Gas or charcoal?

[jdbower]

With a moratorium on political posts, how about a nice religious one?

Can you guess what my preference is?

The lighter is my favorite accessory

Since summer's nearly here it seems fitting to see if anyone has any neat toys for cooking the only way men know how - with fire! I just used my Weber Chimney Starter for the first time, starts the coals nicely without any lighter fluid at all.

 

[jbrumberg]

jdbower:

There is only one way to cook outdoors and it is not with gas. I use my grills year round despite the conditions outside. I laugh at blizzards !

 

[Gatorboy]

Put me in the propane (gas) column. Apparently there is more than one way to cook outdoors.

 

[Jstpssng]

Gas is much, much faster and convenient; you can be eating supper in the time it takes the charcoal to burn down.


However, I prefer the flavor of food grilled on charcoal.

 

[Jimbrown]

Well i used to be a charcoal only type and there are times when it is by far the best I now use gas. If I want wood flavor I put some wood chips ( I got about 300 ac of mesquite) in some aluminum foil on the grill with the food. I also used to grill all year long when I lived in Germany it drove the germans crazy. The problem is I usualy only grill a small amount and the charcoal goes to waste.

 

[RobS]

Both for me. Charcoal when I have the time and want the quality. Gas for speed. To further the discussion, matches or lighter? Nothing like an Ohio Blue Tip for nostalgia!

 

[RoyJackson]

Charcoal grilling results in higher green house gas emissions...

 

[Dozernut]

We carry two grills in the camper, a Coleman Road Trip and small Weber charcoal grill. The Weber for the steaks and brats and the Road Trip for cooking.

 

[MossRoad]

Charcoal grilling results in higher green house gas emissions...

So does eating cabbage.

I've been gas grilling for 20+ years, and while it is convenient and a LOT faster, I still prefer the tasted of charcoal. I've gotten around the lack of flavor with a gas grill by using different rubs and marinades. While it makes the food taste great, it still isn't the flavor of charcoal.

I'll have to try the wood chips on the gas grill. Can someone explain exactly how to do it?

 

[Bird]

I'll have to try the wood chips on the gas grill. Can someone explain exactly how to do it?

As Jimbrown said, you can wrap some chips in aluminum foil and put that on the grill, but Home Depot and other places sell little metal boxes with slotted lids. You just put your wood chips in on and set it on the grill (directly over the flame is the only place I've set mine). My Great Outdoors Smoker came with its own box for chips, but I have another one from Home Depot for the CharBroil grill. And like many other people, we used charcoal a lot many years ago, but not anymore; too much trouble, and the propane is too convenient.

 

[jdbower]

I had been stuck with propane for a while for the convenience as well, once we got the bigger property I figured to make the switch back to charcoal. The chimney starter is nice and the coals are hot much faster than with lighter fluid, when the house is built (or at least a patio) I want to switch to the Weber hybrid grill (gas starter for the charcoal). I like that it takes a little longer - it's an excuse to spend more time outside

I am sorry to say that for quick "grilling" I stoop below propane to the dreaded indoor electric grill. Charcoal grilling indoors is great if you have trouble sleeping, not so good if you want to wake up afterwards... There's not much flavor with the electric but it's quick and enough condiments can fix anything.

 

[Diesel-ME]

Both for me. Charcoal when I have the time and want the quality. Gas for speed. To further the discussion, matches or lighter? Nothing like an Ohio Blue Tip for nostalgia!

Me too.

I use one of those charcoal lighter gizmos that you stuff w/ paper. Ohio blue tip as well.

I also have both a horizontal grill/smoker and a verticle smoker. The vertical one is awesome for stuff like "beer can" chicken (4-6 hours).

yum yum

 

[Bird]

the dreaded indoor electric grill

We haven't had one of those in the past 12 years, but when we were full time RVers, we found it to be very handy, and actually did a good job.

 

[scott_vt]

I laugh at blizzards !

Mornin Jay,
Hey great shots ! I have both, but rarely seem to have time to use charcoal I seem to think I need a smoker which would take even longer but ohh that great smoked flavor !

Really like the blizzard shot !

 

[MossRoad]

I am sorry to say that for quick "grilling" I stoop below propane to the dreaded indoor electric grill. Charcoal grilling indoors is great if you have trouble sleeping, not so good if you want to wake up afterwards... There's not much flavor with the electric but it's quick and enough condiments can fix anything.

You know, someone gave me a George Foreman grill as a gift and the darn thing works GREAT! And it is FAST! The meat comes out with a nice pattern on it and is tender and hot all the way through. We marinate in worchstershicsterschire (or how ever you spell it) sauce for 30 minutes and then salt and pepper it. Toss it on and 8 minutes later you're eating. I may try adding a dash of liquid smoke to the marinade to see if it helps with fooling me into thinking it tastes like its off the grill.

 

[sr160009]

How about carcoal and mesqite wood, I use both at the same time. It gives a great flavor to the food. It really don't take that much more time, maybe anouther 15 minutes. It is very much worth the extra time.

 

[mikim]

wood preferred .......but I do stoop to gas when in a hurry......

 

[jdbower]

How about charcoal and mesquite wood

I've been using the Kingsford charcoal with mesquite. It's OK, but I think I'd rather use the real stuff so I can better control the amount of smoke.

someone gave me a George Foreman grill as a gift

And my electric is also a George Foreman - not nearly as bad as it could be and a marinade of mostly salt with a few drops of liquid smoke does help even things out a bit (as does making sure the wife's food goes on first so I get the "seasoned" grill ). It's also good for quick frozen lunches like quesadillas or toasted sandwiches.

 

[RobS]

How about carcoal and mesqite wood, I use both at the same time. It gives a great flavor to the food. It really don't take that much more time, maybe anouther 15 minutes. It is very much worth the extra time.

OK, now you're talking my language. I reserve this for our camper and special occasions. Nothing like a pork tenderloin, seasoned just right, cooked over charcoal and cherry wood. Did a prime rib once with charcoal and mesquite. MMMmmm...

 

[mjarrels]

Are you considered a red neck if you use charcoal in an old broken down gas grill?

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