Charcoal vs. Gas

I've used charcoal for smoking and grilling ever since I started cooking. Is there any reason other than convenience to use gas? Can you get a comparable flavor? (I do sometimes use an electric smoker with wood chips on the element.)

IMHO .... there is no comparison between charcol and gas !


Charcol and/or wood provides much more flavor !

Gas is fast and convenient (and I use one often) but I still prefer the taste of the old fashion way !!!

my main reason for having one is being able to grill dinner when I get home at 7 or after at night. Also, the side burner is nice for fish frys, doesn't smell up the house.

quote:

Originally posted by scbuzz

IMHO .... there is no comparison between charcol and gas !


Charcol and/or wood provides much more flavor !

Gas is fast and convenient (and I use one often) but I still prefer the taste of the old fashion way !!!

SCBuzz is right. No comparison. Gas is convenient and cheaper, but the flavor is far better on charcoal or wood.

You don't necessarily have to choose anymore; Weber makes a kettle grill that starts the charcoal with a gas flame in a hurry, and Char-Broil (I think) makes one that is convertible from gas to charcoal operation.

For my money, I prefer lump charcoal, then gas, then briquettes. I want heat, and plenty of it, when I'm grilling. Some gas grills do the heat thing really well. Another clever trick of upper-end gas grills is the IR broil element for the rotisserie. No open flame, just searing heat.

Eric, Dreaming Of Crispy Duck Skin

Thanks--I'll look at this. My opinions now have a basis, thanks to this group!

quote:

Originally posted by VibrationGuy

You don't necessarily have to choose anymore; Weber makes a kettle grill that starts the charcoal with a gas flame in a hurry. . . .

I use gas-----for the aforementioned reasons------but try to use a cast iron smoker box with wood chips all the time. It does add a little bit of what you miss with a gas grill.

Has anybody used hardwood instead of charcoal for grilling? If so can you please give me some suggestions as to which hardwood is the best for cooking poultry and fish.

Thanks

Hickory is the best available, although I use applewood when available. When I trim my apple trees, I save the branches and let them dry and use them sparingly and soak them totally.

I never use oily woods such as pine or quick growing trees. Apparently they have a high amount of creosote and leave a highly undesirable taste.

I must confess that during a trail bike trip several years ago, we were stranded one evening and pine was the only fuel available and we reheated some Kentucky Fried Chicken over the burning coals of pine.

Any port in a storm.

Paul E. Smith
Knoxville, TN

Hardwoods are great for grilling !! Especially B-B-Q whole hog pork !!

I agree with Sundancer that Hickory is best, oak is good, cherry and apple are excellent but hard to get. In Texas they use alot of mesquite (?sp) and it gives an interesting flavor !

By all means stay away from pine and gum wood. In fact you should not even burn pine in your fireplace it gives off so much creosote !!!

Make sure the wood is aged and dry also. If you can split it away from the bark is even better. My firewood pile at home has a section of split, bark-less hickory and oak just for the smoker. Hardwood charcoal (not briquettes) is great also, burns hot but quick. I have been using some plum wood for the smoking pieces and it has a nice flavor. Just smoked an 11 lb. brisket for 24 hrs over the weekend. My best ever effort but alot of work and fire tending.

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

Well, for me anyway, I have pretty discriminating tastes and I can really tell the difference of food cooked on gas as opposed to charcoal/wood !

Nothing like chicken, beef or pork slow cooked on charcoal or wood !

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I used a charcoal with a starter in it for my smoker and I screwed up a good turkey.

Paul E. Smith
Knoxville, TN

Charcoal is the way to go. If you don't like the delicious flavor of petroleum products I suggest buying one of those chimneys (cylinder with holes in the bottom for air and a wooden handle for dumping. I can buy them here (South Louisiana) at any number of places but you can also get them on line at Amazom.comhttp://www.amazon.com/exec/obidos/tg/detail/-/B00004U9VV/102-1925676-6126560?vi=glance.
They work great and only take one piece of newsaper to get going. Now if you have a problem with the flavor of newsprint, this may not be the solution for you. I prefer to use the op ed section.
I grill over hard wood alot as well (mostly pork of various cuts) and use sometimes oak, but primarily pecan. Not only do I like the flavor, but during hurricane season I always have a ready supply due to fall downs around my house

quote:

Originally posted by Mayhaw Man

... If you don't like the delicious flavor of petroleum products I suggest buying one of those chimneys (cylinder with holes in the bottom for air and a wooden handle for dumping...

I bought one of those chimneys a year or so ago, and it works great. I do miss the "manly" act of squirting half a can of starter fluid on the charcoal and watching the flames leap to the sky, but now I never get that funny taste...

quote:

Originally posted by BR2

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

And if you can't tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.

quote:

Originally posted by oneiron339

quote:

Originally posted by BR2

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

And if you can't tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.

You can have every Bud I come into possession of, gives me a migrane headache. Even just one. Only beer to do that.

As long as we are on the topic what do you like to drink what barbecuing? I personally enjoy an ice cold beer such as a Sierra Nevada Pale Ale or a Sam Adams Cherry Wheat. I find that a stronger beer stands up better to the spice and smoke. Also wheat beers are incredibly refreashing when it is hot out.

quote:

Originally posted by mousec

As long as we are on the topic what do you like to drink what barbecuing?

I enjoy gin & tonic while cooking, dark beer while eating.

Choice of cooking methods vary with the amount of time available for the task. Just rehash all the reasons listed above for me too. I use gas for broiling/grilling over high heat...and because it can be ready in a fairly short amount of time.
The charcoal/wood indirect cooker/smoker is for those days when I can spend 6-8- or longer hours making the meat comeout just right.
As far as fish goes, the recommendations I have read says ALDER is the wood of choice for fish. I have used it ...and cherry, and hickory, and a few others, and the results are basically the same....with some very subtle differences in odor and flavor. Try'em all then you decide what works for you. Remember though some fish has a lot more fat than others and will react differently to the cooking/smoking process.
AND YES I drink before , during, and after the cooking adventure.

Strangely, I'm a Wine With BBQ person; I love a racy little dry Riesling with BBQed anything - the acid is a nice foil for the fat, there's some fruit to balance the smoke...pink wines are nice with grilled stuff; not White Zin, but French/Spanish roses, with some heft and mineral character.

Eric, Hungrily

HawkeyeJohn: more than likely you have an allergy to the hops in beer. I have know a few people with similiar problems.

The Sundancer sure appreciates Canadian over lotsa ice when the "Q" is going.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Sundancer7

HawkeyeJohn: more than likely you have an allergy to the hops in beer. I have know a few people with similiar problems.

The Sundancer sure appreciates Canadian over lotsa ice when the "Q" is going.

Paul E. Smith
Knoxville, TN

Don't think so, Bud is the only beer to affect me this way. Just had a Abrita last night with dinner, outstanding.

that's cause it the same stuff they use in the number 8 NASCAR to make it go fast !!

quote:

Originally posted by Sundancer7

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I give up: how do you get the charcoals lit/hot? Wait for lightning strikes?

quote:

Originally posted by oneiron339
And if you can't tell the diff. between Miller and Bud either, please give me all your Bud. Gas is good for some things, but nothing beats the long, slow taste of BBQ over wood or coals.

Be glad to, but I don't buy either of those swills. American beer is crapola.

All things being equal I prefer wood/coals too, but IMO it's hardly worth the hassle. I grill on gas a lot and the stuff tastes great.

quote:

Originally posted by VibrationGuy

Strangely, I'm a Wine With BBQ person; I love a racy little dry Riesling with BBQed anything - the acid is a nice foil for the fat, there's some fruit to balance the smoke...pink wines are nice with grilled stuff; not White Zin, but French/Spanish roses, with some heft and mineral character.

Eric, Hungrily

You sure you're a guy?



I think this needs it's own thread....

quote:

Originally posted by BR2

quote:

Originally posted by Sundancer7

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I give up: how do you get the charcoals lit/hot? Wait for lightning strikes?

BR2: We folks in Tennessee ain't that bright, but we know how to go to Walmart and buy an electric starter for $8.00

Paul E. Smith
Knoxville, TN

For my fast grilling, I've been using Cowboy charcoal which I get at Trader Joes. I had fully lit and ready to use coals in 8 minutes last night using my Weber Chimney starter and a sheet of newspaper. I cannot believe that gas could be much faster. Since it's natural charcoal, there is hardly any as as well.