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Old 01-23-2014, 03:27 PM   #21
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Never understood the mystique of charcoal. Or the suggestion that it adds flavour. After all, charcoal is what is used in water filters to remove impurities.
And, once you add the rub or bbq sauce, who could tell?
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Old 01-23-2014, 03:33 PM   #22
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I agree with Jim also and would also note that comparing the the use of a charcoal and propane BBQ is like comparing apples to oranges. These to the serious BBQ aficionado are two distinctly different methods of cooking that produce different tastes.

I think that the EcoQue would be quite interesting to try as for the mess of dealing with charcoal, sorry I just don't see it as a problem.
I highly recommend the foil liners for the EcoQue. Allows you to fold it up with no mess and store back in the trailer.
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Old 01-23-2014, 04:06 PM   #23
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Never understood the mystique of charcoal. Or the suggestion that it adds flavour. After all, charcoal is what is used in water filters to remove impurities.
And, once you add the rub or bbq sauce, who could tell?
Hank Hill could.
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Old 01-23-2014, 04:15 PM   #24
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I'm glad this topic has come up! I'd been thinking about the Camp Chef oven/stovetop and then because of this forum, realized that it weighs about 35 pounds, which I think is too much for me to deal with. They also sell just the oven, which is about 17 pounds. But I just was looking at the Coleman CAmp Oven and I'm pretty sure some people on this forum are familiar with it. Does it fit on top of the regular Coleman stove?
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Old 01-23-2014, 04:29 PM   #25
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I have the Coleman camp oven. It weighs about 8 lbs.
I don't have a Coleman stove, but it does sit atop my one-burner butane stove ( it doesn't have wind shields or a lid ). On the butane stove I couldn't keep the oven below 350 F. I found it will fit atop my Weber Q ( with the lid open ) and that I could get the heat down to 225F ( I was re-heating pulled pork ).

I'm not much into baking while camping and for roasting, I'll just use the BBQ. But, I guess I'll continue to drag it with me, for now, at least.
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Old 01-23-2014, 07:42 PM   #26
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My traveling grill by choice is a Volcano Grill. It is compact, table top, uses gas, charcoal, and wood. It can boil, fry, grill, bake, and be used as a small campfire ring. Many RV resorts and some campgrounds forbid ground fires and charcoal grills especially in drought conditions. The volcano grill gives me the flexibility to adapt. Excellent temperature control, wind resistance, and works well with dutch ovens, outdoor woks, and griddles.
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Old 01-23-2014, 07:54 PM   #27
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Never understood the mystique of charcoal. Or the suggestion that it adds flavour. After all, charcoal is what is used in water filters to remove impurities.
And, once you add the rub or bbq sauce, who could tell?
If you can't tell and appreciate the difference, not much one can say to change your mind. I for one much prefer the taste of meat cooked over charcoal, adds a whole different flavor that's not available in a rub or bottle. Grilling with gas is just kind of bland, I agree it needs rubs and sauces.
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Old 01-23-2014, 07:58 PM   #28
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charcoal, adds a whole different flavor that's not available in a rub or bottle.
That is what I was getting at. How does charcoal add a whole different flavor? It's used to filter water because it doesn't add flavor.
I use wood chips, hickory, mesquite, apple to add flavor.

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Old 01-23-2014, 08:07 PM   #29
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Congrats on 3k.

My gas grills don't work with chips to add the smoky flavor, the charcoal grills do, I've tried. I use apple. So is it the combination of apple smoke and charcoal, or mostly the apple smoke? Don't know as I can't get a decent smoke off the Weber grill.
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Old 01-23-2014, 08:10 PM   #30
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It is the smoke you get from the charcoal that adds some flavor. Adding wood chips to the gas grill adds flavor too.
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