I’m in the market for a portable BBQ for a planned park trip and wanted to know the opinion of fellow BBQ-ers. I’m debating between getting a portable propane BBQ (for around $200 CAN) or a cheap Charcoal BBQ (for about $50).
Taste is going to be the prime issue. Do charcoal BBQs make food taste better? The math works out to either getting a gas BBQ with a reusable propane tank (about $30 each tank, good for probably a dozen+? BBQs) or getting a charcoal self starting bag for $5 a pop. I can see that over the coarse of a few years I should start saving money on a gas BBQ so I’d rather get the best BBQ now, regardless of cost.
So BBQ dopers, what say you?
Charcoal, of course.
And don’t get the self-starting charcoal. Don’t get lighter fluid. Get a chimney.
Also, if you’re not sure what a “chimney” is as it relates to a charcoal grill, linkety-link. They’re magical things.
Ask yourself what Hank Hill would do ------ then do it.
But Peggy and Bobby prefer charcoal. Can’t argue with democracy.
I don’t know how anybody can cook on gas and dare call it a barbeque.
And I second the avoidance of anythign under than plain lump charcoal, with just a couple of firelighters needed to get the thing going without a chimney. It’ll need a good hour between lighting and starting to cook. And don’t get the cheapest BBQ available - larger and deeper will make it easier, as will one with easily-changed cooking levels. I’ve seen ones for sale with multiple simultaneous cooking levels, which must be great fun to use…
Charcoal here too. The wife bought me a new gas grill for Father’s Day about five years ago. I promptly returned it and bought another Weber Kettle. The best grill known to man. I do have to admit that I use lighter fluid on occasion though, as long as you have time to let the coals turn completely white before cooking it’s not a problem. My brother-in-law is coal too, but he’ll throw meat on immediatly after lighting the self lighting stuff. Ew.
When I said cheap charcoal BBQs, I ment relatively speaking. There are charcoal BBQs out there for under $15! Of course I just did a search for Weber Kettle and found higher prices like the one I might get (the portable “go anywhere” BBQ).
That’s for all the replies! That chimney device looks interesting. Hopefully I can get one in Cananda without having to ship from the states.
So then, as I have no clue how charcoal BBQs work, some follow up questions:
How long does the heat last? Should I be able to complete several meals in one go?
Does it matter the type of charcoal I buy? I’ve seen bags on sale on my grocery store and never really thought about them. Are there different “types”?
Real barbeque requires charcoal. You can use the chimney thing, or you can make your own using a large coffee can.
As long as you use a decent amount of charcoal (rule of thumb: use what you need and add some more 
), the heat will last long enough to cook a meal, cook some more for latecomers, and then cook something slowly for several hours over the remaining heat (a joint of ham, wrapped in foil, covered with an upturned saucepan is a simple option for the latter).
I don’t know if the labelling is the same for you, but here, the one to use is ‘lumpwood charcoal’ - basically the unadulterated chunks of wood, straight out of the charcoal-production. Anything ‘quick’ or ‘easy’ light will burn too hot and too fast. ‘Briquettes’ likewise.
Lots of questions - lots of different answers depending on your specific usage.
You talk about wanting to take this grill to the park - IMHO, unless you have a truck this rules out the standard 22.5 inch weber kettle grill (BTW - I replaced my 25 yr old one last winter while Sears had them on sale for $25 US). It also rules out most standard gas grills - while they have wheels, they aren’t really made for hauling around.
For portability weber makes the smokey joe (a small version of the 22.5" kettle grill) which travels well. they also have a rectangular portable grill called the “go-anywhere grill” that is made in charcoal or gas versions. The gas bottle for this grill is small and easy to transport.
Here’s a handy link for checking out a lot of different grills
If you went to any Bar-B-Q restaurant in the south - whether the Carolinas, Texas, or Louisiana - I’d bet a side of ribs they’d tell you Cookin on plain lump charcoal ain’t no Bar-B-Q - it grilling
Slow, pit smoked over hardwood cookin (like this) is barbeque
Never in my craziest dreams did I ever think I would agree with a Yankee on the subject of barbecue.
I like mesquite wood, myself. Hickory’s good, too, but mesquite’s VERY easy to get in south central Texas…
So if charcoal = grill, what does gas = ?
Don’t listen to them GorillaMan they have been standing too close to the pit and have inhaled too much smoke.
Look, using lump charcoal is using wood, just without the volatile parts like water and tars and alike. If you have any doubts about this if you watch a pit master that uses wood work, they don’t cook over the flames they let the flames die down and use the coals. Just like using charcoal.
if you take a piece of wood and burn it in an oxygen poor environment you get the easy to use, easy to transport, easy to light version called lump charcoal.
Briquettes are another matter.
so to answer your question
Chracoal = BBQ
Gas = oven
I must humbly beg to differ.
Cooking over charcoal briquettes is not the same thing as cooking over burning wood. There are a variety of styles and techniques, depending on what you’re cooking and precisely what you’re trying to do with it; some work best when the wood is down to coals, and some work best with open flame.
Trying to smoke anything, for example, is way easier with wood, particularly green wood, than it is with charcoal.
Smoking != BBQing
Smoking is an artform in itself.
I really enjoy listening to the debate on what type of charcoal, wood, or even gas to use, but I think it’s obvious from reading the OP from badmana that they are just starting to get acquainted with using any type of grill. Be that the case I would recommend sticking with charcoal briquettes until gaining some grilling experience. Once you have the basics down, then start experimenting with lump charcoal and/or wood chips.
I use electric. It’s illegal to use anything else on our balcony.
Hehe, for some reason this statement made me imagine you trying to lure a cow onto you balcony holding the ends of a sparking live wire.