I enjoy cooking with charcoal, gas, electric, and pellets. I think most people have their favorite way(s) of cooking outdoors, and I'm no exception - there are different uses for different reasons:
- I like to use the pellet smoker in the winter because it is a bit cold for my old electric unit. I also like to smoke various meats on the pellet unit and then finish them in the indoor oven during winter because in addition to helping warm the kitchen, it also smells wonderfully smoky
- I have a tiny Big Green Egg, and use lump charcoal in it - this unit is great when the wife and I want a cozy grillin' event for just the two of us, right next to the egg. Besides, it is great for using in the RV. Using lump charcoal in the tiny egg is for me almost like being next to a campfire - mesmerizing to look at the glowing coals, slight flame, and developing ash
- There is no substitute in my recipe book for electric when smoking salmon and making beef jerky - I done both of those for lots of years, and no one has ever complained. (You want honest opinions of your food? ...serve it to your family )
I just recently started using a Bradley electric, and I'll use it in the winter for great cold smoked items like lox and cheese, but from many comments I've read, I suspect that the heat loss (due to the sub-zero temperatures we often get) will be too great to do hot cooking.
I've an SRG on order because of the stories I've read on this fine forum, and am very much looking forward to doing a turkey this Thanksgiving, as well as many other IR seared treats throughout winter.
... yep, the old cliche is definitely true;
there's a proper tool for every job ... at least, that's what I keep telling my wife when I want a new toy