In redneck country a man's wealth is measured by how many outside appliances he owns. These LP gas burners http://www.jambalaya-iron-pots.com/bg12_iron_burner.htm for heat. are indespensible and will heat smokers, grills, fryers, etc. Do your own piping. If you have LP gas on your property I suggest you do some site piping so you don't have to run and fill (and pay for) bottles all the time. For chickens, ribs, etc. I prefer the regular old Brinkman Smoker which you can get anywhere (Wal-Mart, Lowes, etc.). Use the gas burner under what they call the fire pan; it's the bottom pan. You'll have to elevate the smoker just a little bit with some thin paver bricks or similar to get the fire right. Then in the firepan put some chunks of wood. I just use Oak from the property. It only takes a few chunks. You can buy the wood chips they sell but Oak works real well for me. This works so well because fat drips into the pan causing smoke and the wood smokes too from the fire under the pan. Best eating chicken you ever ate in your life - does not even need seasonsing, but feel free to hit it up with cayene pepper if that's your thing. Everyone raves on my smoked chickens. You can put whole potatoes, onions, anything in there with the chicken. You can also put an intermediate pan in there to catch the drippings if you want and make gravy. For parties we use a 250 gallon oil tank made into a grill on a frame with wheels all painted black. Just one of those gas burners is plenty to heat it up. We'll put a whole pig on that. We'll put a gas burner under a fryer pot to do turkeys, fish, whatever we want to fry. Same pot and same burner for steaming large quantities of lobsters, crabs, shrimp, etc. We eat lots of fish. Usually on the smoker. Every time I buy a gas grill I throw it away rotten five years later after having not used it. If I did not have the Jenn-Air I would probably use one though. For a ribeye or similar, I like them cooked in high flame fast which works best for me on the indoor Jenn-Air downdraft electric grill. I preheat on high 20 minutes then leave it on high. When flames hit 2' I turn it over until they hit 2' again and it's done. Best investment I ever made was the gas burner (and someone gave me my first one). Once you see how versatile they are everything else spawns from it.
char-coaled food is bad for the health. gas grill is better choice be sure thoroughly cooked but take care not to char the food :eek: http://www.sciencedaily.com/releases/2010/05/100518105801.htm and don't forget the Rosemary
you know you don't have to grill meat at the BBQ vegetables do nicely skwer a variety (tomato, squash, bell pepper, onion etc http://www.epicurious.com/recipes/f...osemary-Skewers-with-White-Bean-Hummus-230189 i've had this and it is deelicious!
kts only eats rabbit food anyway so I wouldn't exactly call him an authority on grilling. Most of us have him on ignore so if you respond to him don't quote his message if at all possible. It makes it easier on us who want to avoid his rabid anti-meat agenda on threads like this. I respect that he has a difference of opinion but his only purpose is to troll usually.