Selecting a propane grill over charcoal has its advantages. Propane is clean, convenient and easy to use at a moment’s notice. Charcoal purists complain that food cooked over propane lacks the smoky complexity that comes from grilling over hardwood. During the summer, I use my propane grill nearly every day and I don’t regret my choice, but there are times when I might miss charcoal. A little.
The clean heat from propane does just fine all by itself most of the time. A burger is a burger, hot dogs probably don’t need nuance and a good steak speaks for itself (many of the world’s great steakhouses swear by propane grilling).
But then there’s ribs. Pork shoulder. Brisket. Good stuff made better by cooking over hardwoods that add dense, smoky, enveloping flavor a propane grill doesn’t usually provide.
Whether you’re looking for the bite of mesquite beef brisket, applewood pork loin or maple smoked turkey, your propane grill will get the job done. Easy to use, easy to clean, inexpensive and I can use it as a smoker? I think I might be done apologizing. Propane, baby!