Quote:
Originally posted by Greedy,Greedy,Greedy
The idea of adding chips to gas grilling is kind of like going to Commanders and telling them not to put spice on the food, then sprinkling a bit of pepper on and telling people you had some real spicy Nawleans cuisine. If you're going to barbeque, barbeque.
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I sympathize. When I got my first gas grill, my father refused to speak to me for a week. FWIW, I have both a gas grill and a Weber kettle. I can get the gas grill to 600 degrees in about six minutes, which is a good thing when you arrive home from work at 7:30 or 8:00. And briquettes don't flavor food, anyway --- grease and wood do, and those are equally available to both.
