BBQ, Gas or Charcoal?
 

I use both, but if I had to choose only one:

https://i1.wp.com/www.powerlineblog....eg?w=464&ssl=1

Charcoal. Gives me a reason to stand around and smoke a cigar.

Gas is just easier. And cleaner. And quicker. And cooks food.

Charcoal.

Which reminds me I need to buy more charcoal.

Gas. Charcoal when I was a kid, sure. Gas is for men who have shit to get done

Unless it is 1955 or you are some insufferable hipster that thinks only things from them work well then gas.

On sale at Costco now.

And don't need anything above 600°, the best I've seen from my four burner gas grill on high.

Back in the day, it would have been charcoal only. Then in my mid-life, I converted to gas. Now I use the broiler in the oven.

:sigh:

Then answer the damn poll! Should be 3 on gas with you. This is IMPORTANT! ;)

What happened in 1955 to change things?

And to think hipsters and cavemen have something in common.

https://barbecuebible.com/wp-content...-food-fire.jpg

Each method has it's place and time, but I haven't been able to duplicate the texture and flavor of charcoal grilling using different woods, especially with meats. Makes for a good show for friends and family who mostly cook with gas, too.

But the flavor doe

Charcoal with a gas igniter.

I went the route and bought a $3000 Jenn-Air Gas Grill. I hated it. I had so much difficulty getting the thing to work, and hold a consistent temperature (wen not using the full range at once.) Then there was cleaning it with its all stainless design.

One day a couple years later I was at Home Depot and on the spot decided to buy a $500 Weber kettle charcoal grill as I didn't want to mess with the other one anymore. It was simply a case of buying way more than I needed and making something enjoyable way more complex than I needed. Grilling to me should be relaxing.

Because I don't want to smell like BBQ, and I have stuff to do.

https://i.ytimg.com/vi/EFSfcZwdt6o/hqdefault.jpg

I prefer the taste of charcoal, but use gas due to the convenience. I have both and usage is 90/10 gas/charcoal.
Regardless of the heat source, don't skimp on the hardware.

Bloody great alder conflagration, then prop flayed whole salmon and sea lion quarters around.
Chuck a few sea urchins in for starters. The prawns are fine as is for sashimi.

Gas FTW

Propane only runs out when you're cooking and never at like 3 a m when you're asleep

Charcoal is for picnics and beach bbq's

Like many, charcoal when I was younger, now gas. I don't have the time to wait.
But.... if I was bbq at the beach or park or anything outdoors it's charcoal.

I have the same Weber charcoal grill. It doesn't get more convenient than that and is big enough for an apple wood smoked turkey.

I have a Weber Genesis gas grill that you can only take out of my cold, dead hands. I can always get that charcoal flavor added by putting some wood chips in the tray, or I suppose even putting charcoal in it, although I've never tried.

If I do use Charcoal, it has to be on a Weber Kettle. Nothing better that I've found.

I'm on my second Weber Genesis. I got the first one on my very first Father's Day, and got the second one on my 25th Father's Day.

Same here, I kept upgrading Genesis grills, 4-5 I think, until they sold the company when materials and design on the gas line went downhill IMO. Their biggest advance for the series was, finally, making the burners run North/South that made them much more versatile. I've tried other brands but nothing beats the bang for the buck Genesis. Actually, last month they sent me a new lid when my pre-sale Genesis hood liner burned through after a spectacular flare up. Most of the grill has been replaced under warranty, great service for an 8 year old grill that's been in service a few times a week for 11 months of the year.

Same for their charcoal grills. I'm on my 4th kettle grill, a Performer Deluxe. Not much to replace there, a new igniter every couple of years that's also warrantied.

Got the Genesis hot right now and tossing fresh Sockeye on as soon as the alder chips start smoking.

Weber Performer. Charcoal with gas starter. Have one at home, and one at the lake.

Stand upwind and deploy one of your N95 masks. But for some reason I've never figured out, the smoke follows you everywhere. Embrace your inner caveman (then shower before bedtime).

i know these words mean something... i hope it's not important!

Any movement or gentle wind creates a low pressure region on your leeward side which pulls the smoke around. The heated air starts flowing towards you and then upwards using your body as a diffuser, thus causing further low pressure sucking in more smoke.

Charcoal, electric ignitor (never fluid!), and water soaked hickory chips.

No contest!

how appropriate:
https://hackaday.com/2020/06/01/why-...ind-your-face/

Perfectly described when close to the smoke source but don't know why it still chases me 20' away.

Because as you move away you create low pressure behind you. Low pressure creates vortices in various patterns (likely a karmen vortex street, I'm sure there's some video on the matter) which are actually pretty damn stable. That funnels the smoke towards you. It will eventually stop if you are that far away.

I suppose you could spin as you move away which should reduce the vortex and look hilarious to everyone watching...






(Or you could just walk sideways, or slower, but that is far less entertaining)

Huh, the Adrian Newey of BBQ. I need a diffuser.

That reads kinda weird.

Well then I have great news! You ARE a diffuser! :happyanim: :cheers:

Also, this might be the most useful my aerodynamics classes have been in close to a decade lol...
...
...
:cry:

That's new. I've been accused of being a spoiler before when driving my FR-S at a BMW Club track day, never a diffuser.

i get mistaken for an air dam.

No other cooking method gives a taste like charcoal.

You know what I want my grill meat to taste like? Wood. Burnt wood.


Wait, no, I want it to taste like meat.


:cheers:

So wee need to clarify some things here.
What charcoal? Natural lump, briquettes, binchotan, coconut shell? If yu use briquettes you may as well be using gas. Maybe the more discerning taste buds can tell the difference with using the others but it is probably more in the head than anything.


What gas grill? Open flame, ceramic plate, lava rock, formed bricks? All cook slightly differently and most will give the exact same flavor that charcoal briquettes do but more evenly and less prep and clean up time. If you want that wood flavouring then there are loads of options that you can throw in there to get it.


Where are smokers on this poll? Hugely popular around here.

That's why "Drive Thru" is an option for those who can't tell any difference between cooking methods.

"We" need another poll! Add those variables in along with direct vs. indirect heat source, covered vs. uncovered cooking area, marinated (with what?) or sauced (which type?), rubbed or aged (how long?), seared or smoked, which regional cooking method, or...

https://www.amazon.com/Best-Sellers-...gbs/books/4246

Lol, sounds like we are going to wind up with a poll where there are 0 or 1 votes on each choice.

Doesn't this technically all qualify as a religious discussion? I know it does in the South. You're safer talking politics than BBQ.