Posted on 05/03/2015 11:54:08 AM PDT by Extremely Extreme Extremist
"Gas or Charcoal?" The most frequently asked question since "Chicken or Egg?" The flame war between charcoal purists and gas hotheads burns brighter than the debate between Mac and PC users. You should read some of the slop slung on the barbecue message boards. On second thought, don't. Let me try to sort it out for you with a few inflammatory thoughts.
(Excerpt) Read more at amazingribs.com ...
Charcoal
Jerky on the smoker is wonderful. Keep the firebox low.
My ribs are some of the best you will eat by slow cooking and apple smoke box on a gas grill.
My SIL likes hickory and mesquite.
2nd Div- agree 100% except that if I could only have one, I’d go for gas cause I can use it every day it isn’t raining, vs charcoal which takes too much time to get set after I come home from work. For me, a gas grill is better than a stove, because I can cook all Smokey at 500 degrees and char meats and vegetables. But I agree that charcoal tastes better, an makes slow roasting and smoking way easier
Big Green Egg
I’m partial to the Weber Smokey Mountain. But, only because I have one. I’ve heard good things about the Egg though.
Real hard wood charcoal and a big green Egg.
Can’t be beat. Period.
Charcoal with an Oklahoma Joe grill.
With a little mesquite thrown in.
What’s so awesome about them? Do they use charcoal?
All I know is the pleasant odor of charcoal or gas grilled meat drives the envirowacko’s and petaites out of their ever lost mind, so either way it is all good.
I'm going to need your address.
I use what I prune off my trees.
But when I sold my old house that had a concrete patio (easy to hose off) and bought a townhouse with a wood deck, I purchased a two burner gas grill for the ease of cleaning and ease of use and I loved it.
I also purchased a cast iron smoker box. You can get wood chips that come in variety – hickory, apple wood, cherry wood, etc., and soak them for a while in water (or apple juice or beer, whatever you want) and put the wet chips in the smoker box when heating up the grill.
The smoke imparts the desired smokiness to the food without all the mess.
That being said, I wouldn’t mind having a charcoal or a gas grill or a smoker. But I now live in a second floor apartment and can’t have a grill. Although people with first floor concrete patios can and on a beautiful sunny 80 degree day like today, the smell of other people grilling makes me near crazy.
We’ve been using these since the 60’s. My stepdad was a merchant seaman an used to bring ‘em back from overseas. He would smoke yellowtail chunks and freeze them. They were still moist and juicy 4 months later. A turkey cooked in one was unbeatable. We even cooked pie’s in it once.
First, glad to see you posting today Johnny.
Second, I absolutely agree. If I need fast and convenient, it's gas. If I have more time, or want low and slow or smoke, it's charcoal and/or raw hardwood. I've yet to have someone complain about which method of cooking was used when they're eating what I've prepared.
Plus they don’t rust out. Even the stainless bbq’s rust in the Islands. Make’s for a better investment.
Yes
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