PrintCharcoal Grill or Gas Grill
I rarely use a charcoal grill anymore because.......I don't have a good one, it's messy, it takes more time and is not as convenient and easy for direct and indirect cooking. That said, I really miss the flavor and I'm thinking of investing in one again. It's really not that hard to light with a chimney and it doesn't hurt to use a couple of quick start charcoals to get it started. Most of my cooking is just for one and I just don't know if I'd go to the trouble. Any brand or type you'd recommend?
Have you also given up charcoal for gas, just for the convenience and time factor? Do you only use a charcoal grill? Do you cook some things on gas and others on charcoal? Which do you prefer for what?
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32 Comments:
I only use charcoal - it's this crappy tiny one that's not even that great.
But even if I were to have the money and space for a decent gas grill, I probably would stick to charcoal. It's all my dad ever used when I was growing up. Gas just doesn't seem right to me.
unarata at 12:33PM on 05/01/08
I know people have very strong feelings about charcoal vs. gas grills. I happen to have and enjoy both. I have a little charcoal one I bring to tailgates and it is fantastic. However, at home I love my gas grill for convenience. Especially if you are just grilling for one or two, or decide to grill at the last minute, you need almost no prep or clean up. I can just turn on one or two burners if I am cooking for myself. Gas also allows you to adjust temperature and have several cooking zones, which I find a bit harder w/ charcoal.
Whatever you choose, enjoy your grill! It makes everything taste like summer to me.
StripeyChef at 12:38PM on 05/01/08
We used to have both until we moved. Now, we just have a gas grill, albeit, it's huge, has a rotisserie, separate side burner, searer, it probably slices and dices, too. LOL. Anyway, it's hubby's big indulgence--way more grill than we need, but we were in the throes of new-homeownership and went ga ga when it went on sale.
Supposedly, it will slow smoke, too, but we haven't had a chance to do that yet.
One thing we didn't count on was how much propane this grill burns, even though most of the time we use a third or two thirds of the grill. Makes sense though, all those btu's have gotta come from somewhere. Most of the grills in this line were intended to work off of natural gas not LP, now I know why. Oh, and like all fuels, the price of LP has gone up, too.
.
wookie at 12:50PM on 05/01/08
We have a Weber charcoal grill that has a gas igniting system. It's easy to light ... just fill a chimney with coals, place it over the propane jet, and turn it on for 2-3 minutes. It lights the coals from below. We can have a hot grill in 15-20 minutes. It has a large surface so its easy to build a 2-level fire -- just spread coals on half the grill leaving one side cooler for slower cooking. The grill is hinged on both sides, so you can add wood chips or more coals for slower cooking. There's a rotisserie attachment that will hold 2-3 chickens, a small turkey or roasts.
It's not cheap but no more costly or perhaps even cheaper than a good-sized gas grill. And the flavor of charcoal is superior to gas ... I'll never go back gas.
kjgibson at 1:20PM on 05/01/08
We have both, the standard Weber charcoal grill and another gas grill. We use them both, charcoal mainly on the weekends, as it does take a bit longer to get going then the gas one.
Sarahrm at 1:42PM on 05/01/08
Good god, Wookie, that grill must be majestic! :D
We have a cheapie $19 charcoal...I guess...grill. It stands on 3 legs 2' high. lol The husband uses it once a year, because he goes CRAZY when he is in the mood to grill. Mind you, it's just the two of us. He'll grill 5 steaks, 3 packages of hot dogs, 6-7 chicken breasts, some vegetables, and fruits. He gets exhausted and never wants to grill again...at least until next year.
Oh, and he almost sears the side of the house each time he uses it because it's always the windiest day of the year when he grills, and he never cleans it out afterwards. He cleans it out before he uses it. :O
Cassaendra at 1:48PM on 05/01/08
Being a charcoal purist, I use only hardwood lump charcoal, not briquettes. I always use some oak or hickory chunks for extra smoky flavor. I grill steaks, I BBQ chicken and pork steaks, and I smoke on my grill, which is a top-of-the-line charcoal grille from Lowes. I also have a Big Green Egg, which I dearly love for pulled pork. But, being the honest guy that I am, I have to tell you that I have a small Sunbeam gas grille that I use if I'm really in a hurry, say, for kielbasa or maybe a quick burger.
1stmakearoux at 2:20PM on 05/01/08
We have a Traeger grill which is electric and uses pellets (hickory, cherry, etc.) It's great for things you want to cook slowly like ribs or brisket. It makes a wonderful beer can chicken. Things stay very moist. You just have to remember to check the pellet chamber and makes sure it stays filled. It doesn't work well for steaks and burgers because it doesn't sear the meat so I'm looking for a griddle or something to preheat that might to do job. Our local butcher had 6 oz. fillets on special last week for $2.49 each and I ended up cooking them inside using a cast iron skillet. Soooo goood!
dutchgal at 2:36PM on 05/01/08
1stmakearoux--I covet your Big Green Egg!!!! My friends have one and I am a believer, but can't justify shelling out (shelling! ha! get it?!) that much money (it's like a grand for the mid-size) after buying a grill a few months ago.
Cassaendra--Our grill is a behemoth, but what can I say, it makes my husband so happy to fire that baby up.
wookie at 2:51PM on 05/01/08
I have a gas grill that I use for direct cooking and then I have the Char-Griller Smokin Pro for indirect cooking. The side firebox maintains the temp nicely at around 225 degrees Fahrenheit. If I want something quick (meaning less than an hour) then I use the gas grill. If I want to smoke chunks of meat (and I have 7+ hours to kill) then I use the smoker.
If you're gonna use a charcoal grill for direct heat then get one that allows you to easily add another chimney of charcoal and also allow you to adjust the grate height. Cast iron cooking grates are also a nice thing.
Jperezish at 3:03PM on 05/01/08
I'm obviously in the minority here, but it's charcoal only at my house. I'm always conscious of that petroleum taste on things cooked over gas, and because of that I just never felt like shelling out that much $ for something that doesn't produce food that tastes as good as the old style. I suspect this ability to taste the petroleum may be one of those genetic things like tasting artificial sweetener, not that that makes any difference.
lemons at 3:29PM on 05/01/08
I prefer charcoal over gas.
I like the sound of that Weber grill, kjgibson. I had a Weber kettle grill and used a chimney, etc. I wound up "donating" the Weber to a friend (i.e. I loaned it and it was never returned before the "friend" moved out of state) so I've been sans grill for a few summers. Sans that friend, too! LOL
MelsDiner at 3:53PM on 05/01/08
Perkymac if you want to get into the indirect smoking the green egg is hard to beat, plus pizzas (wipes drool off of bottom lip) but they're expensive and not to mobil, the Treager is nice to set and forget, but for a cheap on the dollar I recommend the WSM I have one too and its great for small cooks and the price is right.....and another thing get yourself a charcole chimeny to start your cole, never use anything like lighter fluid or those chemically altered charcole...can't get the taste off the food I don't care how long you let it burn
Markbb at 3:59PM on 05/01/08
I bought a gas grill quite a while back, and kept the charcoal unit because I figured I'd use it now and then. Uh uh. Once I had the gas grill, I never used the charcoal one ever again. We gave it to a neighbor.
The gas grill is much more convenient to just turn it on and go, and it's a lot sturdier than the charcoal unit. And it seems more consistent in weather. During the summer we get a lot of early evening rainfalls that happen quite conveniently right a the time I would be needing to start the charcoal grill, which isn't much fun. By the time I'd be cooking, the rain would be over, but lighting the grill in pouring rain just isn't fun.
Also, we've got 2 rather large dogs, and rather than grilling in the back yard and risking that the dogs would tip the charcoal grill, I ended up grilling in the driveway. Not so convenient. In and out of the gate every time I needed to check the grill. With the gas grill, I know they can't tip it or move it, so it's in the backyard where it belongs.
We swapped the lo-med-hi thermometer on the gas grill for one that reads actual temps, and during the summer I use the gas grill for almost everything, including baking bread since I can control the temp on it well enough to trust it.
If hubby liked to cook, we might have kept the charcoal grill because one of us could have kept an eye on that while the other prepped or dealt with non-grill items. But with just one of us cooking, the gas grill is much more convenient, which means I'm much more likely to use it. When we had charcoal-only, we used it a lot less often because it just wasn't as easy to deal with.
dbcurrie at 4:32PM on 05/01/08
Another vote for hardwood lump charcoal. I light it with a blowtorch, no chimney.
schnitzel at 4:40PM on 05/01/08
We prefer charcoal - I offered to get hubster a gas grill, but he said he'd rather stick with gas. Fine by me. In fact, my mom, a die-hard gas grill maven bought a small Weber Smokey Joe (little kettle grill) just to cook steaks after she tasted ours and realized what she was missing.
sarajane at 5:38PM on 05/01/08
BF has a Weber that's several years old. It's the best of both worlds. It uses a propane flame which starts the charcoal. A tank of gas lasts him about 2 years. The food is incredible. I really came to appreciate a charcoal grill since meeting him and to be honest, I'll never be able to see a gas grill with the same admiration.
I found it! He has an older model of this type.
chiff0nade at 9:04PM on 05/01/08
That's the same grill I posted @chiffonade -- we got the rotisserie attachment too. See my post above for the Amazon links.
The tray table and charcoal storage are pure gravy. It's worth it just for the gas starter. I think it rivals a gas grill in convenience. It starts quickly enough and the food tastes so much better as to make the extra 15 minutes worth the wait.
kjgibson at 9:53PM on 05/01/08
I'd like to add one more comment re hardwood lump charcoal as opposed to briquettes.
Briquettes have a large amount of filler added in order for them to hold their shape. They also have chemical additives to help make them even-burning. They smell bad even if you light them with a chimney instead of charcoal lighter. When you're finished with them, they leave a lot of residue to be cleaned up. Also, you shouldn't add new briquettes to a fire because of the smell and effect on the fire (it cools down somewhat when you add more briquettes).
On the other hand, lump charcoal lights quickly, burns hotter, leaves much less residue, can be added to a fire without negative results, and ultimately makes your meat smell and taste better.
1stmakearoux at 8:27AM on 05/02/08
I have both - gas for everyday convenience and lump charcoal for weekends/cookouts. I grill 3 - 4 times per week and it's sometimes tough to take the time for charcoal, especially when I'm cooking something that takes less than 15 minutes to cook.
deeoh1 at 8:38AM on 05/02/08
We live in Minneapolis, where it gets to 30+ below zero in the winter (without windchill factored in) so year round grilling is challenging. Over the years, we have alternated between a charcoal grill & various gas grills depending upon the zoning of the buildings we were living in. The reality is that when we had to start charcoal, deal with ashes, etc....we suspended most grilling during the winter. When we had gas, we continued to grill year round.
2 years ago we were first time home buyers. One factor that made us settle on the Loft that we finally purchased was the fact it had a Natural Gas hookup on the patio (which was the second factor, the patio is 8' x 20' which is rare for a condo).
We now have a 50,000 btu natural gas grill that is as convenient & accessible year round as my stove & oven. Not all gas grills are created equal. The small, low btu grills that run on propane don't put out as much heat and require tank refills. Also, for searing, Cast Iron crates are a must, so gas grills with another type will not perform as well.
I am able to use my natural gas grill like a second oven at thanksgiving and have done numerous turkeys and one turducken on it. I have smoked meats, made neapolitan pizza (at 700+ degrees), slow roasted pork, baked naan, etc. I find that the combination of convenience, performance, and cost to use makes it the ideal choice if you can only have one grill.
If I could have two grills, I'd get a Green Egg for smoking & drying food, slow cooking ribs or brisket....and also to use when I want to do a steak like Bistecca alla Fiorentine....I do agree that charcoal or wood fires hold a slight advantage for high temp cookiking like searing steaks and for very low temp cooking where long term even heat is needed, but the downside is the lack of control.
2qrs at 9:17AM on 05/02/08
We have both. The Weber without the igniter is about $80. Use lump hardwood charcoal rather than briquets. You have a fire in 20 minutes. The gas grill takes 15 minutes to heat up. So if it's the flavor you want go for the Weber.
djzouke at 9:19AM on 05/02/08
I will second the Char Griller Smokin' Pro. OUTSTANDING
NinjaFluff at 12:01PM on 05/02/08
Gah, hit the wrong button...
Anyway, the Smokin' Pro is an outstanding charcoal grill. One of the perks I like so much about it is the cast-iron grates on it. Season them right, then you almost never have to touch them again. Had mine for a year, and I will get violent if anyone tries to take it from me :-)
Pair that with the hardwood lump charcoal, and you've got a combination that can't be beat!
NinjaFluff at 12:03PM on 05/02/08
Depsite the fact that we are only using a gas grill, I do have to concur with all the devotees of hardwood lump charcoal as being far superior to briquettes.
wookie at 12:41PM on 05/02/08
I use both gas and charcoal. Gas for convenience and charcoal (hardwood lump) for flavor. I have a 22-year-old Big Green Egg, although it's medium and brick-colored, with a clay interior rather than ceramic. Guess you'd call that vintage. But she still cooks like a charm.
Babzee at 1:15PM on 05/02/08
Another vote for charcoal, and specifically the Big Green Egg with hardwood lump. Can't beat the flavor, and with a MAP torch I can have the BGE up to temp in about as long as it takes to heat up a gasser.
Davekatz at 1:22PM on 05/02/08
I have both a gas grill, and a charcoal grill, plus a charcoal/wood smoker. The gas grill is like Wookie's....we bought it when we bought our new house last fall...it's a stainless steel Charbroil w/4 burners, a griddle & a recessed side burner (which I love because pans sit in it better). I use that alot in the cooler months, during the week, and when I want to do roasts or indirect cooking. I have an Aussie charcoal grill....a bit smaller....and use lump charcoal w/a chimney in that. I'm on a quest to learn to do some good que in the smoker, so I plan on using that alot more this summer! We also have a very large - 3 ft x 3 ft - homemade charcoal grill that we use for our annual chicken bbq for 150 people every summer....but I've also found it very handy for smaller parties, as I can cook chicken, potatoes & corn all on the same surface - adjusting the heat in different areas by rearranging the charcoal.
I don't know about everyone else here, but once the weather gets nice, at least 1 of my grills is in action nearly every night of the week!
mepolo at 1:23PM on 05/02/08
I love my Big Green Egg for low-and-slow cooking, pizza and steaks. But the grill I use most often is my cheap little Meco. The grid is adjustable and it takes less charcoal than a Weber. My first one lasted 10 years - great value!
Cathy at 2:22PM on 05/02/08
I have a Weber gas grill and I bought a Weber electric rotisserie. I'm guessing the Weber charcoal grill would work with it too? My best childhood food memory is the smell of the chickens as they turned over the charcoal and were basted with butter. I will definitely look for the hardwood lump charcoal. I still have a little hibachi from eons ago and that works great for a couple of hamburgers, but I haven't used it in ages. Time to dust it off and get cookin'!!! Gas is convenient, but just doesn't cut it, flavor wise.
Thanks to all for responding.
PerkyMac at 2:33PM on 05/02/08
Big Green Egg with hardwood charcoal for grilling, smoking, indirect heat barbecuing, or high heat roasting. Can't be beat!
ruthy at 3:54PM on 05/02/08
I've used both.
When we got married, my best friend gave us a Weber kettle grill and it was easily the best gift we got. After 6 years and a lot of use, I bought a gas grill. Last year I supplemented it with a Weber bullet and it's been the best of both worlds.
yellowdog442 at 11:03AM on 05/03/08