Poll: Charcoal or Gas? – IOTW Report

Poll: Charcoal or Gas?

Sunday, 12 June 2022, 12:46 MJA Uncategorized 60

I took one of those polls on BING just now and it was 50/50.
I chose charcoal.
What say you?

60 Comments on Poll: Charcoal or Gas?

  6. Mexican mesquite charcoal with apple or hickory chips.
    It is a ritual to start and wait on the coals
    to be just right…… Plenty of time for COLD BEER!

    10

  8. Nothing beats Charcoal in a kettle style Weber grill. 650-800 degrees wide open with the lid on. Thick steaks 4-5 minutes per side. Wood Chips and a Dry Rub makes it even better.

    /Salute

    15

  11. Charcoal. With charcoal your heat is uniformly distributed throughout the coal bed. With gas there are too many hot spots and cool spots. Not to mention the flavor is better with charcoal.

    6

  12. @MJA – “…I took one of those polls on BING just now and it was 50/50…”

    Judging from the early iOTW poll results, I wonder if there is a liberal/conservative component to the preference.

    6

  16. Gas for convenience and after years of use I know how to cook everything I grill to perfectly. But I do love the taste of charcoal and having recently retired and planning on getting a Webber kettle grill. I use a Webber Genesis with the sear station.

    5

  21. “Nothing beats Charcoal in a kettle style Weber grill. 650-800 ”

    Weber actually make for a pretty good smoker using the “Charcoal Snake”. Two rows wide and two deep around the perimeter of the Kettle. For most meats you only need about 90 to 180 degrees of snake. Get some coals cherry red and light the beginning of the snake with those. Put a can of water in the center. You can put your favorite wood chips on top of the snake and it will generate some good smoke. You can maintain a temp of between 225 and 275 for hours. This is my favorite way to cook a Tri Tip. Usually takes about 2 1/2 to 3 hours to reach an internal temp of 140 degrees. I’ve been using a cinnamon rub lately. Combined with the wood smoke pretty dang tasty.
    I’ve done a couple Pork Butts on the Weber using this method. I had to add to the snake but in maintained 275 degrees for 14 hours.

    6

  23. I use both. Charcoal for burgers and steaks. A good steak is cooked hot, fast and med-rare.
    Gas for slow cooking chicken and pork. The gas grill is also big enough for a couple of cast iron skillets fry up fish in.
    Ribs I use both. Gas to low & slow cook the ribs for hours with a hickory smoke box added, then they get transferred to charcoal for the last half hour to burn the sauce on. I have done ribs on charcoal from the git go, but I find the gas to be more controlled and maintenance-free while I enjoy my martinnis.

    4

  24. Definitely charcoal. You will never see propane at a real rib cook-off. However, I cooked a NY steak in an air fryer the other day, and I must say, it was tasty, and only took 10 minutes to cook.

    5

  30. lump charcoal on a green egg always for everything. You can slow smoke for 14 hrs easily without adding coal or adjusting anything once you get temp right. Also you can get it up to 8-900 deg. far. for searing a steak. Everything else in between too.

    1

  31. Lump charcoal on a 22″ Weber with Craycort cast iron grates and propane assist (to ignite charcoal). Charcoal only enough to fill under 1 of the 4 grates for steak, saves time and charcoal; I can have the grill ready for a 1-3/4″ thick steak in 12 minutes. Brings grate temp to around 650. 6 to 7 minutes direct heat both sides, move steak to indirect heat for up to 5 minutes to finish cooking, pull steak at 130 degrees. Perfect every time with nice crust on both sides. Don’t forget to season your steak really well with kosher salt 1 hour before cooking, then add pepper and garlic powder/granulated before slapping on the grill.

    1

  32. Charcoal on the Weber kettle grill. Has won many professional cooking contests. There are many accessories made for it. I have a thermostatic fan attachment with remote monitoring. I can smoke a ton of meat on a bottom, center, and top stainless racks. The center grill has flip up side to add a little water or chips and a few coals to the side container. It takes up little space.

    1

  33. Well seasoned apple wood in a homebuilt Argentine grill for most food. Homebuilt plow disk discada on top of the Argentine grill surface for boiling, frying, maillard reaction. Direct on the Argentine grill grate over apple wood coals for roasting, baking. Weber Genesis (the first generation) homebuilt modified for indirect heat by original Kinsford charcoal for pork rib racks.

    But what would I know about outdoor cooking? I’m only a hobo.

    1

  34. With gas you turn it on and you have to go to work cooking.

    With charcoal you light the chimney pour a drink, enjoy the drink for a while, then dump coals, then enjoy the drink some more.

    CHARCOAL!

    4

  36. I use a pellet grill.
    love it. Turn it on, set them temperature and have an adult beverage.
    When you are done, turn it off.
    It is the best of both worlds. The convenience of instant on/off and the flavor of charcoal.

    1

  37. I’m a Big Green Egg/charcoal/chimney guy.
    But how do you keep the pinto beans from slipping through the grate? Wink, wink.

    Heck you can even make wood fired pizza in an Egg.

    3

  38. Traeger about 95% of the time. Gas grill for warming. Have been stocking up on propane just in case the CCP tells Biden to do something really stupid to make Carter and Obama look better. Mesquite branches all over the ground around here, very few people take advantage.

  42. Growing up in the 60s and 70s, I was the grill master in our family. Hardwood or hardwood lump charcoal only.
    About 30 years ago a family member gave me a gas grill. I used a few times then threw it away. Only hardwood lump charcoal now.
    I used a cheap char griller grill from Lowes until it rusted out. I now have the Weber Summit kamado and I like it a lot. I also have a Weber Smokey Mountain smoker.
    Not keen on pellet grills because I don’t think you can get a good sear.

    2

  51. I have a Weber charcoal kettle and a Weber “Q” gas grill. The Q is my favorite, the grill is seasoned enough that everything tastes great and gets cooked perfectly. The “grilling guide” they have on their site is great but fails to mention that the times are per side.

  58. Used charcoal for many years until I bought a gas grill that was on sale. It’s a bigun with 6 burners, on wheels, easy to use, and cooks to perfection. I’ll never go back.

    1

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