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Charcoal or Gas Grill?

  • Charcoal

    Votes: 71 70%
  • Gas

    Votes: 25 25%
  • huh?

    Votes: 5 5%

Charcoal vs Gas Grill

6.4K views 82 replies 51 participants last post by  the_keeper  
#1 ·
Charcoal or gas...
What's your preference?
 
#4 ·
Charcoal, charcoal, charcol, with you preference of smoke wood. There is no way you can get the same great favors on a gas grill. Might as well cook whatever it is in a ribbed skillet.

I'm a big time BBQ'er, trailer pit and the works, and take my word for it you'll never really be satisfied with the gas. Charcoal does take a little longer due to startup time, but it's worth it..
 
#9 ·
Charcoal all the way for me. :thumb:

I simply prefer the way it tastes over a gas grill.

I've thought about getting a gas grill for the convenience as it is nice to just hit a button rather then build the fire. But that taste thing won't let me spend money on it. ;)

If one comes along for free I'd take it to use for those times I'm in a hurry and think they are better for grilled things then cooking indoors.

And as a disclaimer I should add free and the right size.
Could have had a giant gas grill for free from the renovation we're doing at the moment. But it was simply too big for me.
You could roast a whole hog in this thing and since it's just me all I'd want it for is a burger or a small steak or chops.

And I bet it would blow the budget on gas just to bring it up to temp.
 
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#11 ·
Charcoal all the way. Once I truly learned how to cook with it, rather than just quick grilling stuff, I got rid of the gas grill because I never used it again. I now have 3 different size Weber grills and a Weber bullet smoker. The only time I use propane is for frying or boiling outdoors.

The warm up time is no biggy. It takes time to prep the food for cooking anyway. That's when your coals should be coming up to temperature.
 
#68 ·
I prefer the Maverick remote thermometers. I have a 732, and it's been great. I started out with a Polder (with 1 probe, measuring both the grill and meat temps), but I'd read that stated that the probe can fail when subjected to smoke for too long. Between the risk of a probe failure, and lack of a way to monitor the temps from inside, I switched to the Maverick. I still have and use the Polder for cooking inside with the oven, slow cooker, etc though, so it's not being wasted.
 
#17 ·
My father would cook mixed veggies in a basket, on charcoal. Good god they were delicious.

When I got older, I tried the same with gas. For years, I tried, with different veggies, different spices, different gas grills. I truly had no idea it was the charcoal that made the difference.

And it's no small difference! The gas cooked veggies were hot. The charcoal cooked veggies are a gift from heaven.
 
#21 ·
I prefer my gas grill, now that l "fixed it". I love that char taste on a steak. I also like my steaks medium rare. I've always found that to be an impossible combination to achieve on gas or charcoal, especially on very thick steaks. To "fix" my gas grill, I drilled out all of the gas jets. Now, when cranked up on high, the flame can rise about 8 inches above the grill. I begin cooking on a very low heat and finish with a blast of high flame for a "suntan finish.
 
#25 ·
They are pretty popular and a lot of folks swear by them. They can be used for both grilling and smoking. Pretty pricey though. I've got one of the original Kamado's which is basically the same as the Acorn. The Kamado was the predecessor. Low fuel consumption and I've made some pretty good Q on it. Do your homework on it though..

Edit: you might also look at the green eggs..
 
#27 · (Edited)
I prefer charcoal but gas has its place too.

For smoking sausages and pork loins I keep on the smoker for 1/2 the cooking time (or until the wood is all burned up and there is no more smoking) then transfer to a gas grill where I can keep the heat better controlled between 205-235F and wrapped in aluminum foil (keeps from drying out) for the remainder of the cooking time, unless its fish/brisket where I keep it on the smoker until done.

For Jerky, I smoke only until the smoke is gone then it goes straight to the food dehydrator.
 
#30 ·
Both. Gas is a much easier time for simple things quickly. Usually gives you better and consistent results. Charcoal is for the weekend beer and bbq as you enjoy the day like the 4th which is coming up.

One of the most important things is to get rid of those standard grates that usually comes with most grills. Invest in a thick set of grates. You should see more grate than "space"
 
#35 ·
Question for some grill experts.

I just got a new propane grill. Long story, if you're interested read below.
Can I add certain flavored wood chips in the burner area to add flavor?

Also, I have an old gas grill given to me that is broken and I want to turn it into a charcoal grill (not the one referenced below). Can I just rip out the guts, and lay down fire brick, and a layer of wood chips and coal and cook on the original grates?


Okay- for the story on my gas grill. Last year I went out on my deck and there was a powerful smell. I found a dead rat that had crawled into the grill and died in the grill, under the grates. It was horrid. The entire grill had to be scrapped. So, perhaps consider putting a little screen over any small openings where mice or rats can enter. Maybe a small piece of chicken wire and apoxy.
 
#36 ·
I turned my propane grill into a hybrid. Gutted the inside burners but kept the side burner for lighting charcoal and frying messy stuff, and also kept the infrared rotisserie burner to add some extra heat while doing charcoal rotisserie. I use it and my Weber Smokey Mountain at least 3 times a week year round.



You can definitely just line the inside of a gutted propane grill with foil and use charcoal but it will use a lot of it to operate and the propane lids aren't designed to control air flow (vents) which is important to maintain temps and prevent flare ups.

They sell smoke boxes for propane grills but it is easier to just put the wood chips in a loose foil wrap and throw it away afterwards.
 
#38 ·
It's a false dichotomy.

Not to presume, but I bet I cook outdoors, over a flame, more than 90% of people. Maybe 95%.
I have half a dozen cooking devices, and love them all. Gas, charcoal, wood, smoke, whatever. Only thing I don't have is electric or pellet. Don't see the need given what I have. I have built half of my cookers, so that I get what I want/need.

So, that said, I still cook a lot on gas grills. And I can get almost all the smoke/wood flavor on one as I can a charcoal. It's all about technique.
And honestly, you can control gas temps better than charcoal or wood, meaning you can get more consistent results. It's faster too, I spend enough time out there...

Now, I love my wood fires for caveman steaks, pizzas, and presentation, and my Santa Maria grill is one of my favorite things to cook on, but convenience and controllabilty are easily in the gas grill basket. Esp when I can throw some wood chunks in there and get all the smoke and wood flavor needed.
Three controlled temp zones, and good smoke, allow for some great meals.
The flame source doesn't dictate taste. Technique, ability, and mostly prep, do.
I love them all, but don't hate on the gas grills. They're indispensable.