perc-o-prince
Well-known member
Click, click
That's the sound of your ruby slippers, dahlin! LOL
Overall I prefer charcoal for taste and the usual reasons, but I don't want to be tethered to a grill stoking the coals when I'm cooking something that needs an hour or more. That would be every time I do chicken thighs/legs, ribs, pork butt.... I do also like the faster temp control gas provides. Ideally, I'll have a small charcoal grill for doing a steak or a few burgers.
I'd love to hear anyone's experience with the kind of rough cast iron grates pictured below. May or may not have a light porcelain coating.
Thanks,
Chuck

That's the sound of your ruby slippers, dahlin! LOL
Overall I prefer charcoal for taste and the usual reasons, but I don't want to be tethered to a grill stoking the coals when I'm cooking something that needs an hour or more. That would be every time I do chicken thighs/legs, ribs, pork butt.... I do also like the faster temp control gas provides. Ideally, I'll have a small charcoal grill for doing a steak or a few burgers.
I'd love to hear anyone's experience with the kind of rough cast iron grates pictured below. May or may not have a light porcelain coating.
Thanks,
Chuck
