The light it without lighter fluid and use wood or paper. The whole point of BBQ'ing is the taste of charred wood and smoke tones in your meat. Doesn't make sense to use a non smokeing tasteless gass to barbecue on now does it? If you can't taste the difference, try boiling your tea water on charcoal once; it makes all the difference in the world.Locoloki wrote:
if your going to grill every night, propane makes sense and I prefer flame broiled without the taste of lighter fluid
not to mention I live in Maine where 5 months out of the year its too fuckin cold for charcoal, and yes I grill in the snow
I do understand that propane comes in handy when you like to grill every night in sub zero temperatures, and that it is still preferable to frying, but then just call it grilling, not BBQ.
