Author Topic: charcoal or gas (Read 2652 times)

flybox1 · « **Reply #25 on:** June 10, 2009, 07:58:35 AM »

GAS, WITH A HUNK OF DAMP MESQUITE OR ALDER ON THE SIDE.
....AND A BIG CHIEF SMOKER FOR THOSE "SPECIAL" OCCASIONS

Blasbo · « **Reply #26 on:** June 10, 2009, 08:37:42 AM »

Why choose?
I use my Weber kettle for slow cooking ribs, brisket, pork shoulder but if I just want to grill some burgers after work I fire up the Weber gas grill. Quick, easy and good.
I've been thinking about a smoker too. My wife wants an electric one, but that just doesn't seem right. There's no fire.

Inigo Montoya · « **Reply #27 on:** June 10, 2009, 09:00:50 AM »

I suppose not everyone wants to have 2 grills sitting around.

ofreen · « **Reply #28 on:** June 10, 2009, 09:10:38 AM »

Quote from: vinmans brew on June 10, 2009, 06:21:56 AM

Charcoal will always give better flavor, I doubt anyone disputes that.

I guess so, if you like the flavor of charcoal and lighter fluid. A lot of people use too much lighter fluid to get the charcoal going quickly, and I can taste it in the food. Back before I got the gas grill, I used an electric starter to get the coals going, which was better, but I still don't like the charcoal taste. It's like putting salt on everything, it masks the flavor of the food.

kvallelunga · « **Reply #29 on:** June 10, 2009, 09:20:35 AM »

Never ever use lighter fluid. Chimney starter only, or I have used an electric coil type of starter, whether for the Weber grill or the dutch oven. Gas is only for the small portable grill or a quick meal like hot dogs when brevity is desired.

Inigo Montoya · « **Reply #30 on:** June 10, 2009, 09:29:50 AM »

Nothing wrong with lighter fluid if you use it right. A small amount goes a long ways. Ya stack yer bricks, spray just a little on and light. Leave for a while till all briquettes are ash covered and there you go. Did it that way for years and never had lighter fluid flavor.

Steve F · « **Reply #31 on:** June 10, 2009, 09:51:15 AM »

Quote from: Gordon on June 09, 2009, 05:21:26 PM

Jeez, I guess I'm a "wussy" then...

I prefer charcoal when somebody else is doing the grilling, because I definitely think it tastes better, but I use propane at home because it's much easier and cleaner. When I had a charcoal grill it only got used a couple of times a year. Now that we've had a propane grill it gets used at least a couple of times a month during the warmer season.

Wuus here too. I have a gas grill, don't really like the results, but when it comes time to make dinner, I'm not starting the grill until 5 minutes before grill time.
Don't get me wrong, I really prefer the taste of char-grilled, but takes too long to get going, have to store the charcoal, put it out when you're done, clean up the ashes....blah, blah, blah. Been there, done that old and crabby now.

Chester345 · « **Reply #32 on:** June 10, 2009, 10:00:42 AM »

I have a decent amount of prep time usually, single guy and all, so lighting the chimney and letting that go for 20min gives me the time I need to play with stuff and not notice the wait!

super pasty white guy · « **Reply #33 on:** June 10, 2009, 11:04:09 AM »

Seems that this could become an oil thread.

spwg

Duke McDukiedook · « **Reply #34 on:** June 10, 2009, 11:10:53 AM »

I think you all know what Hank Hill recommends...

Mdub · « **Reply #35 on:** June 10, 2009, 11:16:45 AM »

Mesquite charcoal is by far the best, burns much hotter and longer than briqettes.
"The gourmet's choice" (It says right on the bag)!

Dougy Dougy Dune Buggy · « **Reply #36 on:** June 10, 2009, 11:47:26 AM »

Hey...I am a big fan of Kettle webers..i'm on my 4th one now..but as far as gas vs. charcoal..charcoal HAS the flavor and "most" people say gas can't equal
that of a kettle weber..WRONG! the trick is to NOT totally clean your gas grill "every" time and get some "alderwood" chips and soak in water and throw them directly on your gas grill after warm-up..yeah there will be some ash when done but i have done BOTH for family and friends WHO seem to think they can critique me whenever for whatever..when you were a Steakhouse cook for 5 years you spoil people...give it a try..i prefer gas for quickness and clean-up
but keep my Kettle weber HANDY for any emergency or in case i decide to do a whole turkey(THE BEST IN THE WORLD) or a prime rib indirectly
either way but gas CAN be just as tasty as charcoal..i've been to the weber store in Chicago 3 times when visiting family for items and Lunch/dinner
Enjoy!! Let me know what you think!
DOUG

Damfino · « **Reply #37 on:** June 10, 2009, 12:50:02 PM »

Quote from: Steve F on June 10, 2009, 09:51:15 AM

Quote from: Gordon on June 09, 2009, 05:21:26 PM
Jeez, I guess I'm a "wussy" then...

I prefer charcoal when somebody else is doing the grilling, because I definitely think it tastes better, but I use propane at home because it's much easier and cleaner. When I had a charcoal grill it only got used a couple of times a year. Now that we've had a propane grill it gets used at least a couple of times a month during the warmer season.
Wuus here too. I have a gas grill, don't really like the results, but when it comes time to make dinner, I'm not starting the grill until 5 minutes before grill time.
Don't get me wrong, I really prefer the taste of char-grilled, but takes too long to get going, have to store the charcoal, put it out when you're done, clean up the ashes....blah, blah, blah. Been there, done that old and crabby now.

LMAO....

My feelings exactly Steve.

333 · « **Reply #38 on:** June 10, 2009, 01:21:52 PM »

Dougy. you mention turkey. Are you saying it's better than deep fat frying a turkey?

super pasty white guy · « **Reply #39 on:** June 10, 2009, 07:11:14 PM »

I smoke a turkey every year on the egg. That's the best damn turkey you've ever had.

spwg

Steve F · « **Reply #40 on:** June 10, 2009, 07:35:55 PM »

Quote from: super pasty white guy on June 10, 2009, 07:11:14 PM

I smoke a turkey every year on the egg. That's the best damn turkey you've ever had.

spwg

Don't Bogart that TURKEY.....pass it over to me.... How do you keep it lit?

super pasty white guy · « **Reply #41 on:** June 10, 2009, 08:00:01 PM »

333 · « **Reply #42 on:** June 10, 2009, 08:09:12 PM »

Quote from: super pasty white guy on June 10, 2009, 07:11:14 PM

I smoke a turkey every year on the egg.
spwg

Betty Ford have a program for that?

Duke McDukiedook · « **Reply #43 on:** June 11, 2009, 06:39:35 AM »

Yeah, that turkey has a nice, mellow, smokey bird flavor, gives you a real headache afterwards though. I heard it's better smoked in a vaporizer, gives you a better triptophen high.

Makes you sleepy though...

Dougy Dougy Dune Buggy · « **Reply #44 on:** June 11, 2009, 07:16:54 AM »

There is a CLOSE LINE between a turkey deep fried and a weber one..the weber turkey is roasted for 4 hours indirectly and basted every 20 minutes the last hour..it is DEFINATLY worth it! My Mother in Law was the one to show me that one and i've adopted it and made my own seasoning changes..more garlic & pepper etc. but it has this awesome subtle smoky flavor but not over powering..it is just as Juicy as a deep fried turkey but it is something you definatly have to try..it IS ALOT more work but worth it in my opinion
But i'm the guy who ran thru 12 cylinders of propane in 1 year and wore out 4 kettle webers...rain or shine..i'm grillin
it was raining not long ago and rain got on my burgers because i don't have a canopy at this house..my family didn't care because they LOVE Grilled Burgers
Hit me up for recipes if ya want People
SORRY for the HIJACK!!
Doug

SD750F · « **Reply #45 on:** June 11, 2009, 08:23:51 AM »

I cook with both. I have a Weber propane grill for handling all the basic stuff like steaks, burgers, pork, fish, and chicken. But if I am doing a roast, prime rib, or BBQ or anything else that requires low temperatures and slow cooking then I use my Primo ceramic cooker. With the Primo, you can not use briquettes or lighter fluid,you use real charcoal wood, or mesquite. But even with this limited fuel source, you have excellent temperature control. I can even bake a cake or a pizza inside.

Steve F · « **Reply #46 on:** June 11, 2009, 09:45:39 AM »

Mmmmmmm Charcoal Cake! A taste treat!

C'mon, have you really done this?

bucky katt · « **Reply #47 on:** June 11, 2009, 09:49:15 AM »

i use a big gas grill with 3 burners, to slow cook ribs, i turn the left side burner on and put a pan of moistened mesquite chips over the burner over medium heat, that gives the ribs at the opposite end of the grill the indirect heat and the smokeyness from the chips being heated. i cook ribs for 5-6 hours and the meat is just falling off the bbone by the time they come off the grill.

News:

Author Topic: charcoal or gas (Read 2652 times)