the great gas vs charcoal debate

[the_tyrant]

http://www.wired.com/opinion/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/

http://www.wired.com/opinion/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas/

Well, since we have quite a few bbq fans here, what do you guys prefer?

I have a natural gas grill, I wonder how it compares to propane and charcoal. Also, I'm currently in France with an electric hot plate, man they suck

[Oberon]

V1:

http://www.youtube.com/watch?v=notQHci0_jU

[mapuc]

bbq with real wood instead of gas and charcoal

Markus

[Red October1984]

Big fan of the charcoal/wood mix in a smoker grill right here.

Smoke pork butts for like 8 hours with charcoal/wood and you'll love it. I guarantee it.

[Betonov]

Charcoal or just wood.
But I do ''grill'' on our gas stove in a pan, when I just need something to eat

[Spiced_Rum]

I am a fan of a charcoal bbq because it works and I like the smell of the wood smoke. I do cheat and use the easy light bags.
I have never tried a gas bbq, always thought that they are for the more series chef, although being able to control the temperate would be useful especially because my flame grill can sometimes be far too hot for comfort - baby black ribs (incinerated skin and sauce).

[Schroeder]

I know I'm perverse but I use an electric BBQ.:yep:

[Jimbuna]

I know I'm perverse but I use an electric BBQ.:yep:

Not at all...I use gas and the usual ornamental-like charcoal cinders.

[Betonov]

although being able to control the temperate would be useful especially because my flame grill can sometimes be far too hot for comfort - baby black ribs (incinerated skin and sauce).

You only have fire on one side of the grill.
You grill on the non fired side and let the heat from the other side gently cook the meat from the inside and then just move it to the fired side for a few minutes for the crisp skin

[nikimcbee]

I voted for bbq beef ribs.:up::woot::up::woot:

[Spiced_Rum]

You only have fire on one side of the grill.
You grill on the non fired side and let the heat from the other side gently cook the meat from the inside and then just move it to the fired side for a few minutes for the crisp skin

That makes great sense, and I must remember it next time I cook.

I tend to fill the bbq with charcoal and use the whole grill surface. It would certainly explain the loss of hair on my hands and lower arms trying to turn the bratwursts over:arrgh!:

[Betonov]

And use beer to control the fire.
You need embers, no flames

[Madox58]

Do the charcoal off to one side myself. I usually sear the meat on high temp side then move off to the low temp side to finish cooking. I also use a stainless steel box for flavored smoke/wood taste by putting wood chips in it.

[Sailor Steve]

I can't have any kind of gas devices in my apartment, even on the patio. I could have a small hibachi but I can't see waiting for it to heat up just to cook one hamburger or steak, then putting out the fire 'til next time.

I live and die by my George Foreman.

[Spiced_Rum]

And use beer to control the fire.
You need embers, no flames

I drink the beer. Seems a waste of alcohol to pour it over charcoal. I did try some rum but that just caused an even bigger flame, and a few singed eyebrows, arrghh:arrgh!:

[Madox58]

Around here? We call that alcohol abuse!
:haha:

[Jimbuna]

That makes great sense, and I must remember it next time I cook.

I tend to fill the bbq with charcoal and use the whole grill surface. It would certainly explain the loss of hair on my hands and lower arms trying to turn the bratwursts over:arrgh!:

LOL :)

[August]

Hardwood charcoal is the best in my opinion. A little hickory or mesquite for flavoring if you are cooking western.

[Red October1984]

Hardwood charcoal is the best in my opinion. A little hickory or mesquite for flavoring if you are cooking western.

Cherry wood chips are also pretty good. :arrgh!:

[Spiced_Rum]

351
Maybe I will get a gas grill:sunny:

[AVGWarhawk]

Hardwood charcoal is the best in my opinion. A little hickory or mesquite for flavoring if you are cooking western.

This is the best way IMO. I was a fan of propane. However, as a kid it was charcoal only. This was the smell I grew up with and purchasing a new charcoal grill this year brought back many memories. Three years ago we spent $350.00 on a nice stainless steel gas grill. Top of the line cover. The gas piping and actual grill simply rusted away. For what we spent on this grill we could have gotten a new charcoal grill for 4 years straight.

The difference I notice with charcoal over gas is:

Gas would flare up from the fats in the meat. I have had not had this issue using coal.

The coal seems to have more even cooking.

The final product has a better taste.

The cost to own and operate the charcoal grill is much less than the gas grill.

Overall, to me, this is grilling. Gas grills make be feel like I'm taking the inside oven out on the deck to cook.

[Herr-Berbunch]

You need embers, no flames

Apart from the dripping fat. Hmmmm, fat.

We've recently bought a new barbecue and we plumped for charcoal, the maiden voyage was for the step-son's 16th and it all went very well. We'd considered gas but this way was much cheaper.

[Jimbuna]

Just shows how lazy I must be...I prefer gas but do agree with the dripping fat problem.