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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-08-2013, 05:22 PM   #61
fnbish
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I know there probably are some folks who can tell, but it would be very interesting to do a blind taste test and see who really can of those that say they can tell, including myself.
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Old 01-08-2013, 05:36 PM   #62
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I definitely seem to notice that the crust is better on charcoal.
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Old 01-08-2013, 05:47 PM   #63
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Quote:
Originally Posted by rwalters View Post
SERIOUSLY... can you guys REALLY tell the difference in the finished product??

Seriously, you can't?

Weren't you the guy saying that the PBC is even better without using wood?
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Old 01-08-2013, 05:54 PM   #64
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Quote:
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.
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Old 01-08-2013, 05:55 PM   #65
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Hmmmm, let's see. When was the last time I heard a restaurant advertising their gas fired grill? Hmmm.....
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Old 01-08-2013, 06:19 PM   #66
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Quote:
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Seriously, you can't?

Weren't you the guy saying that the PBC is even better without using wood?
Seriously bro! Guess I'm just weird ;)

re: the PBC, yes that was me that said it actually tastes better without... I don't get it because I LOVE wood smoked food just like the rest of us.
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Old 01-08-2013, 06:39 PM   #67
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Quote:
Originally Posted by rwalters View Post
Seriously bro! Guess I'm just weird ;)

Yup.............
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Old 01-08-2013, 08:14 PM   #68
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I can tell big time.
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