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Original Q, Issue #056- Charcoal vs Gas
August 01, 2012

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*You Are the Greatest
*Charcoal vs Gas
*BBQ, what it is
*About Me

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

You Are the Greatest

One more big thank you for the greatest bunch of readers and BBQ fans ever. You have bought or borrowed 15000 copies of my ebooks since their introduction in mid-May.

I can't thank you enough. You have completely surpassed my expectations and made me feel like my work is worthwhile. I especially want to thank those of you who took the time to write a review. It is very much appreciated.

All the best

You Are the Greatest

Charcoal vs Gas

Charcoal vs gas... who wins? Which one do I want to grill with? What are the pros and cons of each?

Charcoal vs Gas

BBQ, what it is

BBQ. What in the world is it. Lets break out the dictionary and find out what we're talking about before we move on.

BBQ, what it is

About Me

This is my story and I'm stickin' to it.

About Me


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Editor's Qs

Ben wrote:
I want to put a whole chicken on the grill but am clueless were to start. I do chicken "parts" as BBQ, but I'm wondering about a whole chicken. Any way to smoke it, or anything? What about similar to a rib recipe I got from you? Put it in a pan of liquid at one end of the grill, and coal/wood at the other to smoke it slowly? Or will that dry it out? Help me, please. You're my only hope!

Hello Ben,

My first thought is a rotisserie. But if you don't already have one of those, it might be hard to set one up so you wouldn't have to continually turn it by hand.

Smoking it, as you are thinking, should work very well. It shouldn't dry out at all. That is as long as you control the time on the grill vs the time in the pan. And if you tent it with foil part of the time, that should keep it moist and let you get good browning too. Great idea, Ben.

You might cut the backbone out of the chicken and spread it out flat so you could cook both sides. Or you may want to consider the old beer butt chicken. I don't know if you have thought about that, but here is the link if you want to read up on it again.

Beer Butt Chicken

Thanks for the question Ben. This may give you few ideas, but you seemed to have had a good one all along. Good luck, and I hope everything turns out perfect for you. Talk to you next time.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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