Gas or Charcoal?
- Thread starter fstroupe
- Start date
tcox4freedom
New member
I use charcoal for my "grilling".
But, when I decide to smoke some ribs, butt or brisket I use hardwood.
But, when I decide to smoke some ribs, butt or brisket I use hardwood.
I do both. A high quality gas grill does a good job on steaks, hamburgs and hotdogs. Charcoal is my preference for chicken, pork, briskets and all ribs. But I am not a purist and sometimes take shortcuts with gas. At my house, though, smoking requires charcoal to toast the wet wood that creates smoke. I like hickory, but Texicans seem to like mesquite.
AppliedPerspective
New member
None of the above. Mesquite, apple, cherry, hickory or maple, depending on the meat and the seasonings. I've been known to cook with oak while camping, but don't prefer it. On very very rare occasion I'll throw a bit of charcoal on with some mesquite, but usually only if I'm about to run out of wood.
Yeah, using wood it makes it harder to keep a steady temp for ribs for the 5-10 hours they're on there, but it's so very worth it.
Yeah, using wood it makes it harder to keep a steady temp for ribs for the 5-10 hours they're on there, but it's so very worth it.
junebug1881
New member
I like both...you have more constant temp with gas...but charcoal gives a great flavor...
golocx4
Got Beretta's?
Well, at the risk of this thread being trolled, by Bloombergs lackeys.
I use gas in my Propane Grill, Charcoal in my Weber Kettle, and Hickory Wood in my New Brumfields Smoker. Wet soaked Hickory Chips in all of them as needed.
Charcoal doesn't work to well in my Propane Grill, LP doesn't work so good in my Weber or Smoker.
I use gas in my Propane Grill, Charcoal in my Weber Kettle, and Hickory Wood in my New Brumfields Smoker. Wet soaked Hickory Chips in all of them as needed.
Charcoal doesn't work to well in my Propane Grill, LP doesn't work so good in my Weber or Smoker.
Treo
Bullet Proof
As long as you don't have a 17 ounce soda Bloomie shouldn't care
golocx4
Got Beretta's?
I wonder how long it will be before some do good-er will try and ban Charcoal fires or outdoor cooking or meat, or make you store your Propane in a blast proof bunker or some other such nonsense.
Don't give the loons any ideas!!!!!!!
I have one of those ceramic Big Green Eggs you are refering to. I use only real lump charcoal in it. Light it with an electric starter. You can control the heat very easy with the vents. It is not a true smoker however it works great. I have a digital meat thermometer that I use in it rather than the cheap one they supply and can get the temp down to around 185-225 for eight hours or more for slow cooking without having to add charcoal. You do need to watch it and make SMALL adjustments when you need them. I find it best to char my steaks and then put a cheap foil roasting pan in to finish off checking the meat temp often with my digital therm. I will get a 2.5 inch thick porterhouse and char and then cook vertically on the bone for 25 mins and it turns out great with no pan underneath. Perfect every time. Not a cheap unit but if you are serious they work well. Buy the larger oval model. The round one is a bit small for larger cook-outs. Get spare bottom grids. They can fracture easiliy at the most inopertune time. This is NOT a portable grill as they weigh over a hundred pounds.
Slow cooking ribs is one of the items I enjoy doing. What I have done is apply the marinade or rub generously and wrap the whole rack and seal in aluminum foil. Keeps the moisture locked in. I will then get the temp to under 225 and slow cook for 4-6 hrs. After this I will finish with cooking on raised temp directly on grill adding fresh marinade to give color and taste. Damn, getting hungry just typing about it. You can stack racks on top of each other just be careful not to puncture the foil. I do not pre-cook anything this way. I have not done pizza as I have had mine a long time. These options weren't availible when I got mine. I have heard it works quite well for pizza. You can get the temp well over 800 if you want but be careful you may crack the ceramic. I believe you should break them in with heat and cool cycles for a bit before getting them REAL hot.
AppliedPerspective
New member
This is exactly my procedure for ribs, with the exception that I use wood instead of charcoal, and if they're really fatty, I'll sometimes intentionally punture the top of the foil. They still slide right off the bone when they're done though.
wolf_fire
New member
Quick and easy, use my gas grill.
If I want them done right, I use my charcoal. :biggrin:
wolf_fire
New member
There is one other advantage to charcoal... in case you are camping out and it's cold. Dig a trench and put the hot coals in them... put dirt back over the coals... lay your bed roll over the dirt and then your sleeping bag. You'll be toasty all night. Can't do that with gas.
