Charcoal or gas for grilling?

Answer 1

Charcoal!

Answer 2

We like both. There are advantages to each, but since that great grilled flavor actually comes from the juices vaporizing as they come in contact with a hot surface, you can get great results either way.

For the best of both worlds, Weber makes a grill called the Performer. It's a classic 22" charcoal kettle grill that uses gas to get the fire started. If portability is a factor, we've also loved our Weber Q.

For grilling times on either type of grill we use the cookout calculator at charcoalbob.com. Just enter the details about what you're grilling and it will give instructions for how to grill things like steaks, chicken breasts and burgers so that everything comes off the grill at the same time, cooked the way you want it. It also has grilling tips.

Also, if you're going to be doing things like ribs, whole chickens and roasts, you'll want to be sure to choose a grill that can do this "low & slow" grilling with an indirect method, for which wood chips for smoking also add an excellent touch.

Answer 3

Charcoal has a much better flavor but it is so time consuming and I can never get the coals right. So we go with gas, food is still good and it's quick. However, we still have a small charcoal grill that we use on occasion.

Answer 4

I use both,depending on the time at hand,i prefer charcoal when time permits & when my guests are prepared to sit around & chat while they watch the meal grill & inhale the delicious aroma of grilling food ,while they help out with salad preperation & toasting rolls ,For a less leisurley meal gas is fine.I have a book on novel ideas for BBQ,which suggests wood chips that will add aroma,since i don;t have appropriate type of wood ,but have an all spice tree close to the outdoor built grill,i toss a few leaves in,to add flavour/

Answer 5

I switched to gas (LP) for two reasons:

1) The pollution created just in MAKING Charcoal...

2) Our County doesn't permit charcoal BBQ's any longer.

I have a good gas brill with the ceramic "bricks"... and if I'm doing something that needs that smokey-smell (chicken, lamb, roasts) I simple add a few hard-wood chips.

I also own a 50 gallon smoker... and can reuse THOSE chips in my grill for direct or indirect cooking flavors.

Answer 6

Charcoal, definitely, definitely charcoal! Gas is easier to control, but for taste charcoal is the way to go.

Answer 7

Charcoal.....definitely!

Answer 8

for speed use gas, I have both gas and charcoal if I have plenty of time I use the charcoal as I smoke most of my meats

Answer 9

I do wood but the next best is charcoal.

Answer 10

CHARCOAL it's gives the food a really good flavor and u don't wanna burn the place down do you