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#22 |
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Charcoal!!
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#26 |
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Lump hardwood charcoal? Where do you get it? I don't recall ever seeing it.
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#28 |
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Depends on the time... I'm all about the Charcoal if ive got plenty of time, it add for flavor to the meat but if im in a rush gas if fast and does the trick in a pinch.
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#29 | |
Still not Adjusted
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The only thing I would ever use a gas grill for is roasting coffee ![]() |
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#30 |
Feeling at Home
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#33 |
Have My Own Room
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Charcoal in the Weber, gas in the pig cooker (hey, I already have a full time job)
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Artillery Lends Dignity to What Would Otherwise Be a Vulgar Brawl |
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#34 |
The Dude Abides
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I had a nice propane grill the first 3-4 years I started grilling, but after trying charcoal I have completely switched over to charcoal only. I love the flavor that it gives to the food.
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"An armed society is a polite society. Manners are good when one may have to back up his acts with his life." – Robert A. Heinlein |
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#35 |
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Charcoal here like others have said can't beat the flavor..
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#37 |
Ain't Never Gonna Leave
![]() Join Date: Oct 2008
First Name: Todd
Location: Northcentral woods of Wisconsin
Posts: 6,835
Trading: (51)
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While gas might be easier, there are some things that you simply cannot do with a gas grill because you cannot control flame-up when you cook with direct heat like you can with a Weber style charcoal grill.
I have both, but by far prefer the charcoal.
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Todd__ "Smoke what you like, and enjoy it!" |
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#38 | |
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![]() I love the charcoal but during the week I have very little time so I go with the gas. Every 2 weeks I bust out the smoker and throw down a pork shoulder, brisket, ribs, etc. using charcoal and hardwood. ![]() |
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#39 |
Just plain insane!
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I have two Big Green Eggs, a Weber gasser, a Weber Performer, a Smokey Joe Platinum with heavy mods, and a SpiceWine competition smoker. For grilling I use lump charcoal. In the comp smoker I use natural (never regular Kingsford) briqs. In the gasser I use gas.... but I don't use it very often. In fact I would get rid of it if not for the side burner.
Wood/charcoal = flavor |
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#40 |
I can't think of anything
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Lump has the best flavor to me, but I have trouble controlling temps as I an a novice at charcoal. When I do a bunch of ribs or a shoulder, I usually go the charcoal route, but for weeknight chicken, pork chops, or steak, I just fire up the propane. I wish I was better at charcoal. Coffee roasting is another issue all together. I'll have to herf with Rob again to discuss this some more.
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Cigar Asylum Rocks! |
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