Charcoal vs Gas

I seem to remember years ago I was prejudiced against gas grilling. Somewhere along the line, I became a gas griller. Convenience I guess. I recently picked up a Weber kettle grill at a swap meet. It took a bit of relearning, and a few rib racks and chicken parts later, I declare charcoal to be superior to gas grilling. Also trying out burning some oak, almond and mulberry in the Weber as heat fuel. Still getting the bugs worked out to control temps. I use the indirect heat method, wall off a pile of charcoal with tinfoil, a few wood chunks on top, awesome barbecue. That's barbecue, not grilling.

 

Looks good to me. I use both, depends on what I'm after and how much time I've got. Hectic evening weekday meal that just needs to be cooked than gas it is, taking my time and enjoying the process, usually on the weekend then charcoal/wood it is, no contest.

 

I can get my Chargriller Kamado style from unlit to 350 and ready to go in about 15 minutes. I made the switch from gas to natural lump awhile ago and have never looked back. I can't even imagine grilling a steak on a gas grill now. There is also a HUGE difference between charcoal and natural lump. All that being said I have a friend who doesn't like the taste of anything grilled unless is is off of a gasser so it's probably just personal preference.

 

I would prefer hot coals from a wood fire. Of course that requires a lot of time and preplanning, but for anyone who has ever used it, it is by far the best. There is an odor to briquettes that stinks if they are lighted with starting fluid.

 

In a hurry - charcoal.
Have time - wood.
Reminds me of my ex so I have no interest - gas.

 

So your ex was gassy

 

X2 !! 15 minutes at most for lump charcoal a little longer if I want 700 deg for a steak sear-once it catches it can go nuclear real quick with both vents wide open.
No chemical smell or tastes from briquettes or lighter fluid. I gave away my gas grill 2 years ago.

 

You don't need lighter fluid to start briquettes. I have a chimney starter. Just a piece of paper gets gets a good stack of charcoal going in about 20 minutes. Using lighter fluid is so common, it has given charcoal a bad rap.

 

Weber starter cubes are my favorite way to light charcoal. They are cheap too.

 

(I knew that was coming )

 

Gas grills are for when its raining or snowing and you just don't want to cook indoors or futz about too much out. That, and cooking hot dogs for the kids. Otherwise its lump or chunks on the Weber.

 

Anyone ever made your own charcoal on a Weber? Seems like you could just load it up with chunks, get it burning good and then shut it down tight?

 

I've thought about trying that more than once. I prefer lump charcoal over briquettes, and I could probably make a bunch of lump charcoal with smaller pieces of maple I have in the stacks. I watched a show on tv a few years ago about how the Jack Daniels distillery makes their charcoal. If I remember right, they get a good fire going, then spray water on it when it's burned enough. I'm sure there is some rule of thumb to follow about when to quench the fire.

I use both gas and charcoal. Burgers, bratwurst, hot dogs and sausage are almost always done on the gas grill. Everything else is either done on charcoal or the pellet smoker.

 

I'm with Savemoney on this one-- wood all the way. Split it small, season a few months and use a chimney starter. I had steaks on the grill tonight in under 25 minutes.

 

You make charcoal by burning wood with out oxygen. There are videos on YouTube.
http://www.wikihow.com/Make-Charcoal ....im sure this isnt the one and only way.

 

@Grizzly Adam are those steaks cooking right on the wood?

 

Yep, right on wood coals. They were great.

 

Taste the meat, not the heat! 20 mins is entirely too long. With my propane grill I already ate and am picking my teeth saying damm that was good in 20 mins.