Propane or Charcoal

Propane or Charcoal

  • Total voters
    65
  • Poll closed .
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Rani, I think the consensus is, it depends on the type of cooking you might want to do, and your own preference. You have the options of BBQ, grilling, searing, slow cooking, rotisserie, etc. it sounds to me like there are some great BBQ chefs out there! I want samples!!
 
RustyRatRod said:
People get mistaken thinking that the good smokey flavor of a grilled steak or hamburger comes from the charcoal. It does not. It comes from fat boiling out and hitting the flame and smoking the meat. I've actually been thinking about breakin all the redneck rules and trying one of those infrared electric grills when money allows.
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I call BS! I use pecan,hickory and mesquite and all have a different flavor.
 

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daredevil said:
I call BS! I use pecan,hickory and mesquite and all have a different flavor.
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Smoked four pork butts for about 20 hours over Memorial Day weekend. I've used a limited amount of apple in the past. Thanks to an old apple tree on the property that was in dire need of shaping and pruning, I now have about 2 face cords of apple wood next to the carport. Let it burn, let it burn. This is the first year I've used apple wood primarily as the heat source. I'll never smoke another pork butt without it.

I'll throw a couple of small sticks of maple in the charcoals for direct grilling chops. Gives it an awesome flavor.

Once upon a time my sister and her husband bought a propane grille. Sarah and I went over for a dinner of grilled burgers. I could taste the propane and commented on it. My sister told me I was full of s***.

The next week they came over to Sarah's and my house. Same dinner: grilled burgers, done of lump charcoal, started with a chimney. My sister took a bite of the burger and yelled out "Wayne, we need a charcoal grille!"
 
daredevil said:
I call BS! I use pecan,hickory and mesquite and all have a different flavor.
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No, what I am talkin about isnt bs. It's the taste of the meat itself. You can influence it with whatever you want. Sometimes I use hickory chips. Sometimes nothing. It entirely depends on the cut of meat. A New York strip for instance needs nothing, much like a good cut T bone. Other cuts are not as flavorful and need help.
 
66340SEDAN said:
Rani, did you know that Henry Ford invented the charcoal briquette? He made them from left over wood scraps in his factory. He was too busy building cars so he sold his idea to E G Kingsford who put it into mass production.
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I never knew this :cheers: Thank you wise one :thumleft:
 
66340SEDAN said:
Rani, did you know that Henry Ford invented the charcoal briquette? He made them from left over wood scraps in his factory. He was too busy building cars so he sold his idea to E G Kingsford who put it into mass production.
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I watched that on History channel I believe. They also said he promted driving the Model T out and having a barbeque picnic.
 
we have a pro pain grill but i think the charcaol taste a hole lot better. just my thoughts
 
I'm strictly old-school when it comes to grilling...and I no longer use briquets or any petroleum products. For years I used nothing but Kingsford briquets but about four years ago we had a car club party and one of our club members grilled some pork baby back ribs using lump hardwood charcoal and I was immediately hooked.
Now I only use the lump hardwood charcoal lit in a chimney - been using only a chimney for a lot of years. I've found the lump hardwood charcoal lights quicker than briquets so the time convenience of propane argument doesn't hold water and the flavor is sooooo much better. They also burn hotter so you have to make adjustments for that as well. I mostly use mesquite but will vary the hardwood depending on what flavor influence I want.

http://www.firepit-and-grilling-guru.com/lump-charcoal.html
 
I have seen that used here ocdart, I will have to give it a try, again I have something to try and learn from :coffee2: Thank you for the link :glasses7:
 
dilley340! I enjoy doing pork loins and that set up you have is the cats meeowww ..
I bet they can be found at most stores, I will keep an eye out :cheers:
 
I like my little propane BBQ.
I'm just too impatient to do the charcoal or wood thing, even though i know it's better.
Good enough for me.......
 
My favorite is 6 pack pork chops (Canadian style).
Start pork chops on a slow heat. Turn once after the third beer.
When 6 pack is finished, the pork chops are usually done.
If not, turn up the heat and have another beer or two.
 
Propane with wet wood chips. Why? Temp control, slow cook for longer period. Cooks the meat evenly. Just my 2.
 
Asktoro said:
Propane with wet wood chips. Why? Temp control, slow cook for longer period. Cooks the meat evenly. Just my 2.
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Last time we went low and slow on our Egg temp never made it over 200*, that low enough for you? And with the Egg being ceramic it holds all the moisture in. Not uncommon for the ground to be wet under it. The daisy wheel on the lid that we use as one of the temperature controls always has moisture on it, even just cooking burgers at 325*.

One of the nice things about a Big Green Egg is the ability to snuff out the fire....so the lump charcoal last longer.
 
Smokey Joe imo.

inkjunkie said:
Last time we went low and slow on our Egg temp never made it over 200*, that low enough for you? And with the Egg being ceramic it holds all the moisture in. Not uncommon for the ground to be wet under it. The daisy wheel on the lid that we use as one of the temperature controls always has moisture on it, even just cooking burgers at 325*.

One of the nice things about a Big Green Egg is the ability to snuff out the fire....so the lump charcoal last longer.
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How's the cleanup on that Egg? I wish I would have checked them out before I got my Weber Smokey Mountain. Not that my WSM doesn't make an awesome bbq and easy to use, but man, the cleanup afterwards is a bummer, especially after drinking beers all day and then stuffing out on some food.

Oh and I agree with OCDart, lump charcoal is so much better. A little harder to control an even temp over a long period since the pieces aren't uniform but the taste is less "chemical" than briquet.

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Charcoal! its the way God intended man to cook,under a toxic cloud of smoke,plus I can steal all I want out of my neighbors backyard and they'll blame it on their gardners...come to think of it,thats also how I got my grill.

Another tip,Al Bundy doesnt barbecue with day old fixins' and I never buy anything that says "natural ingredients" and I dont want my ketchup in those plastic squeeze things,I want bottles like the pilgrims had.

Yep,there's nothing like spending the 4th of July with the family.good food,good friends...Oh, God! What a charade!
 
This is a smoker I made from my hot water heater and a 100lb propane cyl.
 

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66340SEDAN said:
I have one of each, but IMO Charcoal tastes WAY better!!!! But propane/gas grill is faster, but still damn good....infact, I'm about to fire mine up and grill some brats and chicken :glasses7:
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x2 your right as usual kieth...:razz:
 
inkjunkie said:
Last time we went low and slow on our Egg temp never made it over 200*, that low enough for you? And with the Egg being ceramic it holds all the moisture in. Not uncommon for the ground to be wet under it. The daisy wheel on the lid that we use as one of the temperature controls always has moisture on it, even just cooking burgers at 325*.

One of the nice things about a Big Green Egg is the ability to snuff out the fire....so the lump charcoal last longer.
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Yuck dude, 200 too low. I do london broils around 300-350. I like my burgers rare with char broil sear. I still think propane is the way to go, call me Hank Hill if ya want. I respect the fact some people like charcoal, I mean you can make a pretty awesome brick oven/bbq with charcoal and have good food, just a preference for me because I'm pissy about temp/time. Nothing beats charcoal flavor, but just a warning... Studies show the more food you eat cooked THAT way kills nutrients and the flavor has cartoigens (sp?)

Thats right folks, rare/medium rare is more healthier :O
 
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