When you barbeque, do you prefer...?

Question

gas or charcoal?

Answer 1

OH MAN Charcoal is 100% better.
We use gas ,but we have Turkish neighbours and they cook charcoal. The taste is soooo much better

Answer 2

Charcoal

Answer 3

Charcoal

Answer 4

Charcoal.

Answer 5

LOL, this reminds me of this time when my mates and I all got together for a barbeque. And one of the guys says "I want mine cooked on wood!" and he walked round the whole field finding wood. Then he put some mud on his face and pretended to be Ray Mears.

It didn't work though. He tried to make a BBQ out of stones, but it fell apart. I have some strange mates!

I prefer charcoal.

Answer 6

Charcoal,baby! The only way to go. I love the smell more than the food, sometimes!

Answer 7

Charcoal is always the preferred choice. This generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquets it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquets in their shape. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide. However, given the convenience and unique flavor of gas, this topic is a considerable point of contention in the BBQ community.

A charcoal chimney starter is a traditional method for getting a consistent heat from the coals. Another method is to use an electric iron to heat the coals. Another common method is to soak the charcoal with aliphatic petroleum solvent (or use pretreated briquettes) and light them in a pyramid formation. Although this last method is one of the quickest and most portable, it can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.

Once all coals are ashed-over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

For long cooks (up to 18 hours), many cooks find success with the "Minion Method", usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°C (437°F) can easily be achieved for up to 18 hours.

Cheers :)

Answer 8

I prefer charcoal, but own a gas grill.

Answer 9

Charcoal. Reminds me of when I used to go to barbeques when I was younger. Back in the dayyyy lol

Answer 10

I have only ever used charcoal