Re: Edwort's photos - nice. I've cooked fish on the grill but never like in the photo. Need to try that. Nice part is, I'll get two 'cause my wife and daughter will probably back out ("euhhh, it has eyeeeees"). My son, on the other hand, will not be deterred.
If you ever have one of my steaks off the egg, you'll chuck your gasser the next day. Some day... If you get an egg, I'll come over and cook the steaks and you'll be scarred for life.BierMuncher said:No second thoughts about running out half way through a $30 batch of Ribeyes.
I'm already scarred....EdWort said:If you ever have one of my steaks off the egg, you'll chuck your gasser the next day. Some day... If you get an egg, I'll come over and cook the steaks and you'll be scarred for life.
Same here. I have a charcoal setup.Jesse17 said:I voted gas, because the poll sais 'if you could only use one for ALL your grilling".
Jesse17 said:Charcoal seems like a waste when cooking good steaks.
I have highlighted one potential problem. There are some briquettes that are OK, but most of them suck, and even the good ones are quite a different bird than lump charcoal. Kingsford briquettes are what many people think of when they hear the word "charcoal". I think Kingsford briquettes are pretty much the bottom of the barrel. They are made from garbage and they produce tons of ash. But they are very consistent in their crappiness, so in a way they are quite user friendly. Some kettle-shaped grills (the classic Weber, for example) actually almost make briquettes tolerable because these grills were essentially designed and tweaked around briquettes.McKBrew said:Propane rocks. I'm sure charcoal has it's benefits (mostly with flavor), but if you don't use it often it's hard to get the heat right, plus there is more of a wait involved getting the briquettes ready to cook.
If you have the time to grill often, charcoal is probably the way to go.
Yep, lump is the way to go, but Cowboy is the "Kingsford" of lump. It produces a ton of ash compared to real lump (it's made of flooring scraps).SixFoFalcon said:If you've never tried lump charcoal, give it a shot. Most supermarkets and home stores now carry it ("Cowboy" brand is popular around here, but there are many other brands.) It lights faster and burns MUCH cleaner than most briquettes. Some people like to do a mix of briquettes and lump. There are other good charcoal products like extruded coconut that burn cleanly and work quite well.
Another charcoal faux pas is the use of lighter fluid or those dreadful "match light" briquettes. A chimney starter is the way to go, unless you have one of those fancy grills that uses propane or LP gas to start the charcoal.
It is made from scrap wood, but it burns clean in comparison to briquettes. I think they have gotten better in recent years about the quality of the wood they use. My main aversion to Cowboy is more to do with how fast it burns, not the ash production. I have to completely close the damper on my CG Super-Pro and even then it gets awfully hot for a proper BBQ.EdWort said:Yep, lump is the way to go, but Cowboy is the "Kingsford" of lump. It produces a ton of ash compared to real lump (it's made of flooring scraps).
Okay, SixFoFalcon, don't take this the wrong way, but I just have to ask: did you really think folks here were going to change their opinion based on what you posted?I have been holding back my opinions because I did not want to influence the voting
Well, I wanted to see how the votes would stack up if people were just going with their gut, with little or no explanation/opinion. Outdoor gas grills are much more common in American households according to all the stats I've seen, but I had a feeling charcoal would be more popular among the HBT community. Of course the ingenuity factor from people like BierMuncher kinda balances that out.Rick_R said:Okay, SixFoFalcon, don't take this the wrong way, but I just have to ask: did you really think folks here were going to change their opinion based on what you posted?
I grill 4-5 times a week when I'm in town too....All on lump charcoal. 10 minutes from lighting my egg, it's ready.BlindLemonLars said:I have both types of grills, and given adequate time, I prefer charcoal. However, gas lets me grill on a moments notice, including weeknights, and I often grill 4-5 times a week. Were I limited to charcoal, grilling would strictly be a weekend activity...unacceptable.
Do you really want to make the argument that charcoal is as fast and convenient as gas?EdWort said:I grill 4-5 times a week when I'm in town too....All on lump charcoal. 10 minutes from lighting my egg, it's ready.