Charcoal shouldn't impart any flavor onto the food you're cooking unless it's (1) shitty charcoal with uncharred wood in it, which effectively smokes your food, or (2) you're using Match Light or you started your charcoal with lighter fluid or a starter stick (don't do this, get a chimney starter.)
What charcoal *does* do is impart a fair amount of dry, radiant heat onto your food which puts a nice char on the outside of it. This is mostly what gives you that "charcoal flavor", plus beautifully crispy skin on chicken.
A propane grill with lava rock or ceramic briquettes on top of the burner, with every burner set high for several minutes to get the rocks/briquettes nicely glowing, can get pretty close. For a bit of smoky flavor, throw a few wood chips on top of the lava rocks or briquettes, but don't overdo it.
If you've got one of the latest trend of propane grills which don't have a lava rock grate, but instead have multiple burners with metal "shields" over them, you're pretty much screwed. Those grills cook by convection more than anything; I own one of these and I hate it.
What charcoal *does* do is impart a fair amount of dry, radiant heat onto your food which puts a nice char on the outside of it. This is mostly what gives you that "charcoal flavor", plus beautifully crispy skin on chicken.
A propane grill with lava rock or ceramic briquettes on top of the burner, with every burner set high for several minutes to get the rocks/briquettes nicely glowing, can get pretty close. For a bit of smoky flavor, throw a few wood chips on top of the lava rocks or briquettes, but don't overdo it.
If you've got one of the latest trend of propane grills which don't have a lava rock grate, but instead have multiple burners with metal "shields" over them, you're pretty much screwed. Those grills cook by convection more than anything; I own one of these and I hate it.
I checked the forum several times in the afternoon and evening until about 10:00 PM and each time it was up for me. So I didn't notice an outage
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