 Coke vs Pepsi. Beatles vs Stones. Toilet paper over vs under. Some debates just never seem to flame out, so we're asking. Feel free to rant, rave and state your case in the comments below. For the record, when we're in a hurry during the week, gas does the trick. On a weekend, when there's plenty of time to go low and slow, we opt for hardwood lump charcoal and mesquite, hickory or fruit wood chips for extra smoke flavor. Than again, we're a tab obsessed. Speaking of - here are our top tips for grilling mastery. Got some? Speak up and we just might share them in an upcoming feature. And have you been following our big ol' Picnic Poll? Round 1: Main dishes & drinks |
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You can get used to the convenience of gas really easily but if you do, go back and have a burger or steak done on charcoal to taste real BBQ. There is a reason why charcoal grills never disappeared in the face of gas convenience–in the same way that home-style restaurants have survived McDonalds.
I have a cheap charcoal grill and my parents have a gas grill. IMO the charcoal grill is easier to use and the food tastes better.
Wood. A combo of maple, oak, and beech will give you the best grilling experience for ANY grilling situation. Better than charcoal, and far superior to gas. A true pig has spoken.
hardwood is the way to go – most flavor – yes it takes longer but so do many others things in life when performed properly...
How is propane any better for the environment? Propane is a combustible gas that is a compound of carbon and hydrogen....
didn't we learn anything about what burning carbon in the air do to ozone??
Charcoal and slow wood smoking gets the most intense flavors that make grilling so great, much more so than gas grills
if you (gas people) want clean and fast use IR is you like the good smokey flavor wood or charcoal.
I use charcoal and wood chips.
As a female griller, I found this guide from VenusZine very helpful! http://www.venuszine.com/articles/create/food/7179/BBQ_Basics_Charcoal_or_Gas_
Charcoal with mesquite chips Yummy!!
Primo grill-best ever-made in the USA–lump charcoal–makes the average Joe a Hero!!!!--Primo XL for life!!!!!
gas sucks. is for lazy people. it's convenient, but has zero flavor. might as well shoot yourself dead. charcoal is not coal, it's wood that has been charred. unless you buy Matchlight or use a lighter fluid, there should be no off flavors with it. Lump charcoal is more pure, unless u use cowboy lump, which uses wood flooring scraps. that ain't right. I have two Weber Smokey Mountains smokers, a Weber One Touch grill, and one Backwoods Fat Boy. I tossed out my $500 stainless steel gas Kenmore grill after it sat idle for two years. Don't need it. Only gas grill left is my little tailgating grill. That's it. Charcoal briquettes and lump charcoal, depending upon your needs and skill, are all you need.
I ask; if you're going to cook with gas....why not just cook in the kitchen....or cooking with anything else for that matter????
Exactly, I enjoy the WOO I could set myself on fire feeling I get when I throw the match on the coals in the grill.
It depends on many factors, Gas, Charcoal and Wood is what I used this year so far. Main pick is convenience to the location I am at.
Also...if you want a reall BBQ...
Spitts & Pitts of Houston Texas
It doesn't get better than that!
Ok.. if you need a quick fix then gas or charcoal is ok. But if real BBQ is involved there is no reason to have a fire if it doesn't start with wood. Texas mesquite is the best way to go with Oak a second. Otherwise...don't even bother. Take all day and enjoy it!
That's just the way it is...
Gas! POW!!!!
The green egg are great coolers, but for your money, look at PRIMO GRILLS . More space for indrect cooking, and 100%made in AMERICA! I cook/ smoke, and even cook pizzas on mine.....PRIMO is the best out there....
I agree with smok daddy, the Primo grill (built in the good ole USA) has many features you just cannot find on the BGE. The versatility is unmatched. Being oval (the Primo XL) allows your to cook more food and with optional extender racks you can get plenty of food on for your parties! Direct, indirect at the same time? No problem!
My Weber kettle now holds my Primo accessories!! Just say no to GAS!, the Primo ROCKS!
I use charcoal but it is mainly because my grill came with my apartment. I love to grill, I will one day have a means for all grilling styles...I will have a grill-henge.....mmmmmm.....
you people comparing gas grills to ovens are morons. Both methods do a great job, that's why theres a market for both.
I use gas for the convenience (I grill several times a week, year-round), but I do prefer the taste of charcoal.
I use gas for most, but have taken to using indirect heat on steaks and ribs with hickory or mesquite on the "fire" side.
Charcoal is incapable of reaching a high enough temperature to properly sear a steak. I use gas on one side and wood on the empty side to smolder. Best of both worlds
Mills
Charcoal gets much hotter than gas . Maybe you need to open your vents all the way up . Maybe you need to try lump charcoal . Burns cleaner , less ash , & nothing gets hotter .
What? Have you cooked on a gas grill?
I grew up with charcoal so that's what I like. I can understand the convience of gas but I won't use it for my outdoor grill.
American Sundancer, Inc. manufacturers a pellet burner conversion for 22.5 inch kettles that's very economical to use. It works either with 12V DC or 110 AC and is great for camping or even tailgaters. It's called a Stoven Grill.
I use mine for chicken, ribs. everything..even take-and-bake pizza – giving it that wood oven flavor. The pellet augur control allows temps from 200 to 500 degrees.
I grill with gas and BBQ with wood. Occasionally I'll add flavored wood chips (mostly with Pork).
I have a grill that is a combination gas, charcoal, and smoker.
I have been looking into one of those. Unfortunately, my gas grill works too well to replace.
If I was going to use a gas grill I'd just go ahead and put a grill pan on the stove. Pretty much the same and not as much trouble. Tastes great but if I'm grilling I'm going to use a real fire.
We have a Weber charcoal grill that has a propane starter – very quick and no lighter fluid! We use either wood charcoal or a charcoal/hickory combination – tasty!
Charcoal all the way. If you're going to use gas you might as well cook inside on the stove.
Charcoal in Summer Gas in Winter
Charcoal all the way. I'm not against gas grills if that's what you want for convenience but to me it's no inconvenience to wait 15-20 minutes for a good hot bed of coals. And by the way, you can go ahead and use lighter fluid. If you wait long enough it isn't going to make your food taste funny. I've been doing this a long time and I've tried it both ways. lighter fluid absolutely does not affect the quality of the food if you use it correctly and use the correct amount. And always use wood smoke if you're grilling indirectly. I prefer hickory but you can use pretty much anything you find laying around as long as it isn't pine or something like that.
The truth is that gas works perfectly fine, especially if you use a smoke packet. The so-called "experts" that are against gas grills probably just don't know how to use them. I am not disputing that for slow cooking meats, (pork shoulders, ribs, things like that), a charcoal or wood smoker will do a better job. For grilling though, which is what most people do, a good cook can make the food taste just as good on a gas grill as any other type. It's all about knowing what you're doing and having a quality grill. A cheap Walmart grill that doesn't heat evenly isn't going to cook a good steak whether it's gas or charcoal.
A good cook knows that what you just said is a crock. Oh yeah they just don't know how to use em. A gas grill is just impossible to figure out. Whatever. Fact is for convenience go ahead and use gas but don't tell me you think the flavor is better. Your taste buds ain't working if you think so.
Just switched to charcoal over gas . Everything tastes better with charcoal . Only use lump . It keeps the ash to a minimum. I have a Weber Performer & love it . It has a gas ignition system that lights your charcoal for you . Truly the best of both world . Look forward to smoking some ribs Sunday .
Lump Charcoal 100% of the time – be it hamburgers, chicken, steak or pork shoulder, ribs, brisket etc. We don't use fuel of any kind either and we do add wood chips/chunks to smoke our food. No excuse I can think of for cooking BBQ or smoking food any other way other than laziness.
Gas grills are great for convenience, but if you want your cookout/BBQ to be an event you go with Charcoal or go home. It is the caveman instinct in me that loves managing a fire. With the Weber One-Touch you get the process of cooking and that is what I enjoy about grilling – the process, the ceremony. Never use lighter fluid, use the vents to manage temps, and savor the sweet smells of the coal fired cooking – that is one of life's greatest pleasures.
Gas to me is about speed of preparation – you might as well use a microwave if your looking for convenience.
Dear Weber, please send me my check now – I've convinced at least 12 people to get the One-Touch.
Primo Grills are the best!!! They're the Ceramic Kamado's, have a 20 Year Warranty, and made in the USA!! NOT China, NOT Mexico!!!!
Charcoal ONLY. And not that stupd Matchlight stuff that has Chemicals in it... No Lighter fluid. Just plain Mesquite, starting in a can with a vent and paper, then add to the grill. Use of Ceramic grills only, best insulator and VERY efficient. Typical grills are metal and are CONDUCTORS so when people grill they're actually burning not cooking their food. All the heat is going outside.
Mesquite is the only way to grill.
TEACH ME SENSEI. LOL I cannot get my coals to light without fluid.
No question, gas is a cleaner burn. Just buy your meats pre-smoked, then it is just a fast heat-up, and it tastes like you cooked with coals. As far as the coals, yes, you have to wait until ALL the ligher-fluid is burned off. Many people make this mistake, because they have a bunch of drunk friends around telling them "I'm hungry!" You just have to wait folks, until the coals are nice and white, which means most of the carcinogens have already burned off. Plus, to help in this area, put tin-foil below whatever it is you are cooking, when using charcoal, and you can control the speed, which equals not burning your meal. Added extra: only medium-rare maintains the flavor. That is my opinion...
Or you could use a chimney.
Correct Rich! Obviously a holiday hotdog hibachi'er
Charcoal always gives the best flavor. Nothing beats chicken or beef over hot coals. Throw on some hickory wood chips during the last few minutes of cooking and mmmmm! You have the best tasting meat in the neighborhood!
I love my gas grill with the smoker box cant be beat i dont have time during the week to mess with coal or wood but i will look into this green egg i have heard nothing but good things about
I'm in the same camp... gas grill with a smoker box. i use my grill about 3x a week, in the summer more sometimes. but even in the winter in chicago, I still use my grill 3x a week. You're not going to sit around telling me there's any charcoal griller out there who uses their grill in a similar climate as much.
also in an urban environment, charcoal presents a fire hazard and gas is safer in a lot of scenarios.
I want to get a big green egg... it's been on my list for years now. one day one day! :]
there some non-big-green-egg brands that aren't any cheaper but you can get some cool things ...
If you want to use gas or electric, use the kitchen stove! I think it defeats the purpose of grilling outdoors if you use either of those. Wood or charcoal definitely enhances the food and gives it that great "outdoor" taste.
gas is better. i hate charcoal. and the cooking time on gas is so much quicker, plus the steaks seem to be juicer
You ain't doin something right.
I like gas for better cuts of steak; such as a tenderloin, ribeye or filet. I prefer to taste the meat rather than the char. Steak sauce and ketchup are for people who can't afford real meat. Burgers, veggies and are okay either way, depending on how you season them.
Hot dogs and Brats are best on charcoal. The brats must be boiled in beer beforehand though.
TRAEGER!! Best Grill and uses wood pellets. Better for your body than Gas and Charcoal. Food taste better, no grease flareups, Traeger, is the best!
I kill my prey and it eat raw where it lies. You're all pussies of the highest order.
lighter fluid burns off before you start cooking anyway, so it really doesnt matter what you use to start the charcoal briquets. just as long as they are mostly ash when you place the food on the grill. i have to agree that a charcoal/wood combination is the best for the overall flavor of the food.
I'd choose charcoal but my food shiver friction frys from fear of me
In Most cases charcoal it just makes the food taste so much better
Charcoal and wood!
Charcoal and wood makes for optimal BBQ. Gas is great for cooking inside the kitchen, but has no business even being mentioned in relation to BBQ.
Only Girlie Men cook with gas
your on crack.
Depends on what I'm grilling. Meats that cook fast and veggies get the gas grill treatment. The flavors are enhanced by the marinades, herbs and spices I use. Steaks and burgers have to cook over charcoal. Period. For slow cooking, I actually use an electric smoker. Put in your wood chunks of choice. Fill the water pan. Put on you brisket, turkey, cornish hens, whatever and walk away. Very reliable heat source.
"Than again, we're a tab obsessed." Author should read what s/he writes before publishing. Spell check won't catch a lot of things.
Get the flavor of charcoal and the speed of Gas – Its called a Big Green Egg.
With electric ignition and lump charcoal I can be up to temp in under ten minutes. Because of the ceramic construction it is super efficient. When I am done cooking – shut it down and I can re-use the charcoal later. The Egg wont make you a great cook. But it will make everything you cook taste better.
Taste the meat not the heat, grill with propane. -Hank Hill
I prefer food cooked over charcoal, and time permitting, I prefer to use charcoal. But we inherited a gas grill last year, and it's ridiculously convenient. When my wife doesn't feel like cooking and wants to dump it off on me, I can grill something up in no time. When all we had was the Weber, I'd usually tell her "grilling is for weekends".
There's a hardwood pellet-fed bbq add-on for kettles that provides great wood flavor and temperature control. It's called Stoven. It turns a 22.5 in. kettle into an outdoor convection oven. Google it.
I have gas. Lots of it.
Propane during the week & Mesquite on the weekends. – A True Texan
The best way to cook on the grill is to put your charcaol in and then some hickory wood chips. you cant go wrong.
It does not matter. I am awesome with both.
hk
Wood all the way (though using a gas grill to accelerate the ignition of the wood isn't a bad thing)...and use different types of wood for different types of food. I love using cherry wood on my chicken!
My preference has and always will be for lump natural charcoal (chemical-soaked briquets are repugnant to me), but due to circumstances (wanting to be able to quickly fire up and cool down the grill, plus a desire for less smoke), we bought a gas grill last summer, and I've been pretty impressed with what it can do. It's easy to clean and maintain, and I've found that the flavor of the food I cook is just fine. Perhaps missing the "smoky" grill flavor, but I can get a nice char and I'm able to cook anything I desire on it. That said, I think the next grill we get will be charcoal – there's just something more appealing about glowing coals, smoke and meat that a gas grill can't replicate.
I have a Traeger which is a pellet fed smoker grill and it is great for all kinds of meats. You can purchase different wood pellets and mix your own blend depending on what you are cooking. It takes a little longer but is worth the wait.
http://www.associatedcontent.com/article/818671/ten_easy_vegan_recipes_for_the_grill.html?cat=22
I assume those are recipes for cooking vegans. Otherwise, you're just fooling yourself.
Hmmm, I wonder why you never see gassers at bbq competitions or bbq restaurants worth eating at. Propane doesn't taste good! Duh!
Lump charcoal with assorted wood chips or chunks (apple for pork, pecan for poultry, mesquite for steaks, alder for salmon, etc) for flavor when desired is the only way to go. Use an electric starter and you're cooking in 10-15 minutes with no chimney, newspaper or lighter fluid necessary. Every other alternative is lame in comparison!
Having a Big Green Egg is the best, but a Weber or equivalent will do just fine.
Gas for speed and Charcoal for the taste. I prefer Charcoal and would like to use it more often, but due to time restrictions, I frequently use the gas grill. I must admit that both are closer in final quality than most people make them to be, but Charcoal does have a slight edge when it comes to taste. Also, charcoal is not very forgiving when it comes to lack of skills, Gas on the other hand is quicker to controll and can make-up for some of the deficiencies in skills.
I love to listen to the charcoal snobs out there, holding on to the notion that charcoal is best because it gets hotter, and adds better flavor. Come on grandpa, technology has moved on!
If you are trying to cook on a cheap Wal-Mart gas grill, I agree! BUT, if you have a quality gas grill, it is every bit as good as a charcoal grill, but without the mess that comes with using charcoal. It will get as hot, and if you can always add woodchips for flavor!
I’ve used both – extensively – and for me, nothing beats a quality gas grill.
I start the fire with oil from BP that I skimmed from the gulf, then I add ignorant republicans because their BS serves as an accelerate, add uneducated rednecks that follow conservative talk show hosts and the hot air increases the overall temperature, throw Paris Hilton on last and her sloppy hole keeps the temperature under control.
I think they're looking for you in Arizona.
Good one!!!
I prefer lump charcoal for bone in chicken, ribs, anything that I slow cook. I use my gas grilll for steaks, dogs, brats. my gas
grill gets up to 950 degrees which I prefer for searing steaks and chops.
In the style of Green Mile actor William 'Wild Bill' Wharton: "Barbecue, me and you! Stinky pinky, pew, pew! Or dilly, Jilly, Hilly or Bob! It was a french-fried Cajun named Delacroix!"
The biggest problem with gas is that a lot of people neglect to preheat the grill before putting the meat on.
So you hang out with a lot of idiots? Where did this statistic come from?
i use gas for quick grilling something for a meal, but if i want areally good hamburger or any kind of meat i fire up the good ol charcoal grill. you wont evr get me to say that you can beat the good ol flavor of charcoal with some wood chips of some kind mixed in.
Amen Doug....way to educate the readers!
Shut your word hole.
Walrus Egger, some jacka** is impersonating me. You are obviously a fellow Egger and know a good thing when you see it. Ignore that flamer reply.
Gas is Horrible!! I will never use it. You can taste the Propane in the food. Simply use a Chimney with either wood (such as pecan) or charcoal. You'll be much happier. Don't believe Hank Hill from Strickand Propane, he's a one dimensional character.
You charcoal burners just can't figure out the "reply" feature on this site can you? As for you comment on tasting the propane: You lie!
the best grill is the Vaugner Imperial for propane cooking.
If you call yourself a real cook then its nothing but charcoal.
If you're a real cook you aren't cooking meals for one behind your trailer.
Win!
Have cooked everyway possible but past 10 year always use lump or brick charcoal. With chimney starters and quality of products it cooks almost as fast a gas and with right rubs taste is second to none. I gave a nice gas grill away since family got where they would turn noses up when I used gas grill.
Thank you Doug S!
Basically what others have said. I have a great natl. gas Weber for quick grilling, e.g. burgers/chicken/fish/veggies, etc., and a large charcoal (mesquite lump is my normal fuel) for larger roasts (I did a turkey last Thanksgiving, it was spectactular!), steaks, ribs, etc. Depends on the food and the desired result.
Infrared is the way to go. My CharBroil Heatwave uses propane to heat up a ceramic "trough". Gets hotter than gas, sears steaks great, keeps chicken moist, cooks like charcoal without the flareups
my family isn't allowed to use charcoal. i had a burger once from a charcoal grill and thought it was delicious. so much flavor. but mom made us get rid of it before dad came home.
Bobby, how dare you! If you want to sell propane and propane accessories you CANNOT talk like that.
For many years I used Gas. Then one day I came across the Big Green Egg and my grilling life has never been the same. (BTW – I don't work for or sell the BGE...)
When we first got it, we thought we would keep the gas grill for the convenience factor. But after a month or so, we ditched the gas grill and now exclusively use the Egg. You cannot question the taste of lump charcoal vs. gas. Also, with the efficiency of the BGE with lump charcoal, I can usually have the grill at 400 degrees in about 15 minutes. I found that I always had some prep time for the meal, so I could just start the Egg and it was usually hotter than I needed by the time I was ready to cook.
With the setup of the egg, you don't use lighter fluid. It heats up similar to how the Weber Chimney works. When you are done grilling, you close up the Egg and this extinguishes the coals. You can usually use those same coals for several grilling sessions. I have no problem getting the Egg up to 700 degrees to sear steaks, but I can also hold it at 170 to smoke salmon or slow cook a pork shoulder over night. It makes the best ribs you will ever have. We cook pizza on it. I bake bread on it. It is the most versatile grill you will ever use! I can't say enough about my BGE.
This sticker price will give you a little initial shock, but if you plan on spending that much on a gas grill anyway...do yourself a favor and go with a Komodo style ceramic grill like the BGE. Then go to http://www.eggheadforum.com and you will get the best advice from Eggheads from all over.
Now, if you primarily grill hot dogs and you want a grill that you can just fire up and throw on the dogs, keep the gas grill. But if you really enjoy putting out some incredible grilled food, look into the Egg.
Check out Grill Dome instead – it is a way better built cooker and is very similar to the BGE. http://www.grilldome.com
I use a gas Weber grill. I can't say if it's for pansey's or not, I'll leave that to the 13 year old readers of CNN.com to determine, but in terms of facts, gas gets plenty hot to cook everything charcoal or wood does and does not impart any flavor. Rather, it imparts no flavor unlike wood or charcoal which frankly isn't always good and often comes from the many chemicals in charcoal used to help it ignite (or from the lighter fluid) and the chemicals in the wood. One isn't better than the other, just different.
Charcoal then wood. Hickory or some type of fruitwood. Depends on what I'm cooking.
If you like your food covered in carcinogenic petrochemical residue then by all means use gas. Maybe sprinkle on some teflon seasoning while you're at it.
Pretty sure you meant to say charcoal there, Dave.
LOL
Propane doesn't leave a residue on the food. While I'm more of a charcoal man there is no reason to spread untruths.,
The sun causes cancer but i still go outside.
Hey Jasper,
1. I've never heard ANYONE complain about charcoal smell.
2. Cigarette smoking = failures...that's retarded
3. If you can't control temps in your cooker with charcoal, you're just no good at bbq'ing
4. Meat that has been smoked with lump charcoal is way better than anything coming off a gasser.
You're pretty much a failure in life, aren't you?
Just tell them like it is men!! All this people with their expensive gas grill cooks want to be..... Nothing like and old and cured charcoal grill on a sunday evening!!
Amen!! :)
I want to be as cool as you when I grow up.
Only totally flaming girly men need to smoke with lump charcoal. Do you wear a dress while you do that?
First of all, the "reply" feature on this site is too difficult for you to understand isn't it? "1. I've never heard ANYONE complain about charcoal smell." This must mean NO ONE HAS EVER COMPLAINED about charcoal smell just because YOU have never heard it (dolt!)2. Cigarette smoking = failures...that's retarded" Correction: Smoking is retarded and full of fail. "3. If you can't control temps in your cooker with charcoal, you're just no good at bbq'ing" Wow, the authority on bbq'ing has spoken. If there is just one task you are not good at, you completely fail at the whole process. Judgmental much?"4. Meat that has been smoked with lump charcoal is way better than anything coming off a gasser." Your opinion. Go to the dictionary. Look up two words. Opinion and fact. See the difference? Didn't think so.
You might as well cook in your oven if you are going to use gas. It is the exact same thing.
We used to do that, but the problem is that it just makes the kitchen way too hot in the summers. We live in Texas! I can't afford to sweat in the kitchen, I'd much rather keep that heat outside.
It's not the exact same thing if your oven doesn't have a grill on it. Grilling is completely different from baking (hello!)
Hello. My oven has grill in it and it is just like cooking on a gas grill. If you are going to grill then cook over a real fire. Charcoal, lump charcoal, hardwood, etc. is the way to go. There is no comparison in taste. But if you are in a hurry use gas. I take my time when grilling so I like the taste and the enjoyment of the real deal. I invited a new neighbor over during Memorial weekend, he had used gas all his adult life. He was totally amazed at the flavor of my food. Needless to say the following weekend he called and said he had just bought a 22" Weber like the one I use. Everyone have a safe and happy 4th of July weekend and don't eat too much.
Everyone who thinks charcoal leaves a bad taste: STOP USING LIGHTER FLUID. Go purchase a $15 charcoal starter. It will be one of the best investments you ever made.
Or just give the lighter fluid time to burn off. I went to a BBQ place in Georgia that the locals said was good. *shudder*...tasted like they had marinated the meat in kerosene
Charcoal – now that's a fire!
We just made the switch from charcoal to gas. It's so much easier and safer with our toddler. He was always trying to get into the charcoal and it was very easy for him to lift up the lid while something was cooking. This new grill completely encloses (and we can lock) the propane tank and the grill sits much higher and is much heavier.
To me, the food tastes better anyway and I love that I don't have to wait 30 minutes for charcoal to get ready. We've been cooking on the grill a lot more since the switch!
Or...just stick with charcoal and stop trying to BBQ your toddler?
Hey! I like toddlers. But it's hard to finish a whole one.
Just made the switch from gas to charcoal and will never go back. Gas is for bumbs.
Out of curiosity does your child wear a helmet?
Here's a new idea.......watch your kid. I have a 3 year year old and he has been around a charcoal grill since he was an infant. I've never had a problem with him getting into the charcoal (which we store in a Rubbermaid tote) or lifting the lid. He was taught early that the grill is "No, no. HOT!" If he gets too close, he is quickly scooped up! Anything can be done safely around a toddler, if you go through a little extra trouble.
I'm still dead. Go Gas.
Elivs – Do me a favor. Say hello to Larry King for me. Thanks TCB
I use both – on two different Weber grills. For most food, I use the gas grill – it's quick and convenient, but you can't beat the old kettle grill for smoke bbq'ed turkey breast or pulled pork!
From another comment indicating gas grills don't get hot enough, I can't image that nearly 600 degrees is not enough to cook steak – which I can get from my gas grill! You have to remember to light the grill!!
Propane is the way to go for all of your cooking and heating needs.
yes, Sir!
Propane...it's God's gas!
I do prefer the taste of charcoal, but for health reasons, gas is better. Charcoal gives off carcinogens, just like cigarettes.
the dripping fat burning on the gas flames below can also give off carcinogens.
All barbecued meat has carcinogens.
Gas is the only appropriate cooking method mentioned here. Charcoal and wood add unpleasant flavors, as well as contaminating the food with particles of ash. Only gas allows the natural flavor of what you are cooking to come out. Also more efficient, faster, cleaner burning for the environment, etc. While some kinds of wood provide interesting extra flavors, charcoal is just plain gross – it always imparts a nasty chemical aftertaste. All you luddites come into the modern age, now we're cookin' with gas!
hahahahaha....you're beyond help.
really? you don't have a clue
Gotta be charcoal! I don't even use lighter fluid. I use a charcoal starter and in 15 minutes I have hot coals. Just a little prep and synchronization and you are good. In fact, the best combination I’ve used is charcoal and wood. Gas is for amateurs (or lazy people) :)
I bought one of those expensive gas grills (not a cheap-o from Walmart) and never could get the food to taste right. Finally gave up and got a Weber charcoal grill. Nothing better baby. The key to a quick start is a charcoal chimney – the coals are ready in 10 minutes. I will never go back to gas.
I like to cook cat on a wood grill. it brings the tasty out.
Worst BBQ I had was when the cook put the meat on just after the lighter fluid ... I advise against lighter fluid of instant light charcoal. I use a "charcoal lighter can" and put a very small piece of log fire lighter under it .. about one cubic inch. I don't like gas as the bottle is a hassle, especially if it leaks and catches fire ... I've seen this happen and people running for it .
it's a common mistake, the coals should be white all the way through pile before the meat is applied to the grill this will ensure that the lighter fluid is burned off
Have you ever heard of instatant charcoal mate?
thats why they put instructions on the ligther fluid can....
I cook on charcoal but have gas!
That sounds like a personal problem to me Mr. Sniffy...
I Pass on Gas. Charcoal or nothing
Charcoal is terrible. It smells awful, is REALLY annoying to everyone around you, and should be illegal. Failures blowing cigarette smoke in my bedroom window is bad enough, but charcoal barbecues during the summer are unbearable.
Just use gas. It's clean, has no odor, and gives you much more control over the temperature. You should focus more on your spice and marinade selection, and not mindlessly destroying the meat with coal smoke.
Only you can make such comment !! Are you smoking crack? c'mon dude you are not a cook you are just a pretender .....................
you must wook for BP,,,,,,,,,OR DONT LIKE GOOD FOOD,,,,GO CHARCAOL
Jasper, you are doing it wrong. (bet you've heard this before). #1 – charcoal is not coal. #2 – it's not dirty really at all if you let the charcoals turn completely white. IF you use lighter fluid and you throw your food on before that's burned down, yes, it's nasty. But really, there's no need for fluid. Get a chimney & some newspaper and the charcoal catches very easy. Even in the winter. Get a weber charcoal grill, read the directions....and you will be surprised how much better charcoal is over gas.
Plee you are absolutely correct. As I read these it sure sounds like the coal haters don't have a clue how to cook with charcoal. Longtime charcoal user and I have no problem with it. I have a pit made from a peice of metal casing. Let the coals become totaly white and it's on. Indirect heat, stack coals on the side. Use just the right amount, control the air and you should have no problems.
People like you is why a pack of cigs cost 10 bucks. People have been cooking on an open flame forever. If not for that you would not even be alive moron. Just because your to prissy to get alittle dirty using charcoal dont mean it should be outlawed. If you dont like the smoke stay in your germ shield (house) and keep the door shut, or just move if you are unable to interact with real men. I bet you eat tufo instead of meat and potatoes. Tell your boyfriend to give you your balls back so you can be a man.
I like combining charcoal, be it lump or briquets, with a good seasoned wood – nothing cooks better or with more flavor. I've used gas for quick stuff, sausages or hot dogs, sometimes even chicken, but it does not impart flavor or the sense of a REAL BBQ...my fave is to build a nice hot fire, and toss in some foil wrapped potatoes, let 'em cook for a few hours in the real heat.
I love the ease factor and concvenience of gas, but, I have an electric smoker that i bought a couple of years ago and there is just no comparison to cooking with real wood. I would put my brisket, pork shoulder, baby backs or turkeys up against the best of them.
No way i will ruined a perfect meal on a GAS GRILL!! I stick to the old charcoal slow cooking process and better flavor.. Gas grill to me is made for pansy's!!!
People who write "pansy's" for plural of "pansies" shouldn't be trusted around fire.
Gas Grill for the win! Sorry, but charcoal is for the birds. yeah yeah, its old school but with a gas you can use the wood for flavoring. Charcoal is going down the tubes!
How about microwave?!
Yeah..or how about getting your food delivered
When grilling or smoking charcoal is king when it comes to flavor but when coupled with wood wheather it be peacan, hickory ect. the combination is out of this world. Try soaking the wood in apple cider and setting it down over the hot coals. This will add flavor as well as cool the coals enough to be able to grill directly over them and the apple flavor it adds to the meat...well it will speak for its self.
I prefer the taste of charcoal cooked food but the quickness of gas. We use gas at our house.
Same here. Used nothing but gas for last 10 years almost, but the grill is falling apart, so I'm considering going back to charcoal.
Charcoal. If I wanted to cook outside with gas, I'd take the kitchen stove outside.
That's retarded.
I agree with Rocky...it depends what I'm cooking.
I have a Weber Charcoal with a propane ignition system... the flavor of charcoal, the ease of gas. Put in the charcoal (no chimney or lighter fluid needed), ignite via propane, gas off, cook.
I have the same grill, and it rocks. Easy to light, no fluid, works well with lump charcoal.
Weber makes some great products and their gas ignition charcoal grill falls into that category. I use their wax firestarters under my charcoal chimney and have coals ready in about 15 min. That's just enough time to go inside and prep most dishes, so how much faster is a gas grill? 10 min??
My next grill is going to be a ceramic model (like a Green Egg) to squeeze all the cooking out of each fire and seal in flavors.
It sure doesn't surprise me that on a CNN pole, gas would win out. Yep, this proves that America is truly going down the tubes!
That's because it's much harder to force charcoal down the tubes.
what's wrong with clean burning C3 H8 aka propane? Charcoal is gross and full of chemicals.
I was using Gas BBQ before , but every time I would finish the meal, I would have cramp and diarhea (sorry).
until one day I read an article from a Dr. that said when using gas versus wood or charcoal , remember that the fume of
the gas goes directly into the the food. yes some charcoal have chemicals, life verything else you have to be you own
doctor in order to survive in the world that no one gives a dam about the damage we are doing to our INTESTINE. Especially people with sensitive bowels, Gas can be very bad for them. stay healthy.
first off charcoal isn't full of chemicals if you get real hardwood charcoal. Secondly even if it is we aren't talking about healthy cooking here. We're talking about what gives you the best flavor.
As George Carlin said: "What tubes? Where are these tubes?"
It sure doesn't surprise me that even a story about barbecue preferences would bring about a troll trying to change the subject to their own whining agenda. You can spot them by their poor spelling. Oh, and gas. It's cleaner and I want to taste the food, not the fuel.
I start the grill with charcoal, and as it's still in the flaming stage, I add real wood collected over time. The mixture of the charcoal and the real wood gives a great flavor, and is easier to start than a pure wood fire.
I use a combination of briquettes, lump and wood. Depends on what I'm cooking, how many, and how big. Gas is for suckers, bottom line is it doesn't get hot enough for a lot of foods and methods (most poignantly steaks) and it imparts a horrific flavor. EWWWWW!!!!!
couldn't of said it better myself. You're not bbq'ing if you are using gas. You're just cooking on an outside oven. The reason to bbq is to infuse the flavors of the smoke into the meat.
Takes 20 minutes to pre-heat charcoal and get it the point of putting out correct heat.
Well, you aren't BBQing if you aren't actually smoking the food over a low fire. Grilling is not BBQing.
To end the debate of charcoal vs. gas... there's a grill made by Kalamazoo Outdoor Gourmet called the Hybrid grill that can cook with wood, charcoal AND gas all in the same grill!
Char-griller sells one at Lowe's that does it all as well for a 50th of the Kalamazoo price. I have one and it works great.
yeah my paw in law has this chargriller. It's a great set up if you add a firebox for wood smoking. Works great and the temp is easy to control.
A certain salesman of propane and propane accessories would certainly have something to say about this!
"taste the meat, not the heat."
"I told you once, Mr. Hill; I was born charcoal, and I'll die charcoal."
Totally depends on what you are cooking. A Quick chicken breast or fish fillet gas is fine. For steaks gotta use charcoal.
For brisket or pork need to slow smoke with wood. If you are serious about your cooking need some options
Well said...
AMEN...
'NUFF SAID!
A true grillmaster has spoken.
couldn't agree more.
Totally depends on WHERE you are. My hillbilly neighbors have the urge to fire up their charcoal grill under my balcony every night! I don't know whats worse. The sound of them getting drunk, and whooping it up, or the smoke that billows into my apartment! NO CLASS WHITE TRASH!!!
sorry BOB, your point is made. we'll keep it down tonight. but i still think chrarcoal, wood, & gas all have their purposes.
Hey Bob,
Open flame on balcony is a fire hazard. Maybe you should inform the complex manager or local fire marshal. Hate to die cause some jerk wants to play R.Kelly with the lighter fluid.
I agree over all but change it to gas for quick anything...lets face it the fact you can grill up a burger in no time flat after a long day at work rocks.
If you have the time wood is best for everything, I don't just mean a smolder for smoking, start a wood fire and cook on the coals rather than on wood someone else pre-burned for you. No lighter fluid needed just have some dry wood and paper to get it going.
My sentiments exactly. Wood rocks!
Took the words right out of my mouth!
It all depends. With charcoal, how do you lite it? if you use match lite briquets or lighter fluid you FAIL! all to often do I see people soaking charcoal in lighter fluid to start it, gross. It defeats the purpose and makes your food taste like chemicals. Start charcoal with a scentless, flavorless, charcoal chimney and your good! gets it going faster too!. Gas is super convienient and that cant be denied. My personal setup is my mini weber for searing meat and cooking veggies/fish and my weber 22 1/2 for the heavy lifting, indirect, slow smoke, and even baking! Man I love grillin !!
True true, my brotha!
I use Charcoal for everything i grill, however when i need to do something quick and i am not cooking a lot (2 or 3 hot dogs) , i dont want to wait, i fire up my gas grill and maybe use a smoke packet (chips in foil) to get that smell andflavor.
Depends on what is being prepared, and how much of it, I use charcoal, gas, and wood. If you are serious about your grilling you have to be able to be versitle. Every now and then, I dig a hole, heat up large rocks, put a Turkey in a roaster pan, and drink beer whaile it cooks, simply delicious!
Here Here to options! Grill with the right heat, good food, good company and a fine cold beverage makes everything taste good. What more could a person want?
Last thing I'm going to argue is charcoal or gas fire when meat is on the grill.
Agree totally with Rocky, but I'd add a couple things: I put an aluminum pan or piece of foil full of wet wood chips on the gas grill for a quick hot smoke on fish or grilled chicken, and steaks over charcoal are really "up a notch" if you add a few small chunks of (not soaked) hickory, oak, or fruit wood to add the woodsmoke flavor. I have a big Weber Genesis Gas Grill, a Brinkmann double rack smoker, a Weber Kettle, and even use a Cameron Stovetop smoker box in bad weather or just a lazy way to smoke a salmon steak. Like Rocky says, you need options.
Co-Sign.
Gotta agree; right tool for the job at hand.