Gas Or Charcoal...then Some

[Catt]

Traegar pellets come in Apple, Hickory, Maple, Oak, Alder, Cherry, & Pecan.

I also have the remote probe thermometer, turn the grill on, it holds the temperature, & the probe tells me when the meat is done. No more baby sitting a grill to add charcoal or put out flair ups.

Cleanup is simple, the grease drains into this neat little bucket & ashes are about a hand full.

I don't know why the grillmasters don't use them but I do know some of them have them at home.

[NorcalBassin]

Love the smell of charcoal but actually prefer to use gas with some wood smoke for flavor (small smoker box) when grilling/bbq'ing for the family. Not to be Debbie Downer but I'm thinking the chemicals in commercial charcoal can't be good for ya.

[Ratherbfishing]

With great deference to Aldo Leopold, there are two spiritual dangers in not owning a charcoal grill.  One is the danger of supposing that well seasoned steaks come from a grocery, and the other is that heat comes from a tank.

[flyfisher]

Love the smell of charcoal but actually prefer to use gas with some wood smoke for flavor (small smoker box) when grilling/bbq'ing for the family. Not to be Debbie Downer but I'm thinking the chemicals in commercial charcoal can't be good for ya.

Is burning gas any better?  

 

I don't really know so i was just curious.  I know now that i have been using charcoal exclusively i can tell the difference in gas, even with a smoker box, versus charcoal.  Personally for grilling i am not a huge fan of smoke woods but for BBQ i am all bout the smoke woods, usually fruit woods but mesquite is nice too.

[K_Mac]

Love the smell of charcoal but actually prefer to use gas with some wood smoke for flavor (small smoker box) when grilling/bbq'ing for the family. Not to be Debbie Downer but I'm thinking the chemicals in commercial charcoal can't be good for ya.

 

Your post caused me to do a brief search on the dangers of charcoal and wood smoke used to cook/prepare meat. I now am going to have to go entirely vegan, eating only raw vegetables and tree bark.

[.ghoti.]

I use both depending on time. A little gas weber that heats up in about 90 seconds for during the week, a Brinkmanship smoker/grill, charcoal fired, when I have more time to do it right. And a smaller charcoal grill I use just for steaks.

Real, lump charcoal is a must. If you're gonna use preformed charcoal briquettes, smashed together with who knows what, you might as well douse your steaks in kerosene, and torch "em off.

[flyfisher]

Seems to me that lump can have the same problems as a briquette and i'll take the consistency of a burning briquette over lump in any cook that is over an hour. 

 

here is a good article describing how they both are made.

 

http://amazingribs.com/tips_and_technique/zen_of_charcoal.html

[USMCKoontz]

I love charcoal, but preferr cooking on a Infrared grill Favorite is steaks (T-Bone and Ribeye)

[tholmes]

I have seen these grills and others like them, they look interesting to me.  You mentioned that they give better flavor than wood or charcoal and I was wondering why that is, my understanding is that they burn wood pellets?   I have watched that show grill masters several times and have not seen any of the contestants using these type grills, is that just because of size or what would keep them from using this type of grill if the flavor is better?   Not doubting what your saying just trying to get a little understanding as I may be interested in making a purchase myself.

 

I meant that the Traeger  IMHO, produces a better flavor than charcoal alone. It is due, I believe, to the smoke that is produced by the pellets burning. 

 

The temp is adjustable from about 160 degrees to 400 degrees and there's nothing to getting it started, just fill the hopper with pellets and turn it on. The only (minor) drawback I've found is that the Traeger has to be plugged into  110VAC outlet for the pellet auger, fan and electric lighter. 

 

Tom

[USMCKoontz]

I meant that the Traeger  IMHO, produces a better flavor than charcoal alone. It is due, I believe, to the smoke that is produced by the pellets burning. 

 

The temp is adjustable from about 160 degrees to 400 degrees and there's nothing to getting it started, just fill the hopper with pellets and turn it on. The only (minor) drawback I've found is that the Traeger has to be plugged into  110VAC outlet for the pellet auger, fan and electric lighter. 

 

Tom

Pellets are awesome... Especially if they have a automatic setup. Basically a set it and forget it for alot of the ones I have seen.

[flyfisher]

Pellets seem like cheating to me but i know the product is pretty good....and they are on the pricy side of the coin.  Having never cooked on one, how long does one of those 20lb bags of pellets last?

[NorcalBassin]

Is burning gas any better?  

 

I don't really know so i was just curious.  I know now that i have been using charcoal exclusively i can tell the difference in gas, even with a smoker box, versus charcoal.  Personally for grilling i am not a huge fan of smoke woods but for BBQ i am all bout the smoke woods, usually fruit woods but mesquite is nice too.

My experience with LP is that it burns much cleaner (admittedly anectodal evidence which is close to worthless), but I am more referencing it against charcoal doused in lighter fluid. Could be a wash for those just using a chimney starter or natural lump charcoal/briquettes. I don't really know either. 

 

Your post caused me to do a brief search on the dangers of charcoal and wood smoke used to cook/prepare meat. I now am going to have to go entirely vegan, eating only raw vegetables and tree bark.

Lmao... yeah, Google searches can be evil. Technically raw veggies can have e-coli and who knows what could be on that bark. Not to mention all the GMO in vegan foods. I figure we're all going to eventually die regardless of what we eat, so you might as well eat whatever the heck you want in moderation. If my buddy is bbq'ing over some Kingsford Match Light charcoal I'm still digging in... can't be getting too crazy! 

[flyfisher]

I agree that charcoal doused in lighter fluid, while very entertaining to use does impart flavor to the food.

 

Once i started using the chimney starter i see no reason to not use it as it is quicker, safer and cheaper.

 

That match light is some pretty cool stuff though.

[tholmes]

Pellets seem like cheating to me but i know the product is pretty good....and they are on the pricy side of the coin.  Having never cooked on one, how long does one of those 20lb bags of pellets last?

I smoked a pork loin for about 8 hrs. last weekend and used about 3 lbs of pellets. I usually go through about 4 bags every summer, but I use the grill a lot.

 

 

Tom

[kingkong85]

I use both but prefer the charcoal/wood taste. Favorite proteins to grill are tri tip ribs and steak. I'm in the process of getting better at smoking food.

[flyfisher]

Anyone looking to learn a little more about grilling or smoking should check out this site.......great forums and awesome tips and recipes for every cut of meat out there.

 

http://www.virtualweberbullet.com/

[macmichael]

I have both. I like both. Whenever I get a new gas grill I season it for about 3 times with hickory chunks. Then and only then will I cook in it. This really helps the flavor, in my humble opinion. Then once a season I reseason it.

 

I have a smoker and sometimes I"ll use chunk charcoal. Get em good and white hot, take a hair dryer to blow off the ash, then lay the steaks right on top of the charcoal. Turn once, but before you place the steaks back on the chunks use hair dryer again. Delicious.

 

My favorite is porterhouse steaks, rare on the inside and crispy on the out side. Actually, it's all good.