For the gas vs charcoal debate...

nothing compares to Kingsford, the whole process is fun, from lighting them, to watching them glow in the dark when done (and marshmallows). The fire sears the outside of a hamburger perfectly and adds a great taste.

 

If you think processed Kingsford briquettes are good you should try natural lump charcoal. I buy the Fresh Market/Whole Foods brand. It's unprocessed, all hardwood and simply better than any briquette.

 

I'd blame the BBQ before I'd blame the fuel. I never have a hard time getting my propane BBQ up to the right temp, this past week it was about 6 degrees and I did three rib eyes that were about 1 1/4 inches thick- two minutes of sear on each side and about five minutes of indirect heat to finish.

 

I made the switch to charcoal about 7 years ago and there's no going back. I have to say after going through three or four grills in that time trying to find a versatile one with good temperature control to just buy either a big green egg style grill or the traditional Webber kettle grill. They have the best temperature control and let you do anything from smoking at low temp to searing steak or cooking pizzas at high temps. I bought the char griller akorn and in 6 months have only used two bags of lump charcoal, and I cook on it once or twice a week minimum. It's so air tight that you just close the dampers and reuse the charcoal for the next meal. The barrel style grills I had before would use about 5x as much coal.

Also, a $15 charcoal chimney and you never have to mess with lighter fluid again, plus it gets the coal ready in less than half the time.

 

They are for completely different things. Briquettes generate a lower heat and sustain it for a much longer time. They are great for grill roasting, slow cooking, etc.

Hardwood charcoal produces MUCH higher heats but doesn't last as long. It is great for hot and fast like searing steaks, fish, etc.

I have both and use both. I also have a gas grill for rainy days or late evenings after work when I want to grill but don't want to wait on the charcoal.

 

I can cook all day long, maybe 24 hours+ off one load of lump in my BGE. In other words I can get it down to around 195 and maintain that temp for hours.

 

Great grill. I have an infrared CharBroil, jetted for natural gas and hooked up to my household supply. No fussing around with propane.

Matt

 

I agree. Love my little Weber grill. Quick and easy to light using a chimney and some paper. Easy to control the heat using the top and bottom vents.

 

Same here, the lump only burns hot if you have no air control.

 

Wasn't aware of any debate...all my gasser is good for is storage. I haven't used it in years.

Lump and a weed burner, I can be cooking before the grill on the gas grill gets hot enough (which it never does)

 

You know I keep forgetting about my weed burner. I may have to try that next time instead of the chimney. You just pile it in the bottom and torch away?

 

No debate, charcoal, the rest/gas is just conveniance.

 

Yep, fire it up, go inside get meat ready to grill, spread coals and grill. Sometimes I have to let it mellow a bit first. Nice thing is that I think the chimney gets the coals too hot, with the weed burner you have more control.

 

Briquettes are convenient. But you really don't want to know what they're made of.

 

I wish I had a choice...I live in a mid-rise apartment building in downtown Denver and unless you've got a gas line running to your balcony you can't use anything larger than those little camping cannisters.

I still make do and grill about once a week.