Originally Posted by Xpertskir
Do you personally notice a taste difference between the electric and charcoal/wood?
I am an avid cook and know my way around meat and at first starting my research I thought electric was a no brainer due to ease and concistency in maintaining temps. There certainly does seems to be a lot of info stating that its harder(or impossible) to achieve the same taste with electric.
I'm starting to think its the same argument as aluminum vs stainless BK's.
No real difference but plenty of old school hold outs that maintain stainless is better. Disclaimer..I have a stainless BK.
I really don't noticed a difference in taste, since the electric still uses wood chips. The taste I don't like is from propane, personally.