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Posted: 7/23/2013 11:09:03 AM EDT
[#1]
wood
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Posted: 7/23/2013 11:15:15 AM EDT
[#2]
Quote HistoryQuoted: There is a difference in flavor. How can you not taste the difference? I've seen more than a few blind taste tests where the participants couldn't. Technique and grill quality have a bigger impact on flavor than heat source. |
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Posted: 7/23/2013 11:19:14 AM EDT
[#3]
Quote HistoryQuoted:
I've seen more than a few blind taste tests where the participants couldn't. Technique and grill quality have a bigger impact on flavor than heat source. Quote HistoryQuoted:
Quoted:
There is a difference in flavor. How can you not taste the difference? I've seen more than a few blind taste tests where the participants couldn't. Technique and grill quality have a bigger impact on flavor than heat source. Put me on any of those tests....I guarantee that I can easily spot the difference. It only gets tough to tell if the person uses a charbroil seasoning to the meat....even then you can still tell. Maybe I'm just picky or have sensitive taste buds. |
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Posted: 7/23/2013 11:19:18 AM EDT
[#4]
Quote HistoryQuoted:
Charcoal and wood. Taste, etc. Can smoke stuff with it. This |
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Posted: 7/23/2013 11:22:16 AM EDT
[#5]
Quote HistoryQuoted:
You are using shitty Lump if it's leaving a lot of ash. The stuff that I use practically doesn't leave any at all. Quote HistoryQuoted:
Quoted:
Gas is for slow kids. I like my briquets. Lump is hot; but it burns fast, puts out inconsistent heat, and leaves way too much ash for my liking. With plain ol' Kingsford I can do the same exact thing every time and get the same results. You are using shitty Lump if it's leaving a lot of ash. The stuff that I use practically doesn't leave any at all. Yeah, probably. Did I also mention I'm cheap. 
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Posted: 7/23/2013 11:25:31 AM EDT
[#6]
Charcoal, it tastes better. But gas is more convenient, you just turn the knob, and voila! fire.
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Posted: 7/23/2013 11:27:43 AM EDT
[#7]
Quote HistoryQuoted:
Yeah, probably. Did I also mention I'm cheap. Quote HistoryQuoted:
Quoted:
Quoted:
Gas is for slow kids. I like my briquets. Lump is hot; but it burns fast, puts out inconsistent heat, and leaves way too much ash for my liking. With plain ol' Kingsford I can do the same exact thing every time and get the same results. You are using shitty Lump if it's leaving a lot of ash. The stuff that I use practically doesn't leave any at all. Yeah, probably. Did I also mention I'm cheap. You really don't have to pay a ton for it....just try a different brand. Try Royal Oak (Made in USA version) usually found in Walmart. Quick review here. FYI: It's cheap http://www.nakedwhiz.com/lumpdatabase/lumpbag11.htm |
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Posted: 7/23/2013 11:29:44 AM EDT
[#8]
As I get older I find that some things are just worth waithing for. Good food is one of those things. Charcoal only takes about 5-10 minutes longer to be ready to cook on than gas. Those few minutes are put to good use with some good beer in hand. It is charcoal for me with a chimney starter and sometimes a handfull of hickory, oak or mesquite chips thrown in depending on my mood and what is going to be grilled. No gasser can even come close to the taste.
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Posted: 7/23/2013 11:30:18 AM EDT
[#9]
Wood for flavor, propane for convenience.
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Posted: 7/23/2013 11:46:21 AM EDT
[#10]
I like lump charcoal.
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Posted: 7/23/2013 12:22:04 PM EDT
[#11]
A well seasoned gas grill with properly effective heat dissipaters can produce a quality product. I had a charbroil gas grill that would get up to over 700 degrees and sear the shit out a piece of meat. I find that harder to perfect with charcoal. That being said I only cook on charcoal now. The price to repair a gas grill (that will eventually wear out) is usually more than the cost of a new Weber Kettle. Charcoal is more versatile and consistently has a better taste.
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Posted: 7/24/2013 6:35:04 AM EDT
[#12]
Quote HistoryQuoted: A well seasoned gas grill with properly effective heat dissipaters can produce a quality product. I had a charbroil gas grill that would get up to over 700 degrees and sear the shit out a piece of meat. I find that harder to perfect with charcoal. That being said I only cook on charcoal now. The price to repair a gas grill (that will eventually wear out) is usually more than the cost of a new Weber Kettle. Charcoal is more versatile and consistently has a better taste. I attempted to rebuild several other propane grills with various success. Cheep Walmart one rebuilt ok several times (stamped burners were cheep, thin grid was cheep), was not worth the cost of keeping my BBQ Galore store brand running ($200 per rebuild, rebuilds every other year). Just tossed a $300 Brickman, it needed a complete gutting after 2 years. I will stick with Weber a bit longer (one at house, rebuild to travel with trailer). That said, looking forward to getting a BGE very shortly (Friday if all goes well - but then need to start on an table for it). |
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Posted: 7/24/2013 6:39:00 AM EDT
[#13]
Quoted:
You also hear that gas is faster and easier....In my opinion, if your looking for speed when it comes to grilling, you're doing it wrong. Great philosophy if you have time... but I have time to use a gas grill 2-3x per week and I"d have time for charcoal 2-3x per month. |
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Posted: 7/24/2013 8:28:16 AM EDT
[#14]
Quote HistoryQuoted:
Great philosophy if you have time... but I have time to use a gas grill 2-3x per week and I"d have time for charcoal 2-3x per month. Quote HistoryQuoted:
Quoted:
You also hear that gas is faster and easier....In my opinion, if your looking for speed when it comes to grilling, you're doing it wrong. Great philosophy if you have time... but I have time to use a gas grill 2-3x per week and I"d have time for charcoal 2-3x per month. I don't blame you one bit. |
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Posted: 7/24/2013 8:35:14 AM EDT
[#15]
Quote HistoryQuoted:
I like lump charcoal. I got 2 onion sacks of lump charcoal from Mexico sitting in the garage. 
The stuff is amazing. |
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Posted: 7/24/2013 9:23:06 AM EDT
[#16]
Mesquite Wood or Charcoal for grilling. Most of the time its charcoal. Grilling with either just taste better.
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Posted: 7/24/2013 9:28:14 AM EDT
[#17]
Quote HistoryQuoted:
Charcoal and wood. Taste, etc. Can smoke stuff with it. This. I use mesquite charcoal and Oak when I "smoke", and Mesquite-charcoal by itself for general grilling |
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Posted: 7/24/2013 9:32:02 AM EDT
[#18]
I only use Kingsford charcoal briquettes or Royal Oak lump charcoal. Grilling is a fun past-time.
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Posted: 7/24/2013 11:25:54 AM EDT
[#19]
Wood pellets; even heat across the grill and much harder to dry the meat out compared to my LP grills. Only drawback is it doesn't heat up very fast.
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Posted: 7/24/2013 11:53:33 AM EDT
[#20]
I used to have a gas grill.. Then got older and wiser and went to Charcoal. Now I love using the lump and some hard wood chunks . There is no comparison the way the food tastes with charcoal vs LP. There is no need for lighter fluid get a chimney. The weber one is the best. Only takes 15 minutes to get going. Much better product then with the LP, sorry Hank Hill.
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Posted: 7/24/2013 2:32:48 PM EDT
[#21]
Quoted:
Charcoal Gas Electric Wood other Also....bump it....argue....do what you guys do best. For me it's Charcoal and then add some hardwood chunks for smoke....if it's wanted. I often hear....taste the meat...not the heat........but I have to disagree with that statement. You also hear that gas is faster and easier....In my opinion, if your looking for speed when it comes to grilling, you're doing it wrong. I grill all year....over 100lbs of propane a year. Waiting on charcoal in the winter sucks....and charcoal grills when used as much as I use them rot out too fast. I use charcoal from time to time, its what I have at my girlfriend's house.....but I know on my gas grill...where all the hot spots are and exactly where each piece of food goes for optimal cooking and timing. For big parties...I can't keep pouring coals in and waiting for them when I am grilling for 20 people (I don't have my outdoor dream kitchen yet). You want good flavor? don't spot clean the grates. A dirty grill tastes best. |
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Posted: 7/24/2013 2:36:44 PM EDT
[#22]
I generally use some dried split hardwood like hickory, buttonwood, sasafrass ect to make a small fire then rake it down when all the wood is pretty much burning. Wood with bark usually gives off a funny taste so I try to burn it off first or peel it.
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Posted: 7/24/2013 2:48:00 PM EDT
[#23]
Diesel, but your grill needs dual stacks and towing mirrors folded out.
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Posted: 7/24/2013 2:55:08 PM EDT
[#24]
Quote HistoryQuoted: Wood. I'm not a fan of charcoal most of the time the meat tastes like lighter fluid. Could be someone did it wrong, didn't let the shit burn off enough or whatever, but Propane tastes better than that shit... but I prefer wood. Anything grilled on my traeger comes out awesome. Go buy a charcoal chimney and quit using lighter fluid man! It takes half the time to get the charcoal ready, and you don't need to worry about petrol flavoring. I've not had a gas grill in forever, the only way I would get one again is if it's an NG grill hooked into my house line. |
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