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Originally Posted by GrantDawg
If it is not charcoal, you might as well cook inside.
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I disagree.
My wife can whip out a meal in under 20 minutes on our propane grill (she marinades the entrees a week ahead of time, and cooks on it at least 5 days a week). No waiting for charcoal to heat up, and no heating up the inside of the house in the summertime by using the stove/oven.
So, while I won't argue that charcoal tastes better, propane has its advantages.