Gas Grills or Charcoal?

[SabresRule]

My dad's been using has grills for years, but I have been trying to convince him to use Kingsford charcoal.

Should I?

Which is better?

 

[dfergie]

I like the conveniences of Gas (quick to light etc...) I scatter a few chips over the lava rock to get a smoke flavor...

 

[Smith P.]

If you go with gas, create or fill two or better three layers of lava small bricks; it will create smooth heat to your food.

 

[KAB]

Charcoal only for me.

 

[mkatts]

I have both. I have a gas grill that I keep in the garage for rainy or snowy days when I just want some brats or quick burgers. I just push it outside and I can stand inside the garage nice and dry.
When I want to put some effort in of get a really good set of steaks, I always opt for the charcoal. I can get a small smoky flavor from gas with wood chips, but nothing like the tast of a full charcoal fire.

Oh and get awat from Kingsford briquets. Look for natural lump charcoal. GFS sells a 20lbs bag for 9.99. You get almost zero ash compared to Kingsford where you get about 30-40% ash. Kingsford used boraz and I think Lime or something as a binder. They do not burn. Natural lump has no fillers so it's all heat/flavor. A 20lbs bag of natural lump will make maybe 1 lbs of ash maybe 1 lb.
I 20 lb bag is about 3 ft high. After a burn of the whole bag, I bet I have about an inch of ash in the bottom.

 

[navychop]

I have a gas grill. For "fast cooking" at 350 or so, maybe with a rotisserie, that's what I use. I have a Weber and it's flavorizer bars are superior to lava rocks, IMHO.

I use a Weber bullet to smoke when I'm not looking for fast results. NEVER use briquettes, as stated above. By removing the middle piece, this unit can become a charcoal grill. Never actually done that, I now much prefer slow smoking.

Since I've started smoking, I haven't even fired up the grill.

 

[Smith P.]

While I'm agree with points made above, I will remember that time when I used very dry wood ( I don't know what kind it was (pine ?), it's just been stashed at terrace for BBQ of rented cabin at Pine Mountain Lake); that's BBQ just big sphere type, but flavor, tender of that beef - my mouth remember it after many years. Regardless what used now - gas or charcoal or brickets - any meal can't come close.
I'm thinking it was rare right combination of steady heat, wood smoke and sort of IR radiation what that spheric BBQ created using wood.

 

[HD MM]

Sabres, you asked this question in a different thread. I will post the answer again for all to see...

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HD MM,

my father uses a gas grill.

I have been trying to convince him to switch to charcoal for years.

Am I right, or is he right?

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You’re both right. It's a matter of opinion really. I have both a gas and a smoker that I convert to charcoal once in a while.

Personally, if I had to chose between 1 or the other though, I’d chose gas. Grill Master, Bobby Flay has admitted the same. Shocked? Lemme explain.....

Gas has the ease of temperture control, easy start-up and cleanup.

Charcoal requires more labor in starting up, controlling the temperture can be challenging and cleaning up is tedious. You live in Wisconsin and I Cleveland. In the winter, it can be a bear in playing with charcoal when you can just flick a switch and start-up a gas grill.

Charcoal cookers claim that there's more of an art to cooking since most of it requires physical attention, where as a gas grill is moderated by knobs and constant gas flow.

To me, the difference is in functionality and gas is more ideal for everyday use.

 

[navychop]

While I'm agree with points made above, I will remember that time when I used very dry wood ( I don't know what kind it was (pine ?), it's just been stashed at terrace for BBQ of rented cabin at Pine Mountain Lake); that's BBQ just big sphere type, but flavor, tender of that beef - my mouth remember it after many years. Regardless what used now - gas or charcoal or brickets - any meal can't come close.
I'm thinking it was rare right combination of steady heat, wood smoke and sort of IR radiation what that spheric BBQ created using wood.

I doubt it was pine. The pine tars would make for a horrible flavor. Not even sure that would be safe. Don't use gum trees either.

Just use hardwoods, including fruit trees.

 

[Smith P.]

I just didn't have any clue that time - you're right, pine would make bad smell; that wood was clean, produced high and steady heat, no odor - smoke was attractable same as meat.

 

[Rey]

Charcoal only for me.

yeah same here. love charcoal.

 

[snathanb]

As Hank Hill would say... "Taste the meat, not the heat!"

I love the smell of a charcoal grill being fired up, but I prefer the taste of the food from a gas grill.