AA787823 From , joined Dec 1969, posts, RR: Posted (7 years 4 months 1 week 2 days 6 hours ago) and read 2060 times:
As we hit the summer season a lot of us will Barbeque most of our meals. I am a traditionalist..charcoal/wood or woodchips on charcoal. Gas is easier but you I think you get better flavor the other way. To me using a gas grill makes about as much sense as taking Stevie Wonder to a strip club.
BHMBAGLOCK From United States of America, joined Jul 2005, 2698 posts, RR: 5
Reply 6, posted (7 years 4 months 1 week 2 days 5 hours ago) and read 2032 times:
If you're talking about the briquets in a bag, then the answer is neither; you're asking about grilling not BBQ. True BBQ is smoking and it can be done with good charcoal but is simply not possible(sorry chips in water is BS, might as well soak the meat in liquid smoke) with gas.
Bill142 From Australia, joined Aug 2004, 8451 posts, RR: 8
Reply 7, posted (7 years 4 months 1 week 2 days 5 hours ago) and read 2023 times:
I have both. If I'm just doing steak and snags etc I use the gas, which has volcanic rocks in it. If I'm doing a roast or something like that I'll get the ole Weber out. Charcoal takes to long to heat up if your just doing a steak or two.
Scooter01 From Norway, joined Nov 2006, 1204 posts, RR: 8
Reply 8, posted (7 years 4 months 1 week 2 days 4 hours ago) and read 2010 times:
Unfortunately the people living in the apartment above us have no real understanding of the culinary arts, so I have to use gas with perforated ceramic tiles on my glassed-in balcony after opening all the windows. Can be a real drag in the winter if there is a snowstorm outside.
Fortunately I also have a COBB and after all the briquettes have turned white I can use it in the kitchen on the stove-top under the vent.
When we visit my father at his house it's the Weber all the way!
[Edited 2007-05-18 01:04:49]
"We all have a girl and her name is nostalgia" - Hemingway
N231YE From , joined Dec 1969, posts, RR:
Reply 14, posted (7 years 4 months 1 week 2 days 2 hours ago) and read 1973 times:
This guy (who sells Propane and Propane Accessories-for Strickland Propane) seems to have a good opinion:
I agree with the above, Charcoal is better. And for those that have trouble lighting it, if you feel like paying the extra money (and thus, not use lighter fluid, paper, etc), try Kingsford Match Light
L-188 From United States of America, joined Jul 1999, 29800 posts, RR: 58
Reply 19, posted (7 years 4 months 1 week 2 days 2 hours ago) and read 1954 times:
I am running gas right now, mainly for the time considerations. I got it back when I was working nights, I would BBQ for dinner then go to work. I didn't want to worry about coals cooking down after I left for work.
Also please don't call a Briquette charcoal.
Real charcoal is natural wood. You can add it to a started fire without penalty. Do that with a briquette and you will taste it because it has to burn off the binders and that flavor will go to what you are cooking.
The Briquette was invented because Henry Ford wanted to figure out a way to get rid of scrap wood from his Model T production line and make a profit. So he hooked up with his buddy/hero Tommy Edison to convert the scrap wood to charcoal, grind it to a powder add petroleum binders and then form it into the briquette.
Ford, ended up selling the process to a relative named Kingsford....yes that Kingsford.
OBAMA-WORST PRESIDENT EVER....Even SKOORB would be better.
WellHung From , joined Dec 1969, posts, RR:
Reply 20, posted (7 years 4 months 1 week 2 days 2 hours ago) and read 1946 times:
Anyone who says charcoal without a thought either doesn't know how to cook with gas, has been brainwashed by the charcoal lobby or wants to sound like they know what they're talking about. And anyone who would recommend:
either doesn't know what charcoal is supposed to taste like or likes their food to taste like gasoline.
Proper use of a smoke box will make anyone abandon the hassles of charcoal forever. But if you want to use charcoal for some special occasion, none of that briquette in a bag bullshit. Hardwood is the only way to go.
Now, we do use charcoal briquettes, hardwood charcoal, and just hardwood from time to time, depending on if it's just day to day cooking as Ted mentions, or an event. For New Years, we have a pig-pickin - no gas for this. July 4th is typically a huge family gathering, so we'll have the gas grill, charcoal, and the smoker going with something on/in each.
But cooking out isn't always grilling or smoking..... we do a lot of deep-frying outside too. Turkeys, fish, yard-bird, etc. Nothing beats home cut fries and onion rings on the side either.