Sly Bald Guys Forum
Various Non-Bald Discussions => General Discussion => Topic started by: warhawk on July 07, 2010, 09:38:46 AM
-
hello fellow chrome domes: we had a fun discussion about this topic last year and the year b4. so... what do U prefer when U R grilling? charcoal or propane?
i'll start. i exclusively love 2 grill & love the taste of charcoal better. O0 i know that charcoal can get messy but the taste just cannot be beat. charcoal gets my vote. O0 so... how 'bout U? charcoal? or propane? what's your story?
WARHAWK O0
-
Charcoal all the way here....think its something I picked up from my pops! As far as cleanup....not sure what kind of grill u have...but I just put a foil pan in the bottom of mine..like one of those disposable roaster pans....add the charcoal and away you go. Come cleanup time...just dump the old coals out of the pan and ur ready to go! Lasts at least 3 or 4 sessions before its time to replace....and for a buck or two....makes cleanup a cinch.
-
As hank hill would say, taste the meat not the heat. Propane all the way
-
Charcoal for us, it's so much easier to transport to the lake or wherever and you're right, it tastes better. With propane, it's like cooking on the stove. Good idea about the foil pan, I'll have to try that.
-
Charcoal for me. I prefer the taste it adds. Also, I like the idea of not having a big bottle of a highly explosive liquid/gas near my house. :)
-
Propane for me. I don't like the taste of charcoal personally. I have to use steak sauce on a steak that has been cooked over charcoal and I would rather taste the flavor of the meat and marinade.
-
Maybe we're just too lazy but we use an electric grill. It works!
Oops where is that voting option? ???
-
propane over here
while the flavor of charcoal is nice...the added effort and smell that sticks to your clothes is not worth it, imo
-
Straight charcoal for grilling, charcoal and soaked mesquite chips and indirect heat for smoking. Never use the liquid fire starter, just a chimney w/ two or three sheets of newspaper to light the fire.
Propane, nah, I've got a gas stove and grill in the kitchen.
-
I love my propane and propane accessories...grill out almost every other night...
-
NaTural wood charcoal... no briquets for this guy. A smokestack for starting the coals.... no lighter fluid!
I generally use soaked hickory chips for smoking.... occasionally mesquite.
-
Check out my profile pic..propane here but also love the flavor of charcoal
-
I like the old primitive way charcoal , try to use the pure stuff and lite with chimney starter. Hate the liquid starter.
-
NaTural wood charcoal... no briquets for this guy.
I've found I can't get a long slow fire w/ wood, at least what you can buy for the BBQ. How do you manage if you want a long slow covered cooking, like a fresh leg or shoulder of pork? Pork really needs that long slow cooking otherwise it seises up like a brick.
-
OK, OK, so propane is "convenient," but charcoal is authentic. It's redolent of the cave and the mammoth on the menu.
And not those pressed briquets by the way, only real hardwood charcoal.
And only on a Weber grill, so you can "slow cook" with absolute control. My "Three Hour Chicken" gathers raves.
Starting the stuff? A few fallen dry twigs from the lawn (helps keep the lawn policed) and (here I go "modern,") a dash of Coleman Fuel [aka "Scout water] and a single match thrown from a prudent distance. I'm enough of an adolescent to enjoy the "Whoomp!" and the fireball. Never fails to get the fire going.
-
Another Hank Hill fan.....Propane in the house of Schro.
-
OK, OK, so propane is "convenient," but charcoal is authentic. It's redolent of the cave and the mammoth on the menu.
I thought most cavemen burned wood, bone, or dung. If you want to go all paleo and stuff, cook your food over some bear crap. O0
-
I have both propane and charcoal grills. (I like to grill ;D ;D) I like charcoal better. I stay away from that pre-soaked in lighter fluid stuff it gets the taste in you food. I have found some hickory charcoal that I have been buying at Lowes. It works great. If I don't have much time thats when I use the gas grill. It is nice for a fast even heat, but coal grilling and smoking now thats an art.
I also have the deep fryer which we enjoy, not as much with the fried foods (although if you ever want some Gooooood fried chicken I gotcha covered) we like to do the low country boil in it.
-
NaTural wood charcoal... no briquets for this guy.
I've found I can't get a long slow fire w/ wood, at least what you can buy for the BBQ. How do you manage if you want a long slow covered cooking, like a fresh leg or shoulder of pork? Pork really needs that long slow cooking otherwise it seises up like a brick.
I have a CharGriller grill/smoker. It has a separate smoke box for true hardwood pieces/logs. You can open the door on the smoker box but leave the actual grill portion closed..... no heat lost. You really can't use hardwood charcoal in this because it doesn't generate enough heat.
See this link:
http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34&osCsid=404d79c3600f984fdb4299b5cb31bdad
-
NaTural wood charcoal... no briquets for this guy.
I've found I can't get a long slow fire w/ wood, at least what you can buy for the BBQ. How do you manage if you want a long slow covered cooking, like a fresh leg or shoulder of pork? Pork really needs that long slow cooking otherwise it seises up like a brick.
I have a CharGriller grill/smoker. It has a separate smoke box for true hardwood pieces/logs. You can open the door on the smoker box but leave the actual grill portion closed..... no heat lost. You really can't use hardwood charcoal in this because it doesn't generate enough heat.
See this link:
http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34&osCsid=404d79c3600f984fdb4299b5cb31bdad
Thanks--very enticing, now I've got to figure a way to convince wifey that two BBQ outfits are necessary in my life >:D I've got a "Kitchen Kettle" heavy aluminum job that works fairly well, fire & smoke on one side--pork, chicken, etc. on the other but I can only go about 3-4 hours bc of the heat being too intense, but that outfit would let you do a really nice Memphis or even Carolina-style job on pork, where you could really slow it down to a 10-12 hour process and let the meat just get melting good. Hey, I'm making myself hungry and it's not lunch. ;D
-
Since some of the SBG's have altered the topic to include bbqing instead of just grilling I have to weigh back in.
If I'm bbqing brisket, ribs, sausage or chicken the propane grill stays where it is and I move over to the smoker pit. I'll only use Mesquite, Hickory or Oak wood for this process. I prefer to aplly a dry rub instead of soaking it in bbq sauce as well.
Mike - Just tell your wife you need a new smoker pit. Whats the big deal???
-
I have both a charcoal and a propane.
I've used the propane twice in six years. It's charcoal for me!
-
[/quote]
Thanks--very enticing, now I've got to figure a way to convince wifey that two BBQ outfits are necessary in my life >:D
[/quote]
hey saintc: i know that U R familiar with the saying: "it's better 2 ask 4 4giveness then permission". O0
WARHAWK O0
-
Thanks--very enticing, now I've got to figure a way to convince wifey that two BBQ outfits are necessary in my life >:D
[/quote]
hey saintc: i know that U R familiar with the saying: "it's better 2 ask 4 4giveness then permission". O0
WARHAWK O0
[/quote]
Oh yeah, but this is different, the hair, or what was left ;D, was my business--taking up more storage space for my cooking stuff--I have a lot--is another. I may work this out w/ my newly minted son-in-law who also likes to cook, although my daughter is really getting on him for it too. I really have a LOT of cooking stuff.