JDub02
Diamond Member
As we enter the wonderful season of outdoor cooking known as summer, I would like to set the record straight on the various outdoor cooking methods and appliances.
First, let's define the terms:
Grilling - cooking meat quickly over a high direct heat. The meats that are grilled are typically smaller pieces of already tender meat (chicken, steaks, burgers).
Smoking - otherwise known as barbeque - cooking meat slowly over a low indirect heat source with, typically, alot of smoke to impart flavor. The meats that are smoked or BBQ'd are typically larger, tougher pieces of meat that are tenderized by the "low and slow" cooking process (brisket, ribs, pork butt, whole hog)
From those definitions, we can determine that the charcoal vs gas debate with respect to grills is a pointless one because the meat is not on the heat long enough to absorb a flavor from either source (unless you count residual lighter fluid on charcoal). Both heat sources, when properly prepared, produce virtually identical results. Propane has the edge for ease of use. Charcoal edge is in much lower initial cost and for the purist that thinks that flesh should only be cooked over burning organic material.
Now for true BBQ, I throw both of those out and prefer electric as a heat source since it's much easier to control than either propane or charcoal. And with smoking, the heat source does not generate flavor. That's what wood chunks are for.
First, let's define the terms:
Grilling - cooking meat quickly over a high direct heat. The meats that are grilled are typically smaller pieces of already tender meat (chicken, steaks, burgers).
Smoking - otherwise known as barbeque - cooking meat slowly over a low indirect heat source with, typically, alot of smoke to impart flavor. The meats that are smoked or BBQ'd are typically larger, tougher pieces of meat that are tenderized by the "low and slow" cooking process (brisket, ribs, pork butt, whole hog)
From those definitions, we can determine that the charcoal vs gas debate with respect to grills is a pointless one because the meat is not on the heat long enough to absorb a flavor from either source (unless you count residual lighter fluid on charcoal). Both heat sources, when properly prepared, produce virtually identical results. Propane has the edge for ease of use. Charcoal edge is in much lower initial cost and for the purist that thinks that flesh should only be cooked over burning organic material.
Now for true BBQ, I throw both of those out and prefer electric as a heat source since it's much easier to control than either propane or charcoal. And with smoking, the heat source does not generate flavor. That's what wood chunks are for.
