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Tube vs. Solid State = Charcoal vs. Gas?

Which combination best describes you?

  • Tube Amp / Charcoal Grill

    Votes: 59 32.8%

  • Tube Amp / Gas Grill

    Votes: 29 16.1%

  • Solid State Amp / Charcoal Grill

    Votes: 50 27.8%

  • Solid State Amp / Gas Grill

    Votes: 42 23.3%
  • Total voters
    180
#86
JimmyM said:
Yeah, they say the same thing about tube vs SS and we all know that's bunk, too ;)
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There's some truth to that (in reference to grills). If it's getting real wood smoke, burning fat smoke, and heat, then it's gonna be pretty much the same as grilling over charcoal IF IF IF you're cooking something more slowly. But, gas just doesn't give the same heat level for searing steaks. There, no amount of woodsmoke etc. that makes up for the difference in radiant heat.

Now over a slower fire, yeah, it's pretty much the same.

Now, which can take more heat from the grill: Tube amp, or SS?????
 
#91
^ yah i was cracking up to at all the BBQ adds and dumb links that magically appear.

Can we talk about sex dolls now, just to see if the adds appear.

Coals I prefer if done right, but gas is fast and clean to me.

Most guys pile on the fluid, and it stinks like hell and makes your food taste like lighter fluid. kinda like being dumb enough to take bong rips with a Zippo ...Blah
 
#93
I have tube amps and solid state amps and i grill with propane and with charcoal. As with everything- it just depends on the situation.
The tube amps sound a little sweeter, the solid state amps are supremely portable. The gas grill lets me cook just a few things with little waste or lengthy prep time. The charcoal imparts a richer flavor. It all works for me.
Sorry if I wrecked the curve- just trying to be honest.
 
#96
And my vote goes for...
p-palinkafozo.jpg

Pálinka destiller! Have a good drink.
 
#98
nukes_da_bass said:
Tube amps.
Gas grills.

I bet less than 3% of any of us make real BBQ...which is slow cooked in a covered smoker for at least 18 hours. Dry rubbed ribs. St. Louis style (meatier than babyback) with sauce strictly on the side for dipping. Dont you DARE put sauce on my nice dry rubbed ribs!
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Ribs are NEVER, and I repeat myself with emphasis added, NEVER cooked for "at least 18 hours" on a smoker. The fact is they are rarely cooked more than 8 hours. Six to seven is very common.
 
#99
JOE EDO said:
Cast iron grates (and transformers :D) and a smoker box with some hickory chips on the burners and no one can tell the difference. Most meat will only take smoke for 25- 45 min. After that slow cooking is the key (at a constant 180 degrees).
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Not true. Most meat can take smoke for 2 to 3 hours. This is why 95% of the competitive barbecue cookers smoke their meat for three hours and then wrap it in foil and/or plastic to finish the cooking. That is, for ribs and brisket. For pork butt, they usually don't wrap and cook longer.
 
#100
My rig is modeled digitally via a Zoom B9.1ut which actually has a solid-state section and a tube section, and I monitor with IEMs. So I guess I have a microwave pizza cooked in a brick oven that gives people wood, requiring them to be splashed with cold water before the whole thing gets out of hand?

will33 said:
Tube = live oak/mesquite/hickory bbq smoker.

SS = charcoal with some wood chips for flavor

Digital modeling = microwave pizza/ramen noodles.


IEM's = cup of rice and some cold water.







:D
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