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W07VH5 |
I demanded that we should get a grill that has both a gas side and a charcoal side. For a year I didn't even get a gas tank for it because charcoal is so much better! Then I needed both sides for the size of the party we had so I got the tank and grilled with it along side of the charcoal. Well, let's just say the charcoal side is getting a little rusty from not being used or cleaned or cared about. Gas grilling is a revelation. It's way more convenient and there's no difference in flavor. I'm a convert. | ||
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| Stuck on himself |
I’ll pray for you. | |||
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| probably a good thing I don't have a cut |
Hank Hill strikes again. | |||
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| W07VH5 |
No, listen. I was a charcoal guy but it imparts no flavoring to the final result. There is no point to charcoal. I even have the thing that keeps the smoke in, nada. I'm thinking that it's the drippings getting burned that gives the flavor and that happens on gas grills as well. | |||
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| Member |
I won't argue Charcoal vs. Gas, though I haven't owned a gas grill since I bought my first Weber Kettle in 1990. However, try cooking over real smoldering wood. I had a Santa Maria grill built into my patio and yes, it is VERY inconvenient vs other types of grilling, the flavor it imparts on anything cooked on it is well worth the hassle. | |||
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Ammoholic |
I want one. They are cool and your guests get to watch the food cook. Back on topic. Depends on what you are cooking. Searing a steak, not much difference, reverse searing a steak, huge difference. Indirect cooking ribs, huge difference. Making a burger, not much difference. Jesse Sic Semper Tyrannis | |||
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| Throwin sparks makin knives  |
Get a Ceramic "Egg" type grill/smoker and go to the next level...…... | |||
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Fighting the good fight |
This. If all you ever do is throw some burgers or hot dogs on once a month, then there's no reason not to go with gas, since it's slightly more convenient. But charcoal does that, and more, at the cost of taking slightly longer to set up. (But with a quality grill like an Egg, quality lump charcoal, and a chimney or even better a charcoal torch, getting up to temp doesn't take that much longer than a gas grill.) | |||
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| W07VH5 |
That explains it then. Thanks. I doubt do much more than occasional burgers and lamb kebabs. The marinade seems more important than heat source for lamb. | |||
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Member |
You'd love a kitchen stove | |||
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Peripheral Visionary |
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Hop head  |
timing is key, I can go home, load and light the chimney, go inside and do the preps (make the patties, unwrap the steak/fish/chicken or whatever) grab a beverage, go out and pour the hot charcoal in the grill from the chimney, go back in and grab the stuff, and start grilling, grill is hot when I start, if I time it right https://chandlersfirearms.com/chesterfield-armament/ | |||
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thin skin can't win |
If true, you were doing it wrong.  Also the thing I dislike most about gas is the flavor it does impart. I know folks who claim they don't taste it. I wonder how that is possible.
That is harsh. But funny! You only have integrity once. - imprezaguy02 | |||
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silence is acceptance |
No difference in flavor? Totally disagree. I use lump charcoal and the flavor difference is much better than with standard briquettes. Use a chimney and no lighter fluid and it’s grilling heaven. | |||
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Get Off My Lawn |
I have a really nice gas grill built in my outdoor little kitchen fed by natural gas and it is awesome. But charcoal is a whole different animal, and even on burgers and steaks, it does change the flavor characteristics, 100%. Add some mesquite or hickory chunks, even more so. "I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965 | |||
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Member |
Sacrilege!   I'll agree that the gas grill is more convenient, but I find there's a huge difference in the flavor that's imparted by cooking over charcoal. The burgers and pork chops that come off my Kamado Joe (without smoking chunks) just plain taste better than when I make them on the Weber gas grill. I prefer my brats from the gas grill, but almost everything else is off the Kamado Joe if I'm not running short on time. If you were closer, I'd have to have you over for a demonstration... | |||
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| Cruising the Highway to Hell  |
My gas grill is in the shed burred, I don't use anything but the Kamado Joe, I prefer the flavor of pretty much everything being cooked over some good lump charcoal. “Government exists to protect us from each other. Where government has gone beyond its limits is in deciding to protect us from ourselves.” ― Ronald Reagan Retired old fart | |||
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A Grateful American |
If God wanted man to grill without using wood or charcoal, He would have made natural gas. "the meaning of life, is to give life meaning" ✡ Ani Yehudi אני יהודי Le'olam lo shuv לעולם לא שוב! | |||
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Bolt Thrower |
Maple/Oak chunks depending on meat type. | |||
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Member |
When I moved to Utah, I went with a Weber Kettle for about 5 years. Then we redid our outside area and added a Weber NG grill. For 8 years the Kettle was retired, I brought it back out about a month ago. I think there is a difference but my wife is really good with the gas grill and will stick with that. I've been using briquets and want to make a change, any suggestions? ________________________________ "Nature scares me" a quote by my friend Bob after a rough day at sea. | |||
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