Oh no!! Gas Grill?

Dawgtired

My wife complains about the smokey flavor of the EGG. I personally love the food on the Egg and wouldn't have it any other way. She is pushing me pretty hard to get a gas grill again. If I decide not to divorce her over this, do y'all have any suggestions? I mainly use BGE charcoal and since she has complained, I pretty much quit using wood chunks. So I've tried to cut down on the smoke, but so far, still not to her liking. If y'all have gas grills that you are somewhat happy with, I would love to have some suggestions. If not, do you know of any good attorneys? Wait,is that an oxymoron?
THANKS!!

Unknown

dawgtired,[p]Normally, I wouldn't mention a competitor on this website, but there is one company that makes a gas version of a kamado cooker. With it, you could have your pork and eat it too. :-)[p]You can cook all gas, or mix in some charcoal and wood chunks when the wife's not around.

Chef Arnoldi

dawgtired, try using cowboy lump (at lowe's)that has almost no smell to it, or even the Kamado coconut lump (harder to light)

Mark Backer

dawgtired,[p]3 words:[p]wicked good charcoal

Sundown

Mark Backer,
Those are three excellent words Mark.
I've been using WG since Larry and Lee first started bring bringing it in. What little 'smoke' there is is sweet and pretty darned light. Which allows you to use smoking woods and you don't end up with a lot of confused tastes. About the only time I dive into heavy smoke is when I do a butt we've all pretty much gotten used to the very light WG taste.

fishlessman

Mark Backer,
good answer, been using the wicked good for 1.5 years and its very clean burning. buy a pallet and tell her that youll make up your mind when its gone, that should buy you some time

Mark Backer

fishlessman,[p]I second that...[p]LOL

katman

dawgtired,
My wife likes the food cooked on the egg, but if she is doing the cookin she prefers using a gaser. Claims she has "better control" over steaks, chicken and fish, which is pretty much her inventory. I think it's the push-button ignition and the fact she doesn't have to handle the lump (quiet Stump!). So, I keep a Webber gaser on the deck. I think it cooks better than the Ducane, Vermont Castings and other more expensive designer models. And, Webber is pretty good about customer service. Keep her happy if you like having her around, but keep playing with the egg. I think Roayal Oak doesn't add much smoke flavor if you get a proper fire going in the egg.

tach18k

dawgtired, A few things come to mind, and just curious, does your seafood come out too smokey. Are you getting the same smokey taste on Trex steaks? When I'm using BGE lump I have very little smoke flavor with my food. All this makes me wonder if the food is put on too soon, or there are old sauces being burned off during the process. Try a good salmon and see if you have the same smokey results. Otherwise home depot does sell the Weber with cast iron grates as standard eqip. where others dont

Unknown

dawgtired,
Along with my Kamado/egg, and offset, I use the least expensive Weber gasser. Reliable and good to have in the arsenal for a quick grill.

Dawgtired

tach18k,
It's been a while since I've cooked Salmon on the Egg. I remember I loved it with a butter/molasses (or corn syrup?) put on in the last few minutes. Unfortunately, the kids don't like fish very much. I usually clean the grates before the next cook. Also, I wait for the smoke to die down and the temperature to stabilize before putting the food on. It may just be her taste buds.
Thanks for the help.

Dawgtired

Mark Backer,
Thanks for the help. I live in North Carolina, in fact, about 5 mins. from the Naked Whiz. Where would one go to find this charcoal? Around here, I've seen Cowboy and the private labeled Cowboy. Other than that, the BGE is about all the choices I've had.
Thanks again for the help.

JimE

dawgtired,
If you must get a gas grill, get a TEC Patio II.... cooks great, but not for low-and-slo!