The burner finally rotted away on my cheapo $100 BBQ. I had flames shooting out of the side of that puppy that were about 3 feet tall. I know I could fix it, but being a cheapo BBQ I think I am going to take this oppertunity to replace it with something new. To be honest, I am really toying with the idea of going back to a Charcoal BBQ.
Opinions? I will admit, I like the convenience of gas, but if memory serves (and this is going back) the charcoal flavor is better. Now that I am a homeowner, I have a garden. Can I compost the ashes from a charcoal BBQ?
When the burner rotted out last year on my ancient cheapo Sunbeam I bought a new burner and grate for 20 bucks. This year, it looks like the rest of it is going to go to pieces real soon, so I’m in the same boat. I keep looking at the new gas grills because they are awfully fast and foolproof. But a charcoal Weber kettle is a wonderful thing. You can get similar flavor by using woodchips on the gas grill, but charcoal can’t be beat if you are picky about your BBQ. I’m considering getting both another cheapo gas grill for daily use and a good charcoal grill for the weekends, when I have the time to really do it right.
Way back when I used charcoal, I always put the ashes from the grill and the wood stove in the garden. I don’t know if it did any good, but it never did any harm.
Charcoal imparts more “grilled” flavor, IMHO, but is much messier and more time-consuming
Gas grills are easier, cleaner, faster.
I’ve had both and find I grill about 10x more often with gas…
So I’d recommend gas grill, and buy the wood chips most BBQ type places sell (Mesquite, Hickory, etc.) which you can strew about on the fake “coals” in a gas grill to get more authentic flavor.
The simple convenience of gas grills puts them out in front. Easy to start and fast to heat they encourage more frequent use than a charcoal one. To obtain a “smoky” flavor use some soaked fruitwood wood chips on top of the lava stones.
For prolonged cooking times at reduced temperatures gas is the only way to go. I used to swear by charcoal grills and now do not. They are too much work and require preplanning to have them ready on time.
I was in the same boat a few years ago, having worn out my third $150 el cheapo gas grill. I spent $400 on the lowest-end Webber (Silver A), and have never regretted it – it’ll last until Doomsday!
I prefer charcoal, but the practical reality is, if we had a charcoal grill, we’d use it three times a year, instead of the three times a week we use the gas.
Ideally, we’d have a charcoal grill for those special occasions, but my wife is too practical to let me have both…
Otherwise you’re not really BBQing, you’re just cooking without a roof IMO. If you can swing a smoker like Homebrew mentioned, you’re of course obligated to send me some homemade smoked kielbasa ASAP.
I agree:
Charcoal=Better taste but much more work
Propane=Convenient but not quite as flavorful
If you do go with charcoal, they sell these starter tubes that work great. It’s a metal tube about 8 inches across with a grate inside. You put the charcoal in, shove some paper underneath and light. It gets the coals going in about 10-15 minutes. They’re only about $10.
On a side note, my in-laws have a gas grill, and they cover the grates with foil so grease doesn’t drip down into the grill. I’m not a chef, but isn’t that frying?
(I hear there’re some good deals down at Strickland Propane right now)
What, we can only choose between gas or charcoal? What about electric? It’s the best of both worlds, no charcoal to clean up and you can still get that smoky flavor by tossing in a few wood chips.
I have found that by starting the fire the very first thing, I am ready to cook by the time I get my prep work done.
For example, start the fire before you start making hamburger patties. They will both be ready about the same time. For something simple like a steak, well I have time for a cold beer!!
As for extended cooking times, you have to know your grill and regulate the air accordingly. I cook turkeys 2 at a time during the holidays, and ribs take at least 4 hours if done correctly.
I cook over charcoal several times a week during the pleasant times of the year and have shoveled a path to the grill during winter. I love it and it help keeps the kitchen cooler when it’s hot outside. And there is also that beer angle.
And point of order. Please don’t call putting a steak over a fire BBQ, that would be grilling. BBQ is a culture unto itself.
I think some people are concerned about the health impact of commercial charcoal (Kingsford, et. al). There’s all sorts of bad stuff in those bricquets: petroleum products, and more, they say. Not that I have a clue-- just doing my part to give Cecil something to fight.
It might not be neck and neck. If I start my grill, go back in, wash my hands, get the hamburger out,clear the counter off…oh you get the idea.
Just saying it works better than standing there with a plate full of patties while looking for the charcoal starter. And if the coals aren’t quite done, I can always wash the lettuce, cut the tomatoes, slice the onions, drink cold beer.
I guess my point was I don’t mind it at all. I’m not particularly rushed for time, generally speaking, so it works for me. If a supper deadline is looming, I might have to skip the lettuce and tomatoes…but not the beer!
Gas grills need warm up time too. Good charcoal is ready in lessthan 15 minutes.
The finish on my 15 year old Weber is like new and I sometimes pile the coals directly onto the side for inderict heat. I can get that grill hotter than a gas grill without the fire/flare up because I can control the air.
Gas grills need warm up time too. Good charcoal is ready in less than 15 minutes.
The finish on my 15 year old Weber is like new and I sometimes pile the coals directly onto the side for indirect heat. I can get that grill hotter than a gas grill without the fire/flare up because I can control the air.
Yes, charcoal is slower, and that’s why it’s better.
Pour a beer. Go sit on the deck and think about lighting the charcoal. Have a smoke, if you smoke. Light the charcoal, have another smoke if you smoke. If you don’t smoke, start. Talk to your wife if you have one. Have sex with her too. If you dont have a wife, have sex with the nearest person. Light a doobie or a cigar or a hookah. Have another beer. Talk to your kids. If you don’t have kids, get some. Teach them patience. Take your time. While waiting for the coals to get ready, learn to play the guitar. Teach Yourself Sanskrit.
Ah, Chuck. It sounds loverly, really it does. I’m the first guy in the world to “take it easy” on a nice summer afternoon.
But reality intrudes. The reality is I had a charcoal grill and I grilled a couple times a summer. I got a gas grill and I grill a couple times a week… With the addition of wood chips, I don’t find a major flavor difference, so qualitatively it’s a draw.
And, BTW, I happily engage in many of the activities you describe while the food cooks, after it’s done, before I start cooking, etc. None of them are mutually exclusive with having a gas grill!
I’ve been searching for an ultimate grill without much success. Does anybody make a charcoal grill with a propane starter? It seems like a propane flame could get the coals ready in much less than 10 minutes, then you turn off the propane and get the charcoal flavor…
Charcoal is great, lighter fluid is evil. I stick to those $8 electical starter things, gets the coals ready in 15-20 minutes with limited mess.
Why not have both? Charcoal grills are cheap, and don’t take up much room in your garage.
As others have said, propane is much easier when you grill frequently. My wife and I use our propane grill 4 to 5 times per week (maybe only 1 or 2 times per week in Jan. & Feb.), and it certainly helps to keep the house cool. When it comes to last minute ideas and hectic lives you can’t beat propane.
But charcoal is tastier. Probably every other week, or whenever we have guests (planned guests, that is) I will break out the Webber and “do it right”. But it does take planning, and there is also the time it takes for the coals to completely burn out to consider. Between these occasions some soaked wood chips can do the trick.
And BBQ is what we have after a brisket is smoked (yes, I have a smoker too) very slowly all day, with charcoal and mesquite (or pecan!) chips, and served along with a tangy home-made sauce and jalapenos. But chicken cooked on the grill with sauce slathered on it while it’s cooking is good too, and it’s ok to call it BBQ chicken.
Charcoal ashes worked into the compost pile are fine. You can even work them directly into a garden if the wind is down.
