Do you prefer gas or charcoal for BBQ?

2014-05-27T16:12:46-04:00

So now that summer is here and everyone is going to be breaking out the grills which do you prefer gas or charcoal and why. I have both, I use the gas during the week when there isn't as much time and then like to use charcoal when I have more time. I also have a smoke box on my charcoal grill so I can smoke. Smoked a 12 lb pork shoulder yesterday for 12 hours (could have gone a bit longer but was still delicious.

Response by Col Private RallyPoint Member made May 27 at 2014 4:15 PM

2014-05-27T16:15:32-04:00

Depends on the flavor you are looking for. Some say that charcoal provides are more unique smoky taste. Others prefer gas for the ease and speed of grilling. I prefer the smoked taste of charcoal myself.

Response by SSG Private RallyPoint Member made May 27 at 2014 4:40 PM

2014-05-27T16:40:45-04:00

SSgt Guina, do you have two seperate grills or one grill that has both gas and charcoal?

I'm a big fan of gas. I like using gas because its simple. Fire it up, throw some meat on it and 20 minutes later its done. It make it simple if you are only cooking for two people. it also makes it simple when you are cooking for dozens. I like big gas grills where you can move the meat around from hotter zones to cooler zones, makes it simple to control all that with a knob.

Charcoal has its purpose, smoking stuff, or just looking for some flavor. But it is also an art because you never know the exact temp of the coals. unlike gas where after a few times you know exactly where to set the knob to get the best cooking time.

Response by MSG Wade Huffman made May 27 at 2014 5:07 PM

2014-05-27T17:07:35-04:00

Both...depends on what I'm cooking and whether or not I'm in a hurry !

Response by SGT Private RallyPoint Member made May 27 at 2014 5:10 PM

2014-05-27T17:10:20-04:00

I prefer gas simply because its easier to control temp...anything goes with my sear method, sear on high heat for 1 minute a side, and then slow cook it to perfection at about 20 minutes, flipping every five. Meat has always turned out fully cooked, juicy and dripping in moisture, and when it comes to steak I get it just right, my wife likes her burgers and steak well done so usually I start hers about 5 minutes prior to mine.

Response by MAJ Private RallyPoint Member made May 27 at 2014 5:13 PM

2014-05-27T17:13:09-04:00

I've been die hard charcoal for years, but switched to gas this last weekend. The results are not as good, but damn is it cleaner and I got sick of not having either fluid or charcoals and then having to go buy them at the last minute (I'm about 20 minutes from the nearest store). At least with gas, I just turn the knobs and light. And no ash to clean up - which also got really old because it ended up all over me and the patio.

Response by MSG Floyd Williams made May 27 at 2014 5:35 PM

2014-05-27T17:35:19-04:00

I only use charcoal because I like the smoke flavor on the meat with the barbecue sauce mix with honey and other spices we do in New Orleans.

Response by SFC Private RallyPoint Member made May 27 at 2014 6:08 PM

2014-05-27T18:08:04-04:00

Charcoal. Well, actually hickory or mesquite wood. Gas is blasphemy!

Response by MSG Private RallyPoint Member made May 27 at 2014 7:03 PM

2014-05-27T19:03:09-04:00

I wish charcoal was an option but being as I live in an apt complex gas is the only choice here.

Response by Sgt Seth Busse made May 27 at 2014 7:17 PM

2014-05-27T19:17:58-04:00

Gregory,
I agree completely with you in that gas is good if you have only alittle time. Charcoal is easier to star then people give it credit it. People don't realize that charcoal cooks with infrared heating. It also sustains itself, aka lights after it head to a certain point. One technique I have used with 100% success is a "charcoal dome". To make this you loosely crumble a sheet of paper and bury it under a "dome" of charcoal. Take one of those long lighters and light the paper. The paper lights the coals which reflects its own heat back at itself to keep it lit. Don't be hasty with raking the charcoal and you'll be fine.

Response by SGT(P) Private RallyPoint Member made May 27 at 2014 8:17 PM

2014-05-27T20:17:41-04:00

Hands down, charcoal. Anything else is not only cheating, but not the same. Now I want more bbq.

Response by CPT Private RallyPoint Member made May 27 at 2014 8:44 PM

2014-05-27T20:44:37-04:00

Charcoal. I am a southern-pit boy. Knowing how to work your heat, and smoke (if you are smoking) is an art form where I am from.

My ultimate set up would be to have a Green Egg or good box smoker, and a barrel grill (or even a larger round Weber-type). This would allow me to work the smoke on my meet and have a grill to work my veggies and other meats that do not require smoking. Maybe I will get to work on this this summer.

I will admit: there are days where a small gas grill would be handy if I just want to make a couple burgers for dinner after a long day...but there is something therapeutic about grabbing a beer and tending the charcoal too.

Response by CPT Jacob Swartout made May 27 at 2014 8:47 PM

2014-05-27T20:47:07-04:00

I have always preferred charcoal grill. Unfortunately mine finally fell apart after 8 long years of service and 2 PCS moves. My wife then made me buy what she wanted and that was a gas grill. I didn't even get to finish my last bag of charcoal and sadly gave it to my neighbor. I'm going to buy another charcoal grill here soon or find one that no one wants anymore.

Response by MAJ Private RallyPoint Member made May 27 at 2014 8:58 PM

2014-05-27T20:58:50-04:00

I use propane and propane accessories. I can pit grill, smoke or use charcoal but since everything I grill tastes like hot sauce, I don't bother with the smoke nuances of charcoal. I grill like NASCAR: Get done as quick as possible.

Response by MSgt Private RallyPoint Member made May 27 at 2014 9:29 PM

2014-05-27T21:29:20-04:00

I admit that propane and propane accessories make grilling easier. I prefer the work and resulting flavor gained when using charcoal and/or wood. Is t's a wonderful feeling the moment the coals are just right and it's time to start.

Charcoal it is.

Response by Sgt Angela Givens made May 29 at 2014 6:57 PM

2014-05-29T18:57:40-04:00

I personally like the time and effort it takes in using charcoal. The taste comes out better, especially when you are grilling vegetables and get that smoke flavor into them. A gas grill is more convenient for less people, but then again why have a barbeque if its going to taste like the same as cooking it in the broiler.

Response by SSG Timothy McCoy made Jul 27 at 2014 6:32 PM

2014-07-27T18:32:06-04:00

I choose neither.
I use old dead mesquite dried wood then soak some for the smoke and the added humidity so that the meat doesn't dry out.
For long smoking times I will put a soda/beer can or if my wife isn't looking a metal bowl water mixed with pop, beer, wine, and or just plane water. This will keep the moisture up and if you put a drip pan under the meat you can catch the drippings and make a glaze out of it.

Response by SFC Mark Merino made Sep 6 at 2014 5:21 PM

2014-09-06T17:21:07-04:00

Sorry Hank Hill, I'm a charcoal kind of guy. I overcook everything. I lack still :(

Response by SSG John Bacon made Sep 6 at 2014 8:19 PM

2014-09-06T20:19:05-04:00

Gas, but with the use of Lava rocks and wet hickory chips.