alicat

I realize there is no definitive answer to this question that has been argued forever, it's completely subjective. I just thought it would be fun to ask you TFP food brethren what you prefer.

This thread was thought of because tonight was "my" first night of our beloved grilling season. My hubby and I love to cook together but for whatever reason, he cower's before the grill. We both love grilled meat, so I am left to be the "grill keeper" (really weak Ghostbuster's reference ).

I personally prefer the taste of meat cooked over real fire (that is: charcoal). I have experienced charcoal most of my life but I had a built-in gas grill at a rental house a few years ago. I absolutely loved the convienience of it but it just didn't infuse the food with the smoky goodness I love.

I have to admit, much like some people love the smell of gas or skunk, I really like the smell and taste that's imparted to food from lighter fluid. Weird or not so much?

So let's hear it fellow griller's, what do you use and what do you prefer?

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Cynthetiq

here in NYC... electric since that's all that is allowed on the balconies of all apartments.

of course I prefer charcoal, has a more nuanced flavor if you can get wood chips to burn with it. Otherwise, I don't care.

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alicat

I stand chastened Cyn, I hadn't considered that aspect (should have, I rented for 17 1/2 yrs.). I'm curious, by electric do you mean something like a large Foreman grill? I can't seem to think of anything else beyond a hot plate..

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'Beware the Jabberwock, my son! The jaws that bite, the claws that catch! Beware the Jubjub bird, and shun, The frumious Bandersnatch!'--Jabberwocky, Lewis Carroll

"You cannot do a kindness too soon because you never know how soon it will be too late."--Ralph Waldo Emerson

Bear Cub

Charcoal for the quick meats, i.e burgers and dogs, gas grill for the longer, slow cooks as it's easier to control the temperature.

inBOIL

I prefer mesquite charcoal, although it's a bit harder to maintain a proper temperature. Kingsford is shit; I don't use it. I've found that putting a few pieces of mesquite charcoal over the burners of a gas grill imparts a lot of flavor without hampering the convenience of gas.

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ratbastid

"Real" fire is best, but for me the convenience of gas far outweighs the difference.

smoore

Propane all the way for me, strictly for convenience and temperature control. I use a smoker box to char mesquite chips, it helps impart some of the smoky flavor.

I'm probably moving to an apartment in a month or two, I'm also interested in hearing about these electric grills. If it heats lava rocks and I can put a smoker box on it I'm pretty much sold. Can't be more expensive to run than using propane cylinders from the gas station... $22 each, youch.

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smoore

Mark1952

Well,

Known as the "goto man" around our little town when it comes to outdoor cooking, I use a number of fuels and techniques.

With the propane grill, I make a foil tray to lay water soaked wood chips in. Chips can either be hickory, pecan, or mesquite, depending on the meat I am cooking. Get the chips on the foil just as you light the burners to allow the grates to heat.

When I do fajita's (and the only way to do fajita's) is over a Kingsford based fire where I add heavily barked mesquite logs (easy to find here in Texas) to the coals once the Kingsford's have gray edges. I know some may not think well of Kingsford, but when used right, is the best charcoal (that is not "real" charcoal) in my opinion ("Kingsford" type of briquets are infused with coal.).

When we smoke pigs, briskets, sausage and jalapeno's, as we did a couple of weeks ago, I use Kingsford as a base fuel, and pecan as the smoking flavor. Pecan gives a sweeter flavor to the meat than hickory.

noodle

i use charcoal exclusively but with a charcoal chimney so as to avoid the lighter fluid flavor in my meat.

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robot_parade

I have a Weber charcoal grill that is the bomb. In addition to the charcoal flavor, most gas grills just don't put out enough heat to get a decent char on the food, which to me is the whole point of grilling. There may be gas grills that put out the heat I want, I've only tried a few. I second noodle's suggestion of a chimney for starting the charcoal. Much, much easier than other methods, and no lighter fluid. I generally use the 'cowboy' natural lump charcoal they sell at lowes.

Now I want a steak. :-)

jewels

Absolutely.

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Charlatan

In Canada I use natural gas exclusively. That said, you can get slow cooking and flavour by using smoke pouches (water soaked wood chips wrapped in tinfoil - the foil pouch sits on the heat and the meat doesn't - ie indirect heat).

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Psycho Dad

I've always preferred gas with soaked chips for the control, convenience and no lighter fluid taste.

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Mister Coaster

A good cookout (hot fire grilling or low fire & slow smoking) ain't about convenience, it's about hanging out with friends & family, having a few drinks, and eating good food. As you can tell, my vote is for charcoal. I also only use the chimney style starters.

Like others have mentioned, even the "biggest and best" gas grills I have cooked on (been forced to cook on) never got nearly as hot as a good bed of coals. Also, by using a relatively cheap thermometer on the dome of your charcoal cooker, and adjusting the vents, you can easily control the temperature of charcoal grills for long cooks. Yeah, it takes practice, but the results are worth it, IMHO.

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Pac-man04

Thats a good way when using gas to get a nice smoked flavor!!!

I dont actually have a preference but using charcoal gives me more of an outdoor feeling. I find it relaxing to close my eyes and take in the aroma!!

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Charlatan

I am all about the convenience. The bbq I had in Toronto was just out my back door. Because it was natural gas, I could use it all year round. I just don't see myself coming home from work and lighting some charcoal in the dark when it's -10c. Natural gas gives me (close to) instant heat.

And when you are grilling on high heat, it really doesn't matter if you are using gas or wood or charcoal. The meat isn't on the grill long enough to get that much flavour from your heat source. It's only when you are slow grilling on low heat that it matters.

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Willravel

Neither.

Hickory, Maple, Oak, Peach, Maple, or Oak are the way to go. Charcoal is an okay second. Gas makes the meat taste wrong.

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onesnowyowl

I have a charcoal grill (actually, two--a portable Weber Smokey Joe and a Weber Silver that stays on the patio). It's easy enough for me. I got quite good at getting it started last summer. I love to grill. Cooking outdoors is a favorite pleasure. One of my favorite things to make last summer was to take whatever we could find at the farmer's market, grill it with a little seasoning, and then wrap it up in a pita with tzatziki sauce and fresh cukes/heirloom tomatoes. Yum.

We're beginning to see asparagus here, and I'm looking forward to getting some from the farmer's market for grilling.

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Charlatan

Utter nonsense.

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Willravel

I stand by what I say and I'll take a delicious tri-tip taste test to prove it!

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Tully Mars

I have a "Kingsford" Weber knock off I bought at Costco nearly 20 years ago. I rebuilt the stand before I sold my welder and put it in storage prior to moving down here because I just couldn't part with it. It's in a storage unit with some furniture from my grandmother and some paintings my dad did. In a fire I'm not sure which of the three I'd save first.

So for me the answer is Charcoal, usually with some wet wood chips added near the end of the grilling process.

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Psycho Dad

Worked in a butcher shop when I was a kid. 100% of the smoked meat was done in a gas smoker. There was a small box that had a blower that blew the smoke thoough while the heat was on. The gas imparts no taste to the meat.

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Willravel

Next time you're in the bay area, I'll show you. I can pick out gas meat by it's flavor (at least on the outside).

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newtx

I use a Holland grill for the consistancy. However I also use a heavy duty steel Brinkman smoker when I am in the mood for hours of smoking. The Holland grills at about 400 degrees with no flare ups. The Brinkman works quite well after drilling 5 or 6 exra holes in it. But I am still planning to purchase a Weber kettle. I have read so many good reviews about the Weber that I feel I must add it to my arsenal of grillery.

Tully Mars

I agree with you. That crap they put in NG and propane to make it smell like rotten eggs. They add it to the odor free gas for safety reasons, so people can smell when they have a gas leak. I think it leaves a nasty, even if small, taste to the finished product.

Never, ever use lighter fluid. Buy a cylinder starter or just punch a bunch of holes at the bottom of a coffee can and put some paper, when wood chips and pile the charcoal on top of that and light the bottom.

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Seaver

Charcoal, I hate gas grill which my brother swears by. He simply doesn't want the cleanup. If I want convenient food I'll order delivery or get fast food. When I invite friends for a bbq, I want to hang and drink with them while we wait the two proper hours halfway decent bbq takes. I do not want to skimp because of a 2min. cleanup afterwards, nor do I EVER have a problem controlling temperature.

Then again, bbq is done different down south. If you invite someone for a BBQ and have burgers/hot dogs... you'll have a lot of people who won't come to your next BBQ. Those classify as Cookouts, there's nothing wrong with them... they're just not BBQ's.

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