Charcoal vs Gas, what do you use?

[imaguitargod]

So, do you use gass or charcoal. I use charcoal(mainly because I am allergic to gas :( ).

I find that there is a skill that comes with charcoal that you don't get with gas. It's more of a play by ear sort of thing that presents a challenge, as opposed to the set it to 350 degrees and wait 15 minutes aspect of gas grills.

[calgaryPepper]

I use charcoal too.

i like the taste more and it the bbq feels like more of an event than just cooking.

i do wish i had a gas bbq too for those times where you lose temperature prematurely or you're ina rush.

[P_Schneider]

charcoal / wood chips for smoking
Gas for quick grilling

[mikeyinokc]

I use both, depending on the time available and what is being cooked. When using charcoal I only use lump coal though. Coal does give a better flavor, but the gas grill flavor ain't bad. When you get home from work and want to do something quick the gas grill is the answer. On the weekends give me the coal.

I use the grill year round and cook a bunch of different things on it. As the saying goes "If you can eat it, you can grill it".

[chuk hell]

I use charcoal ( if I'm not using wood) but I'm picky about what I use. This is what I prefer:

B&B Charcoal (http://www.bbcharcoal.com/charcoal%20products.html#OAK%20%20&%20MESQUITE%20LUMP%20CHARCOAL)

What ever you do don't buy that stuff Whole foods sells. My wife brought home a bag of it and it sucks. The heat lasts about 5 minutes. It's made out of scrap sideboard, fer chrissakes!

As for the gas verses charcoal debate...I say wood, then charcoal then gas. I think gas certianly has it's applications...like when you're in a hurry.

[Tina Brooks]

Unless you're smoking, gas is cleaner, quicker and better for the environment.

Personal, my biggest concern is the carcinogens in charcoal and wood; so I go with gas.

T

[DEFCON Creator]

When I'm about to burn a recently slaughtered creature of Nature, and consume the said critter in a gluttonous frenzy after it has been cooked, I'm not really concerned about the ozone layer.

[Tina Brooks]

Of course not... that would be unamurrican. ;)

hehe

[DEFCON Creator]

Of course not... that would be unamurrican. ;)

hehe

If feasting on grilled animal and not caring the little Spotted Owl got smashed by a Chevy, than so be it, American doesn't sound too bad to me. The only thing trees are good for anyway is for putting up a tree stand, and making fires so as to cook Nature's little creatures. Buildings can be made of stone.

[Tina Brooks]

If feasting on grilled animal and not caring the little Spotted Owl got smashed by a Chevy, than so be it, American doesn't sound too bad to me. The only thing trees are good for anyway is for putting up a tree stand, and making fires so as to cook Nature's little creatures. Buildings can be made of stone.

American is a great thing to be... IF you're American.

Why am I hearing strains of Yankee Doodle???

T

[DEFCON Creator]

Because YOU are North American too. HA HA!

[imaguitargod]

American is a great thing to be... IF you're American.
Ok, that's going on my quotes page...


Why am I hearing strains of Yankee Doodle???
Sorry, just practicing...

:: puts guitar down ::

[Tina Brooks]

Ok, that's going on my quotes page...



Sorry, just practicing...

:: puts guitar down ::

Play Smoke on the Water!

T

[Tina Brooks]

Because YOU are North American too. HA HA!

That's a dirty lie!

I'm a Newfie!

[DEFCON Creator]

Which is tchnically part of the North American continent, just like Rhode Island.

[setzuanfire]

Charcoal for smoking and grilling. Gas gives off water vapor. I'm an extreme foodie (!), so taste and aroma is everything to me. For long-time smoking, I like to have a separate pit/grill to 'start' charcoal, to burn off impurities in the Kingsford and to 'get the smoke out' of the natural 'lump' charcoal. These coals are mostly for heat. I then add mesquite, hickory, apple, cherry, etc. chunks (not little shavings-too acrid!) that have been soaked, sometimes in fruit juices and/or cider vinegar. This allows a slow smolder. If the chunks start to burn too fast, I spray them lightly with the 'soak'. (you can smell it blocks away) Just last week I smoked a pan of chocolate habanero sauce with a mix of apple and cherry woods soaked in apple juice and a little apple cider vinegar. OOOEEE! Well, there it is, CHARCOAL. brookthecook

[edge0fmadness]

I prefer gas, Charcoal is fine ... wood chips are better (at least for smoking) - I just don't like the smell of lighter fluid...

(Link removed by moderator, it is against the rules to link to another forum).

[edge0fmadness]

sorry about the link

and thank you for your time and ... the other stuff too :)

[Tina Brooks]

No problem.

Do introduce yourself in the Welcome thread, and make yourself at home.

T

[Trashman]

I've always used charcole, mesquite being my favorite to cook with. When I smoke ribs I use mesquite for the heat and add hickory for the smoke. It adds a great flavor.

Trashman

[POTAWIE]

Lump charcoal or hardwood briquettes are good but mormal charcoal sucks. Never use the stuff with lighter fluid mixed in. Actually don't use lighter fluid or starters at al, instead use a 'chimney' or electric starter. I'm starting to use more wood for smoking.

Outdoor gas bbq's rarely have the heat neccessay to grill properly, instead the lid must be closed to bbq or somewhat 'bake' the food. If I have the time I usually prefer to smoke with charcoal and woodchips

[mikeyinokc]

I agree with Potawie!!!!!

Never use regular charcoal (too many impurities and chemicals in it). Use lump charcoal and NEVER use lighter fluid. Use a charcoal starter chimney. The chimney works extremely well.

[chuk hell]

I agree with Potawie!!!!!

Never use regular charcoal (too many impurities and chemicals in it). Use lump charcoal and NEVER use lighter fluid. Use a charcoal starter chimney. The chimney works extremely well.

That's the way we do it here at Hell's half acre.

[thehotpepper.com]

Lump coal makes all the difference in flavor!

[imaguitargod]

I too use lump coal AND a chimney. The chimney is my best friend.

[BigNugg]

Me personally I only use wood and occaisionally lump charcoal if Im doing something small. I have heard from alot of people who use gas the excuse that "I don't have time to wait for charcoal" Well I was taught that BBQ, is something to be enjoyed with family & friends. I dont want to speed up that time, and besides once you have had the finished product from cooking low & slow, you will never want to rush it again! Just my 2cents.....

[imaguitargod]

Well I was taught that BBQ, is something to be enjoyed with family & friends. I dont want to speed up that time, and besides once you have had the finished product from cooking low & slow, you will never want to rush it again! Just my 2cents.....
Bingo! That's the difference between cooking and grilling.

[LUCKYDOG]

Me personally I only use wood and occaisionally lump charcoal if Im doing something small. I have heard from alot of people who use gas the excuse that "I don't have time to wait for charcoal" Well I was taught that BBQ, is something to be enjoyed with family & friends. I dont want to speed up that time, and besides once you have had the finished product from cooking low & slow, you will never want to rush it again! Just my 2cents.....


This is so true -- I have my neighborhood switching to charcoal.
They smell the hickory or mesquite and come rolling in with their coolers to hang out for awhile and possibly being invited to dinner:lol:

[Scotty]

I actually sold my gasser after cooking with charcoal/lump for a while. It's common to hear "yeah, but the gasser is great for quick things like steaks and burgers" to which I respond... So is my Smokey Joe (the little one). I've got a WSM smoker, 22.5 One Touch Gold, and the Smokey Joe Gold. so versatile, and if you do it right, you can get em wicked HOT!

I grill 3-4 time a week, and BBQ/smoke every other weekend or so.

[xgrafcorex]

i would much rather use charcoal but we just got a gas grill and it is nice when you don't feel like doing much or waiting long. the flavor just isn't as good.

[GreenHot]

I use charcoal, it's like it's part of the ritual and gives me somewhat of a sense of satisfaction to get the coals burning well.

[xgrafcorex]

I use charcoal, it's like it's part of the ritual and gives me somewhat of a sense of satisfaction to get the coals burning well.

definetly! once i smell that charcoal going..it just makes me want to crack open a nice cool beer while i wait for some great (hopefully) food. :D

[imaguitargod]

I was just offered a $300 Webber Gas grill for free (on indeffinite loan)...I turned it down...gas...bah.

[fdaniels]

I go both ways.....

(waits for rude comments)

I use charcoal and gas depending on time available, items being cooked and desired end result.

Since Thanksgiving is coming up, allow me to say I never cook a turkey in the gas grill, always skoked in the Weber kettle.

[Shooty*]

Guys, help me out here:

Smoking to me implies charcoal or something which makes... well... smoke.
If I put them in the oven on 250 degrees or something, do I end up with smoked peppers, just not smokey flavour?

[imaguitargod]

You end up with cooked peppers.

[Shooty*]

Yep... Right... and that's not the same thing, then? I saw gas BBQ as pretty much the same as the oven effect, you know?

The aim of the game, as I see it, it to get mushy peppers that you can liquidise easily, so cooked peppers (provided they're still squishy) would qualify.

Um...

I've missed the point, haven't I?

[POTAWIE]

Roasted peppers are great, you just gotta do it right.

[chuk hell]

If you want to roast peppers in an oven try at least 350-400º. The skin should show a little charring.

Yes, smoking requires smoke and lots of it. It's a slow process where low heat is used and smoke flavors the food.

Grilling is simply cooking food over a grill; usually a direct heat source whether gas, charcoal or wood.

[Dyce51]

By all means use REAL charcoal!!! Try to use chunk or lump charcoal not the lil briquetes. When they make the briquetes they use a glue that contains traces of arsanic and the lump charcoal adds a way better flavor. I try to use all oak but I have used mixed hardwood with great results. Then if you want more smoke take chunks of your favorite wood, soak it in water for about an hour and place it on top of the hot coals and stand by for smoke!!!

[Scotty]

...When they make the briquetes they use a glue that contains traces of arsanic...

According to Kingsford, here's their ingredients...
wood char (heat source), mineral char (heat source), mineral carbon (heat source), limestone (uniform visual ashing), starch (binder), borax (press release), sodium nitrate (ignition aid), sawdust (ignition aid). The mixture and high compression forms the briquettes.

[Dyce51]

Most of your briquette type charcoal is made from furniture scraps, coal dust, borax and petroleum binders (info taken fron BBQ USA by Steven Raichlen)

Borax is a cleaning agent and is used widely by the cosmetic industry

mineral-carbon sorbents are from waste products of the petrochemical industry.

Lime stone powder is commonly used for decarbonation, basically finely ground rocks,

Sodium nitrate (not to be confused with sodium nitrite) is a type of salt (NaNO3) which has long been used as an ingredient in explosives and in solid rocket propellants, as well as in glass and pottery enamel, and as a food preservative (such as in hot dogs), and has been mined extensively for those purposes.


Saw dust is taken from many different sawmills and wood shops giving you a wide blend of different woods.

Lump charcoal is solid chunks of hardwoods available by type of wood....ie. oak, cherry, hickory etc. All natural wood no additives, and no chemicals or bonding agents so all you get is the pure wood flavor.

[imaguitargod]

Well, looks like I'm switch to REAL charcoal and not kingsford.....

[Scotty]

Well, looks like I'm switch to REAL charcoal and not kingsford.....

Choose wisely.
http://www.nakedwhiz.com/lumprankpoll.htm

I like lump for grilling, or quick smokes...but for 14-20 hour cooks, I'll stick with Kingsford. :cool:

[amazondk]

Here where I live down in Brazil by the Amazon River gas grills are real rare. The only person I know that has one brought his from Miami. We only get lump hardwood charcoal which makes great coals. So, aside from the fact that there are not many options to do otherwise I also think it makes the best BBQ. We grill quite a bit of fish here as well as meat. I have been using paper towel soaked in either used or fresh cooking oil to start the fire. I pile up the charcoal leaving a hole in the middle where I place the oil soaked paper. Cooking oil burns real hot and for a long time and in no time great coals are produced. And, cooking oil certainly does not contain anything that would contaminate the food.

dk

[Cap'n Bones]

Welcome Aboard amazondk!!

[marcosauces]

Welcome...love rio de janeiro..been there twice..!!! hehe hmmmm..carnival time yet..:)

[POTAWIE]

Welcome amazondk.

What kind of peppers are popular in your part of the world?

[BigDawg]

Welcome amazondk!

[chilehunter]

I have a 7 in 1 grill/smoker
I prefer charcoal over gas, but I will use gas also for certain things, like a quick meal or temps getting low(seasons) I'll turn gas on but I also have the charcoals going at the same time.
if smoking its always charcoal burning!

as for the bad effects of charcoal, bring'em on, thats the least of my worries or man kind!!! cuz theres other things out there that are way worse that you are subjected to.
heck grilling is so fun, its a art forum, nothing better than slapping a dead animal on the grill :lol:

[chilehunter]

but out of curiousity what does lump charcoal cost ? since I see what Dyce51 & other said, but if its not about same price or easy to get, I'm still gonna use the normal charcoal. just curious.

[Hillbilly Chili]

Dyce...................:cheers:
Heap big quantity of excellent info, Bro.

[Dyce51]

I know here in my neck of the woods the Hickory and Mixed Hardwood Lump coal is cheaper than Briquetes. But you do use a lil more of the lump as well...

[Hillbilly Chili]

hey chilehunter, I get mine at a local meat market here, It is priced about the same as briquetes but Dyce it right that you will use a bit more per smoking. I actually use gas for most all grilling (convenience) and the lumps for smokin a briski with a brewski. Did I say "a" brewski....oops

[BigDawg]

Add another to the mix...what about pellets. Ran across a bunch of Pellet grills down at the ever popular feed store. Never used one!

[chilehunter]

quote from Hillbilly chili//

I actually use gas for most all grilling (convenience) and the lumps for smokin a briski with a brewski. Did I say "a" brewski....oops :doh: I mean several brewski's


I kinda finished your quote for ya :lol:

but back to subject, I saw some pellets today at homedepot, the bags never said for grilling or let alone for anything but it was in the grilling area, plus they were made out of pine I think, I didnt pay much attention to them cuz I thought they were for those ceramic fire pits/stoves (or whatever you call them?) but since bigdawg mentioned pellets, it made me wonder.
but pine! (even if just half pine) seems like not a good choice for grilling IMO cuz of the resin from pine = bad taste.
I can get(& have) chunks of hickory, mesquite wood. is this what you're talking about "lump charcoal" is it ? & I always thought it'd be to much smoke then, so only added some into the charcoal.
just curious.

[Dyce51]

Add another to the mix...what about pellets. Ran across a bunch of Pellet grills down at the ever popular feed store. Never used one!

I dunno much about pellet grills....

[POTAWIE]

Here's some good info on wood pellets although I've never tried. http://www.amazingribs.com/bbq_buyers_guide/smokers/pellet_smokers.html

"Hardwood pellets look like rabbit food. They are about the width of a pencil and as long as two erasers. Pellets are made by compressing hardwood sawdust. They have no additives or binders, and if they get wet they turn into a pile of wet sawdust. They are an excellent source of compact energy and smoke flavor, and because you can precisely control the amount of fuel you can control the temp. No hot coals, no flareups. Because they burn a form of wood, pellet smokers are allowed in BBQ competitions and they have been winning top prizes at many of them. A commercial Fast Eddy's cooker won the top prize at the very prestigious Jack Daniel's World Championship Invitational Barbecue in 2004."

[imaguitargod]

Here's some good info on wood pellets although I've never tried. http://www.amazingribs.com/bbq_buyers_guide/smokers/pellet_smokers.html

"Hardwood pellets look like rabbit food. They are about the width of a pencil and as long as two erasers. Pellets are made by compressing hardwood sawdust. They have no additives or binders, and if they get wet they turn into a pile of wet sawdust. They are an excellent source of compact energy and smoke flavor, and because you can precisely control the amount of fuel you can control the temp. No hot coals, no flareups. Because they burn a form of wood, pellet smokers are allowed in BBQ competitions and they have been winning top prizes at many of them. A commercial Fast Eddy's cooker won the top prize at the very prestigious Jack Daniel's World Championship Invitational Barbecue in 2004."
OH! It's for smoking! I was trying to think of how I would set the grill up so they didn't fall through the grates. :doh:

[BigDawg]

Here's some good info on wood pellets although I've never tried. http://www.amazingribs.com/bbq_buyers_guide/smokers/pellet_smokers.html

"Hardwood pellets look like rabbit food. They are about the width of a pencil and as long as two erasers. Pellets are made by compressing hardwood sawdust. They have no additives or binders, and if they get wet they turn into a pile of wet sawdust. They are an excellent source of compact energy and smoke flavor, and because you can precisely control the amount of fuel you can control the temp. No hot coals, no flareups. Because they burn a form of wood, pellet smokers are allowed in BBQ competitions and they have been winning top prizes at many of them. A commercial Fast Eddy's cooker won the top prize at the very prestigious Jack Daniel's World Championship Invitational Barbecue in 2004."

Nice to know...appreciate the info...

[POTAWIE]

I think the pine pellets are for wood stoves(home heating).

[LUCKYDOG]

They make pine pellets? I would think the creasote would build up but they are dried and processed

I should try pellets in my smoker :thinking hmmmmmmm

[Hillbilly Chili]

Thanks Chilehunter.
This is a pretty good site for natural coal reviews.
http://nakedwhiz.com/lumpdatabase/lumpbag48.htm

[texas blues]

For my grill, I like gas. For the same grill time, charcoal costs more. I have more control over temps with gas and after only a few minutes, I am good to go. I can cheat and add a pan of chips if I want more smokey flavor. I spent alot of time in Alaska where everyone grills at all hours all year round.

[chilehunter]

hillbilly chili dont thank me, because I didnt do anything or add that link. I was just asking questions. I dont want to take credit for something I had no part of, even if its positive for me.
but if no one wants to take the credit, well then :)

[Hillbilly Chili]

That was for finishin my quote, Bro

[chilehunter]

oh! :doh: :)

[csigi_chili_sauce]

When I'm about to burn a recently slaughtered creature of Nature, and consume the said critter in a gluttonous frenzy after it has been cooked, I'm not really concerned about the ozone layer.

That was quite the amusing statement. :lol: Now that you mention it, I never really think about the ozone layer while I'm using my barbecue either...

Since Thanksgiving is coming up, allow me to say I never cook a turkey in the gas grill, always skoked in the Weber kettle.

A Weber kettle makes a disturbingly delicious tasting turkey. I use a water bath surrounded by the natural wood charcoal. Which keeps the white meat from drying too much. Sometimes I'll soak the mesquite chips in water and use those too for some 'added' smokyness.

Barbecueing with a charcoal grill is what it's all about to me. :mouthonfire: -Lars-

[Suck Creek Wings]

the idea of ever using a gas grill again makes me ill.

The Egg is the greatest grill/smoker ever made.

[POTAWIE]

I want a big green egg(and ham) Expensive but I'm saving up.

[chilehunter]

I heard they cost $500 - $1200, for that price I'll stick with my normal smokers & grill.

[Desert Smokin]

I'm partial to gas for my grill and smoker. Being new to all of this I feel I can maintain more control over the process. Maybe when I get experienced like most of you, I'll have the courage to branch out and do it the old fashioned way.

[LUCKYDOG]

...and do it the old fashioned way.

THE OLD FASHIONED WAY THE OLD FASHIONED WAY BAAAAHHHHHH

Its the ONLY way --- Once you go wood it'll be understood :cool:

[pao1x]

Charcoal. I use a water smoker with various types of wood.

[BirdPepper]

I use both gas and charcoal, however I go with gas more often as it is much cleaner and no mess. In the colder months( Sept. thru May) I use an electric grill indoors and have great results. As you can tell I hate the cold.I even set my a/c to 80 degrees.:rolleyes:

[cheezydemon]

I am too lazy to quote page 1 and I don't want to start a war. I would just point out that if you are in the USA, you are a north american. Even in the southern point of Texas.

Anyways, I use my gas grill to light a pile of wood chips on the far right side of the grill. I then turn the gas off and add soaked wood chips every once in a while. This may not be great for the grill but I don't really care. I only turn the gas back on if the coals go out, or if the temp gets below 200 or so.

Lately I have gotten lazy, and after 1/2 hour or so of intense smoking, I put the ribs(or brisket or whatever) in a covered pan and put it in the oven at 220 for however long to finish it.
I have 2 small kids and babysitting the temp for 12 hours just isn't an option anymore!