Bold Tek

Gas or Charcoal?

Discussion in 'The Smokehouse' started by yooperdave, Jul 6, 2017.

?

Grilling

  1. Gas

    5 vote(s)
    17.2%
  2. Charcoal

    24 vote(s)
    82.8%
  1. yooperdave

    yooperdave

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    Looks like charcoal by about 4 to 1....more if you would like to add wood votes to the charcoal category.
     
  2. FatBoy85

    FatBoy85

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    Why not all 3 for a multiple choice answer? I know I used chips on a gas stove for flavor a few times. I just use charcoal and wood because the charcoal is a starter.
     
  3. yooperdave

    yooperdave

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    After all, charcoal is a derivative of wood, no?

    Good enough.
     
  4. FatBoy85

    FatBoy85

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    I disagree. You miss the point that volatile unconsumed gasses from hardwoods contribute to flavor foods while charcoal is just a byproduct of wood without such gasses. Some of which are specific and create flavors that are unique and cannot be replicated by simple briquette.
     
  5. yooperdave

    yooperdave

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    Thanks.
     
  6. Eric VW

    Eric VW

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    Careful now....:zip:
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    :rofl: :lol:
     
  8. jtakeman

    jtakeman Moderator

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    Charcoal, With a chip box for added smoke flavor. Sometimes hickory chunks soaked overnight. Hard to beat that charcoal/wood flavor!!
     
  9. fuelrod

    fuelrod

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    Me too!:D
     
  10. Mwalsh9152

    Mwalsh9152

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    I don't cook with charcoal a lot. Just when I want to cook rubbed chicken, or when I occasionally cook a steak. I normally use gas for convenience.

    Last week the heat from the charcoal was terrible, had to finish on the gas.

    A little research and I realized that I needed to change my brand. I threw out the remainder of the year old kingsford, and bought a bag of a royal oak. Wow, what a night and day difference! Wish I switched sooner
     
  11. BHags

    BHags

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    Who has year old kingsford? I'm on about my 20th bag this summer!
     
  12. Mwalsh9152

    Mwalsh9152

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    Lol like I said, I only use it occasionally. Though, the Royal Oak is ready to cook on much quicker too, and doesn't smoke the house out when it's getting going, so it might start getting used more now
     
  13. gbreda

    gbreda

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    Royal Oak is all I use for the past 5 years or so, heck its ready to cook within 10-15 minutes and always easy to light. High heat grillen or low and slow bbq, it gets the job done in a good way. Prior to that I was trying the "better" lump but all I got were issues.
     
  14. BigPapi

    BigPapi

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    They both have a place in my rotation. I do prefer the flavor of charcoal for most dishes, but the time isn't always there, nor the space. Cooking for a crowd or doing the whole meal is worlds easier on the big Weber Genesis. I can throw down three steaks, eight sliced potatoes, and peaches for dessert all at once on the gas grill and have dinner on the table in 20 minutes. Sadly, not so on the kettle grill. Could I get a bigger charcoal grill? For sure. But I'll have to be retired to reap all the benefits. :) One of these days!
     
  15. Dakota Hoarder

    Dakota Hoarder

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    Gas for quick and convenence. But when I have time it's definatly over the fire pit with some green fruit wood. Best smoky flavor ever!
     
  16. savemoney

    savemoney

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    good to know, thanks for sharing.
     
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