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It's the beginning of grilling season -- er, at least it is for us in southern California -- and with Slashfood's Steak Day coming up next week, it's a good time to start thinking about the grill that's hiding underneath moldy leaves and a dusty tarp on your patio. Maybe it's time for a new grill?
If it time to buy a new grill, the question that remains to be asked is whether you should go with gas or charcoal. Jon Bonne has written a good list of the pros and cons of both. As a summary, where one has a pro, it is a con for the other.
Gas grills can be used year-round, are easy to use, heat quickly, have temperature controls, and are relatively easy to clean. Charcoal grills, on the other hand, are difficult to use in say, winter, take a long time to heat and prepare the charcoal, rely only on the griller's experience and eye for temperature control, and are a bear to clean.
On the other hand, nothing beats the flavor that comes from charcoal, charcoal grills are much cheaper, and though they may lack temperature controls, they can heat to much higher temperatures than a gas grill.
In the end, it's up to you, so go get yourself a gas grill, you know, if you want to wimp out like that.
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5-15-2006 @8:39PM Catharine said... Of course, you can always put an aluminum foil packet (open at the top) of wood chips in your gas grill to get some wood-grilling flavor which is even better than charcoal. However, this substitute is nothing like a real wood grill.
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5-15-2006 @8:43PM Dan Tannenbaum said... Just starting to grill now? As long as I can shovel a path to my Weber, I grill. I also love smoking my Thanksgving Turkey on it.
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5-15-2006 @9:08PM Rick F. said... Hmm.. I've been grilling for several months now (here in So-Cal). I recently purchased a new grill that is completely different that any other I've had in the past and I believe that with a little TLC, this grill will be around and cooking for the next 25 years instead of the average 2-5 years for those metal/wood models that everyone pays big $$ for every summer only to rust and otherwise decay into a rusting heap. In case you're wondering, my grill is mostly ceramic and can keep a nice oven like temperature going for literally hours on end -- this allows you to grill steaks with sear marks on them like you see some people able to do (temps >600-700 degrees), but also allows you to do the low-n-slow thing to roast your ribs or pork butts for >24 hours if you want -- all with that great smoke flavor that you can add if you wish (e.g. apple wood, hickory, etc).
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5-15-2006 @9:12PM Rick F. said... Oops.. I forgot to mention that my ceramic grill runs on charcoal lump (not that kingsford crud) and only needs to be cleaned out about once every few months (for ashes that is) -- otherwise it's no different than loading up any other BBQ and getting it going.. I use a weed flame thrower that I got from Harbor Frieght Tools to start my coals going -- it usually only takes about 2 minutes tops -- no need for a charcoal chimney, etc.. Not much different that your gas variety here. Just my $0.02 worth..
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5-15-2006 @10:47PM Simmons said... Rick F, that sound impressive. How about u take a few pics for us?
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5-16-2006 @12:37AM Mel said... Hey, Rick F,
How about sharing the name of this fantastic grill?
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5-16-2006 @1:52AM Rick F. said... Ok -- I guess I forgot that minor detail (8->
Anyway -- here's a link with photos.. On the top of that page is a link to the mfg's website if you're interested.
http://www.pbase.com/nrflower/kamado
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5-16-2006 @5:20AM James said... I used gas grill with a stainless steel smoke box. Better than gas alone and easier cleanup than charcoal.
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5-16-2006 @8:36AM dhs said... What Rick is talking about is also made by Primo and Big Green Egg. I have had a BGE for years and I LOVE it. 200 degrees for low and slow cooking, 750 degrees++ for searing steaks. Grab a pizza stone and bake pizza and bread. I can control the temperature within ~10 degrees of my target by controlling airflow through the top and bottom vents. You can buy a controller called the BBQ Guru to control the airflow and vary the temperature as your meats come up to temp. So when your chicken reaches 160 degrees, have the guru lower the temperature to a simlar temperature to prevent overcooking your food. Or have the guru maintain a low temperature for smoking meats and fish.
Primo makes a much larger oval model that I am currently lusting after. Someday...
-dhs
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5-16-2006 @8:39AM dhs said... P.S. I use my Big Green Egg all year round in Atlanta. Snowing? So what, I'm still cooking on my BGE!
Here's some shots of last year's Thanksgiving turkey:
http://www.fullfrontalnerdity.com/2005/11/thanksgiving-food-porn.html
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5-16-2006 @9:46AM twobrain said... Re: #4
kingsford is generally regarded as the standard charcoal briquette... go read the forums at www.virtualweberbullet.com
you can't really say briquette is better than lump... depends on what youre trying to do and which lump youre comparing it to
http://www.nakedwhiz.com/lump.htm
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everyone that has a ceramic cooker/big green egg loves it
right now im lusting over the weber kettle ranch
so much space... so much airflow you can easily get 1000*+
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i find my gasser is only slightly faster at heating up than my weber kettle... with a chimney a slightly windy day... it heats up just as fast as the gasser
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5-16-2006 @11:37AM Rick F. said... After I upgraded recently to my Kamado ceramic grill, I found that some companies that make "lump" do so using some sort of process that involves the use of diesel fuel -- one of those companies is Kingsford for their Charwood product (not the briquette -- I didn't have any to try this with) and IF (and only if) you get that stuff going REALLY smoking hot (like you can easily do with one of those charcoal chimneys so that flames are coming out the top and all of the coals are bright red) and with it sitting on the ground, stick your nose (while standing preferably!!) over the rising heat cone from it and I think you'll smell what appears to smell of a diesel truck idling nearby.. This is also the case with one variety of Best Of the West that I had purchased at my local Smart-n-Final.. Try that test IF you have one of these products and for me, both emitted a strong diesel truck odor.. I pinged Kingsford support about this and they denied this was an issue with their product and when I called them on it and how to reproduce the nasty odor in their charwood product, they decided to no longer reply. I should mention that my testing methodology indicated above did NOT use any sort of charcoal lighter -- only paper in the chimney was used to start the fires. If you haven't read the reviews, TNG's site is great for charcoal reviews -- see :
http://www.nakedwhiz.com/lump.htm
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5-16-2006 @12:51PM MikeH said... Just as important as gas vs charcoal (I have both :) is what kind of charcoal to use. I like lump or natural charcoal, but it's expensive to get where I live. I've given up on Kingsford -- if I can get it lit with my chimney, it doesn't stay hot long enough to do much with. I can't get with Sam's Choice (from Wal-Mart) started with my chimney *or* lighter fluid. It's increased size intriques me, though.
The best charcoal for the quality my pocketbook allows is Kroger brand. Yes, that it -- the charcoal from my local Kroger grocery store. Not only is it cheaper than anything else, but the coals are uniform and you can usually get a few briquettes that have a stick still in them -- chances are, they were once wood! They start well with my chimney and the flavor is very, very good. A very natural flavor.
Now if I can only convince the Mrs. to let me get a Green Egg . . .
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5-16-2006 @4:05PM Rick F. said... MikeH --
Not sure if it is of interest, but you might checkout Kamado's Extruded Coconut Charcoal (reviewed on the TNW's website I posted above) which goes for about $8/box current + shipping. It's all natural and 100% carbon which means it burns great, but can be a bit hard to start -- however, it produces little ash (compared to other brands) and can run for hours in a temperature controlled environment. More info can be found on the Kamado site linked from TNW's review if I recall. I completely agree that the quality of your lump is mandatory to ensure a good cook of whatever you're cooking. Why take a chance on cooking an expensive piece of meat to some crappy coals!
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5-17-2006 @10:15PM Jordan Reabold said... I am American, and nothing beats the flavor country of good ol' Charcoal grillin'. Don't get the match light briquets either. They suck. Definitely made by a Canadien. A good way to grill your burgers or steaks on a charcoal grill is to be damn American about it. Don't mess it up, and you'll get great results. I'm going to get drunk now and bbq up some new york strips, so carry on. Propane is a waste.
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5-18-2006 @8:27PM henry sena said... i have both and i believe i like the flavor better with charcoal but i don't always have the time needed to do it. so by having gas i can start cooking within 10 to 15 minutes.
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5-18-2006 @8:40PM Mary said... We added our dream outdoor kitchen. The grill is a 48" stainless steel DCS gas one--it is wonderful, and though we could almost have bought a car for the money--it is super and in Arizona, we use it year around. Added a DCS warming drawer and fridge too--love 'em all. Though it has a smoking tray for wood chips, I don't find it as effective as a charcoal grill--a small downside.
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5-18-2006 @8:50PM Steve S. said... I've been using a Weber gas grill for over 15 years. My grill runs on NATURAL gas. I cook on average 3 days a week. I cook everything on it. Scrambled eggs with bacon, turkey, chicken, fish, spaghetti, you name it and I've probably cooked it. You can keep the nasty dirty charcoal, nothing beats natural gas. Fast, clean and efficient. I can make my food taste just like charcoal if I want and without the carcinogen risk.
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5-18-2006 @9:22PM Rufio said... YUMMMMMY!!!!!! on comment #10 looks delish!
Personally I use a gas grill. Swore by charcoal for years till I got my first gas grill as a Mother's Day gift. Now I won't use anything else! Once you get them seasoned up good, everything taste like it's cooked over charcoal. Hell, I even smoke meats, bake pizza, and meatloaf in my gas grill. Meatloaf? YES meatloaf! Don't knock it till ya try it! I wouldn't fry a hamburger in the house if it was 40` below zero outside or boil a hotdog either, YUCK!!! With my gas grill I'm done cookin` and ready to eat in just 15 minutes. Takes longer to find a pot to cook in than that! LOL! I'll choose my gas grill over charcoal any day.
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5-18-2006 @9:22PM PatiOSullivan said... Recently the glass window on my gas barbeque exploded. Poking in the wreckage I found some charcoal briquets. I think my son in law caused the explosion by adding the briquets.
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