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Unread 01-08-2013, 05:54 PM   #64
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Originally Posted by Trumpstylz View Post
I definitely seem to notice that the crust is better on charcoal.
That is probably because it is easier to get HH on charcoal than it is on most gas cookers. If you cooked two identical steaks side-by-side at exactly the same temperature, one on gas, and one on charcoal, my guess is that the crust would be identical.
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732
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