Charcoal or gas?

Don · Post by **Don** » Fri Jul 06, 2007 4:52 pm

I do a lot of grilling in my deck and have a charcoal grill. I was watching the smoke come out of the stack last night and was wondering if gas would do that to. My guess is that with gas you'd have to add smoke flavor or throw wet wood on top the fire. I like that wood smell and taste.

The only real drawback I find to charcoal is it's so hard to light. I put it in a coffee can with the top and bottom remover then put on lighter fluid and seems like it takes forever for it to start well.

mtlee · Post by **mtlee** » Fri Jul 06, 2007 4:56 pm

Don wrote:I do a lot of grilling in my deck and have a charcoal grill. I was watching the smoke come out of the stack last night and was wondering if gas would do that to. My guess is that with gas you'd have to add smoke flavor or throw wet wood on top the fire. I like that wood smell and taste.

The only real drawback I find to charcoal is it's so hard to light. I put it in a coffee can with the top and bottom remover then put on lighter fluid and seems like it takes forever for it to start well.

All I ever use is propane. We have been using it for years to bar-b-que hogs for pig pickin's and the meat tastes great. Propane is so much easier to use and infinitely easier to keep the temperature regulated for longer periods of time. I also have a smaller grill I do a lot of grilling on (burgers,steaks,hot dogs, brats) and its propane. I think the food tastes just a good...in my opinion...and I've never added any wood chips or anything.

and yes, my grill smokes out the top

Theresa · Post by **Theresa** » Fri Jul 06, 2007 5:00 pm

Hubby got a propane grill for his birthday -I still have the old kettle in the garage and I won't let it go!

I love the smoked flavor of the various woods - he could care less!

Yes, the gas grill is nifty and you can regulate temp, and ours has a rotisserie too - that I DO like (even after he singed off his eyebrows, I still think its a good thing.) But for me it just does not compare to the charcoal.

Yes, the charcoal takes time -but you can use the quick light stuff and it does cut down on time, more expensive but it does cut down on time.

Gas grill does need to heat up, burn off oils and such or it will smoke when you don't want it to. And gas won't go out in the rain neither.

Still ain't tossing my webber kettle!

Post by **ezzy333** » Fri Jul 06, 2007 6:27 pm

If one is better than the other I vote for charcoal too. And if there is a difference it is so slight the average person wouldn't know the difference, The taste you get from either one is the smoke from the grease burning and not the charcoal. That alone tells you there isnt much difference. I use my propane one practically every nite in the summer and it is cheaper, faster, easier and the food taste just the same. I too still have the charcoal one sitting in the shed but it gets used every couple of years when I decide to smoke something. If you like the different taste of different woods you can buy then in a can, also in a bag, or just collect your own. Hard as it is to believe if you ever use corncobs you will probably never try anything else. They are about the best thing going.

Get a propane,

Ezzy

fitchjr · Post by **fitchjr** » Fri Jul 06, 2007 6:36 pm

im all about charcoal, it takes longer but its part of the process of a barbq. if i want something quick ill use the foreman grill. i have been told that i barbq more for the beer drinkin part than the eating part so i may be partial.

pluscount · Post by **pluscount** » Fri Jul 06, 2007 7:23 pm

Use both! I direct grill everything on charcoal. I rotisserie on propane.

Billy Ray · Post by **Billy Ray** » Fri Jul 06, 2007 7:27 pm

I prefer gas but only because it's more convenient. I do, however, enjoy downing a few brewskies while I'm waiting for the charcoal to be ready.

highcotton · Post by **highcotton** » Fri Jul 06, 2007 8:12 pm

Me and Sam Adams use an elecrtic smoker.

Don · Post by **Don** » Fri Jul 06, 2007 8:40 pm

My grill is one of those round barrel looking things with a smoker built on the side. Haven't tried it yet as I have a big electric smoker.

ohiogsp · Post by **ohiogsp** » Fri Jul 06, 2007 9:31 pm

I am a charcoal only kind of guy and won't ever have gas. I even bought a electric smoker and it is just not the same. When I smoke meat usually briskets I use charcoal and various wood. I did find a use for that electric smoker though if I can't get a brisket hot enough to finish on my smoker I will throw it in the electric one and finish it off. Don, the best way to start charcoal is a charcoal starter that uses paper under it to start the coals. It looks like a coffee can with holes in the bottom then a section for the paper under it. I haven't used lighter fluid in years cause I could taste the fluid sometimes.

phermes1 · Post by **phermes1** » Sat Jul 07, 2007 5:42 am

Wow, you guys take your grilling seriously! For me, it's always been mainly a means to an end, and I've always stuck to propane. I've used charcoal on occasion, but I guess I'm just too impatient to wait for them to be ready. I much prefer to turn the gas on, light it, and be done with it.

Ruffshooter · Post by **Ruffshooter** » Sat Jul 07, 2007 6:12 am

(IMHO) Gas doesn't hold a candle to a mix of Charcoal and hardwood like oak, maple, cherry and or hornbeam. You can't get that great wood smoke flavor without wood. You can't make slow smoldering coals and a smoke filled grill with gas. Throw a nice Prime rib,or pork butt with a little special rub of garlic powder, celery salt, old bay spice, course pepper, (sage with pork) mixed with just enough dark brown sugar. MMMMM, MMMMM.

I have one of those rectangular tin (15"X 30") with a high cover from walmart. The cover has a slight gap by one hinge and I have a board for one of the damper controls. It is warped just right for the right amount of air. It is rusted on on end more than the other because I slow cook more that hot grill. Don't put the meat directly on the heat when slow and low. I use it all winter long and all year. The poor grill is on it last legs. I will miss her when she is gone.

gar-dog · Post by **gar-dog** » Sat Jul 07, 2007 8:40 am

Grilling with a gas grill is a personal foul, 15 yard penalty, plus a fine. It should be illegal, except for use only when raining.

Gas is a pathetic subsitute for charcoal or wood grilling.

This is along the lines of truisms like how dogs without docked tails cannot hunt.

lvrgsp · Post by **lvrgsp** » Sat Jul 07, 2007 9:06 am

Don, if you are talking about the Char-griller, grill and smoker, I have one as well, I never use lighterfluid I use either the electric iron to start the coals or go get you a charcoal chimney starter, they work great and you do not have to wait for the lighter fluid to burn off. I have both and 90% of my grilling is done with the charcoal, and or smoker. I would say in average I use about 200 # of charcoal a year and a bunch of oak and hickory wood.

JMO,
Chip

Post by **ezzy333** » Sat Jul 07, 2007 9:34 am

Hey guys,

Charcoal is a source of heat not taste. It absorbs flavors and smells. You get taste from the unburnt wood or the grease dripping on the coals. Cook in a pan on a new grill and you cant tell it from being done in an oven.

Ezzy

original mngsp · Post by **original mngsp** » Sat Jul 07, 2007 10:22 am

Own a charcoal grill, gas grill, and electric smoker. All three have thier appropriate uses and times to use them.

As far as the actual charcoal using briquettes like kingsford or the like is just plain old wrong. That stuff will kill you. Hardwood lump charcoal or burning down to coals from real wood is the only way to go.

ohiogsp · Post by **ohiogsp** » Sat Jul 07, 2007 11:02 am

Ezzy, lump charcaol is wood. So if I smoke a brisket in a pan on a new grill over charcaol. It won't have a smoke ring and flavor?

mlittle · Post by **mlittle** » Sat Jul 07, 2007 11:10 am

I agree with the charcoal for grilling and and the side wood fire pit for smoking. I used gas for years, but I am now a total convert. I think the taste is noticibly different. I use the quick light charcoal. It only takes 10 minutes or so to get hot.

Mark

Ruffshooter · Post by **Ruffshooter** » Sat Jul 07, 2007 6:01 pm

ezzy333 wrote:Hey guys,

Charcoal is a source of heat not taste. It absorbs flavors and smells. You get taste from the unburnt wood or the grease dripping on the coals. Cook in a pan on a new grill and you cant tell it from being done in an oven.

Ezzy

Sorry Ezzy you are way off on this one. Especially on the wood coals. When smoking one uses wood or wood chips as the wood burns down it creates smoke. Have you ever smelt the smoke from a wood fire. Even when it is almost just coals it still has the smell of wood. Charcoal also has particles in it that also create a charcoal smoke and you can make it smolder by shutting it down and then put a few sticks of hardwood on the coals. If it were just a matter of heat there would not be all the warnings about cooking inside with coal. You are somewhat right if you are cooking directly over the heat regarding the juices. But add wood to the coals and taste the difference.

tedcankat · Post by **tedcankat** » Sat Jul 07, 2007 6:31 pm

I like coals but I can't see paying that kind'a money every time I grill, wow those things are expensive! I really dont get that much more flavor with coals as then gas? I've also had alot of meat get uncooked due to the coals running out as well. I grill several times a week and I'm still on one tank in 3 months so I'll stick with gas IMO

zodiakgsps · Post by **zodiakgsps** » Sat Jul 07, 2007 9:00 pm

I use propane, mainly for the convenience. I grill just about every day in the summer and after working all day, propane is sure easier than charcoal! And it saves me from listening to my son ask...."Is it done yet??" a hundred times....

arrowbanshee · Post by **arrowbanshee** » Mon Jul 09, 2007 9:18 am

I am getting hungry I use charcoal most of the time but I also have a gas grill and a smoker, they all have their uses

Gun Dog Forum

Charcoal or gas?

Charcoal or gas?

Re: Charcoal or gas?