BBQ question of the day: Charcoal vs. Gas whats your take?

2015-07-27T13:16:40-04:00

Full disclaimer, I own both a Weber 22inch charcoal grill, and a Weber Q 100 propane grill.

Both have their place, I can do everything on the 22 inch, but it is time consuming. If time is available, it is my go to tool in the BBQ QUIVER.

Flip side, is my Q 100, portability like no other grill out there, you can tail gate, camp, do anything with this portable grill. I make the most awesome salmon burger you will ever taste. But can you smoke a piece of meat on this, yes, and no. It will do the job the 22" will do. So Rally Point what is your take on this choice of fuels?

Response by SGT Ben Keen made Jul 27 at 2015 1:19 PM

2015-07-27T13:19:19-04:00

Charcoal!

Response by SPC Greg K. made Jul 27 at 2015 1:22 PM

2015-07-27T13:22:07-04:00

I prefer smoking...though second would be charcaol...then gas with wood chips wrapped in foil....and finally just propane for something quick that requires lots of heat...ie steak...Sear, turn, sear done!!!

Response by SCPO David Lockwood made Jul 27 at 2015 1:24 PM

2015-07-27T13:24:53-04:00

Mesquite !

Response by LTC Gavin Heater made Jul 27 at 2015 1:25 PM

2015-07-27T13:25:17-04:00

Definitely charcoal when time permits or the crowd is small. Also when portability is a factor. Gas when time is constrained and the crowd is larger.

Response by SFC Stephen King made Jul 27 at 2015 1:30 PM

2015-07-27T13:30:08-04:00

l Like Gas but also enjoy smoke from wood chips

Response by CW4 Private RallyPoint Member made Jul 27 at 2015 1:32 PM

2015-07-27T13:32:01-04:00

Charcoal, 24/7 and 365.

Response by SrA Edward Vong made Jul 27 at 2015 1:32 PM

2015-07-27T13:32:16-04:00

It all depends on what is being cooked. But for straight up barbeque, I will take a smoker.

Response by CW4 Guy Butler made Jul 27 at 2015 1:32 PM

2015-07-27T13:32:48-04:00

Gas for grilling because of the zone control. Charcoal's for the smoker.

Response by SSG Trevor S. made Jul 27 at 2015 1:49 PM

2015-07-27T13:49:32-04:00

I only use gas because there is a fire hazard in my area when it is dry.

Response by Cpl Jeff N. made Jul 27 at 2015 1:55 PM

2015-07-27T13:55:58-04:00

No question, charcoal give you the far better taste. You can also put wood chips and other flavor enhancers on charcoal. Gas is just cooking on a flame. It is good in a pinch and if you are not allowed to use anything else but Charcoal is far better.

Response by SPC Jan Allbright, M.Sc., R.S. made Jul 27 at 2015 3:13 PM

2015-07-27T15:13:17-04:00

Gas just ain't BBQ.
Oak, Mesquite or go home!

Response by CSM Michael Poll made Jul 27 at 2015 3:13 PM

2015-07-27T15:13:49-04:00

How can you even ask this question????? CHARCOAL!!!!!

Response by MSG Wade Huffman made Jul 27 at 2015 3:22 PM

2015-07-27T15:22:28-04:00

For GRILLING, gas. For BBQing, it's hardwood. If you don't understand the difference, then the question is moot.

Response by Cpl Private RallyPoint Member made Jul 27 at 2015 3:37 PM

2015-07-27T15:37:33-04:00

If there isn't any mesquite laying around, Lump Charcoal and not those processed briquettes.

Response by MAJ Ken Landgren made Jul 27 at 2015 4:06 PM

2015-07-27T16:06:38-04:00

Charcoal and wood for the full flavor.

Response by CMSgt Mark Schubert made Aug 21 at 2015 1:47 PM

2015-08-21T13:47:42-04:00

I like your setup and I'd do the same if necessary, but I like to grill at home and that's where I have my Weber 22in Performer that I bought about 3 years ago to replace my Weber Kettle (Red) that lasted me more than 25 years - and was in good enough condition to give to a young lady who was moving and wanted a grill - she loves it.

Anyway - charcoal is the way to go for me.

Response by MSgt Richard Rountree made May 2 at 2016 4:35 AM

2016-05-02T04:35:10-04:00

Wood pellets. Quality pellets made from hardwoods known for their unique flavors such as hickory, apple, pecan, oak, mesquite, alder, etc. Best used in a pellet fed grill/smoker such as Traeger.

Response by MAJ Ken Landgren made Oct 29 at 2021 7:35 PM

2021-10-29T19:35:40-04:00

I want to share an incredible technique. Make shish kabobs with steak and veggies. Use the hot natural fireplace. The intense heat will sere the meat. Oh so delicious.