Charcoal Grill vs. Gas Grill Throwdown: Let's Settle This Once And For All

AMAZINGRIBS.COM ^ | 04 MARCH 2013 | MEATHEAD GOLDWYN

[MD Expat in PA]

So you are saying this smoker box attaches to the gas grill and puts flavored smoke in it??

Sort of, but not quite. It is not an attachment per say. It is just a metal box, usually a cast iron box with vents in it that you put on the grates of the gas grill next to the food you are grilling or below the grate in between the burners.

Because the wood chips you put into the box have been soaked for a time in some sort of liquid, they don’t burn up right away but with the high heat they slowly smolder and begin to smoke. It is not an artificial smoke or an artificial flavor but natural wood smoke, the flavor depending on the type of wood chips and or soaking liquid you use.

With the lid down on the gas grill, the smoke from the wood chips in the box gives the food being cooked a smoky flavor, not quite like a charcoal fire or a direct wood fire, but “similar” to what you’d get from a wood smoker but without all the fuss and mess IMO. And FWIW, my niece’s husband, a true “grill master” has a combination charcoal/gas grill and also a separate wood smoker. The smoker is great for slow grilling things like ribs or fatty cuts of meat or even whole of half pigs, larger cuts of meat that you don’t want to cook over a direct flame and want to cook at a lower temp but also at longer controlled temperature – indirect heat. A smoker IMO isn’t so great for burgers or steaks or chicken breasts or most fish or even vegetables, because you want some searing over a direct flame and don’t want to cook them too long as that will make them tough and too dried out. A wood smoker box is a great way to give those types of foods a smoky flavor if you have a gas grill. You can accomplish both with a charcoal grill but in my experience, it takes a lot of practice and a lot of moving hot coals around (banking) and moving the food around in order to not be on the too hot or on the two low spot.

https://www.youtube.com/watch?v=droqmzBbBsE

When I had my gas grill I used a smoker box often and experimented with many different types of wood chips, most that I could even buy at my local grocery store or at Target or Lowes, etc. I also experimented with different types of liquids in which to soak the wood chips. When using apple wood chips, I’d soak them in a combination of water and apple cider, mesquite chips soaked with beer and a few dashes of siraccha sauce and or some habanera peppers, cherry wood chips with water and some cranberry juice.

Although there were some times when I didn’t use the smoker box. I had a rotisserie accessory for my gas grill and would sometimes roast a whole chicken that I had filled with herbs and garlic and slices of lemon and too much smoke would have IMO, overpowered the more subtitle flavors I was going for.

One of the other things I liked to do when cooking on my gas grill was cooking fish, especially salmon on a cedar plank. The flavor was incredible.

Wow! Writing this I realize how much I really miss not having a grill. But I am looking for a house or townhouse when my apartment lease is up this Fall and one my must haves, aside from a bigger kitchen and a washer and dryer, is having a deck or patio where I can grill and one of my first purchases is going to be a grill : )

[Chickensoup]

Thank you.

[Diana in Wisconsin]

Will do!

[MortMan]

Wood fired smoker!

[Some Fat Guy in L.A.]

I can make a darn good steak on my infrared gas grill - cooks quickly and evenly, doesn’t flare up, and I can sprinkle wood chips on the infrared grating to get the smoke taste. I agree that charcoal is best, but I usually don’t have time to wait for it to warm up. The infrared gas grill is a good compromise.

[Rebelbase]

I just wrap up some hickory chips in a couple of thicknesses of aluminum foil and poke a few holes in it for smoke the times I’ve been forced to use a gas grill.

It’s all wood or charcoal now and use a propane torch to start the fire. Takes a bit longer to get hot but much cheaper than using lighter fluid.

[ThomasThomas]

Just nuke them and save time.

[Rebelbase]

Grilled Bacon Wrapped Soft Pretzels:

http://www.freerepublic.com/focus/chat/3142538/posts

[ForYourChildren]

Thanks for the tips. I have had a gas grill for last many many years. I never cook without some sort chips. I have also experimented with many types of chips for many different meats. One of my favorites is the jack Daniels oak chips. Soaked for 12hrs gives unbelievable flavor to cow, elk, or moose steaks. I will throw them directly on my ceramic briquettes in a thin layer a few minutes before the steaks. I just did this today with 11 people over after church. Such delicious goodness.

I have never thought to soak any of the chips in other liquids. I will have to try that. Sounds great.

I like to smoke salmon over apple chips with my lime zest, honey, oil, melted butter, cayenne, and lime squeeze baste. Great idea to soak the apple chips in apple cider (vinegar).

[CGASMIA68]

I indirect just about everything....and use those disposable aluminum trays to catch the dripping.
Fatty foul like ducks and geese are the best indirect as all the grease lands in the drip tray