Grill question

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Grill question

Postby Larry Greenly » Sat Dec 09, 2006 3:27 pm

Do any of you have a grill with an infrared heating element for use with a rotisserie? How well does it work? Any other info welcome.

Have any of you converted a gas grill from propane to natural gas? Or purchased a natural gas grill in the first place? How do you like them and why? Have you installed a quick-release gas connector to your house? Any other info welcome.

And how about stainless steel vs cast aluminum or iron?
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Re: Grill question

Postby Howie Hart » Sat Dec 09, 2006 5:22 pm

Many years ago I converted a propane grill to natural gas. I ran a natural gas line from the house up the pedestal to valves from an old gas stove to two cast iron burners, also from the old stove and cemented pedestal in the ground. Worked quite well for about 6 years, but the weather took its toll. After going through 3 propane grills that rotted out I switched to charcoal only.
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Re: Grill question

Postby Randy Buckner » Sat Dec 09, 2006 5:49 pm

Sold on SS and quick disconnects. I looked at a lot of grills before deciding on a Ducane (owned by Weber):

http://www.shopping.com/xPF-Ducane-30400040-Stainless-Steel
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Re: Grill question

Postby Robert J. » Sat Dec 09, 2006 11:21 pm

Charcoal only here, too. Just plain better flavor.
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Re: Grill question

Postby Bob Henrick » Sat Dec 09, 2006 11:42 pm

Larry Greenly wrote:Have any of you converted a gas grill from propane to natural gas? Or purchased a natural gas grill in the first place? How do you like them and why? Have you installed a quick-release gas connector to your house? Any other info welcome.


Larry, I moved into my house in 1978, and there was a natural gas grill already installed. That burned out and I bought a Holland grill which was also natural gas. This fall I replaced the bottom portion of the grill because it had burned out. The only difference between using natural or bottled gas is the orifice. the hole in one is larger than another, and that has to do with the pressure that the gas is delivered at.

The replacement sent to me was complete with burner and regulator, but was for propane. So, the answer was to take out the on/off control and change the orifice using the one from my old grill.

As to the flexible hose, and quick connect, I use one hose and have a quick connect for both grills. I use gas on the Kamado to light the charcoal, if all this is confusing to you, then I have done my job well. :-) A quick connect thing is difficult to find, but a complete unit including the hose and quick connect is available at Lowe's for about $35. Or I can probably give you a URL where you can order one.
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Re: Grill question

Postby TimMc » Wed Dec 13, 2006 12:54 am

I grill with BBQ briquets.


The flavor is unbeatable compared to gas.
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Re: Grill question

Postby Larry Greenly » Wed Dec 13, 2006 3:15 am

I agree that charcoal tastes better, but my assigned article is about gas grills in which I mention that gas is, by nature, tasteless.

If I really wanted to stir things up, I would once again mention that many people (including Steve Raichlen) think that gas is cooler than charcoal because of the water vapor given off. :twisted:
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Re: Grill question

Postby Howie Hart » Wed Dec 13, 2006 9:27 am

TimMc wrote:I grill with BBQ briquets.


The flavor is unbeatable compared to gas.

I grill with hardwood charcoal.

The flavor is unbeatable compared BBQ briquets. :wink:
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Re: Grill question

Postby Robert J. » Wed Dec 13, 2006 6:27 pm

Howie Hart wrote:I grill with hardwood charcoal.

The flavor is unbeatable compared BBQ briquets. :wink:


+1

I smoke with wood chunks and briquets, though.
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Re: Grill question

Postby Howie Hart » Wed Dec 13, 2006 10:23 pm

Robert J. wrote:
+1

I smoke with wood chunks and briquets, though.

I smoke with dead and green branches from the old apple tree in my yard, but my smoker is electric.
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Re: Grill question

Postby Robert J. » Wed Dec 13, 2006 10:48 pm

Mmmm...I love applewood smoked bacon. Does the green wood give off any bitterness (I suppose not or you would not do it, but it warrants the question)?
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Re: Grill question

Postby Howie Hart » Wed Dec 13, 2006 11:57 pm

No. Its just wet, so it burns slower and smokes a bit more. Don't have to soak it like the dead branches.
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