Charcoal or Gas?
- Thread starter Thunder62
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Personally I'm using gas, hooked directly into the house line. My reasons are I don't have time to wait for charcoal and my Broil King hits 700 degree+ in about 5 minutes. So honestly the food isn't on there long enough to pick up a lot of smokey flavor anyway. I marinade, use good quality cuts and sausages and the like from St Lawrence Market so the difference is minimal.
But cleaning is a lot easier.
So if you are the kind of guy who likes the process and has the time feel free to use Charcoal. I use mine daily in the summer so the convenience of Gas wins out for me.
But cleaning is a lot easier.
So if you are the kind of guy who likes the process and has the time feel free to use Charcoal. I use mine daily in the summer so the convenience of Gas wins out for me.
Convenience: gas
Better quality, but time investment each time you cook (but often a cheaper grill): charcoal
Best of both, but expensive: wood pellet grill.
To what degree are you obsessed with food? You're in Toronto: how often are you really going to be cooking out?
Better quality, but time investment each time you cook (but often a cheaper grill): charcoal
Best of both, but expensive: wood pellet grill.
To what degree are you obsessed with food? You're in Toronto: how often are you really going to be cooking out?
Only charcoal.
I don't mind having to wait 15 or 20 minutes for it to get going. I sit in the yard, read the paper, maybe talk to a neighbour. My life is nonstop fast enough. It's right to slow down a bit.
I typically mix some briquettes with some lump and use a weber kettle with the propane starter. Always tastes great.
I don't mind having to wait 15 or 20 minutes for it to get going. I sit in the yard, read the paper, maybe talk to a neighbour. My life is nonstop fast enough. It's right to slow down a bit.
I typically mix some briquettes with some lump and use a weber kettle with the propane starter. Always tastes great.
I too have a Broil King that's hooked directly into my house line. It wins for me for the exact same reasons. One other thing, I find heat control to be way easier on a gas grill than charcoal.
Well just cooking in general not just cooking out. I'm following this foodie chick on social media from Toronto and I have the urge to start cooking random stuff.
+1
I have gas for everyday convenience but for the special meals, can't beat the kamado and lump coal for taste and versatility - does everything from high temperature cooks for steaks to low and slow smoking of ribs, brisket and pulled pork
I have both. Each one has its strengths. The gas grill is good for veggies (especially corn on the cob this time of year. Soak them in cool water for 30 minutes then cook them on the gas grill with the husk on.) Gas grill has a smoker box and rotisserie which both come in handy as well.
Since I sous vide a lot of my steaks, ribs, roasts etc. the charcoal works best, as all that's left to do is sear the meat over high heat.
Since I sous vide a lot of my steaks, ribs, roasts etc. the charcoal works best, as all that's left to do is sear the meat over high heat.
Exactly and worth the investment in taste.
At home I have a Weber hooked up to the gas along with a Weber charcoal with the chimney for ease of use but the surface area isn't great about 2ft diameter.
Here it is costs now about $280
https://www.homedepot.ca/en/home/p.22-inch-master-touchsupsup-charcoal-bbq-in-black.1000835251.html
Up at the cottage its another Weber running on propane and I use a large converted metal drum that a local craftsman made for charcoal cooking that is just great.
Only down side is cleaning
VBB
Gas grill is the best choice, if you want you can use damp hickory or a couple pieces of charcoal wrapped in tin foil and poke some holes in it for a more smokey flavor.
I have both and the charcoal grill is my primary source.
Have a no name natural gas grill. For me, it was an end of the season purchase for around $130 bucks and has lasted 3 years. Should get another 3-5 out of it.
My primary is a 22.5 inch Weber kettle grill. I use a chimney to start the coals (approximately 15 - 20 minutes) and add what ever type of natural wood for the smoke flavor (hickory, mesquite, cherry, etc.). What James said makes sense. If you fire up a chimney of coals when you get home, by the time the food has been prepped, the coals are ready for cooking. I have not used a propane coal starter so I am not sure how fast they are. The chimney is great as I use a few pieces of newspaper as my starter - No starter fluid taste or smell, just pure charcoal.
Aside from steaks, burger/sausages, the majority of my cooking is via indirect heat. Chicken, ribs, beef, pizza (pick up a pizza stone, you will never make a pizza without one again). Indirect heat allows you to add some natural smoke flavor to whatever you are cooking.
Per gas grills, I have some friends that spent a ton of money on expensive BBQ's, but since the majority of cooking is indirect heat, why bother blowing that amount of money on one? It does not make the food taste better. Yes, a Napoleon or a Weber may last 10 years, but I can get the same amount of time and use out of a no name BBQ (or two) for a third of the cost.
If you are really serious about getting in to the BBQ, spend some time on learning how to cook properly with it. There will be some trial and error, but eventually you will be able to master any food.
As others have said charcoal just tastes better.
I've always had a gas grill but earlier this year I bought a charcoal BBQ as well. The charcoal is my main source now. I only use the gas to cook burgers or hot dogs quickly after work. No time to fiddle with charcoal after a long day at work but weekends I use the charcoal.
I enjoy the prep time as well, it's not a big deal and as others have said the chimney starter is a snap to use and works a treat. It was my first Charcoal grill so I didn't spend a lot. Imo you really don't need to.
I've always had a gas grill but earlier this year I bought a charcoal BBQ as well. The charcoal is my main source now. I only use the gas to cook burgers or hot dogs quickly after work. No time to fiddle with charcoal after a long day at work but weekends I use the charcoal.
I enjoy the prep time as well, it's not a big deal and as others have said the chimney starter is a snap to use and works a treat. It was my first Charcoal grill so I didn't spend a lot. Imo you really don't need to.
You can have the best steak from a charcoal hibachi style grill. I start the charcoal and pan fry the steak on the coals, then when it is almost done I put the steak on the grill to give it the charcoal flavor. The heat from the charcoal sweats off the oil making it healthier than just charcoal or pan frying. Clean up is easier as well.
Sometimes buying that deluxe all in one device cost more than buying two separate dedicated devices.
