Charcoal or Propane?

[Jeremy airjer W]

What do you prefer, charcoal or propane. Personally I like charcoal. I think it gives better flavor, and adds a challenge to grilling. On the other hand Propane is much easier and much cleaner.

[Eric Wettschreck]

Dude, nothing cooks like a weber.

[Jeremy airjer W]

I should have added that I have never used anything besides a Webber Kettel grill myself!

[stmichael]

It made a huge difference to me when I could taste, besides anything worth doing is worth doing well (charcoal). If I wanted a burger made in the oven I would make it in the oven. I know some people will chime in and say that there is no difference...hmmmm. This is their opinion and entitled to it. However, the latter is my opinion and it just happens to be the right one . he he (I am just kidding, to each their own). I used to be big on smoking foods as well. I have a smoker that only gets used as a grill. I really hope my taster comes back...soon.

[countryboy9799]

I chose propane simply for convenience, charcoal has a better taste no doubt.

[upnorth]

I have had both charcoal and propane and definetly charcoal is better, but I would rather cook on a propane grill with the lava rocks than in the oven!! Not as good as charcoal but still better than the oven by a long shot.

[MNice]

Countryboy hit the nail on the haed!!

[Gissert]

Grilled up some pork steaks on the Brinkman Charcoal grill last night, Excellent!

I like charcoal, better flavor, and hardly any flare up like you get on propane. Takes a bit longer too, so I can relax and have a beer while the meat cooks.

Propane still has a place if we are in a hurry, or if we are cooking a big chicken or turkey. Put the bird on the cold side of the gas grill, and use the opposite side burner for indirect heat.

[cold one sd]

Grilled up some country ribs on the Weber Silver Series last night and they were great. I use gas because of the convenience.

[BobT]

I have never personally used an LP gas grill but I have tasted both and certainly agree that charcoal is better. One of the things that I do different is I never, never, never clean the old grease or whatever off the grate. I know this may sound less than appetizing but in my opinion this actually adds flavor, believe it or not. As far as risk, whatever is on the grill is dead rather quickly.

Bob

[beer batter]

Propane grill at the house because it seems we're always in more of a rush.

Nothing but charcoal or open wood fires at the lake for cooking though. Always a little treat for the lake...

[BLACKJACK]

Charcoal for the weekend, gas for during the week. If I had to wait to get charcoal started after work, I'd never barbecue during the week. Right now I have some venison steak thawing out for tomorrow nights supper. Get home, change clothes, fire up the grill, let it warm up for five mintes while I get a cold one, scrape the grate, throw on steaks and hit with Montreal seasoning, get second beer, turn steaks over, finish beer, eat - all done in 45 minutes or less. It takes that long just to get charcoal started properly.

[walleyewild]

Charcoal always. Webber always, And use a chiminey, no fluid taste, takes about 15 minutes to get the charcoal hot.

[deepportage01]

charcoal with wood chips mmmmmmmmmmmmmmmmm.

[Jim Almquist]

I am with Blackjack on this one. I have my gas hooked up to the main cause I never want to mess with tanks and the Weber is in the Garage.Chicken cooked on a rotissire on the weber and put a drip pan under it to make some of the best gravy.

[Jeremy airjer W]

I'll second the chimney!! They are the best!!

[Big-Al]

Natural charcoal,(not that briquette dump)the chimney (no fluid, no way)

[SteveWilson]

I like propane better than pressed charcoal like Kingsford that someone used lighter fluid to start it with, or worse yet that match light junk. If you have real hardwood charcoal and start it properly it's wonderful to grill with otherwise I like propane (with a few chunks of wood in the smoke box).

[MuskieJunkie]

Neither - Natural Gas, I spent the time and money buying a weber natural gas grill and running a line from the house. I never run out and never have to drive to the gas station, I highly recommend it.

[BLACKJACK]

If you're getting the starter fluid taste then you're starting to cook too soon. All the briquets should have a grey coating on them and the fire should be hotter than he11. That burns off any starter fluid. You could start the fire with diesel fuel and if you do it properly, you wouldn't taste it.

I had one of those chimneys once and didn't like it, sometimes you'd light it, come back in 20 minutes, no fire. ^$%^%*(*&*!!! With starter fluid, you're guaranteed to get it started. Plus I like a big fire, lots of briquets, nothing worse than doing a whole chicken and some potatoes in foil and you're not getting enough heat. Then you're trying to add briquets along the sides, it takes awhile for them to get started, it gets to be a big monkey puck. I just start with a big fire. You CAN get by with a smaller fire if you're just doing steaks or burgers. With my weber, when I shut down all the draft, it will choke out the fire so I'll still have some charcoal that I can use the next time. To each his own.

[Gissert]

I used to have trouble with my chimney too. I found I was using too much paper, or crumpling it too tightly. One full size sheet of newsprint crumpled very lightly does the trick for me.

I really like using the chimneys for getting charcoal ready for my dutch ovens.

[BobT]

If you don't like the idea of using starting fuel, try getting an electric charcoal lighter. I've used them and they work quite well. Actually, I have found they light the coals faster too.

Bob

[Jeremy airjer W]

Gissert, you are correct! Too much paper! It took a while to figure out but four or more full size pieces of newspaper is to much and will usually choke itself out. I usually go with three pieces, loosely crumpled, and have had no problems.

[schweady]

I second the electric charcoal starter vote. I just wore out my third lighter tonight in 30 years of exclusively Weber/Kingsford cooking, and knew I had to run get a replacement forit immediately. Stack the coals on the lighter (a simple ceramic-covered heater coil), wait 10-15 min, spread 'em out and cook. Obviously, no fluid, ever. Folks who say propane is so much more convenient and faster should try this out. (Well, yeah, you do have to pour all those nasty, black briquettes out of the paper bag... ugh!)

[Whoaru99]

I cook my steaks very hot and very fast for a heavily seared, almost blackened, exterior and a medium-rare to medium inside. Takes only a few minutes per side when the steaks are at room temp. Cooking steaks this way I've personally found not much difference between gas and charcoal; and gas is way easier and more convenient.