SeeGar Posted June 21, 2013 Share Posted June 21, 2013 Interested to read the views of all you grill-miesters. I've just switched from using lumpwood charcoal in a simple kettle barbeque (for many years) to a good quality gas barbeque. I prefer the gas by a long chalk. I agree that done well, good charcoal contributes to the flavour but it's a fine line between flavour and adding something from the Carbon food group to your diet. Although I miss the charcoal flavour, overall my food is much better on gas. And now samonella free! Link to comment Share on other sites More sharing options...
Habana Mike Posted June 24, 2013 Share Posted June 24, 2013 Haven't had an outdoor gas grill for 15+ years now. Was a Weber man but now it's BGE all the way. Get that sucker over 1000 degrees and you don't get much smoke..... Link to comment Share on other sites More sharing options...
Jefferson Posted June 27, 2013 Share Posted June 27, 2013 Haven't had an outdoor gas grill for 15+ years now. Was a Weber man but now it's BGE all the way. Get that sucker over 1000 degrees and you don't get much smoke..... Which is great for getting a good sear on steaks! Link to comment Share on other sites More sharing options...
3Frontera Posted July 12, 2013 Share Posted July 12, 2013 Coal and Postoak is how I do it. Hickory is my next favorite wood. Link to comment Share on other sites More sharing options...
Lanejsl Posted July 13, 2013 Share Posted July 13, 2013 Prefer charcoal do to its diversity. Can smoke, indirect, direct ect. Yeah I know you can do the same with gas but its not the same. Link to comment Share on other sites More sharing options...
tmac77 Posted July 16, 2013 Share Posted July 16, 2013 I have three bbq's. A Louisiana Grill wood pellet smoker that I can hold steady from 150 for a hot smoke to 600 for grilling. I also have a Napoleon Mirage 605 Charcoal grill and a Broil King Gas one. I use the Gas only when time is limited and in bad weather, If I had to pick only one I would go with the wood pellet bbq with the charcoal one coming in a close second. Link to comment Share on other sites More sharing options...
ptrthgr8 Posted July 16, 2013 Share Posted July 16, 2013 Well here we go. Wired has come out with the following article: "Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas" http://www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/ To crux of their argument: "Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON." Hmm... really hard to refute that one, eh? But Wired does give equal time to the other propane-centric argument, too: "Grilling Over Gas Is Objectively, Scientifically Better Than Grilling Over Charcoal" http://www.wired.com/opinion/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/ The primary argument they make in favor of gas is that it takes longer to cook with charcoal. Hmm... not that I disagree with that, but that's not the same thing as proving gas is better. I would call that a swing and a miss. So, there you have it - irrefutable and absolute proof that charcoal is superior to gas. End of story. And boom goes the dynamite. Cheers, ~ Greg ~ Link to comment Share on other sites More sharing options...
Fuzz Posted July 16, 2013 Share Posted July 16, 2013 If charcoal wasn't popular, I wouldn't be bringing so many bloody 40' containers of the stuff. I just wish the Aussie exchange rate was a bit more favourable. Link to comment Share on other sites More sharing options...
ptrthgr8 Posted July 17, 2013 Share Posted July 17, 2013 I think the bacon thing was supposed to be facetious, much like the entirety of both articles from the same source. It's like the ol' Remington 870 vs. Mossberg 500 debate. Totally subjective and there will never be a clear winner. Because of the subjectivity. And bacon. Cheers, ~ Greg ~ Link to comment Share on other sites More sharing options...
mk05 Posted July 18, 2013 Share Posted July 18, 2013 Beehive Link to comment Share on other sites More sharing options...
Habana Mike Posted July 20, 2013 Share Posted July 20, 2013 Well here we go. Wired has come out with the following article: "Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas" http://www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/ To crux of their argument: "Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON." Hmm... really hard to refute that one, eh? But Wired does give equal time to the other propane-centric argument, too: "Grilling Over Gas Is Objectively, Scientifically Better Than Grilling Over Charcoal" http://www.wired.com/opinion/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/ The primary argument they make in favor of gas is that it takes longer to cook with charcoal. Hmm... not that I disagree with that, but that's not the same thing as proving gas is better. I would call that a swing and a miss. So, there you have it - irrefutable and absolute proof that charcoal is superior to gas. End of story. And boom goes the dynamite. Cheers, ~ Greg ~ Always trust Wired when it comes to barbecue - quite the authority on singed meats Link to comment Share on other sites More sharing options...
ptrthgr8 Posted July 20, 2013 Share Posted July 20, 2013 Always trust Wired when it comes to barbecue - quite the authority on singed meats Sent from my DROID RAZR MAXX HD Link to comment Share on other sites More sharing options...
GottaBeKD Posted July 20, 2013 Share Posted July 20, 2013 Gas for burgers, dogs and times I need more space. Charcoal for pretty much everything else. Vision grill which is pretty similar to big green egg. Link to comment Share on other sites More sharing options...
Poohdawg Posted August 14, 2013 Share Posted August 14, 2013 I've never had the opportunity to use an infared gas grill (for a good sear ive always liked mesquite as it burns very hot) but in my many years of both professional and back yard grillin the only benefit of using gas over hard wood charcoal is it's more convenient. Link to comment Share on other sites More sharing options...
Guest Elektrobot Posted September 6, 2013 Share Posted September 6, 2013 I have a charcoal Webber that has a propane lighting system to get the coals and wood burning. It just uses a small camping size propane canister, and just takes a few minutes to get things fired up. I use a mix of lump charcoal and chunks of wood. Apple wood is my favorite right now. It also has a cutout in the grill rack that will accept a cast iron wok and griddle plate. I love it I used to use a charcoal chimney and kindling to light my coal, but that took a long time and caused a lot of smoke. Link to comment Share on other sites More sharing options...
meatball41 Posted September 7, 2013 Share Posted September 7, 2013 I grill and smoke on two weber kettles. I use charcoal and hickory, apple, or cherry wood chunks. boston butts and ribs take a long time on the smoker which means more time for me on the deck smoking my favorite cigars. Link to comment Share on other sites More sharing options...
Peacock Posted September 27, 2013 Share Posted September 27, 2013 I've used gas in the past, but switched to charcoal decades ago and haven't looked back. I'm certain that the improvements in gas grills over the years has improved the consistency of the grills, but "if it ain't broke, why fix it". Link to comment Share on other sites More sharing options...
Dirtdigger Posted October 19, 2013 Share Posted October 19, 2013 We have both. Use each one differently depending on occasion or meal. Link to comment Share on other sites More sharing options...
Daz Posted November 23, 2013 Share Posted November 23, 2013 If you're using gas, you may as well stay in the kitchen Link to comment Share on other sites More sharing options...
Newkarian Posted November 25, 2013 Share Posted November 25, 2013 I have a large BGE so I vote for charcoal ftw. Gas just cant compare to the flavor of good charcoal Link to comment Share on other sites More sharing options...
KoreanCowboy Posted November 25, 2013 Share Posted November 25, 2013 Gas, with woodchips added in for flavour. Hit the nail on the head! This is what I do and it works great every time. Link to comment Share on other sites More sharing options...
thebigk Posted November 30, 2013 Share Posted November 30, 2013 charcoal all the time gives me time to smoke a Churchill slow indirect gives you an hour or two 2 Link to comment Share on other sites More sharing options...
PapaDisco Posted December 4, 2013 Share Posted December 4, 2013 I used to only charcoal: mesquite, or oak lump, almost never coal based briquets. But once when the power went out I did "grille" chocolate chip cookies on the BBQ using a diffuser and carefully managed briquets. It actually wasn't that hard (it's just another heat source after all) and the cookies turned out great and the friends still talk about it like it was magic! Anyway, after the charcoal grille rusted through I went with an infrared gas unit in the backyard for convenience (I now have kids to manage!) and it's been great, but the Thanksgiving turkey is not the same as when it was carefully grilled over mesquite. And I do miss the life-threatening step of lifting the burning hot bird and grille while restoking the mesquite underneath! Link to comment Share on other sites More sharing options...
superconductor71 Posted January 19, 2014 Share Posted January 19, 2014 Honestly, use both and all times of year. I've been out smoking meat in the middle of a snowstorm. To those that say "if you use gas you might as stay in the kitchen", that's not completely true...but I do hear you. After you've cooked with a grill for quite some time it really does become "seasoned". You get flavors from previous grills, lol....and that's a good thing. Sure, I add woodchips (after they've been soaking overnight and nice and soggy)...sometimes apple, pecan, cherry. This is stuff you just cant do in a kitchen broiler. So done right, an outside gas grill really can give you a nice flavorful experience and a good cooking time that is far superior to indoor broiling. But, if I have all the time in the world......give me my cigar, my belgian ale, and my smoker all day long. I'll always use that over gas, given the time. Link to comment Share on other sites More sharing options...
ArtemusGordon Posted January 29, 2014 Share Posted January 29, 2014 Man this is a tough one for me. If i have the time I always prefer charcoal but I gotta say its tough to decide on "short" notice to grill up a bunch of food with charcoal versus gas. That being said my charcoal smoker is amazing with some applewood for summer bbq Link to comment Share on other sites More sharing options...
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