Grilling: Charcoal versus Gas

[Dr. Evil]

Charcoal, definitely. Threw some ribeye on the new Weber last night, I over did them because I haven't used charcoal in years and I forgot that it makes gas look like a space heater.

Some refinement of my technique is definitely warranted.

Gas has a place, though. For cooking low and slow (though not as low and slow as an offset smoker, that shit is black magic) it's pretty damn good.

 

[Climber]

Charcoal has better taste ... Gas is more convenient.

I have cooked some good ribs on a grill that small ... right now I am trying more gas grilling.

With gas the heat is there within minutes where charcol needs 1/2 hour to an hour.

This. If taste was the #1 priority for me, I would cook with charcoal every single time! But, I've always gotten gas grills because I usually cook 5 nights out of 7 on the grill during the summer and don't have enough leisure time to wait for the charcoal to get to the right state the majority of the time.

Charoal > Gas Grill > Oven

 

[mikev]

Gas has a place, though. For cooking low and slow (though not as low and slow as an offset smoker, that shit is black magic) it's pretty damn good.

nowai.

that's where ceramic kamado(sp?) style cookers like the big green egg shine. it's essentially a kiln and once it stabilizes it's temperature it DOES. NOT. CHANGE.

I did a pork shoulder a few weeks ago. put it on at 11:30pm at about 210 degrees and forgot about it for 15 hours. didn't have to add charcoal, didn't have to check on it, didn't have to do anything. in fact I got up the next morning and took the boat out for a couple hours then went back home.

 

[RcrBoy]

nowai.

that's where ceramic kamado(sp?) style cookers like the big green egg shine. it's essentially a kiln and once it stabilizes it's temperature it DOES. NOT. CHANGE.

This.

And the moisture control of these is unfucking believable

 

[F4iChic]

nowai.

that's where ceramic kamado(sp?) style cookers like the big green egg shine. it's essentially a kiln and once it stabilizes it's temperature it DOES. NOT. CHANGE.

I did a pork shoulder a few weeks ago. put it on at 11:30pm at about 210 degrees and forgot about it for 15 hours. didn't have to add charcoal, didn't have to check on it, didn't have to do anything. in fact I got up the next morning and took the boat out for a couple hours then went back home.

f000000k I need one of these

I am selling that smoker thing, I don't know how to use it. I want one of these big green egg things

Need, want, who cares

we need a bbq party tonight. Oh wait, ya'll got some mericun oliday going on or somat and have something to do

more tri tip for me arty and John of course

 

[m_asim]

I am more confused than I was when I started this thread

 

[psychocandy]

That sounds so Redneckie.

It doesn't take mad skillz to I was doing it since the mid 80's every weekend with my buddys. I just prefer to do it the right way now.

Time to go eat my perfectly cooked dinner...

I put it in big caps cuz I was being sarcastic. I prefer charcoal, but manliness has nothing to do with it. but I think you got the joke.

 

[bellstar]

Die hard charcoal user here. Fuck those gas grills, blow me don't wanna hear about that shit.....

Then I bought a gas grill and haven't looked back. :|

Agreed...then I got into using the smoker...it is amazing!

 

[Keo]

Any ideas on charcoal flavor with Gas convenience? We live in high fire danger area and I have been told that charcoal grilling is not allowed on the property

What about a pellet grill? They make all kinds of different types of pellets and they are pretty easy to use. The fire hazard shouldn't be any worse than a gas grill I would think.

 

[Arminius]

QFT!

I like being able to grill a steak or two on my gas grill after work. If i tried to do the same thing with my charcoal weber, I'd have to cook more than a few steaks, some chicken, ribs, etc... in order to justify lighting all those coals.
Plus clean-up is easier on the gas grill. I usually scrub the grills down after I'm done cooking, leave the lid open, and go inside to eat. Afterward, i come back outside, close the lid, pull the cover back on, and push it against the wall

+1
Every serious BBQ person needs a good quality gas grill, a smoker, and a charcoal grill and maybe an outdoor deep fryer for turkey. I've been contemplating on getting a ceramic grill but can't make up my mind if I really want one, and if so which brand and model.

 

[Arminius]

hmmm yeah...love me some toxic gases in my steak when using charcoal....

FWIW, it's the fat rendering and the drippings that create the wonderful smoke that flavors your food....not the charcoal.

I have to disagree with you on this one. Smoke from the wood is what gives you flavor, and in fact, smoke from the drippings gives it a bad flavor, IMO.

For pork I like to use 50/50 hickory and cherry. For beef I like oak or hickory. For turkey I like apple or hickory. For salmon or tuna I like alder, apple, maple, and hickory in that order. I've tried pecan a few times but thought it was like a weaker oak flavor...but it was still good. Mesquite is only good for grilling and is not good for smokers unless you like your food to have a noticeable bitter taste.

 

[ohio]

FWIW, it's the fat rendering and the drippings that create the wonderful smoke that flavors your food....not the charcoal.

It's also the heat. Charcoal burns significantly hotter than gas, which gives you that singed/blackened exterior over juicy interior.

 

[Arminius]

It's also the heat. Charcoal burns significantly hotter than gas, which gives you that singed/blackened exterior over juicy interior.

The Webber Summit Genesis series will get to 700*F. This is the gas grill I have my eye on.

 

[F4iChic]

I want a Big Green Egg

 

[Arminius]

I want a Big Green Egg

Check out the Primo grills before you make up your mind. The Primo big oval might be a better choice depending on your needs.
http://www.primogrill.com/products.html

I personally think the Kamodo Joe is a better value. The wood on the handles is made of bamboo and they also come with a nice stand with slatted bamboo shelves. I compared all of them in person just recently and BGE is probably my last choice at this point.

 

[Sane_Man]

I want a Big Green Egg

'Dem eggs are like $800.

 

[Arminius]

I was told the Costco in Concord has some ceramic grills but not sure which brand they are. For sure they are not the BGE because BGE has some strict rules about who can sell them.

 

[Bowling4Bikes]

started for years on the charcoal. got very good at it.

got a gas. much easier and time-saving. I have mouths to feed.

perhaps perfection lies with the green egg or whatnot, but I haven't had any complaints with my meat. If gas already gets me fantastic tasting meats, then I'm not sure how much diff I would be able to taste with alternatives.

kudos to you with discerning palates

 

[Sane_Man]

I was told the Costco in Concord has some ceramic grills but not sure which brand they are. For sure they are not the BGE because BGE has some strict rules about who can sell them.

If you can buy one at Sears, then there isn't a very high barrier in becoming a retailer for the Egg.

 

[weasel]

It's also the heat. Charcoal burns significantly hotter than gas, which gives you that singed/blackened exterior over juicy interior.

Really dude, that's the argument you wanna stick with?

Maybe the problem is some of you haven't used a 'real' gas grill. My 85K BTUs will sear a steak with no problem and with less heat-up time.

“Bobby Flay in Boy Meets Grill expresses his preference for his gas grills, because, he says, “the real flavor boost (from grilling) comes from marinades and seasonings, and from quick searing directly over a very hot fire—which a good gas grill does as well as charcoal.”