292763 Thu May 08 20:54:30 -0700 2003 21 27 General Chowhounding Topics 0 1599055 It's time for my first outdoor grill. What are the issues as far as charcoal vs. gas; or gas w/ wood chips? Also does anyone have a favorite brand and model? PS I did read some old chowhound threads and I don't want to stir up previous battles, so let's stick to culinary options. Thu May 08 20:54:30 -0700 2003 0 michaelA 1 1599067 Depends what you like to cook. If it is food that cooks very quickly on high temperatures and you don't mind fussing around with lighting a fire, go for the charcoal grill and use real chunk charcoal, not briquets. If you're more into foods that need to cook a bit more slowly and not on as high a temp (like most poultry and fish), and/or you want to avoid some of the fuss, gas works well. So, to put it more succinctly, the main advantage of charcoal is the high heat it can produce; the main advantage of gas is ease of use. As Steve Raichlin put it in one of his BBQ books, while wood/charcoal cooking is "purer" and gets higher heat, it's higher maintenance. While it's preferred by him for many items, when he simply wants something with a good grilled taste prepared with a minimum of fuss, he uses his gas grill. They both work and work well. Yes, there are differences. But that shouldn't stop you from purchasing whichever one you think you'd get the most use out of. Thu May 08 23:12:42 -0700 2003 1599055 0 Bob Libkind 1 1599069 It all depends on what types of food you cook. If you just plan to do burgers, steaks, chicken, and sausages outdoors, a gas grill works fine. Find one with the right capacity and price. The charcoal flavor argument really doesn't apply when cooking times are short so don't worry about missing out on flavor. (I actually read this on the website of some high end wood smoker manufacturer but I can't find it right now.) If you're looking to cook smoked meats like brisket, pork butt, or turkey, (foods that take 2+ hours to cook via slow heat) than a smoker is the way to go. It has a separate firebox next to the grill area where you can add additional fuel without opening the main area and losing heat. Check out the link below for a picture. Link: http://www.chargriller.com/smokinpro.html Thu May 08 23:23:31 -0700 2003 1599055 0 Bob Martinez 1 1599075 Heat from charcoal or lump wood is dry, gas is wet. Gas contains a noxious smelling chemical so you know when it is leaking. It affects the taste of the food, don't believe anyone who tells you otherwise. Gas is very convienient. I own both, but when I cook for guests I always use the Weber charcoal kettle. Arguments that you can't control heat are silly. Gas is just easier, especially when it is raining. Fri May 09 03:23:51 -0700 2003 1599055 0 Bung 1 1599078 Maybe it's just me, maybe it's the grill, but I can't get steaks and burgers right on my gas grill ($600 3 burner stainless job from Sam's..supposedly same BTUs as the very expensive grills). I cook the aforementioned on an $18 charcoal grill. Everything else, chicken, fish, pork , veggies works fine on the gas grill. I saw an add for a big-ish gas grill recently that has a drop in charcoal pan. Makes me wonder if others have the same issue. Fri May 09 08:37:57 -0700 2003 1599055 0 danna 1 1599079 Ah yes, one of my favorite topics. IMHO, the ONLY reason to consider gas is convenience. With a little practice charcoal fires are easy to bid and work with. Lump charcoal, as opposed to briquetts, gives a nice flavor to any grilled or BBQd food, and it burns hotter than briquettes or gas, which is key for steak, burgers, etc. For a slow cooking, add some chunks of hardwood or fruit woods to the charcoal fire for additional flavor. I have a 22" Weber which does a great job both direct grilling and also as a smoker, using a water pan and an indirect cooking method. The big downside to smoking in the Weber is that it is difficult to maintain a steady low temperature over long periods of time. I have a bullet-type smoker too, which does a better job for that. Fri May 09 08:38:51 -0700 2003 1599055 0 AlanH 1 1599082 There's nothing like a gas grill for convenience, especially for when you come home from work and need to whip up dinner fast. You can get good grilled flavor, and if you really want you can easily add a pan of wood chips. Cleanup is easiest. However, IMO, you must spend the money for a really good one or you'll need to do it again in < 5 years. That said, charcoal tastes better and has more flexibility. I have a gas grill and a smoker/charcoal grill. My recommendation would be to get both if you can afford it, or just get charcoal now and wait until you have the cash for a really good gas grill. You can get a Weber kettle charcoal grill for < $50. For that money, you should be happy if you only use it some of the time, and use the gas grill for everyday. A recommended accessory would be a chimney starter, which makes lighting your charcoal without fluid a snap. Link: http://www.weber.com/WeberCom/Grills/acc_chargear.aspx?liv=01&CountryIV=01 Fri May 09 09:57:36 -0700 2003 1599055 0 dude 2 1599100 Absolutely agree with the chimney starter recommendation! One sheet of newspaper and 10 to 15 minutes (or approximately 1 beer by my time keeping methodology) and you have perfectly hot coals and no lighter fluid taste. Fri May 09 11:55:13 -0700 2003 1599082 0 Matt 1 1599089 There's a good discussion of this topic at the link below. That link (bbq.about.com) is an excellent source of all sorts of info -- equipment recommendations, recipes, bbq technique, even how to build your own bbq. Link: http://bbq.about.com/library/weekly/aa121298.htm Fri May 09 10:40:57 -0700 2003 1599055 0 Nancy Berry 1 1599096 I haven't had a grill in maybe 20 years due to condo lifestyle. However, when we build in the catskills I may get a grill first and then build the house around it. My choice would be charcoal. I would buy one though that has two levels of grills. I think the square grill (don't remember the brand) has this feature. More than likely I would go with the charcoal pipe starter and if needed, some type of smoker (pall malls or bensen hedges would work). One consideration that I read about living in the catskills is that you should clean your grill after every use (pain in the butt). We will have lots of deer and bears around and this is what they recommend. I will have to talk to some of the local folks and see what they say. Might be easier after using the grill to just sleep in a deck chair at night with a shotgun in my lap. Bear steaks on the grill the next day. YUM! Fri May 09 11:39:14 -0700 2003 1599055 0 T.Davis 1 1599101 I really appreciate all the input, and the differing opinions. Exactly what is a chimney starter? Fri May 09 11:58:25 -0700 2003 1599055 0 michaelA 2 1599102 The link below shows you a sample. You put the coals in the top section of the cylinder and a piece of newspaper in the bottom section. Light the newspaper and the natural chimney effect will draw the air through the bottom up through the coals and within 10 to 15 minutes the coals are ready to cook with. Link: http://www.colehardware.com/hotline/97/06/safeFire.htm Fri May 09 12:04:37 -0700 2003 1599101 0 Matt 2 1599107 See the link below for a picture of a chimney starter. Although I never used one I'm sure they work as advertised. Before I switched to gas I used charcoal grills for 20 years. I never had a problem with "charcoal lighter taste" because I always let the coals get white hot which insured that any residual fluid burned off and the coals were at maximum temperature. I switched to gas because my outdoor space is now a roof deck rather than a backyard. You don't really want to use charcoal around a surface of dry wood and an underlying tar roof so I really had no choice. I had always resisted getting a gas grill because I considered myself a purist. (Eagle scout, lots of camping and outdoor cooking over wood fires.) I was pleasantly surprised to find that when I switched to gas the taste was just fine and the convenience was unmatched. No more buying heavy 20 lb. bags of charcoal every 3 weeks. No more foul ashes to remove before every use. (Why do they always smell so bad?) True, gas grills don't get as hot, which is why every gas grill comes with a metal hood which increases the heat level inside. After letting the grill heat for 15 minutes with the hood down I can cook a 1 1/2 inch steak medium rare at 3 minutes a side. Again, I keep the hood down during this process but I don't notice the meat becoming "soggy" in any way. Juicy? Absolutely, with a nice charcoal crust on the outside. My first gas grill lasted 6 years and my second is 4 years old and going strong. They probably would have lasted longer but I keep them on the roof deck and while I cover them they're exposed to New York winters. The grills (an Arkla and a Charbroil) cost about $150 and are medium sized. I still love to make fires but since my brownstone has a fireplace I get to indulge my passion in the winter time. Link: http://www.colehardware.com/hotline/97/06/safeFire.htm Fri May 09 12:35:58 -0700 2003 1599101 0 Bob Martinez 2 1599267 Whether you use real charcoal or briquettes, when you get to the bottom of the bag DO NOT pour the dust into the chimney. It will fill in all the gaps and you lose the chimney effect - no fire. While briquettes and charcoal burn more evenly, you can learn to find the hot spots so use wood. Start with charcoal and then throw on a nice piece of wood. It will burn hot or slow, depending on what you want and you can always move the food. Plus, the ash makes great fertilizer in the garden. Mon May 12 13:47:16 -0700 2003 1599101 0 muD 1 1599103 Grew up in Alabama with wood burning and charcoal grills only. Now have a Weber Silver B with a cast iron grate. I love that grill. I cook on alderwood and cedar planks a lot so I don't really miss the wood flavor. But the convenience and ease are the keys for me. Fri May 09 12:08:10 -0700 2003 1599055 0 Hunter 2 1599108 I have exact same one. The cast iron is such a pain, but worth it! Fri May 09 12:42:04 -0700 2003 1599103 0 dude 3 1599214 Why is the cast iron a pain?? I just season mine ocasionally with shorting and it stays great. Be carefully not do a hot burnoff after cooking and only use a steel (not brass) brush. Sun May 11 21:46:56 -0700 2003 1599108 0 David 4 1599228 No disrespect David but what was that at the end? Couldn't tell if you were saying do a burn off or don't do a burnoff. Mon May 12 09:21:25 -0700 2003 1599214 0 Hunter 4 1599242 Well, mostly because occasionally I forget and do a hot burn-off, and have to start over. I've had to wash & reseason 2-3 times over a year of heavy use, which really sucks to do. Mon May 12 11:44:33 -0700 2003 1599214 0 dude 1 1599104 Michael, we've moving soon and unfortunately have to give up our truly fabulous CharBroil charcoal grill (can do direct and indirect cooking, smoking, etc.). If you live anywhere near Westchester County NY I'd be delighted to show it to you. We're not sure if we're going to sell it or just "lend" it to friends, but at least my husband can demonstrate to you why it's absolutely the best choice if you're serious about outdoor grilling. Fri May 09 12:09:34 -0700 2003 1599055 0 Elisa Davis 1 1599141 As at least one person below said, it depends on what you cook. I think every serious grill person should have both, because while charcoal works better for almost everything, the difference is less dramatic for foods with short cook times, and the benefits of being able to cook on short notice in the rain or snow makes a gas grill a good option. But for roasts, ribs, etc. there is really only charcoal, and particularly a smoker like the one pictured in Bob M's post. New Braunfuls makes a good one. Good luck, Tim Fri May 09 20:27:39 -0700 2003 1599055 0 T.Thomas (Indy) 1 1599279 I switched from gas to charcoal about a year ago, and went with a Portable Kitchen, which has served me VERY well. It does direct and indirect cooking well, and the cast aluminum is pretty indestructible -- my father's that he bought in 1970 or so is still in good condition. I echo the recommendation on the chimney, too. Link: http://www.pkgrills.com/ Mon May 12 15:07:53 -0700 2003 1599055 0 Catherine