunnyvale, CA   94088
408-756-0895                                   USA