 Step away from the lighter fluid and drop the instant-light bag down on the ground. Nothing stinks things up quite like a backyard cookout fueled by excess chemicals and sub-par charcoal. Not only does it reek like a trash fire in Hades - it's also fouling up the taste of your food. We're here to save the scent and savoriness of your summer. Simmer down now, guys. Yes, it'd be dandy if every single summer meal were sizzled atop a heap of hand-foraged fruitwood and hickory. The temperature can be higher, the smoke adds distinctive flavor and the scent can practically be worn as perfume, but the vast majority of Americans are cooking with gas in the great outdoors. According to the 2011 Weber GrillWatch Survey, of the 71 percent of Americans 21 and older who own a grill or smoker, 67 percent are using propane or natural gas. And why wouldn't they? The method is quick, clean, starts at the push of a button, and provides uniform heat - but the lack of smoke and the comparatively lower temperature may rob the fire-kissed food of a little extra flavor. It's easy to add a little bit of it back by grabbing your favorite smoking wood, available in bags at your local hardware store. Just soak a few chunks or chips in water or beer for 30 minutes, pop them in a packet out of heavy-duty foil, poke a few holes and place it on one end of the grate when you're ready to cook. The smoke will infuse the food with flavor, and the scent alone makes the extra step worth it. Just toss out the packet when everything has cooled back down. If you find you like the extra smoke kiss it adds, invest in a small, perforated smoker box (usually under $20) and experiment with different kinds of woods. Apple, mesquite, cherry, pecan and hickory chunks and chips are readily available; mix and match to find your favorite formula. We're also big fans of planking. Nope, not the face-down internet meme, but the age-old technique of cooking food atop or wrapped in wood. Not any ol' slab of timber will do; opt for an untreated piece of pecan, cedar, maple or fruitwood (we like Elizabeth Karmel's version) and soak it ahead of time so it doesn't burn. The meat, fish or vegetables will pick up fabulous flavor and you get a killer plate to present. If you do opt for charcoal (which you really ought to if your outdoor space and local regulations allow), resist the siren call of the quick-start fire. Chemically-treated briquettes and lighter fluid may get the fire blazing faster, but the acrid taste of chemicals and extra carcinogens are added to your food, and generally stink up the neighborhood. Maximum fire flavor comes from hardwood lump charcoal. It's generally not treated with extra chemicals and it's a cinch to light, once you know the trick. That'd be a chimney starter. It's a vented, metal, handled cylinder with a shelf inside. Just grab a sheet of newspaper and start folding the long end in on itself, until halfway up. Then bring the shorter edges together in a ring, and crumple the unfolded portion of the paper into the center until it looks like a little hat. If you'd care to double down on your firepower, crumble in some additional paper and swab it with a touch of vegetable oil. Tuck that into the bottom of the chimney starter and pour the coals into the top portion. Make sure you're in a cleared area – outside, always outside – with no ambient, flammable branches, grass, untucked sleeves, hair, children, dogs, etc., around. Then light the paper through the bottom vents. It will catch fire, igniting the coals from below. Once the coals are no longer glowing and have a light layer of white ash, pour them – carefully, as they tend to spark – into the bottom of your grill. If you feel like getting a bit fancy, throw in a few sprigs of water-soaked rosemary or a handful of those wood chunks or chips. It'll all just taste better - and your nose will know the difference. For those keeping score, many chefs we've interviewed swear by the Weber Smokey Joe, but Eatocracy has long been loyal to the Char-Griller Duo. This is not a paid endorsement - they've never given us a thing other than hours upon hours of contented grilling. It's got gas on one side for hectic weeknights and charcoal (with optional side firebox) on the other for an all-day brisket or smoke-soaked ribs. Kinda like a mullet haircut - but with even more flavor. Got a favorite grill model or fire starting method? Sing its praises in the comments below. We've got some seriously smokin' grilling advice right here. - Burgers – a step-by-step guide - Red hot grilling tips from Eatocracy readers - Best. Burgers. EVER and Best. Cheeseburger. EVER - 5 grilling mistakes – and how to fix them - Bring your indoor favorite to the great outdoors - Grate balls of fire? Not on our watch. - Bring your indoor favorites to the great outdoors - Make a Mexican-inspired outdoor feast - What every carnivore should know And feast on the results of The Picnic Poll to find out what your fellow chefs like for a main dish and drink, burger topping, side dish and dessert. See all our best grilling advice at Grilling 101 |
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This is my favorite topic of any. I have a gas grill and a Big Green Egg I purchased 2 years ago. I much prefer charcoal grilling on my Big Green Egg. I get all my Grilling Supplies from http://www.hearthandgrill.com and they give the best advice I've ever found from any store. I think it's because they have been in business for over 40 years. What Jeff Lunsford at Hearth & Grill educated me on was the difference in lump charcoal. Jeff is also a Chef and shares lots of recipes and cooking ideas. The lump charcoal lasts longer and you don't get the chemicals from store bought manufactured charcoal. There are 2 brands I look for in buying this organic lump charcoal which are Big Green Egg and Cowboy. Hearth & Grill carries both! Now I do use my gas grill when I'm in more of a hurry and I have the American Outdoor Grill I purchased from Hearth and Grill. So if you have not used a Big Green Egg or the lump organic charcoal I highly recommend you try it. The flavor of the things I grill are so much better!
How come the best pizzas come from a wood fired brick oven and not a gas flamed one? Momma Mia, the answer is simple.
There is a multitasker you have all ignored. The toaster. Take an electric extension cord, plug your toaster in on your back porch or somewhere outside. Drop a steak in it and set the timer for 6 minutes. You will get a perfectly grilled steak with grill marks that will taste just like it came off your propane grill. Want your food to taste like it came of a charcoal grill? Well, then, just toast some wood chips into the bottom of the toaster and turn it on until they start smoking before you plunge your steak into that vertical inferno.
I prefer charcoal for the taste. Gas is much more convenient but it doesn't compare in my opinion. O yea you crying liberals...don't you know that the majority of our electricity comes from COAL fired power plants!!!
Taste the meat not the heat! Taste the meat not the heat!
Gas has its place in cooking on a grill. That place is Burger King. Real BBQ and real outdoor grilling is done over charcoal and/or wood. Since I have a large barel-style BBQ, with room to cook two full slabs of beef ribs, about 15 chicken breasts, and a couple dozen brats all at the same time, I use both charcoal and wood. It's great if you are using the right wood. Around the Pacific NW, alder grows like weeds. There are also places in the eastern half of the state to buy large piles of applewood.
Three Words – Big Green Egg! Add Lump Charcoal, set to grill or smoke and all you propane heads will be immediate converts, like me.
The new Weber chimney and a piece of paper is the only way to get coals going. It takes less time than lighter fluid and doesn't stink or cause cancer.
Oh, yeah. The Cobb has a built-in rack for charcoals so you don't need a chimney. Just a piece of paper towel soaked in fat.
I use a Cobb grill. It only takes 7 charcoals to cook most things (4-8 burgers, 3 chicken breasts, etc) I start it wit a piece of paper towel soaked in the grease from the grease catcher on the Cobb grill. It starts in a few minutes. The grill is portable and can is totally cool on the outside. For big stuff, like whole checkens, turkeys, hams, I use a Weber.
For Dogs and Burgers I use gas, but a griddle, not a grill. for Chicken pork or beef I use the Grill (gas) or my firepit. It's all according to the circumstances of the situation.
Gas for convenience (when you just want to fix a couple of burgers or a steak for dinner). Charcoal for better flavor.
When we start burning charcoal in our gas hogs I will start burning gas in my grill.
I have always found that microwaving is the best way to prepare a fine steak in the summer. You can even set up your microwave outside to create an illusion of grilling.
Best comment of the day... :-)
WIN!
I do not think charcoal is not any better than gas. What gives the meat the smokey taste is when the oil from the meat drips onto the coals or hot surface and smokes. The smokes rises and infuses itself into the meat giving that bar-b-cued taste. However, wood is different because the type of wood you use gives a certain taste.
You are dumb.
I mean Ford also sells more THAN Mercedes. Still means nothing.
For the visual learners of the bunch, you may enjoy this historical analysis of data on gas vs. charcoal grill sales over the years:
http://spotfireblog.tibco.com/?p=6455
Ford also sell more Mercedes. This means nothing.
I dumped my big gas griller after a few years. The problem was a bit of flavor but mostly of control and fun. I like lighting the charcoal and have it burn off the remnents of the last BBQ. The biggest issue I had with gas though was control, anyone that has ever cooked something greasy, like duck, knows what I am talking about. Gas grills inherently need ventilation, for good cause, who wants to blow up their BBQ because they left the lid closed and forgot to start it right away. The problem however is that if you get a grease fire it is all but impossible to put out. With charcoal you can at least put a lid on it to smother it, gas will burn until all the oil is gone, for a Duck that is a long time.
I say again, gas grills are for women and very effeminate men. Convenience is overrated.
Oh dear, I just CAN'T thoil my hands with that icky charcoal! Give me the propane every time. Then take me to see Bette Midler!
Well bless your little heart.
I'm a mechanic you t(r)ool. I can also bet you haven't even touched a women in years with that gay bashing attitude of your's.
Ooooo, i bet you know how to work a tool. Wanna see my box wrench?
Real men use the right tool for the right job. Little boys always try to use the same tool for any job.
Been cooking for more than 50 years – no comparison – charcoal is better – better taste and better char – no gas for me
Try wood, you will never use charcoal again!
Traeger grills are the best. You get the convenience of a gas grill with all the flavor of a charcoal/wood grill.
Gas grills are for women and very effeminate men. Real men cook with wood.
Who wants to bet that these charcoal/wood die hards can't afford a decent gas grill?
Real men bite the throat of the cow if they want a brisket and wash it down with warm milk from the same dead cow.
EFF Yeah!!!
Go Johnny Bravo!
Hey! I resent that. No self-respecting woman is using a dang gas grill outdoors; I have one of those in the INDOOR kitchen.
I am still awaiting for someone to tell me What Jesus Would Use.
Let's see ..... He turned water into wine, He walked on water and turned loaves into fishes. I would guess that He could use a spatula to turn a vegan on a Weber if He had a mind to.
A free ranging grass fed vegan, no less!
For grilling, Weber kettle grills are tops, but for smoking, I prefer my Brinkman vertical charcoal smoker.
There should be no argument here at all. If you are grilling it is over charcoal or wood. There is no difference when using gas or electricity indoors or out of doors, they are like using your cook range. I doubt anyone would go to a barbecue restaurant that used gas or electricity, it is about the wood and charcoal that is used that creates the smoke ring and flavor. Enough said.
No, not "enough said". Again, a gas grill with a smoker box will produce that same smoke ring and flavor.
Gas also causes fire, which gives a different and delicious taste to food. Wood tastes even better, but if your electric stove is causing fire in your kitchen then you are doing it wrong. It sounds from your false claims like you've never cooked with a gas grill.
My gas grill has a built in smoker box and a side burner for cooking fish outdoors (plus a rotisserie). I joke about having to finance the grill but I use it more than my oven when it's not raining. I have a traditional "barrel smoker" too but after "smoking" a turkey on my gas grill I'll probably put it up for sale. No, my friends can not tell that I'm cooking with gas and I'll take the Pepsi challenge over charcoal any day.
Congratulations.
The Big Green Egg is the way to go. I have used one for 8 years, had 2 Webers prior to the Egg thought I would never depart from the Weber until I had food from an Egg. BGE Company stands behind their product with a lifetime warranty.
Why spend all those bucks on a green egg when you can do the same thing with a big ceramic flower pot?
Use one, then see if you still ask that question.
I have a BGE, a gas grill, and a Weber kettle. With three small kids, the gas grill fits the bill when I've got half-an-hour to get burgers ready. If friends come over for steaks, it's time for the Weber. But for sheer smokey, juicy ecstasy, it's time for a weekend session with a leg of lamb/turkey/boston butt/rack of ribs in the Egg.
This is a silly discussion. The right tool for every job, and the right job for every tool.
Weber Performer. Charcoal grill with a propane starter to get the coals going. It just takes a few minutes to get the coals started, then turn off the propane and let the coals do their thing. Add on the additional collar and you have a smoker. I can fit a 20lb turkey with the collar on.
Real men know how to cook with charcoal, it takes skill unlike gas where you can manually set how hot you want your grill. Thats for puzzies.
Lol charcoal gets hot real quick and cools down in a hurry. Real puzzies like the heat for long long time. Can't get going with all that fire starting and reloading, honey. Just put the heat to the meat and momma will tell you when its done.
If you have a gas grill you may as well cook inside. It is the same thing. Charcoal is true grilling.
If I dont have the time, knowledge or energy I'll go with my Weber. Otherwise try what i taught boy sscouts to do for 40 years. Get a prime rib boned and rolled. Find an 8 inch or larger hollow log. Scrape the inside of about a foot long section of log ( not maple, makes everything taste like urine) Get a good fire (Wood) going. Butter the inside of the section of log. and stand it on end. put about 2 inches of mud in the bottom and inside an ,aluminum foil separator. Put your favorate veggies, potatoes, the meat, seasoning. On top of the meat, some more "stuff", aluminum foil separator and mud.
Throw the log on the fire and take it off just before you think the shell burns through. It doesnt take as long as you think and the taste is beyond belief.
NOW, THATS EATIN'
A pecksnifferish and peckish crowd.
Not everyone wants to spend $900 on a big green garbage can. The weber works great if you know what you're doing. Don't use lighter fluid with the charcoal, get a charcoal starter can and use paper to get it lit. You can also smoke meat in the weber no problem.
Weber? Char-grill? You can't be serious.
Portable Kitchen or Big Green Egg, nothing better.
I will not tell a lie – I chopped down my cherry tree...and saved the wood for the barbeque. Same with the plum trees.
If you're grilling, do whatever works best for you. If you are barbequing, there are three requirements: wood, smoke, and time. There's nothing like a tri-tip or brisket that has been slow smoked using your flavoring wood of choice.
I have a grill with a smoker "side car," so I can pile the main box full of meat and just let it go since I have indirect heat. After the slowest cooking items are thoroughly smoked, I use the small side to grill the burgers, dogs and other quick items that can take the direct heat exposure.
Thanks to my dad's tutelage (yeah, I'm a woman), I love barbeque season (thanks, Dad).
You're welcome. And you're adopted.
I've got a gas grill, huge smoker and big green egg. The BGE is my preferred method but if my kids want a hot dog real quick you can beat the gas grill.
i love my electric grill!
Nope,nope,nope. Steep your wood chips in beer or whiskey overnight. Light your lump charcoal in a drum lighter and let it get red hot. Set your red-hot coals on one side of the grille and sear your meat on that side. Set the chips on the coal in some aluminum foil with a little of that beer or whiskey on 'em. Set the meat on the other side and finish it off low and slow to taste.
There is NO debate here
the only gas i want at my BBQ is after the meal
if you're offended...go lighten the hell up
A gas grill is an outdoor oven. Might as well bake a cake in there, Betty Crocker.
One STFU cake coming right up!
joe, that's nothing but the truth.
Except for the, you know, the fire shooting all over the food, charbroiling it. If your oven is flame-licking your food you should have it checked out.
Exaggeration hurts your case because it makes all of you look like you have no real case for your cause. Here I am, cooking with gas, and loving it – clean, fast, even, fine-controlled temperatures, safe, tastes great – and I would love to be convinced that there is some reason to convert to charcoal. Is the extra hassle worth it? The trips to the store to buy more coal? The ashes? The wait time? The temperature control problems?
Maybe it is, but it's impossible to say even after 200 comments because you guys only want to say "gas is for sissies and charcoal is for real men"... an argument that only flies with morons and homophobes. It's making me think that cooking with charcoal might give people the wrong idea, like that I'm a moron and a bigot, too. After reading these comments, I might unintentionally think "this guy's probably a jerk" to the next charcoal-griller I meet. Way to go, charcoalers!
The following discussion may contain graphic descriptions of naked meat and/or details on charred animal flesh which may not be suitable for all audiences. Please read with caution and at your own risk.
I do gas, but with wood chips for flavor. However, we grill about 4x a week during the summer and about 1x a week during the winter (colorado). So, gas is much better than charcol for this.
I have a Char-Griller, obviously for charcoal, and hands down, best grill ever for the money. And just an added upside....if I run out of charcoal, another bag is only a few bucks. If I had gas, it'd be about $25 IF I could find somebody local that even carried it. Charcoal wins everytime in my opinion.
Hey, where is "Sun" in the poll? It's our fuel choice, we made a solar oven and a solar grill. The fuel is free. :)
The sun will give your food cancer.
And THAT'S why no one should be a vegan! So much sun making the rabbit food grow. Think of all the cancer you're getting just from the plants you're eating!
Got a link to instructions? I'd love to try it.
Gas has no flavor. Cooks dry. Has no flavor. Cooks Dry. Charcol in an upright box is the best Grilling you can do. To me it is way easier than Gas grill.
I liked my Weber kettle - lasted for about 25 years - but hated not being able to raise or lower the fire grate. I now have a Brinkman charcoal that I like a lot, save for a few minor defects. It has a crank handle for adjusting the fire grate.
Gas is ridiculous, except it does start my charcoal nicely. I have a Weber performer that uses a small gas canister you light for 5 min to get the charcoal started, and then you turn the gas off.
The "men" I know with gas grills have gas fireplaces, drive station wagons or minivans, and wear mansierres!
I prefer a gas grill; charcoal is too much trouble and gets me dirty (Yes, I AM female).
Living in Florida, I choose to cook outside on the grill to keep the heat out of the house. I'm not really big into "barbeque", so it doesn't matter to me if my food is cooked on gas, charcoal, smoker, whatever.
He doesn't cook because he can't be bothered to check the food while it's cooking, thereby burning everything.
Let him burn it a few times and he'll get the idea. You are being PLAYED!
Gas? Why even risk getting your precious little fingers messy, Sugar, just haul your foreman grill outside with an extension cord if all you want is "cooked outdoors with lines on it."
Coming from the grilling aficionado country, where we grill 24/7 and a 6 burner is the minimum, you cannot beat charcoal for flavor. However, even with gas, you need a good BBQ to get the flavor right and no flare ups. The best BBQ out there for either charcoal and gas is made by Weber hands down. They're also made in America rather than some cheap Chinese rubbish.
Wait there is a debate? Charcoal or wood chips are the only way to go. Otherwise you might as well just cook it on the stove.
Cooking over an open flame gives foods a different taste than cooking in a pan. So, food cooked on a gas grill tastes significantly different than cooking over a stove. Cooking with a smoke-filled flame adds even more flavor, but please, don't make incorrect statements like "you might as well cook on the stove if you're not cooking with charcoal". That's a bit "all or nothing" don't you think? What about the middle?
Why even bother to grill? Just find a forest, light it on fire and go in afterwards and eat all the cooked animals!
How'd you know I was cooking in Arizona?
The only downside to this is when there isn't a forest around. In that case, pour raw oil everywhere and use that as your fuel. Or a flamethrower....but that's not as wasteful :(
blah blah blah blah........ I use both gas and charcoal as needed. I doubt most can tell the difference in most quick cooked meats – burgers, dogs, steaks, chops, fish, shrimps, etc. I use a smoker box with hickory chips always. Who gives a rip...
Grille Baby, Grille!
The barbacoas are coming! The barbacoas are coming!
Come'on Sarah, try a traditional and popular American BBQ dish, Barbacoa de cabeza.
I've skimmed the responses here and I cannot believe that no one mentioned that 1) you do not need to go buy a chimney- a coffee can or other large can with both ends removed and some holes punches around the bottom is the same thing and probably something most have around. And 2) if you really want a great way to get your charcoal going in the chimney, take squares of wax paper and wrap old broken pieces of unscented candles in it as if it was a piece of candy and drop a few of those in there in layers with one end lit and that will get your coals going good- no chemicals.
um, that wax is made from petroleum and is a chemical, mkay. Put a little veggie oil on the newspaper if you feel its necessary to get a longer burn.
When I want to grill, I just go to McDonalds and use theirs.
WHY YOU UP IN MY GRILLE, YO?
Now when I think of fast breaking, front-page, top-notch journalism, it does also make me wonder about grilling.
Makes me think of all the sarcastic, meat eating idiots of the world commiting murder each and every day.
I hate when animals murder each other! Don't lions know there is a better way called Veganism? If only you brave Vegans could get close enough to the Pride to hand out some pamphlets or share some tofu recipes. That would be great! Any volunteers?
Been using charcoal for 30+ yrs cooked some over gas. I see the advantages to gas but to me grilling is time to slow down have a few beers and eat when the food is done not cooking the food so we can eat at a set time. But the best tasting meat comes from grilling over the campfire coals (oak)! Best tasting bacon you'll ever have.
Used the Charbroil charcoal grill with smoker box for years and loved it but purchased a Brinkman charcoal grill wiith smoker box this spring and it's the mac-daddy...the cooking grates are much easier to get in and out and it has the top rack which i think is key,,,,hickory smoked a whole chicken stuffed with the stop light (green, yellow and red peppers) and onion this past weekend and it was off the chart good....made chicken salad with the leftovers....where can you get a hickory smoked chicken salad.....damn, now I'm hungry....
The Big Green Egg is the way to go !!! Natural Lump Charcoal with electric starter. Best tasting food in the land. Hands down. I own a Weber S-650 and never turn it on.
Consuming meat of ANY kind is barbaric, unhealthy, and the clearest sign possible of an undeveloped mind. No matter HOW it is prepared.
Go freeze in your sprout patch ya tree huggin, bunny humpin, self important, elitist, liberal stooge. While you are freezing, I will be burning some fresh killed red meat over a hot bed of logs with the spotted owl nest still attached. Drill baby Drill! Ride Paul R ride, or, err, uhh! But dont be a Wiener on facebook......
I resent being compared to vegans....
Here, here! Thank you for providing a much needed insight into poor choices made by the vast majority of Americans, on a daily basis!
*Veganism provides a healthier diet than a diet that includes animal products of any kind!*
I think about it over my grilled salmon and BBQ baby back ribs.
That's what the white man calls them.
Vegans are hilarious. They don't realize that the only reason Humans developed such well sized brains and the associated intellect was our ancestor's abiltiy to procure huge amounts of fat and protein from our diet. This could only have been done by eating meat. I'm sure vegans aren't getting enough quality protein from their soy shakes and tofu turkey sliders. SImply put, our bodies and our brains are adapted to eating meat and dependent on the nutrition.
"Humans developed such well sized brains and the associated intellect was our ancestor's abiltiy to procure huge amounts of fat and protein from our diet"
Then why isn't today's America just brimming with Einsteins?
'Then why isn't today's America just brimming with Einsteins?'
I'm sure you hold the answer to your own question and don't even realize it. Have a carrot and think about it.
If vegans would lose the self-righteousness, maybe they would be less bland and tiresome than their food...
Wow, stereotype much? Probably you beat your wife as well, right?
Actually the ones who I have seen take the most meat, have annual Pridefests and love to watch "Will & Grace" reruns on Logo network.
You poor misguided soul. Please educate yourself more fully before posting nonsense.
http://en.wikipedia.org/wiki/List_of_vegans
Another meat eating redneck that spells farm E I E I O.
@J. Daniels, if I'm following the message trail properly, I would say that you stereotyped quite obnoxiously in your original post... Healer heal thyself.
Now, back to preparing my deliciously barbaric, mentally undeveloped, slow cooked baby back ribs and beef brisket over charcoal, and rotisserie chicken cooked over gas. Next week will be a pit roasted WHOLE PIG Filipino style. Meat meat meat and more meat.
whait a minite. that is not how u spel farm.
"Stereotypes are based on facts & statistics. Soamiright?" Hardly.
Stereotypes are oversimplifications often based on inaccurate information by knuckle-dragging neanderthals who don't have the brain power to effectively argue their way out of a wet paper bag.
OR Referencing http://www.businessdictionary.com/definition/stereotype.html:
1. General: (1) Erroneous, relatively fixed, simplistic, and mostly negative generalization (based commonly on bigotry, ignorance, and prejudice) held to be true about certain individuals or groups. (2) Lacking individuality or originality, stale.
I've been pondering how a Vegan would taste on a grille. Perhaps a little gamey, deducting from their irascibility. Or maybe we could push the broomstick all the way through and do them rotisserie style. Seems like they would take an awful lot of cleaning though...
Typical vegan, thinking they are superior and smarter that the majority. Pretty much somes up the whole liberal hipster mentality. Go find a new pair of thick black rimmed glasses, a couple pairs of calf tight jeans, listen to a few indie records you found on your own, never ever buy anything commercial and walla you are now officially better than everyone else.
Try to have a thought on your own for once instead of surrounding yourself with like minded people, you might suprise yourself with how wrong you really are. I know you think you are original and hip, but you probably are from Nebraska and moved to SF and think you are way more important than the "underdevoloped minds" you left behind. I see you morons everywhere.
Well said.
They always look so frail and unhealthy too.
Please see my post above in regards to a list of vegans. You might be surprised at what you don't know. Way to be narrow-minded.
So a bunch of hollywood stars and musicians are vegan...not a suprise at all really. I'm pretty sure most of them don't hang around with groups of people with diverse ideas, they shelter themselves with the elite just like I said earlier. It's not like they listed Stephen Hawking, Tiger Woods, Joe Montana and Lance Armstrong. It was more like Wierd Al and Russel Simmons.
The bottom line is charcoal gets hot and vaporizes the juices on the meat you are cooking to give you that barbeque or smoky flavor, a gas grill does the same thing, whether you use the old lava rocks are steel bars (some call flavorizer bars), these get hot the same as charcoal and vaporize the juices from the meats cooking. Think about it folks if charcoal had a taste YOU WOULD NOT WANT TO EAT IT. Not only are gas grills safer to use companies have done thousands of blind taste tests, gas vs charcoal and most people cannot tell one from the other.
My dad insists on putting ice cubes in red wine (I cringe when I watch my nice Zinfandel get adulterated like that)... its all in taste, part of charcoal cooking is kicking back and enjoying the aroma and the day....
But do you smell the cork?
LOL Most of you are so frigg'n hilarious. I use a gas grill, and charcoal BBQ, and a dedicated smoker. All 3 are great for doing certain things, and I can tell you that unless you really REALLY have a high heat charcoal BBQ that is producing a good amount of smoke you can't tell the difference between gas and charcoal in most quick cook foods.
Also there are many ways to put flavors into your meats besides just smoke. Rubs, brines, and sauces add a ton of flavor. So when's its during the week and I don't have time to smoke a pork but(t) for 14+ hrs, or have 4 hours to put some ribs on the BBQ, I'll use the grill to cook some hamburgers, brauts, dogs, throw a steak on the infrared or even put some chicken on.
Each one of these cooking devices has a time and a place, and trust me a good cook can make very good tasting food on just about anything!
I never liked gas...not hot enough. But, I just got a Char Broil infrared which I really like. I also have a New Braunfels smoker which is really good for smoking...which I only do a few times a year, cause it's so big.
Slow cooking and baking, the Egg is the way to go. The smoke flavor is not comparable to a smoke box on a gas grill. Close, but not the same, as I think gas slightly steams food.
Making me hungry, glad we're grilling steaks tonight.... (on gas, or we wouldn't be eating till 9pm)... Save the chicken for the charcoal...
I love this debate!! Just what we need to get our minds off Anthony's weiner. Living in TX, I have a pit (a smoker to you, yankee) a gas grill and 2 BBQ's. Sometimes the ribs get the pit, then the gas to put a char on. Hey, its all about flavor then convenience.
Love the way you think. Family asks us all the time why we wasted money on two grills... they have much to learn...
The "grate" debate!? STUPID FORCED PUN. IT'S A GRILL YOU F**KING MORON
What's up with the rage dude?
Chill out and don't be such a hater, dude...
All that RED MEAT that you are eating is CLOGGING up your brain. Grill vegetable don't grill meat!
Since you were d!ck enough to bring it up and were so obnoxious about how you posted your comment, Google before you lock-on your caps lock key and shout your imbecilic nonsense. It's a grille, a grate, and a grill because English is a live language. Word usage & spelling changes over time with usage.
There's no such thing as a "forced pun." It either is or it isn't.
Both. We have gas grill for week day cooking and a Big Green Egg for the slower weekend cooking and a standing beer cooler between them. We grill year round and somehow the food and beer taste better when there is a foot or so of snow on the ground....
If I were dead and a real person, I would be spinning in my grave.
"I sell propane and propane accessories."
"Shut the hell up."
"Hello me, it's me again..."
The quantum particles expand and contract and the next thing you know we're grilling and barbequeing and drinking soda pops.
Charcoal is a carcinogen... Gas wins by not giving me stomach cancer.
smoked food is the reason stomach cancer is so high in japan.
Charcoal is a reliable, renewable source of energy. Use charcoal for cooking.
Mercury could share some of the blame, due to their high seafood consumption. But yes Charcoal is a carcinogen,...but i quit smoking cigarettes, so i'll deal
I grill with gas, but BBQ with coals.
spoken like a man who knows what he's talking about! ;)
If I wanted to cook with gas, i'd use the oven the house came with.
If I wanted to cook with gas, I'd fart on the grille.
Those must be some jumbo mumbo farts ya got there.
I've used an Electric Fire Starter for years and they work better than any of the suggestions I've read. They cost @ $10, will last for years if you don't try to swat flies with it. It takes all of 10-20 minutes to light charcoal and no chemicals or excessive set-up. Just pile the briquettes on the coil and plug it in. What could be simpler?
I have a charbroil infared Gas grill and a small smoker. I'm doing some damage.
I want one of these. They are gas rotisserie's that burn wood. They look awesome. http://www.rolltisserie.com
LOL...so many charcoal "purists" are full of themselves around here.
I just bought a new Weber gas grill, and I love it. I've always found charcoal grills to be more trouble than they're worth, what with adding coals, keeping the heat high enough to cook well, etc.
If you like charcoal, good for you. If you like gas grilling, good for you also.
I'm strictly pecan wood and sometimes charcoal. For those who like cooking outdoors on their gas grills...man up and make the switch to a smoker.
PS. I use a small wood fire to light the charcoal. Start the fire and once it's going put the charcoal on top. Stir after about 5 minutes and 5 minutes later it's ready to go.
We use wood charcoal– and our new favorite way of cooking is dropping skirt steak directly on wood coals– look up 'Alton Brown skirt steak' there is a video of this easy process- fast and better than any gas!
This isn't a real argument. It's just a runway down which charcoal snobs can parade themselves.
You aren't a person. You're just a line of text on the world wide web. Over simplify much?
The Matrix has you....
I hate gas grills. I feel with a gas grill, you may as well just cook in the kitchen and eat the food outside. What's the difference? But the smokers do make a difference. I grilled some jerk chicken at my sister's place and I made my own smoker with some allspice berries, applewood, water and some foil. That chicken was fantastic.
We use a grill we bought in the 1980's called "The Happy Cooker". It is similar to a Weber kettle style grill except the firebox can be raised and lowered to get just the right heat on the stationary grill. The firebox can be lowered all the way to the "snuff out" position and the vent closed when you're done cooking which saves on charcoal. And it's big enough to cook a medium sized turkey (use plenty of charcoal so the fire lasts long enough).It's still cooking 30 years later.
Y'all are a bunch of Wussies. I don't use Gas or Charcoal. I paid $5.00 for an Easy Bake Oven at our local neighborhood garage sale. Yea,I'm a cheap S.O.B. but I like the grill marks the light bulb leaves on my steaks.
In Texas it ain't BBQ unless there's wood on the fire.
Who's Dick Hertz?
This is by far the best option for gtrilling with hard wood pellets. You can still use the kettle for charcoal. You can add attachments to rotisserie. it is just he best methode I've ever come accross. http://www.americansundancer.com/
They forgot to mention the best of both words: the gas started charcoal grill! It's my favorite! You get all the flavor of charcoal grilling without any chemicals needed for a quick start. Small propane tank lights the coals for 5 minutes, then shut it off and the coal does the rest. Perfect every time.
I'd use a George Foreman before gas!
Speed up the time to white coals by using a hair dryer. Thank you Alton Brown.
Charcoal Only Baby. Gas is for indoors and sissies!
Charcoal.
Don't be lazy. Do it the right way. It not only adds to the food it also adds to the grilling experience. And, if you don't know what I'm talking about please stay in the kitchen.
Charcoal and gas are OK, I've used both, but I really enjoy just using wood. I cut short pieces of smaller branches while I'm getting my firewood and toss those aside into a pile for grill fuel. The chunks are about 8 inches long and between 2 and 4 inches in diameter, though I split the larger chunks. The charcoal left over from closing down the last fire is sufficient to get the current fire's wood going, during which time I have a glass of wine with my honey. What's not to love? Sometimes I get lucky and have access to a whole hickory or apple tree, and sometimes I use the native Buckthorn, which is rock-hard and burns just like mesquite.
Personally, I just use wood. I like starting the fire, it doesn't take long at all to make coals, and the flavor, well, I just haven't found anything that beats it. It works great with everything, especially when you do indirect cooking.
We use a gas grill for the convenience. It's all about the fact that it's too hot to turn the stove on so we need to cook outside, quickly and efficiently. That said, I do like to cook over an open fire and hope to own another charcoal grill at some time.
Eating charcoal grilled foods is a dangerous thing. It's like smoking cigarets. All that smoke and chard food is going down in your stomach and lungs after passing through your throat. Cancer! It may be tasty but it's bad for your health!
It is nothing like smoking cigerets, and our lungs are made to handle small amounts of smoke and particulets. Don't be so paranoid, your missing out on great, safe flavor.
Congrats! By far the dumbest comment I've seen on Eatocracy.
There have been numerous studies comparing charcoal grill vs. gas. There is no health advantage to either one– the potential danger is from the seared meat/poultry, not from the source of the flame.
I quit smoking so I could eat more smoked meat. There's a correlation. Google: Immadoofus ....
Gas/coals...who gives a sh!t. Don't touch my grille unless you ask.
Chimney, hard wood coal, paper, lighter... done. Gas is nice and clean, however, hard wood is where flavor and heat combine to make food out of this world.
For those who still live in the dark ages of Kingsford charcoal and lighter fluid, stop killing your taste and yourself and switch to something truly awesome.
A webber is great to use, although if you have the $$$ a Big Green Egg is the best outdoor cooker you can have.
There is nothing better than grilling with propane or natural gas. If you are cooking your burgers or steak just right, it will never be on the fire long enough to get a smokey flavor. And if it does have a smokey flavor that means your coals are smoldering and you are boiling your food, not grilling it. By the time you cave man charcoal burners get your coals glowing I'll be bringing my food to the dinner table.
Faster is not always better–ask your wife.
Charcoal is the only way to go.. I use an electric starter.. looks like the element in your electric stove. gets the charcol rolling in about 6 minutes..NO ligher fumes.. cost only about 10 bucks
Living in a condo we have to use Natural Gas. We have a weber with a factory installed smoke box. I do everything on it 365 days a year, in the rain, wind, even a little sunshine here in Portland, Or. If I had a choice I would use hard wood coal, best heat and flavor, but welcome to the modern world of HOA's and rules.
When I moved into my townhouse, the first thing I asked the inspector was, "Can I use a charcoal BBQ?"; the response was, "That depends – do you REALLY want to have a spark (choose: burn down your wooden deck – and the wooden house attached to it; burn down the wooden fence in your 20×10 front patio area, and possibly have it spread to the house and/or the fairly extensive plant growth next to it)?" Some of us don't really have a choice.
Your reply should have been "Why yes"
For the best grill, bar none, get a Big Green Egg (link). No other grill leaves meat so moist with better smoke flavor.
Link didn't work–cut and paste http://www.biggreenegg.com.
That big clay pot is over rated. its nothing more than a tandoori oven meant to bake not grill. Go ahead, tell the folks how long and how much charcoal it takes to warm that rotten egg up.
@Hank Molehill: Are you ignorant and belittling of others' opinions in general, or just in anonymous fora? To answer your ill-mannered reply, it takes less charcoal than a Weber kettle, and it will last long beyond when the Weber would have gone cold. Your comment shows you obviously have never used a kamado-style cooker.
Hank – I used to use 1 paraffin fire starter that I broke up into 4 pieces & then a simple fireplace lighter (long lighter) and a pair of old bellows. I could get the Egg up to ~500 in about 20 minutes.
However, I now use a soldering torch that you can get at any big box hardware store & I can get up to that temp in about 5 minutes...
The Egg retains it's heat so well that you don't have to constantly monitor it, nor do you have to constantly add charcoal. Once it's up to temp, you can set it & forget it for the most part.
Last summer while vacationing in Spain, I had the best lamb, smoked in an open pit and served with the most wonderful red wine.
Patrick – open pit would be the way to go. I've seen some folks who've built wood-fired pizza ovens and built-in BBQs – if you have the space and the $$ – that would def be the way to go!!
@Rob: That is exactly my experience. I never thought of the soldering torch–great idea. I still use a chimney starter, but with firestarters I found at my local hippie foods. They are saturated with cooking oil instead of paraffin, so no petro smell or taste.
I stop using lighter fluid after driving by the airport with the top down and smelling a jet warming up, it smelled just like the lighter fluid I was using on my grill!
It's just kerosene, big deal...it burns off
I have electric but have the wood chips on the grill....I NEVER use gas....love the flavor....it's hard to beat
Please update your story based on the poll at the bottom of your story. Charcoal is winning hands down!! Not sure why people like that gas taste to their food and lost what it means to have patience for some good food. I would hate to asks these people to hang around for 8 hours for some smoked ribs.....
This is why I don't even talk about grilling to anyone.
I cook with gas. You know what I do with the time I save? Spend quality time with the kids. Study for my MBA. Relax and admire the trees. More thougtfully prepare the rest of the meal.
Charcoal is a waste of time for a tiny, incremental benefit. It's also a waste of time to mention this, because you'll get called all sorts of things by overweight, goateed guys in loose golf clothes who insist you simply MUST read the latest Guy Fieri cookbook.
Oh no, you can't spend time with the kids getting the grill ready. You can't sit under a tree and study when coals are burning. Wow, what a dumb@ss comment!
Charcoal or Hardwood...it's about the sear and flavor, baby! I use an electric, coil igniter. Pile the coals on, plug it in, and by the time you get your food ready, there's a nice ash on the coals and you just slid the coil out and you're ready. Simple, tasty, the best!
Only Natural Hardwood Charcoal in my favorite grill, the Cobb Premier. Look it up, it's small but the most amazing gourmet charcoal grilling around.
Put up a poll on WHY people choose gas instead of charcoal. I don't think there is a debate that smoke adds great flavor, but in the day and age of apartments, condo's & townhouses without the convenience of a back yard to dump ash, busy lives, 10-12 hour days, kids, soccer practice and homework, there isn't much debate on what's safer and easier.
Don't know about safer, more grilling accidents occur with a propane grill and improperly maintained or abused tanks and leaky hoses.
Charcoal is fine, but not practical for daily use, for me anyway. And yes, I grill almost daily. Nothing like being able to step out on the deck and toss a steak on without any planning. I get hungry, and 15 minutes later I have a steak ready to eat.
Now, barbecue is another story. Charcoal and some wood, a few spice rubbed pork butts and/or beef briskets, and cook for up to 20 hours. No substitute for that.
My family always used charcoal growing up. Recently eating with my girlfriends family we had some steaks that her brother in law made. Love the guy but the food was missing the "IT factor" smoke. All the clean up and preparation that goes into charcoal grilling is well worth it.
Oh come on...didn't you used to love to watch you dad douse the charcoal with almost an entire can of lighter fluid, and then stand back and wait for the fire ball?
Heck yes!
But these days, the chimney is where it's at!
Heeeeeck yeah! But after the first time he used too much, mom made us wait on the other side of the house – just in case. :D
We bought our house 6 years ago and it had a permanantly fixed gas grill in the back. Hooked up to the house gasline. It just needed a new grill on top. the hubby was "suppose' to go out and get a replacement, but instead he came back with a very nice charcoal grill. I questioned it at first, but after cooking on it the first time.....I will never use a gas grill again. I even went as far as ripping out the gas line that went to the old gas grill. The taste you get from charcoal cannot be duplicated in a gas grill. I have now staked my claim on my charcoal grill, the hubby is not allowed to touch it. lol
Trager's are good grills, but if you really want something with versatility and that will be much less expensive, google: "Stoven Pellet Grills".
I own a charcoal grill, a gas grill and a smoker. I use the charcoal grill all the time and throw wood into it with the charcoal to add flavor. However, my smoker is a gas one. It's easier to control the heat in it and the wood does most of the job anyway. Charcoal smokers are a challenge to maintain heat with, and in the end the smoke flavor dominates the food regardless of either using coal or gas.
Hank Hill would go nuts at this article.
Yeah. He's a propane kinda guy.
Charcol all the way!
Gas, ha! What a joke!
You haven't lived 'til you've cooked veggies on a methane grille. Tastes the same going in as it does going out.
Real men cook with real wood. nuf said!
Real men don't worry about being a "real man".
Natural lump charcoal with soaked hickory or mesquite chunks. A chimney starter is a life saver. Especially when you need to add additional coals for long cook items (ribs, beer can chicken, etc).
There is nothing worse though than a charcoaler that has no clue – If I can taste your lighter fluid a block away you are doing it wrong and ruining whatever slab of meat you are cooking.
Chimney starters rock!
One word for all you noobs " Traeger " You can keep your gas and coals because nothing else comes close.
The be a grill master you must use either charcoal or wood. Gas and propane makes grilling too easy. A child can do that. Now when you're cooking over charcoal or wood or both like I use, it takes more skill to get the meat to cook evenly and not burnt. Anyone who claims to be a great griller or grill master would never use gas or propane. Everyone keeps talking about you can't cook steaks on a charcoal grill – WRONG! The trick is initially cooking the steak covered in foil with all those good seasonings surrounding the meat. Right before it's done place it directly on the fire to get those grill marks on the meat. The steak will be juicy and tender with that great smoked taste infused all in it. For ribs, bake them first covered in foil then straight to the grill. Go to BBQ contest and see what they're using. Most if not all are using charcoal or some sort of wood blend. My favorite is charcoal and hickory blend with some mosquite chips sprinkled on top. Just a thought.
Why does it have to be about skill, difficulty, etc? The fact is that you can get something cooked over a flame, and all the char-broiled goodness that that entails, much more easily with gas. Maybe the pros all use charcoal, and maybe it does produce a better product. But this attitude that one shouldn't even bother if it's not charcoal is way overboard. The bottom line is that I can get an "8" hamburger for "3" hassle or a "10" hamburger for "7" hassle. It's easy math... If you're grilling every day, use gas. Use charcoal when you're trying to "impress people" with your "mad skillz".
I've owned both – charcoal grills and gas – Sold the gas grill. It's just not barbeque on gas. I can get the same flavor of the gas grill indoors in my kitchen. What's the point???
Nothing beats a steak grilled on charcoal – and my webber makes the perfect Thanksgiving Day turkey as well.
This isn't a debate- charcoal wins. The propane-ignition charcoal grills they have now are awesome, it makes lighting the charcoal as easy as a propane grill.
No one has mentioned another alternative... pellet grills. My Traiger unit will cook anything the gas or charcoal units will and the results are fantastic. You can get the fuel pellets in a variety of flavors such as hickory, mesquite, maple, apple, oak or citrus. The pellets are fed into hopper which feeds a mini-blast furnace type burner. The food is cooked over an indirect heat with or without a lot of smoke and at temperatures from low with heavy smoke to high with almost no smoke. Check it out, Google: "pellet smokers."
Steven Raichlen: “There have been studies at Harvard that show that pre-grilling hominids had big jaws, big teeth and small brains. Once they started grilling meat, they had smaller jaws and teeth and bigger brains. If grilling were consistently bad, we wouldn’t be here as a species.”
That is not true. The earliest remains with humans that used fire had roots and vegetation that could not be eaten raw.
Really the best method is hardwood pellets. They're quick and easy to light. They're ready to go as quick as gas. The cool down is fast and there aren't hot coals to deal with. You get lots of smoke flavors. Pellets are not as expensive per session as charcoal and it's a close call on cost with gas. AmericanSundancer.
Are you talking about hardwood pellets like you'd use in a pellet stove?
Yes. The pellets are wood only and can be bought in many different flavors. The compression of the wood into a pellet forces the wood's own moistures to hold the pellet together. No additives at all.
Google: "Stoven"
Pellet grills are definitely the way to go for both ease of use and the flavor. Also due to convection properties things like turkeys and primerib seem to cook much faster without drying the meat out.
Wouldn't trade my Traeger for anything!
I've got three grills. A gas grill for quick burgers or brats after work. A weber for ribs and a sidebox smoker for beef roasts or briskets. They each serve a distinct purpose and work well within that purpose.
Charcoal is th eonly way to cook good tasting grilled meat. I have a Weber charcoal grill with an propane starter....easy and no lighter fluid. It rocks.
You should go with sweet lady propane, I'll tell you what. Just don't use that bastard gas Butane. You can pick some propane up at Strickland Propane. I also recommend staying away from Fatherton.
lol
63 people said they don't grill food? Whats wrong with you people. Live a little...jesus christ.
What makes you think that you have to grill to "live a little? To each his own ... or don't they speak that language in your cave?
3 words: Big Green Egg. Once you get this, your life will never be the same, as you will become part of the "cult" and you will have to follow the forum, and your cooking skills will increase dramatically – and last but not least, your food will NEVER taste better!! My GF doesn't even like going to places like Outback anymore, as she says my steaks are much more flavorful (thanks to the "hot tubbing" technique and high heat sear I can get on the Egg).
$500-800? Sweet Jesus that's an expensive charcoal grill. Fuck that
I'm in love with my Big Green Egg. I use it all the time.
This first problem was eating at Outback. A child can cook a better meal with a Bic lighter than they can. Just poking. :)
G – I understand. I felt the same way. But then look @ the prices of the high end gas grills (the stainless ones, the ones w/ built in islands, etc). Those are the same price as, if not more than, the Egg.
I'm an Engineer, so when I did the math – I got a charcoal grill, a smoker (smoked salmon, ribs, etc), a "low & slow" cooker (ribs, etc), a "high heat" searer (steaks, etc), a convection oven (people use it to bake breads, desserts, etc), a food dehydrator (jerkey, etc) – ALL IN ONE... so when you factor that in, it's actually pretty reasonable.
Go to a place that sells them, and make sure they do cooking demos – when I went to a place that had free ribs on Fridays and I tasted the ribs, I was sold!! Just sayin...
I'd love one – but them's expen$ive!
I think people who use gas grills are amusing. I already have a gas grill; it's called my kitchen stove. I don't care what rocks, smoking boxes or whatever you use; it's NOT grilling. I buy only premium hardwood lump charcoal. Lighter fluid? EWWWWW who uses that awful garbage? Why not start it naturally. I don't want my food to smell and taste like lighter fluid thank you very much. If I want to use gas, I cook in the convenience of my own home and enjoy the cooking experience. Just because you are standing outside doesn't make it grilling. Too much!
Not all of us have gas stoves.
Also, when you're cooking burgers or sausage, do you just throw it right on your burner? Didn't think so.
The mere act of cooking over a flame cooks meat in a way you just can't get with any stove, I don't care what anyone says. I think a good comparison is kielbasa cooked on a grill vs kielbasa cooked in a pan- there's no comparison!
Gas is fast and easy, but coal tastes best – no doubt about it. But I agree with the article, you need to use naturally charred wood coal, not pre-pressed briquettes. And you need to wait till the coals are ready – the biggest disappointments I've had with a coal BBQ have been when I tried to rush it before they were ready. Finally – don't overcook the meat!!!! (personally, I like it extra-rare, but anything up to medium rare is edible. Past that, and it's ruined.)
Charcoal is great but a pain to manage sometimes. I had a small portable charcoal grill where, if you put the lid on it and left it for more than a few minutes, the coals would all but go out (very little heat), even with the vents open. Probably the fault of the grill itself, but still- PITA.
For cooking burgers, hot dogs and sausage, I prefer gas because they're things you aren't worried about imparting much flavor in and they cook better with gas. Chicken is 50/50. Steaks, I honestly prefer them done in a cast iron skillet on the stove. Makes 'em perfect almost every time and you don't have to worry about your seasonings falling into the grill (I prefer coarse sea salt and cracked peppercorns, which would most definitely not stay on).
Eventually I do want to have a REAL smoker, and a good gas grill.
I have a Napoleon gas grill which allows me to use charcoal as well so I have the best of both worlds!
Bragging aside, I prefer gas (natural vs. propane – sorry Hank) as I get long, even heat without having to worry about my fuel (great for roasting large cuts of meat, such as a roast, chicken or even a pig). Or, I can crank up the heat on one side for a quick sear (I also have an infrared burner which can crank out 1,800 degrees).
Charcoal is great for when you have time to set it up, let it warm up, cook, re-fuel, cook more, and then clean up (after it's cooled). But when I want to crank up the grill on a weeknight without the mess, I go gas all the way!
Wood is great but for everyday, of you like to grill almost everyday, you have to go with propane for the shear convenience. You turn 2 dials and press a button and have instant fire.
Lazy.
Big Green Egg FTW!
I'd love one – but them's expen$ive!
Charcoal gives so much of a different flavor to your meat. Screw gas
Charcoal is the ONLY way to go!! I cook on a "Portable Kitchen". My dad bought it in 1963. It has an aluminum top and bottom. Everything we cook on it taste better than we have had ANYWHERE!
Get over yourself and simply realize that Real Men use Charcoal. Just kidding, But seriously, I look at it this way, Anything worth doing, is worth doing right. Now that doesn't necessarily mean that Charcoal is right and gas is wrong, even if that is my personal opinion, but it means that I'm not going to sacrifice flavor for time. Yes proper preparation of grill is needed. Yes the fire takes time to build and start. Yes, I add extra wood to the coals when It’s time for the meat to hit the grill. A well calculated grilling event can take an hour. So have a beer and relax and know that your kids and wife will love flavor.
There is no right way to do anything. If there was, there would be only one grill, one lighting method, one of everything.
I use a Charcoal Chimney with my weber kettle. 3 pages of newspaper in the bottom, regular kingsford charcoal on the top and in 15 minutes i have a bucket of white hot coals with zero lighter fluid. It works every time.
I use a gas grill with a smoke box, usually filled with a mix of mesquite and hickory (apple wood tastes funny to me). The only time I miss using charcoal is when I want actual BBQ. For grilling a steak or a burger, the gas grill is better because the real flavor of the meat comes through.
Never ever squirt lighter fluid on an open flame. The flame can travel back up the path of the fluid into your hands and the can, which can then blow up in your face. I worked in a hospital burn unit, and saw the results. Very dangerous.
I'm one of those minority freaks who prefers gas to charcoal. I'm sorry, but if I want to eat a burger or dog, I want to taste a burger or dog, not the wood it was cooked over. Perhaps I just haven't tasted charcoal grilling done right, but whenever my fater in law fires up his charcoal grill for summer get togethers, all I can taste is smoke.
You may unintentionally start a new debate... charcoal grill cover open or closed? I find that some things that cook fast (i.e. dogs) may indeed get a little too smoky (if that is possible...some will say it is not possible to get too smokey) if the grill is closed during grilling. Other meats that cook more slowly (like ribs) need to be done with the cover closed and therefore might be smokier as a rule. And some meats (like steak) can be done either way. I'm a closed grill man myself... but I have a hard time not overcooking things like chicken if I don't watch it closely.
I don't "direct grill" (that is, place the food directly over the coals) much of anything but fish and steak. I like to cook those quickly, and in the short time involved, closing the grill does not appreciably increase smoke intake by the food. More often than not, however, I "indirect grill" – which means that I put the meat (chicken, pork chops, etc.) over a disposable drip pan in the center and the coals to the outside of the grill (that is, not under the meat). For this method, you have to close the grill, because you are essentially transforming your grill into a smokey oven.
Cook on good natural chunk charcoal and use an electric igniter.
The chemial way with lighter fluid and the preformed charcoal briqettes just don't taste right to me.
I bought a gas grill to replace our old charcoal grill thinking it would be easier and less hassle. I spent way more time CLEANING that gas grill then I ever did with the charcoal. Cleaning a charcoal grill is simple, you just set it on fire! Any drippings get burned off and just add to the flavor of the food that you're cooking. No grates to clean or grease drip traps (really?) to empty, or shiny metal surfaces to polish.
Actually, to clean your gas grill, just turn it on and wait until it reaches about 600 degrees. Then let it sit for a few minutes and use a grill cleaner to clean off the ashes. It's like seasoning a pan – totally sterile. Taking off the grill and wiping it down etc is just madness. My cleaning routine – because you have to preheat the grill anyway – takes about and extra 30 seconds every time I grill. SO HARD!
I like those grilling coals (burnt wood type). Much cheaper and maybe better than charcoal
I use both. The gas grill for quick and easy. If I am limited to a quick meal grilling on a gas grill is better than on the stove. Charcoal when I have time and for big cookouts. You can also get ceramic bricks that mimic hickory, mosquite etc smoke for the gas grill. Its not the same as charcoal but it does give the food some of the flavor and smell. I also like cooking in the most manly way, over a campfire. For those who look down on others for their grill type, stop whining, its not your food and if you don't like it don't go to their cookout.
True dat!
Hasty Bakes are far better than Weber Grills. I have both and I never use the Weber now. You can control the temperature easier in a HB and they are made better. Everyone should def think about trying one.
Jeff!! You're a smart man! Hasty Bake is a company built in America (Tulsa Ok), by Americans. They are the BEST smokers/grills that you can by. Nobody, not the Egg, not Weber ... ESPECIALLY no gas grill can hold a flame (pun intended) to Hasty Bake...
Hasty Bake- "Built since 1948 and still kickin gas"
Bold claim... I'm gonna have to look that up. Thanks.
I'm getting hungry just reading this! I've been using hardwood charcoal and a chimney lighter for about 10 years now. I'd never go back to gas. It might take longer, but it tastes sooo much better. I suspect those with gas grills probably just go to the supermarket and pick out some pre-formed hamburgers and Oscar Mayer hot dogs. Food probably doesn't matter as much to them. I skewer fresh fish, potatoes, red and green peppers, onions and marinate that before grilling. If it's hamburgers, it's imported venison, I make into patties myself. You get the idea. We are all different on how much time we're willing to put into our food. Gas is quick and easy and does serve a purpose, but if you have the inclination, hardwood charcoal is amazing.
Wow. I'm not sure if you meant it that way, but your comment was just dripping with condescension. How is air up there on your high perch?
How's the weather up there? You seem even higher on your perch with your comment.
Wood charcoal is by far the best way to grill. My friend started doing it and cooks the best. Now I know what I am getting for Fathers day.
Imported venison? Hunt your own.
I cut fresh veggies and marinate and skewer them and then put them on my gas grill.....I form my own hamburger patties..I cook fresh fish. All on my Weber gas grill. ?? You're pretty arrogant.
Or...you could go with a gas Infrared Grill like I have :)
Convenience of propane without the gassy flavor. You just get the flavor of your meat and seasonings! Best type ever!
Charcoal is so much less of a hassle than gas. Just go to any supermarket, drug store, etc and buy a bag of coal and you're set. And that bag could last several grills throughout the summer. I don't count electric grills as a regular grill. You might as well cook your hamburgers on your indoor George Forman grill instead.
I love charcoal Webber, it's the best........... but gas is much more practical and fast, and I can have it on my wood porch without burning my house down. I use my gas grill 3 to 4 times a week, all year round. I can cook a steak as well as any restaurant on my gas grill. You just have to let it get really hot, which on mine takes about 10-15 minutes.
Has anyone actually seen research that has shown that meat cooked over charcoal receives additional carcinogens from the smoke? If so, wouldn't doing the bag of smoking chips do the same thing? By the time the coals are ready, any lighter fluid you have used is long gone, so while wood may release a trace of carcinogens into the air... I've got my doubts that the meat or veggies suddenly become the equivalent of Uncle Jake's stogie. Propane has its place, just not on my deck.
Carcinogens come from the meats fat and protein drippings being burned.
The flavor does not come from charcoal but the smoke given off by the fat and juices dripping from the meat. Gas grills do just as good a job as charcoal plus they are more convienient. Smoking however needs to be done with wood to do a proper job.
Gas grills are for pussies. Pure and simple.
He said Vajay – jay. Haha.
So you use gas exclusively?
Charcoal is for amateurs. Pure and simple.
With a little effort and practice, one can obtain charcoal results with a gas grill. Imagine that, perfect flavor with all the convenience. It can be done.
Here is a pointless article for CNN trolls to argue over. "Gas is racist! Charcoal is socialist"!
CNN is trolling the trolls
My best friend does the grilling... I'm not allowed to touch her baby. I would love to try the packet of soaked wood chips while cooking chicken thing...
If you ever get the chance to try citrus wood, there's nothing better for smokin' ... keeping things in context anyway. :D
Oh so sad.... Her baby shouldn't be near the grill. Safety First!!!
Charcoal = hotter and repositionable = better.
More pathogens and carcinogens come from the burning of charcoal than from gas or even wood. Commercial charcoal is treated with too many chemicals, natural charcoals are much better, but still give off some carcinogens. Gas is cleaner, but you still don’t get that sweet taste from the wood. Wood adds a deeper flavor to the food. If I had to use anything other than gas, it would be wood… see what I did there…
The carcinogens come from the fat and flavoids burning on your heat source, any heat source. See what I did there?
I'm going to go out on a limb and say that neither is better and it's just a matter of preference. Personally, I like ribs and burgers over charcoal and steaks over gas.
You are wrong. Charcoal is better.
You are wrong, vegetables and tofu are better.
Char Griller Duo with side box smoker. Gas side for those weeknight quick needs, Charcoal for the weekend and the smoker box to slow cook with a cold beer in hand.
Agreed!!!
I have owned the Duo grill for a year but purchased the side firebox for it last weekend. Love the convienance of gas on weeknights but go charcoal on weekends. Loved the smoker last weekend and looking forward to experimenting more this summer.
I just converted a fellow here at work to the Weber Kettle charcoal grill after his gas grill went bad. I have been charcoal all the way since I started grilling 35 years ago. Gas grills don't even come close to producing the magic I can pull off with some good hot coals and some soaked fruit woods. Ribs this weekend...oh yeah!!!
I actually like to use both, but it depends on how many people i'm grilling for... If it's just my wife and myself, i'll use the propane grill... it's quicker, easier, and much less wasteful. BUT, if I've got more people over, I'll sometimes use charcoal... It just all depends on the situation in my book.
let me settle the debate. food cooked over charcoal tastes better. gas is more convenient. done
Agreed
Thank you. I much prefer charcoal, but there are times when I wish I had a gas grill for the convenience.
I live in a townhouse with no yard and have to "BBQ" in the back alley way behind the garage. Unless I want to cook on a Hibachi, I don't have the space for a proper charcoal grill. Instead, we have a propane powered, portable, camping BBQ. Would I prefer to have a charcoal q? Of course I would, but it just doesn't make sense in our situation. A trick for all those using gas grills – adding a small amount of coffee grounds to your rub will give your meat a smoky flavor. Not quite the same, but it'll work in a pinch.
use lava
You, sir, nearly made me spit coffee on my keyboard. Nicely done.
As for me, lump hardwood charcoal on my Weber charcoal grill. Mmmmm. Anyone have a favorite hardwood charcoal they use in (North) Texas? I use the Big Green Egg variety from BBQ's Galore, but I'm always interested in experimenting with something new (and cheaper).
You can get Royal Oak which is the same as BGE (royal oak makes it for BGE) from most walmarts. It should be 6.37 (or 6.47?) for 10 lbs nationwide. Make sure you find the one with "natural wood charcoal" on the bag; there is an almost identical bag at some retailers which is briquets. Make sure the bag says "made in usa" in order to get oak/hickory. The made-in-elsewhere bags are other types wood. I haven't seen either briquets or non-USA lump in walmart.
Look at nakedwhiz dot com (don't let the name fool you; it is work safe). There are reviews of about 100 brands of lump charcoal.
Also in Texas, sams club has 40 lb bags of "best of the west" mesquite for $15. Check their web site for the store near you.
The Green Egg works well, but is is kind of wasteful. My Cobb grill only uses 7 charcoals.
Thanks a lot. I will have to look into those.
Chimney starter with a combo of mesquite lump charwood and actual mesquite wood. That's the way I roll in Austin, Texas.
Of course grilling season down here is year round.
Todo mesquite
I agree that getting the real hickory (or mesquite which is much more prevalent in my state of Texas) charcoal is the way to go. But smoking and grilling the meat is only part of the equation. After a long smoke you should broil it in seasoned water in an oven. That last step is the real secret to great BBQ such as brisket.
How in the heck do you broil something in water?
You seem to have skipped the safety issue.
I've used both extensively for nearly 50 years and my current Ducane natural gas grill, while on it's last legs cooks as well as or better than any charcoal grill I ever owned. Besides, it's much safer, much easier, much quicker and much cleaner than charcoal.
huh? Which one has the risk of a gas leak? Being left on? Or my favorite, gas turned on while the lid is on and then someone comes to light it? Yeah, you're right I see a lot more exploding charcoal grills than gas.
If you have an ounce of intelligence, then you would be smart enough to always turn off the gas when its not in use, and light it soon after you turn the gas on. Otherwise, maybe grilling isn't something you should be doing.
Charcoal is great if you like a little mercury in your food. Coal is a filthy fuel source.
You do realize that charcoal is not real coal right? Coal harvested from mountains. Charcoal burnt wood.
You do realize they mix crushed coal with charred wood and compress into bricks to make charcoal . Or didnt you do you homeswork idiot! Why do you think they call it CHAR – COAL.
LOL coal and charcoal are 2 different things.
The article recommends using hardwood lump charcoal.
True hardwood lump charcoal is made from only hardwood. Nothing else is added. That is, there is no coal in it.
Recently, I have seen hardwood lump charcoal in the form of briquettes. But, again, they don't contain coal or chemicals. Instead, they are made with hardwood and some vegetable-based binders. Nothing bad.
Lump charcoal is simple to light. So, not only does it not contain coal or bad chemicals, but you also do not need to (and should not) use lighter fluid. It burns hotter and longer than traditional charcoal too.
Love that hardwood lump charcoal! Mix it with mesquite, pecan, etc or just by itself, by far the best fuel for barbequing out there...
Rob is correct in that most low-end charcoal contains a certain amount of coal. It is mostly charred hardwood, but not entirely. But see my other post...
There is no coal in a natural briquet (such as Kingsford Competition or Trader Joes) or lump charcoal (such as Royal Oak or Cowboy). Unfortunately, regular briquets often contain mined coal.
Actually charcoal is cleaner than wood, and yes rob you are a moron.
You're so wrong. Somebody buzz him.
Charcoal diffinately makes for a better grilling fuel. Hard to manage exact temps and make take a few minutes longer for prep than Gas, but as said here flavor and Scent will be much better. Plus the color of a smoked meak is always better than the gas alternative.
If you don't want to bother with the chemny, try a Weber Performer grill. They use gas to light the briquetts so no fuel needed and no special tools necessary to have your gril ready in 10 mins.
The 10 yo cart our Weber kettle is mounted in is falling apart and we debated: is this when we'll go to propane? After much thought we'll go with the Weber Performer with gas assist. Then I can still use my rotisserie and the Smokenator insert that turns a Weber Kettle into a smoker. (Google it...remarkable invention!) But I'm about done with KIngsford charcoal. The quality has gone downhill in the last 3 years since the pricier "Competition" briquets came out. If I'm gonna upgrade, then I'm upgrading to a lump charcoal and leaving Kingsford behind.
I stick to Hank Hill's favorite line; "Taste the meat the not the heat."
For me the only time charcoal is required is for BBQ, not regular grilling. Burgers, dogs, steaks, sausages, etc I want to taste that meat. Especially for steaks, if I spend on a nice piece of meat I want to taste that and my seasoning or marinades and not smoke and charcoal; sorry. Ribs, chicken, brisket, etc the smokey flavor needs to be there.
Agreed. Sometimes I want the smokey taste. Most of the time I do not.
Seriously? You spend on a good piece of meat and then marinate it? That's worse than using gas.
Best way to prepare a steak: Salt it, let it come to room temperature, sear it ~2 minutes per side (for about a 1 inch thick steak) over chunk wood charcoal, cover it with foil to rest for a few minutes, and finish it with fresh ground black pepper.
Mmm... love it...
it is commonly recommended bring to room temp as you say, but to salt just prior to grilling, otherwise the salt will pull moisture from the meat and cause it to lose temperature and start out by steaming or lower temp grilling than you would like, especially if you use natural gas. But if you have rocket hot natural lump then it probably doesn't really matter.
you cant sear anything on a grill for 2 minutes, you can barely sear anything on a cast iron skillet for 2 minutes, infact you cant sear anything on a grill period
Can't taste the meat with marinade on it little salt and pepper all you need on a good piece meat !!
And l!p gl0ss.
Remember – If you are using propane, you are not grilling – you are just cooking outside.
What about natural gas?
JB – good point. I fixed it:
Remember – If you are not using charcoal, you are not grilling – you are just cooking outside.
Incorrect. Grilling by definition says nothing about the source of the fire which is being used to cook.
grill
–noun
1. a grated utensil for broiling meat, fish, vegetables, etc., over a fire; gridiron.
–verb (used with object)
5. to broil on a gridiron or other apparatus over or before a fire.
Back to school for you. The definition clearly states fire. I think most would agree that gas meerly creates flames not a fire.
Point for gas. While I grill on both if you are properly grilling on charcoal you shouldn't see a flame but only glowing embers. Fire should only come from gas.
@Skillz
Lolwut?? Do you even know what fire is? Here, let me help:
fire –noun
1. a state, process, or instance of combustion in which fuel or other material is ignited and combined with oxygen, giving off light, heat, and flame.
Michael Hunt – do you get jokes much?
"Phone call for M!ke Hunt! Looking for M!ke Hunt! Has anyone seen M!ke Hunt?"
Mike Hunt is second cousin to Claude Balls and step-son-in-law to Ivan Kutchukokoff
Truth. Essentially, gas "grilling" is nothing more than upside-down broiling and, well, I've already got an oven to do that for me.
You have an upside down broiler in your house?
Michael, in one dimension, you are correct, cooked one side at a time. What happens with grilling, however does not happen with oven broiling. Grilling causes juices to fall onto the heat source creating flavor that rises back up onto the side being cooked.
A tip for topless grillers: If you want both sides cooked sort of simultaneously, use large aluminum disposable turkey pans as a cover for your planked fish, ribs, chicken or other meats that you feel need to be covered..
I use the toaster to grill my steak in no time. I even get the fancy grate lines.
Only use gas grill. What you say about that stupid?
That you are an arse.
Love it.
That you have no respect for yourself or the food you are cooking.
I have a gas grill in the house. When I want to grill out I want it to TASTE like I'm grilling out.
I only use gas, also. I can't believe there is a controversy between charcoal and gas! I mean, really, give me a break.
I only use charcoal. I can't believe there is a controversy between charcoal and gas! I mean, really, give me a break.
No controversy. It is just that when you cook on a gas grill, there is no flavor that tells you that you have grilled. May as well cook it in the oven inside.
Taste the meat and not the heat.
Don't invite me over for a cookout
I wouldn't invite any meat eating murderer to my house.
I wonder how a Vegan would taste pit-roasted over applewood chips.
Roasted Soylent Green! Cool!
You're a real Propane head, Hank Hill! Even your fam damily defected to charcoal when you weren't lookin.
OK, now you just make me sad that I have a gas grill! :( It's a drop in that is built in to our bar/grill area outside right next to the sliding door to the kitchen and hooked up to the gas line in the house, so it is super convenient, but I do miss the flavor of cooking with charcoal... I hear they have duel grills now with gas and charcoal...maybe in my future.
You can still smoke your food with the tin foil and wood chips trick they spoke of. Enjoy the convenience and consistency of a gas grill!
The Char-Griller Duo is mentioned in the article, but also check out Brinkmann grills. They have a range of dual grills, including one $20 more than the Char-Griller, but with cast iron grills (Never warp! Never stick!) and tons of storage. Walmart has them.
Weber hands down is the best quality and American built. Charbroil is absolute rubbish.
I also respect Weber because they not only employe Americans but did not fire one person during this recession .
I agree that Weber is of much better quality than the chargrillers, Charbroil, etc...they're American made and built of higher quality materials. When you buy Chinese made grills you are not only supporting their economy and harming ours – you will also have to buy a new grill in 3 years or less. The parts for Chinese grills cost as much as the grill in the first place. Buy American and it will outlast and outperform.
Not to mention the lack of asbestos.
I have a weber charcoal grill that has to be 15-20 years old. It has some battle scars but it still is perfectly usable.
When I trim my fruit trees I save the branches and stack them to dry so I can chip them up and add them to the grill. The apple flavored steaks from Omaha were absolutely scrumptious.
Nut tree chips are also very good.
You can make a charcoal chimney starter from any black chimney pipe. It really speeds up the process. I just use a pair of channel locks to move it around.
i bought a teapot from china...the paint burned off...not sure about the metal. hoping i don't get alzheimers or lead poisoning.
The Big Green Egg
Big Green Egg. Sear a steak in 2 minutes or cook a butt for 8 hours.
It's gotta be the Gig Green Egg! Although I did keep my webber for the portability factor. Them eggs are heavy!
BGE – Nothing compares. Lump charcoal over briquet's. No chemicals.
Buy a smoker box like the author says. If you look at a cross cut of any smoked meat you will see that the smoke generally goes 1/8 to 1/4 inch deep (look up "smoke ring" on any BBQ site). That's where the smoke flavor resides and you can do a reasonably good job with a smoke box and wood chips. You also avoid the expense and mess of charcoal. Keep in mind this is coming from a guy with two webber charcoal grills and a smoker in addition to my gas grill. The best advise from this aricle is to use a chimney starter irrespective of whether you are using charcoal or lump charcoal.
I have both gas and charcoal. I use the gas sometimes, but mostly I use the charcoal pit. I always use lump charcoal, and just a little starter fluid. Once there are flames, the good quality lump charcoal burns well...I could easily light it with newspaper, except for wind (and I do not have a chimney starter).
So get a chimney starter. They're not that hard to find, and they're not expensive.
Why? If the chimney starter works for you fantastic, but I don't see what's the big deal about lighter fluid. Unless you're cooking on it while it's still burning, it all burns off and evaporates within 5-10 minutes. You need to wait 20 – 25 minutes for the coals to get ready anyways so what's the big deal.
Before you get on the whole hydrocarbon emissions soapbox, you're burning coal for Pete's sake. Saying you're saving the environment by using a chimney starter is like saying you're losing weight by having a diet coke with your bacon cheeseburger.
Exactly right about using starter fluid. I've never had a complaint about it. I'm picky about grilling and I cook on my grill 10 days per month on average all year round, even in the winter.
You MUST wait for two things...
First, there should be ZERO smoke coming from your coals after using fluid. A light haze of blue smoke rising is partially burned petrol. Just wait until you see heated wavy clear air rising.
Secondly, let all of the coals get a crust of white ash on them..
With those two things you will have no problem with starter fluid flavor.
And seriously at the very least, moist wood chips are a MUST.
"Before you get on the whole hydrocarbon emissions soapbox, you're burning coal for Pete's sake. "
Actually, if you're using natural lump charcoal, you're burning wood. Charcoal briquettes do contain some coal, however, which is one reason why I never use them (terrible flavor is the other). It has nothing to do with air pollution...it just doesn't seem like a grand idea to eat what comes off of burning coal.
Um, the last time I checked, coal is carbon and so is charcoal. It does have some wood elements to give it the flavoring, but it is predominantly carbon which is why it is black. It is just that the source is different and coal is denser. In terms of emissions, carbon is carbon. You burn it, you get carbon dioxide.
I also have both because they are good for different things. For a quick grill, you can't beat the convenience of gas. Plus, with the rotisserie burner on the gas grill, I really like cooking whole chickens and turkeys much better on a spit in the gas grill than charcoal. Plus, I find the charcoal flavor too strong for fish.
That said, you can't beat slow-cooked BBQ pork or beef, or a grilled steak with charcoal if you've got the time.
Arguing if gas or charcoal is better is like arguing if a sports sedan or SUV is better. They're good at different things so one is not better than the other.
Wood is the only way to go. Both charcoal and gas add a nasty chemical flavor to the food. Charcoal dust is toxic to the system as well. Real wood gives a wonderful smoky, natural flavor.
depends...charcoal is cheap and we have anti-smoking laws in place and pollution laws in place but nobody abides by them...or gas...or power, which burns charcoal in most cases...
hmmm....do we care about the air quality anymore? I have more issues on weekends when people are home trying to breathe becasue of all the bbq going on in these apartments and houses here in cali than anywhere else.
There is a reason we passed the CLEAN AIR ACT.
Why do you exist? Is everyone supposed to stop living because you don't like they way they cook their food? Get a life and let people live theirs.
Jazz, you should just go ahead and jump.
You know you want to.
I have to say, I get part of what Jazz is saying. We have a charcoal grill and when my roommate uses it, the smell from the lighter fluid about kills me. I always have to close all the windows in the apartment so it isn't so strong I pass out or have an asthma attack. He also uses WAY WAY WAY too much fluid I'm thinking, so I really need to get him a $10 chimney starter.
I live in CA in apartments too, but the only time I have problems with this is when it's MY grill, no one else's. I really don't think we need laws telling us we can't cook food in our own homes. With as much as it costs to rent an apartment in CA, I ought to be able to grill naked if I want.
Too bad RicH isn't here to give you some pointers on Naked Grilling. It is an art form.
It's really amazing how people really don't have a clue that we are burning up our atmosphere. Who's doing something where we can burn wood, get the flavor we want and most of all burn clean. Well I am with my new rocket oven. It uses any wood, and keeps the moisture in. Also why don't we use the sun. I have the hottest solar cooker that keeps all the nuetrients and flavor in the food. Americans are killing themselves for charcoal flavor. Did you know rain forests are cut down to make charcoal. BBQ's will be illegal someday, so you all better wake up fast.
Burn those forests down! Eat all the crispy critters! Endangered ones taste the best! The rain forests don't do anything anyway. All that jazz is a liberal conspiracy to keep the amazonian tribes in poverty so they don't take over the world.