Age old question: Gas or Charcoal?
- Thread starter iamme
- Start date
Charcoal grill cooks better tasting food, but get the gas. Charcoal grill often ends up underused because they're inconvenient.
I have both. I use the gas grill for things like burgers, dogs, steaks, chicken breasts, fairly quick stuff. I have a charcoal smoker that I use for ribs, Boston butt (not you Baff), brisket etc. It just all depends on what I'm cooking and how much time I have but I've found it convenient to have both.
Dave
Dave
Mmmm...carcinogens...(charcoal) 
That being said...Fire! Fire! Fire! Nothing beats burning something that is trying to resist!
Actually, I saw a product in a pouch or something that you could use with a gas grill to "smoke" food. I don't remember what it was called though.
That being said...Fire! Fire! Fire! Nothing beats burning something that is trying to resist!
You can use water soaked wood chips double wrapped in an aluminum foil pouch with holes poked in it to smoke a gas grill but it seems silly... there's no advantage I can see to gas... It takes all the fun out of it....
It isn't an "age old question" when it comes to the taste and quality of the food, get charcoal.
I use charcoal but mainly because that's what I have. The burning fat will smoke your food in either case from what I've read. Were I interested in a new one, I'd get gas or at least one that could use gas even if only to start the coal. Don't know if they make dual use ones though. As to the question of health, there are toxics that form in smoke and coat your meat as well as nitros amines that form from charring. I find them both delicious.
I recall seeing something on TV (20/20?) where they said that the fat dripping onto the charcoal and burning off caused carcinogens in the black crusty stuff that forms on your food. I don't remember any numbers or anything and I don't know if this has since been invalidated by further research. Just something to think about/search for.
Personally I don't worry about it. There's so many other things out there that cause cancer (probably even breathing) that it's pointless to be overly paranoid about it...just enjoy your food.
Gas is good afetr the grill has some miles on it. I use gas as it is quick and easy. Charcoal adds more taste depending on the charcoal and grill you have, but is a mess and not as easy to use if you want to do something small. I got a small gas grill as I just turn it on, cook, turn it off and I am done, no major cleaning.
But for a LARGE party or special event I would look for charcoal.
But for a LARGE party or special event I would look for charcoal.
Bottom line: are you going to get the charcoal grill going just so you can have a burger for lunch?
That reminds me...
That reminds me...
Can I vote George Foreman grill?
Foreman grill rocks! If it'll fit in there, I try to cook it in there...chicken, sausages, hash browns, corn dogs, and so on. Corn dogs come out awesome! Okay, okay, I'll go now...
Foreman grill rocks! If it'll fit in there, I try to cook it in there...chicken, sausages, hash browns, corn dogs, and so on. Corn dogs come out awesome! Okay, okay, I'll go now...
You MUST use a Charcoal grill of one kind or another. The Smokey Joe is handy and small. I own one of those, the full size Webber Kettle and some lame ass gas grill. Needless to say, I NEVER use the gas grill. The only thing I use gas for, is to light the charcoal. Don't use lighter fluid! Your grill and food will stink like kerosine!
- Jul 21, 2001
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For charcoal starting, I was looking at this: Weber Chimney Starter
Has anyone tried this? It seems to have good reviews, and you don't need lighter fluid.
Has anyone tried this? It seems to have good reviews, and you don't need lighter fluid.
- Jul 21, 2001
- 21,058
- 3
- 0
Found the answer to my own question:
Advantages of "lump" Charcoal
* Lump charcoal is an all-natural, 100 percent hardwood product with no additives.
* Natural charcoal heats faster than briquettes, so food can be cooked over natural charcoal within 5 to 7 minutes after lighting.
* Lump charcoal can be lit sans lighter fluid and with just a match and some newspaper which means no off-flavors.
* One pound of hardwood charcoal produces the equivalent heat of two pounds of briquette charcoal.
Disadvantages of "lump" Charcoal
* Consumer demand is limited.
*Current price is nearly twice that of briquettes.
*Lump charcoal is bulkier, has odd shapes, and crushes more easily.
* It tends to become dusty and flakes-off.
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