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Posted: 7/23/2013 10:05:44 AM EDT
[#1]
Charcoal and wood.
Taste, etc. Can smoke stuff with it. |
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Posted: 7/23/2013 10:06:33 AM EDT
[#2]
Quote HistoryQuoted:
Charcoal and wood. Taste, etc. Can smoke stuff with it. I've smoked stuff with gas, but it isn't as good. |
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Posted: 7/23/2013 10:06:39 AM EDT
[#3]
Charcoal and my new Visions ceramic grill. Awesome flavor and moisture retention.
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Posted: 7/23/2013 10:07:04 AM EDT
[#4]
Depends on the situation. Venue, company, occasion, food type.
I will adjust my answer for each specific scenario.
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Posted: 7/23/2013 10:07:37 AM EDT
[#5]
WOOD! that is all
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Posted: 7/23/2013 10:08:07 AM EDT
[#6]
Quote HistoryQuoted:
Depends on the situation. Venue, company, occasion, food type. I will adjust my answer for each specific scenario. Lets say....Chicken, steak, or Iowa style pork chops and it's for you and the family |
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Posted: 7/23/2013 10:09:06 AM EDT
[#7]
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Posted: 7/23/2013 10:10:09 AM EDT
[#8]
I've always wanted to try wood....but i'm not really sure on how to go about doing it.
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Posted: 7/23/2013 10:10:14 AM EDT
[#9]
Propane for grilling.
Wood for smoking. |
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Posted: 7/23/2013 10:10:31 AM EDT
[#10]
Quote HistoryQuoted:
Charcoal and wood. Taste, etc. Can smoke stuff with it. |
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Posted: 7/23/2013 10:10:48 AM EDT
[#11]
Wood>Propane>Charcoal>Electric
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Posted: 7/23/2013 10:11:30 AM EDT
[#12]
I do gas grill for quick and easy food. Burgers, dogs, etc.
anything more than that and it's charcoal. |
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Posted: 7/23/2013 10:11:37 AM EDT
[#13]
If you aren't using camel dung, you aren't a real man.
 I have a gas grill and a charcoal kamado. Both have their uses, and both work very well. |
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Posted: 7/23/2013 10:12:24 AM EDT
[#14]
Depends.
Fast quick grilling- Gas or charcoal grilling- charcoal Smoking/BBQ- Wood If I want a steak, I usually just crank my gas grill up to 700+ and cook it for a short time on each side (time varies with thickness) |
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Posted: 7/23/2013 10:12:43 AM EDT
[#15]
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. |
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Posted: 7/23/2013 10:13:18 AM EDT
[#16]
Quote HistoryQuoted: I've always wanted to try wood....but i'm not really sure on how to go about doing it. A good start is setting it on fire. |
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Posted: 7/23/2013 10:13:32 AM EDT
[#17]
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. Don't use lighter fluid. Get a chimney starter. |
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Posted: 7/23/2013 10:14:13 AM EDT
[#18]
Quote HistoryQuoted:
Don't use lighter fluid. Get a chimney starter. Quote HistoryQuoted:
Quoted:
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. Don't use lighter fluid. Get a chimney starter. Chimney starters are definitely the way to go. Don't use Lighter Fluid |
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Posted: 7/23/2013 10:14:57 AM EDT
[#19]
Quote HistoryQuoted:
A good start is setting it on fire. Quote HistoryQuoted:
Quoted:
I've always wanted to try wood....but i'm not really sure on how to go about doing it. A good start is setting it on fire. Do you simply throw it in your grill and light it up? |
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Posted: 7/23/2013 10:15:17 AM EDT
[#20]
Quote HistoryQuoted:
Don't use lighter fluid. Get a chimney starter. Quote HistoryQuoted:
Quoted:
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. Don't use lighter fluid. Get a chimney starter. Soak a paper towel in vegetable oil and place at the base of the charcoal stack. |
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Posted: 7/23/2013 10:16:23 AM EDT
[#21]
Charcoal is hotter. It can be marginally slower and harder to control than propane - but that can be minimized. Wood can be used to add flavor to charcoal, without making it AS hard to control as wood alone.
I like charcoal - I rarely use my stick burner, but usually use sticks with my charcoal. I have a offset stick burner, a charcoal grill (weber), a charcoal smoker (uds), and 2 propane grills (weber). Will own a BGE in the next week or two. ---- fwiw I think a weed burner trumps a chimney starter. Some day I will marry the 2 using a propane jet burner to start my chimney. Currently start with a weed burner and a blower. Does not take much before the blower can handle it alone. I only use lump. |
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Posted: 7/23/2013 10:16:36 AM EDT
[#22]
Quote HistoryQuoted: Don't use lighter fluid. Get a chimney starter. Quote HistoryQuoted: Quoted: 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. Don't use lighter fluid. Get a chimney starter. I use lighter fluid only when grilling. I pour a bit on to the ashes below, instead of directly on the coals. Using a chimney starter for grilling adds another unnecessary 10 minutes. |
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Posted: 7/23/2013 10:18:17 AM EDT
[#23]
Quote HistoryQuoted:
Don't use lighter fluid. Get a chimney starter. Quote HistoryQuoted:
Quoted:
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. Don't use lighter fluid. Get a chimney starter. Get Lump charcoal...not briquets. Use the chimney starter.... That's charred wood, not sawdust pressed with coal and a binder. I use gas for convenience...don't have the time to fire up a lump charcoal/wood fire and grill or smoke...but when I had some time, I had a stick burner (Silver Smoker)...yes, gas is not as good, but when the choice is have barbeque or grilled meat over gas...or cook inside (boiled hotdogs or spaghetti?) because you don't have enough time to get a decent fire going and tend it....then I'll take the grilled or smoked over gas. AFARR |
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Posted: 7/23/2013 10:19:26 AM EDT
[#24]
Quote HistoryQuoted: I've always wanted to try wood....but i'm not really sure on how to go about doing it. |
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Posted: 7/23/2013 10:19:44 AM EDT
[#25]
I have gone back and forth between charcoal and propane a few times. I love the charcoal for the "authentic" aspect.
But, after finally buying a "good" gas grill to use during high fire danger months, I cannot tell a difference in flavor. I get great grill marks, and you can fine tune the temperature by adjusting the burners. There is no ash to dispose of, etc. Propane is a great fuel for grilling. That said, when the weather turns cold and your propane regulator freezes up, it is nice to have a charcoal grill to take over and keep on grilling.
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Posted: 7/23/2013 10:26:16 AM EDT
[#26]
I love charcoal.
But if you're just doing regular old fashioned grilling it really doesn't matter what you use. |
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Posted: 7/23/2013 10:27:24 AM EDT
[#27]
In before the god's gas guy,has a stroke when he sees the poll.
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Posted: 7/23/2013 10:28:10 AM EDT
[#28]
Quote HistoryQuoted:
Get Lump charcoal...not briquets. Use the chimney starter.... That's charred wood, not sawdust pressed with coal and a binder. I use gas for convenience...don't have the time to fire up a lump charcoal/wood fire and grill or smoke...but when I had some time, I had a stick burner (Silver Smoker)...yes, gas is not as good, but when the choice is have barbeque or grilled meat over gas...or cook inside (boiled hotdogs or spaghetti?) because you don't have enough time to get a decent fire going and tend it....then I'll take the grilled or smoked over gas. AFARR Quote HistoryQuoted:
Quoted:
Quoted:
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. Don't use lighter fluid. Get a chimney starter. Get Lump charcoal...not briquets. Use the chimney starter.... That's charred wood, not sawdust pressed with coal and a binder. I use gas for convenience...don't have the time to fire up a lump charcoal/wood fire and grill or smoke...but when I had some time, I had a stick burner (Silver Smoker)...yes, gas is not as good, but when the choice is have barbeque or grilled meat over gas...or cook inside (boiled hotdogs or spaghetti?) because you don't have enough time to get a decent fire going and tend it....then I'll take the grilled or smoked over gas. AFARR Lump is good stuff |
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Posted: 7/23/2013 10:30:18 AM EDT
[#29]
Quote HistoryQuoted:
I have gone back and forth between charcoal and propane a few times. I love the charcoal for the "authentic" aspect. But, after finally buying a "good" gas grill to use during high fire danger months, I cannot tell a difference in flavor. I get great grill marks, and you can fine tune the temperature by adjusting the burners. There is no ash to dispose of, etc. Propane is a great fuel for grilling. That said, when the weather turns cold and your propane regulator freezes up, it is nice to have a charcoal grill to take over and keep on grilling. There is a difference in flavor. How can you not taste the difference? |
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Posted: 7/23/2013 10:32:10 AM EDT
[#30]
lump hardwood charcoal.
you still taste the meat and you get some nice smokey flavor too. |
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Posted: 7/23/2013 10:34:26 AM EDT
[#31]
Quote HistoryQuoted:
In before the god's gas guy,has a stroke when he sees the poll. Gas is definitely losing the battle....that's for sure. |
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Posted: 7/23/2013 10:35:51 AM EDT
[#32]
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. |
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Posted: 7/23/2013 10:36:32 AM EDT
[#33]
Some wood in a non coated grocery cart and you are GTG!
Actually I have been using a weber kettle for years now. I love the charcoals |
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Posted: 7/23/2013 10:36:44 AM EDT
[#34]
When I have the time to do it right: Wood and/or natural lump charcoal
If I just got home from work and want to quickly grill a chicken breast or steak for dinner: Propane. |
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Posted: 7/23/2013 10:41:42 AM EDT
[#35]
I have a natural gas grill, a propane gas grill, a charcoal/wood grill, and a wood pellet smoker.
I use all of the fuels listed except electric depending upon what I'm grilling. They all have their strong and weak points. I probably use my wood pellet smoker the most, followed by my natural gas grill, with my charcoal/wood and propane grills being used the least. |
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Posted: 7/23/2013 10:44:04 AM EDT
[#36]
I have an CB IR propane grill for some stuff, a Weber that I use NL and wood in and a smoker.
So, get all of them?
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Posted: 7/23/2013 10:45:08 AM EDT
[#37]
They're all tools for certain jobs.
After a day at work, it's hard to beat firing up the gas grill and doing some burgers or chops or chicken real quick. But there's nothing like a steak grilled over charcoal, or smoking a butt or brisket or whatever.
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Posted: 7/23/2013 10:46:28 AM EDT
[#38]
Misquite charcoal.
If you're cheap you can use regular charcoal and then throw misquite branches from your yard into the fire when you start the grill. |
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Posted: 7/23/2013 10:48:22 AM EDT
[#39]
Quote HistoryQuoted: I've always wanted to try wood....but i'm not really sure on how to go about doing it. |
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Posted: 7/23/2013 10:48:34 AM EDT
[#40]
Quote HistoryQuoted: Generally, I light it on fire and use it to heat my food. Quote HistoryQuoted: Quoted: I've always wanted to try wood....but i'm not really sure on how to go about doing it. It's my first and only choice here at Kamp Krusty....I dont yet own any grills .    I'll usually do some shooting while my coals are prepping  |
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Posted: 7/23/2013 10:51:21 AM EDT
[#41]
Quote HistoryQuoted:
Misquite charcoal. If you're cheap you can use regular charcoal and then throw misquite branches from your yard into the fire when you start the grill. I prefer heckory.
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Posted: 7/23/2013 10:58:01 AM EDT
[#42]
Quote HistoryQuoted:
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. |
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Posted: 7/23/2013 10:58:50 AM EDT
[#43]
Charcoal. If you're gonna cook over gas, why even go outside.
Add wood for extra flavor. I have a pecan tree in the back yard, so I throw pecan sticks in with my coals for smoke. Hell I smoked two racks of ribs on my Weber kettle the weekend before last. The kettle does it all, and it's dirt simple. You don't need any fancy gas shit. Besides, if you're gonna let some fancy machine do all the work, just go out and eat. Grilling and BBQing is all about getting outdoors, playing with fire, stoking the coals, having a cigar and a beer etc. The process is half the point. |
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Posted: 7/23/2013 11:00:53 AM EDT
[#44]
Lump Charcoal is awesomesauce but harder to use.
Propane wins for convienence but loses for flavor. |
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Posted: 7/23/2013 11:01:05 AM EDT
[#45]
If all you care about is taste, the answer is wood.
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Posted: 7/23/2013 11:05:28 AM EDT
[#46]
Quote HistoryQuoted:
Charcoal. If you're gonna cook over gas, why even go outside. Add wood for extra flavor. I have a pecan tree in the back yard, so I throw pecan sticks in with my coals for smoke. Hell I smoked two racks of ribs on my Weber kettle the weekend before last. The kettle does it all, and it's dirt simple. You don't need any fancy gas shit. Besides, if you're gonna let some fancy machine do all the work, just go out and eat. Grilling and BBQing is all about getting outdoors, playing with fire, stoking the coals, having a cigar and a beer etc. The process is half the point. To keep the heat out of the kitchen.... 
Plus most people don't have grills in the kitchen, only stoves and ovens... |
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Posted: 7/23/2013 11:05:39 AM EDT
[#47]
Charcoal. I prefer lump over briquet, and hardwood over mesquite if I have the choice.
Wood is awesome, but impractical for everyday grilling. |
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Posted: 7/23/2013 11:07:10 AM EDT
[#48]
Quote HistoryQuoted:
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. |
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Posted: 7/23/2013 11:08:43 AM EDT
[#49]
I use a mix of charcoal and the natural lump wood coal.
Best flavor. |
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Posted: 7/23/2013 11:08:48 AM EDT
[#50]
If you cook right with propane you can get some amazing flavor.
These threads crack me up as they prove how there is almost no difference in flavor based on cooking method. Someone will say propane and be dismissed because "charcoal is better". Then the person using charcoal briquettes is dismissed, told their food will taste terrible, and that lump charcoal is the only way to go. The someone using real wood will dismiss the lump charcoal people and tell them their food tastes terrible because wood is better. Which type of wood? Everyone will argue about it. If you smoke something for 8+ hours then maybe the flavor of the wood will be adsorbed into the meat. But cooking a steak it really doesn't matter. I will take my propane steak over any steak house steak any day.
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