• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Charcoal or Propane?

Propane for me...a well seasoned gas grill does every bit as nice of a job as a charcoal grill. Add a few wood chips for the extra smoky flavor if you prefer.
Charcoal is just too much hassle and clean-up.

/me runs for the lawnchair and tall cold drink...
 
Originally posted by: BoomerD
Propane for me...a well seasoned gas grill does every bit as nice of a job as a charcoal grill. Add a few wood chips for the extra smoky flavor if you prefer.
Charcoal is just too much hassle and clean-up.

/me runs for the lawnchair and tall cold drink...
Click to expand...

yeah i just got the gas grill going myself
time to cook up some bbq whoot
 
Hardwood charcoal. It burns completely away, so you have little or no ash to deal with once you're done.

I always light mine in a chimney starter, too, so you propane addicts telling me my stuff will taste like lighter fluid need to think up a new excuse. 😉 The only thing I would like about gas is speed of getting the heat, but other than that I see no advantage.
 
I prefer a gas grill for convenience, but if you want the highest heat possible then charcoal is the only way to go.
 
only charcoal. you cannot compare the two. There is so much more taste to everything with charcoal.
 
Originally posted by: ScottFern
propane because then my burger isn't bloody on the inside and crispy burnt on the outside.
Click to expand...

Don't blame the equipment on this one. This looks like a case of operator error. 😉
 
charcoal .....I'm grilling for the taste.

I always had a propane grill and needed a new one a few years ago. I almost bought a new weber gas grill, but before spending the money I did a test taste.

Without telling my wife, I bought a small bag of hardwood lump charcoal (no brickettes!), and charcoal chimney starter. I cleared a spot in my propane grill for a small pan under the grate. I then added the glowing charcoal, and cooked up a few chicken breasts. When I served them to my wife, she took one bite, and said, 'this is fantastic, what seasoning did you put on it?'.

It tastes better...without adding any special wood chips.

The chimney starter takes about 15 minutes to get ready, just the perfect time to prepare the meat, etc. I've got a weber gold (with built in ash catcher) so there is no cleanup needed (once a season maybe).

It does take more skill and attention because of the increased heat. I make a thick layer of coals and a thinner layer to create temperature zones for searing and cooking. But a steak takes about 4 minutes a side and it's perfect. Last Thanksgiving I made a grilled turkey that was incredible, and beer can chicken is very popular with guests.
 
Propane here, but there are lots of kids here and I keep my grill outside so it heats up fast and cools down fast as well. My bro picked up a hot charcoal as a kid and wore a mit for a long time. I might do charcoal if I had somewhere to put it inside.
 
<HANK HILL>Strickland Propane. Taste the meat, not the heat</HANK HILL>

I like propane just for the convenience factor. Getting a charcoal fire lit and ready to cook is a pain in the butt. When I'm ready to grill I'm ready to grill NOW! There's not too much taste difference between a nice old gas grill seasoned with the drippings of thousands of meals past and real charcoal.
 
Hardwood charcoal by a far far margin. Takes about 10-15 minutes to get the fire ready with a chimney starter. After you're done grilling put on the lid, close the vents and you'll have some charcoal left for next time. Propane is nice, but I'll pass.
 
dont we have these EVERY freaking season it seems?

Each method has its benefits.
Charcoal/Hardwood when I have time and patince to wait on a long weekend night but 95% of the time I use propane for its pure speed.
 
I had a charcoal and gas grill at the same time. Hardly EVER used the charcoal grill. Gas is so much easier, and unless you're going to be cooking something for hours, your wont get much "taste" benefit from the Charcoal.
 
Originally posted by: Kanalua
I had a charcoal and gas grill at the same time. Hardly EVER used the charcoal grill. Gas is so much easier, and unless you're going to be cooking something for hours, your wont get much "taste" benefit from the Charcoal.
Click to expand...

Exactly I have both and use the gas 99% of the time out of pure ease. You do get a taste differnce on charcoal though, but I often just dont have the time.

Also depends on what I'm cooking. If its fish or shellfish, gas all the way. Chicken, and beef gets a nice little extra taste from charcoal
 
Originally posted by: Kanalua

I had a charcoal and gas grill at the same time. Hardly EVER used the charcoal grill. Gas is so much easier, and unless you're going to be cooking something for hours, your wont get much "taste" benefit from the Charcoal.
Click to expand...
I had a charcoal and gas grill at the same time. Hardly EVER used the gas grill, maybe 3 times in as many years. Gas isn't much easier...

"...unless you're going to be cooking something for hours, your wont get much "taste" benefit from the Charcoal."

That's just fvcking retarded! Weber makes both gas and charcoal equipment, but their restaurants use only one.
 
Kanalua and Homerboy....are you using lump charcoal and a chimney starter? it makes a big difference in speed. I setup the chimney starter, go in, prepare the food and in 15 minutes it's ready to go. Some people say the meat should be nearer to room temp before grilling.

I still have a gas grill, but I haven't used it since I got the weber gold.

lump charcoal database (I kid you not!):

http://www.nakedwhiz.com/lump.htm
 
Originally posted by: WW
Kanalua and Homerboy....are you using lump charcoal and a chimney starter? it makes a big difference in speed. I setup the chimney starter, go in, prepare the food and in 15 minutes it's ready to go. Some people say the meat should be nearer to room temp before grilling.

I still have a gas grill, but I haven't used it since I got the weber gold.

lump charcoal database (I kid you not!):

http://www.nakedwhiz.com/lump.htm
Click to expand...


yeah I ahve a chimney etc.
I get home from work at like 6pm.
kids are usually already chomping at the bit to eat so every min counts if I'm supposed to grill. Weekends are a different story obviously.
 
You must log in or register to reply here.

TRENDING THREADS

Back
Top