Eh not quite. You can BBQ outside and get the grill marks on the meat and such, still mostly BBQ. The difference though would be not getting that charcoal or wood burning smoke flavor, which can be a deal breaker for many. I wouldn’t see much difference from electric and propane though.
From my experience those don’t get anywhere near the same end result. It is better than nothing, but a tin of mesquite smoking chips is vastly different than say mesquite charcoal.
There’s mini smoke chambers you can put mesquite charcoal in (you just need a little piece). You can also use wood chips if you want a different flavor
I have (and use) cast iron on my stove that will give me ‘grill marks’. That does not mean that it’s grilled… And, as you point out, the chemical reactions of cooking over wood/charcoal is all part of it that you’re not going to duplicate on an electric ‘grill’.
Eh not quite. You can BBQ outside and get the grill marks on the meat and such, still mostly BBQ. The difference though would be not getting that charcoal or wood burning smoke flavor, which can be a deal breaker for many. I wouldn’t see much difference from electric and propane though.
Actually not fully true about not being able to get a smokey flavor with some electric grills. From the original article:
From my experience those don’t get anywhere near the same end result. It is better than nothing, but a tin of mesquite smoking chips is vastly different than say mesquite charcoal.
There’s mini smoke chambers you can put mesquite charcoal in (you just need a little piece). You can also use wood chips if you want a different flavor
I have (and use) cast iron on my stove that will give me ‘grill marks’. That does not mean that it’s grilled… And, as you point out, the chemical reactions of cooking over wood/charcoal is all part of it that you’re not going to duplicate on an electric ‘grill’.