Grillin': charcoal or propane

[FearM9]

Well for quite some time now I've been using a Weber charcoal kettle grill. But I am seriously debating on buying a small propane grill. During the warm weather months I tend to cook outside on a regular basis and I think I like the idea of the convenience of using a gas powered grill over a charcoal grill.

Nothing beats the taste of charcoal grilled meat though.

What's your weapon of choice?

[ruudboy]

My wife and i were arguing this just wednesday.

If it's all about taste, Coals!

[BlueMeanie]

Coal, without a doubt. (No fluid, either, I use a coal chimney to light 'em.)

Cook over direct coals for grilling (steaks, burgers, etc.). Over a drip pan (w/juice or water) surrounded on two sides by indirect coals for barbecuing (ribs, chicken, pulled pork shoulder, etc.).

[Maczebus]

Without a doubt - CHARCOAL!

Anything else is cheating.

Barbeques are all about masculinity. Caveman round his fire and all that.
Either do it properly, light a fire and keep it lit, or dispose of the facade and accept that your manhood isn't actually between your legs, but window shopping at Laura Ashley.

[melbrown]

I grill year-round with charcoal, and it can definitely be a pain in the ass to wait on, but I haven't been able to bring myself to give up that flavor. It's definitely a taste vs. convenience decision.

And there ain't no manhood between my legs...at the moment, anyway.

[Maczebus]

Originally posted by melbrown
I grill year-round with charcoal, and it can definitely be a pain in the ass to wait on, but I haven't been able to bring myself to give up that flavor. It's definitely a taste vs. convenience decision.

And there ain't no manhood between my legs...at the moment, anyway.

Just keep doing what you're doing - it'll come.

[CHICO13]

Charcoal+Weber=Perfection

[dearprudence]

Must be charcoal, with or without flavored wood chips.

The last BBQ of the summer/fall should include a charring of every type of meat available, with which to stock the freezer (it keeps for about 4 months if cold enough).

[billreeves]

Originally posted by honeychile
The last BBQ of the summer/fall should include a charring of every type of meat available, with which to stock the freezer (it keeps for about 4 months if cold enough).

Why not just BBQ it up fresh throughout the fall, winter and spring? Some kind of zoning regulation against BBQ fumes in those seasons?

(this post coming to you from Redwood City, California: "Climate Best by Government Test" (http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html))

[GoHawks4]

Originally posted by BlueMeanie
Coal, without a doubt. (No fluid, either, I use a coal chimney to light 'em.)

We got a Webber Chimney last summer and it's the greatest thing we ever bought.

[dearprudence]

Originally posted by billreeves
Why not just BBQ it up fresh throughout the fall, winter and spring? Some kind of zoning regulation against BBQ fumes in those seasons?

(this post coming to you from Redwood City, California: "Climate Best by Government Test" (http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html))

Smart aleck! I just have this thing about BBQing in snow boots!

[Red Harvest]

Wait 'till GringoTex or Segroves read this.

Must you seriously ask??? In Texas, this question will get you seriously beaten.

[CHICO13]

Originally posted by Red Harvest
Wait 'till GringoTex or Segroves read this.

Must you seriously ask??? In Texas, this question will get you seriously beaten.
I don't live in Texas....

[champmanager]

Originally posted by CHICO13
I don't live in Texas....

Oh, they'll track you down.

But if you can afford it, don't get charcoal briquettes, get pure charcoal...I can't remember the trade name of the stuff. It doesn't have motor oil and such and other low-grade binding agents.
If you have trouble using charcoal, make sure you have a big-ass grill...and as somone else said, use a chimney, not starter fluid.

[Native Aztexan]

Originally posted by Red Harvest
Wait 'till GringoTex or Segroves read this.

Must you seriously ask??? In Texas, this question will get you seriously beaten.
No. They'll hang you.*

Originally posted by CHICO13
I don't live in Texas....
Well I do. Definitely cook with charcoal, especially with Mesquite wood/chips. You can't get any flavor on your meat or chicken with propane.


*Or better yet, they'll cook you like a dead armadillo. :D

[Chicago1871]

Charcoal no doubt.

[Danwoods]

Wood is the only way to go. Mesquite, Pecan etc are easy to get and don't cost any more than charcoal. The taste is better and you don't need fluid to get it going.

[GoDC]

Sure charcoal tastes better but I opt for convenience in everything I do. Gas for me.

[GringoTex]

SuperMods: close this thread and card FearM9.