Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 04-19-2008, 09:00 PM   #1 (permalink)
Baffled
 
alicat's Avatar
 
Location: West Michigan
Old debate...Charcoal or gas for grilling?

I realize there is no definitive answer to this question that has been argued forever, it's completely subjective. I just thought it would be fun to ask you TFP food brethren what you prefer.

This thread was thought of because tonight was "my" first night of our beloved grilling season. My hubby and I love to cook together but for whatever reason, he cower's before the grill. We both love grilled meat, so I am left to be the "grill keeper" (really weak Ghostbuster's reference ).

I personally prefer the taste of meat cooked over real fire (that is: charcoal). I have experienced charcoal most of my life but I had a built-in gas grill at a rental house a few years ago. I absolutely loved the convienience of it but it just didn't infuse the food with the smoky goodness I love.

I have to admit, much like some people love the smell of gas or skunk, I really like the smell and taste that's imparted to food from lighter fluid. Weird or not so much?

So let's hear it fellow griller's, what do you use and what do you prefer?
__________________
'Beware the Jabberwock, my son! The jaws that bite, the claws that catch! Beware the Jubjub bird, and shun, The frumious Bandersnatch!'--Jabberwocky, Lewis Carroll

"You cannot do a kindness too soon because you never know how soon it will be too late."--Ralph Waldo Emerson
alicat is offline  
Old 04-19-2008, 09:07 PM   #2 (permalink)
Tilted Cat Head
 
Cynthetiq's Avatar
 
Administrator
Location: Manhattan, NY
here in NYC... electric since that's all that is allowed on the balconies of all apartments.

of course I prefer charcoal, has a more nuanced flavor if you can get wood chips to burn with it. Otherwise, I don't care.
__________________
I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not.
Cynthetiq is offline  
Old 04-19-2008, 09:21 PM   #3 (permalink)
Baffled
 
alicat's Avatar
 
Location: West Michigan
I stand chastened Cyn, I hadn't considered that aspect (should have, I rented for 17 1/2 yrs.). I'm curious, by electric do you mean something like a large Foreman grill? I can't seem to think of anything else beyond a hot plate..
__________________
'Beware the Jabberwock, my son! The jaws that bite, the claws that catch! Beware the Jubjub bird, and shun, The frumious Bandersnatch!'--Jabberwocky, Lewis Carroll

"You cannot do a kindness too soon because you never know how soon it will be too late."--Ralph Waldo Emerson
alicat is offline  
Old 04-19-2008, 09:30 PM   #4 (permalink)
The Reverend Side Boob
 
Bear Cub's Avatar
 
Location: Nofe Curolina
Charcoal for the quick meats, i.e burgers and dogs, gas grill for the longer, slow cooks as it's easier to control the temperature.
Bear Cub is offline  
Old 04-19-2008, 09:55 PM   #5 (permalink)
I have eaten the slaw
 
inBOIL's Avatar
 
I prefer mesquite charcoal, although it's a bit harder to maintain a proper temperature. Kingsford is shit; I don't use it. I've found that putting a few pieces of mesquite charcoal over the burners of a gas grill imparts a lot of flavor without hampering the convenience of gas.
__________________
And you believe Bush and the liberals and divorced parents and gays and blacks and the Christian right and fossil fuels and Xbox are all to blame, meanwhile you yourselves create an ad where your kid hits you in the head with a baseball and you don't understand the message that the problem is you.
inBOIL is offline  
Old 04-20-2008, 05:18 AM   #6 (permalink)
Darth Papa
 
ratbastid's Avatar
 
Location: Yonder
"Real" fire is best, but for me the convenience of gas far outweighs the difference.
ratbastid is offline  
Old 04-20-2008, 09:10 AM   #7 (permalink)
Crazy
 
smoore's Avatar
 
Location: West of Denver
Propane all the way for me, strictly for convenience and temperature control. I use a smoker box to char mesquite chips, it helps impart some of the smoky flavor.

I'm probably moving to an apartment in a month or two, I'm also interested in hearing about these electric grills. If it heats lava rocks and I can put a smoker box on it I'm pretty much sold. Can't be more expensive to run than using propane cylinders from the gas station... $22 each, youch.
__________________
smoore
smoore is offline  
Old 04-20-2008, 09:59 AM   #8 (permalink)
Upright
 
Location: East of Dallas
Well,

Known as the "goto man" around our little town when it comes to outdoor cooking, I use a number of fuels and techniques.

With the propane grill, I make a foil tray to lay water soaked wood chips in. Chips can either be hickory, pecan, or mesquite, depending on the meat I am cooking. Get the chips on the foil just as you light the burners to allow the grates to heat.

When I do fajita's (and the only way to do fajita's) is over a Kingsford based fire where I add heavily barked mesquite logs (easy to find here in Texas) to the coals once the Kingsford's have gray edges. I know some may not think well of Kingsford, but when used right, is the best charcoal (that is not "real" charcoal) in my opinion ("Kingsford" type of briquets are infused with coal.).

When we smoke pigs, briskets, sausage and jalapeno's, as we did a couple of weeks ago, I use Kingsford as a base fuel, and pecan as the smoking flavor. Pecan gives a sweeter flavor to the meat than hickory.
Mark1952 is offline  
Old 04-20-2008, 10:13 AM   #9 (permalink)
Une petite chou
 
noodle's Avatar
 
Location: With All Your Base
i use charcoal exclusively but with a charcoal chimney so as to avoid the lighter fluid flavor in my meat.
__________________
Here's how life works: you either get to ask for an apology or you get to shoot people. Not both. House

Quote:
Originally Posted by Plan9
Just realize that you're armed with smart but heavily outnumbered.
The question isn’t who is going to let me; it’s who is going to stop me. Ayn Rand
noodle is offline  
Old 04-20-2008, 01:49 PM   #10 (permalink)
Junkie
 
Location: San Antonio, TX
I have a Weber charcoal grill that is the bomb. In addition to the charcoal flavor, most gas grills just don't put out enough heat to get a decent char on the food, which to me is the whole point of grilling. There may be gas grills that put out the heat I want, I've only tried a few. I second noodle's suggestion of a chimney for starting the charcoal. Much, much easier than other methods, and no lighter fluid. I generally use the 'cowboy' natural lump charcoal they sell at lowes.

Now I want a steak. :-)
robot_parade is offline  
Old 04-21-2008, 12:31 AM   #11 (permalink)
Eponymous
 
jewels's Avatar
 
Location: Central Central Florida
Quote:
Originally Posted by ratbastid
"Real" fire is best, but for me the convenience of gas far outweighs the difference.
Absolutely.
__________________
We are always more anxious to be distinguished for a talent which we do not possess, than to be praised for the fifteen which we do possess.
Mark Twain
jewels is offline  
Old 04-21-2008, 01:07 AM   #12 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
In Canada I use natural gas exclusively. That said, you can get slow cooking and flavour by using smoke pouches (water soaked wood chips wrapped in tinfoil - the foil pouch sits on the heat and the meat doesn't - ie indirect heat).
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 04-21-2008, 04:14 AM   #13 (permalink)
Mulletproof
 
Psycho Dad's Avatar
 
Location: Some nucking fut house.
I've always preferred gas with soaked chips for the control, convenience and no lighter fluid taste.
__________________
Don't always trust the opinions of experts.
Psycho Dad is offline  
Old 04-21-2008, 07:27 AM   #14 (permalink)
Big & Brassy
 
Mister Coaster's Avatar
 
Location: The "Canyon"
A good cookout (hot fire grilling or low fire & slow smoking) ain't about convenience, it's about hanging out with friends & family, having a few drinks, and eating good food. As you can tell, my vote is for charcoal. I also only use the chimney style starters.

Like others have mentioned, even the "biggest and best" gas grills I have cooked on (been forced to cook on) never got nearly as hot as a good bed of coals. Also, by using a relatively cheap thermometer on the dome of your charcoal cooker, and adjusting the vents, you can easily control the temperature of charcoal grills for long cooks. Yeah, it takes practice, but the results are worth it, IMHO.
__________________
If you have any poo... fling it NOW!
Mister Coaster is offline  
Old 04-21-2008, 10:57 AM   #15 (permalink)
Upright
 
Pac-man04's Avatar
 
Location: O.C.
Quote:
Originally Posted by Charlatan
In Canada I use natural gas exclusively. That said, you can get slow cooking and flavour by using smoke pouches (water soaked wood chips wrapped in tinfoil - the foil pouch sits on the heat and the meat doesn't - ie indirect heat).
Thats a good way when using gas to get a nice smoked flavor!!!

I dont actually have a preference but using charcoal gives me more of an outdoor feeling. I find it relaxing to close my eyes and take in the aroma!!
__________________
"He's the best of us. The best of our best, the best that each of us will ever build or ever love. So pray for this Guardian of our growth and choose him well, for if he be not truly blest, then our designs are surely frivolous and our future but a tragic waste of hope. Bless our best and adore for he doth bear our measure to the Cosmos."

"You are
What you do
When it counts"
Pac-man04 is offline  
Old 04-21-2008, 02:10 PM   #16 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
I am all about the convenience. The bbq I had in Toronto was just out my back door. Because it was natural gas, I could use it all year round. I just don't see myself coming home from work and lighting some charcoal in the dark when it's -10c. Natural gas gives me (close to) instant heat.

And when you are grilling on high heat, it really doesn't matter if you are using gas or wood or charcoal. The meat isn't on the grill long enough to get that much flavour from your heat source. It's only when you are slow grilling on low heat that it matters.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 04-21-2008, 03:51 PM   #17 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Neither.

Hickory, Maple, Oak, Peach, Maple, or Oak are the way to go. Charcoal is an okay second. Gas makes the meat taste wrong.
Willravel is offline  
Old 04-21-2008, 03:54 PM   #18 (permalink)
Kick Ass Kunoichi
 
snowy's Avatar
 
Location: Oregon
I have a charcoal grill (actually, two--a portable Weber Smokey Joe and a Weber Silver that stays on the patio). It's easy enough for me. I got quite good at getting it started last summer. I love to grill. Cooking outdoors is a favorite pleasure. One of my favorite things to make last summer was to take whatever we could find at the farmer's market, grill it with a little seasoning, and then wrap it up in a pita with tzatziki sauce and fresh cukes/heirloom tomatoes. Yum.

We're beginning to see asparagus here, and I'm looking forward to getting some from the farmer's market for grilling.
__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau
snowy is offline  
Old 04-21-2008, 04:07 PM   #19 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
Quote:
Originally Posted by willravel
Neither.
Gas makes the meat taste wrong.
Utter nonsense.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 04-21-2008, 04:12 PM   #20 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by Charlatan
Utter nonsense.
I stand by what I say and I'll take a delicious tri-tip taste test to prove it!
Willravel is offline  
Old 04-21-2008, 06:40 PM   #21 (permalink)
Living in a Warmer Insanity
 
Tully Mars's Avatar
 
Super Moderator
Location: Yucatan, Mexico
Quote:
Originally Posted by onesnowyowl
I have a charcoal grill (actually, two--a portable Weber Smokey Joe and a Weber Silver that stays on the patio). It's easy enough for me. I got quite good at getting it started last summer. I love to grill. Cooking outdoors is a favorite pleasure. One of my favorite things to make last summer was to take whatever we could find at the farmer's market, grill it with a little seasoning, and then wrap it up in a pita with tzatziki sauce and fresh cukes/heirloom tomatoes. Yum.

We're beginning to see asparagus here, and I'm looking forward to getting some from the farmer's market for grilling.
I have a "Kingsford" Weber knock off I bought at Costco nearly 20 years ago. I rebuilt the stand before I sold my welder and put it in storage prior to moving down here because I just couldn't part with it. It's in a storage unit with some furniture from my grandmother and some paintings my dad did. In a fire I'm not sure which of the three I'd save first.

So for me the answer is Charcoal, usually with some wet wood chips added near the end of the grilling process.
__________________
I used to drink to drown my sorrows, but the damned things have learned how to swim- Frida Kahlo

Vice President Starkizzer Fan Club
Tully Mars is offline  
Old 04-21-2008, 07:22 PM   #22 (permalink)
Mulletproof
 
Psycho Dad's Avatar
 
Location: Some nucking fut house.
Quote:
Originally Posted by willravel
Gas makes the meat taste wrong.
Worked in a butcher shop when I was a kid. 100% of the smoked meat was done in a gas smoker. There was a small box that had a blower that blew the smoke thoough while the heat was on. The gas imparts no taste to the meat.
__________________
Don't always trust the opinions of experts.
Psycho Dad is offline  
Old 04-21-2008, 07:29 PM   #23 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by Psycho Dad
The gas imparts no taste to the meat.
Next time you're in the bay area, I'll show you. I can pick out gas meat by it's flavor (at least on the outside).
Willravel is offline  
Old 04-21-2008, 08:26 PM   #24 (permalink)
Addict
 
I use a Holland grill for the consistancy. However I also use a heavy duty steel Brinkman smoker when I am in the mood for hours of smoking. The Holland grills at about 400 degrees with no flare ups. The Brinkman works quite well after drilling 5 or 6 exra holes in it. But I am still planning to purchase a Weber kettle. I have read so many good reviews about the Weber that I feel I must add it to my arsenal of grillery.
newtx is offline  
Old 04-22-2008, 04:36 AM   #25 (permalink)
Living in a Warmer Insanity
 
Tully Mars's Avatar
 
Super Moderator
Location: Yucatan, Mexico
Quote:
Originally Posted by willravel
Next time you're in the bay area, I'll show you. I can pick out gas meat by it's flavor (at least on the outside).
I agree with you. That crap they put in NG and propane to make it smell like rotten eggs. They add it to the odor free gas for safety reasons, so people can smell when they have a gas leak. I think it leaves a nasty, even if small, taste to the finished product.

Quote:
Originally Posted by Psycho Dad
I've always preferred gas with soaked chips for the control, convenience and no lighter fluid taste.
Never, ever use lighter fluid. Buy a cylinder starter or just punch a bunch of holes at the bottom of a coffee can and put some paper, when wood chips and pile the charcoal on top of that and light the bottom.
__________________
I used to drink to drown my sorrows, but the damned things have learned how to swim- Frida Kahlo

Vice President Starkizzer Fan Club

Last edited by Tully Mars; 04-22-2008 at 04:40 AM.. Reason: Automerged Doublepost
Tully Mars is offline  
Old 04-22-2008, 07:21 PM   #26 (permalink)
Junkie
 
Seaver's Avatar
 
Location: Fort Worth, TX
Charcoal, I hate gas grill which my brother swears by. He simply doesn't want the cleanup. If I want convenient food I'll order delivery or get fast food. When I invite friends for a bbq, I want to hang and drink with them while we wait the two proper hours halfway decent bbq takes. I do not want to skimp because of a 2min. cleanup afterwards, nor do I EVER have a problem controlling temperature.

Then again, bbq is done different down south. If you invite someone for a BBQ and have burgers/hot dogs... you'll have a lot of people who won't come to your next BBQ. Those classify as Cookouts, there's nothing wrong with them... they're just not BBQ's.
__________________
"Smite the rocks with the rod of knowledge, and fountains of unstinted wealth will gush forth." - Ashbel Smith as he laid the first cornerstone of the University of Texas
Seaver is offline  
Old 04-22-2008, 07:35 PM   #27 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by Seaver
Then again, bbq is done different down south. If you invite someone for a BBQ and have burgers/hot dogs... you'll have a lot of people who won't come to your next BBQ. Those classify as Cookouts, there's nothing wrong with them... they're just not BBQ's.
Awww, comon. We yankees love to char our soy-dogs and organic corn with charcoal while drinking a light, organic beer at our cookouts! We've known about cookouts ever since that horrible movie a few years back.
Willravel is offline  
Old 04-23-2008, 05:12 AM   #28 (permalink)
Living in a Warmer Insanity
 
Tully Mars's Avatar
 
Super Moderator
Location: Yucatan, Mexico
Quote:
Originally Posted by Seaver
Charcoal, I hate gas grill which my brother swears by. He simply doesn't want the cleanup. If I want convenient food I'll order delivery or get fast food. When I invite friends for a bbq, I want to hang and drink with them while we wait the two proper hours halfway decent bbq takes. I do not want to skimp because of a 2min. cleanup afterwards, nor do I EVER have a problem controlling temperature.

Then again, bbq is done different down south. If you invite someone for a BBQ and have burgers/hot dogs... you'll have a lot of people who won't come to your next BBQ. Those classify as Cookouts, there's nothing wrong with them... they're just not BBQ's.
Yeah what he said.

Indirect heat I might add.
__________________
I used to drink to drown my sorrows, but the damned things have learned how to swim- Frida Kahlo

Vice President Starkizzer Fan Club
Tully Mars is offline  
Old 04-23-2008, 06:42 AM   #29 (permalink)
Junkie
 
Leto's Avatar
 
Location: The Danforth
Quote:
Originally Posted by willravel
I stand by what I say and I'll take a delicious tri-tip taste test to prove it!

Sorry, I'm with Charlatan on this one. the only thing that I liked about my charcoal hibachi (back in the day) was the smell of the freshly lit bbq lighter fluid.

these days I've been using my Weber propone BBQ, and it is so utterly convenient that I cook most of our meals that can be cooked on it all through the year. Lighting charcoal on those cold dark winter nights is almost impossible.

I do bacon on it as well, on Sunday mornings so as not to smell up the house. (I lay the strips out on a sheet of foil, and cook on low)

Actually, I am thinking of switching to natural gas as well, for ultra-high convenience.

And my tri-tip? After marinating in a dijon/teriyaki/olive oil sauce for 2 hours, then coated with peppercorns, salt & garlic prior to bbq-ing, there's little room for influence in flavour from the cooking medium.

I also use a smoker box, espeecially for such items as pulled pork picnic shoulder...

Quote:
Originally Posted by Seaver

Then again, bbq is done different down south. If you invite someone for a BBQ and have burgers/hot dogs... you'll have a lot of people who won't come to your next BBQ. Those classify as Cookouts, there's nothing wrong with them... they're just not BBQ's.

Ya I hear it is different down south. But around here, we bbq alot, and it is usually anything cooked on a bbq. Period.

Last edited by Leto; 04-23-2008 at 06:45 AM.. Reason: Automerged Doublepost
Leto is offline  
Old 04-23-2008, 07:55 AM   #30 (permalink)
Big & Brassy
 
Mister Coaster's Avatar
 
Location: The "Canyon"
***WARNING: BBQ SNOB COMMENT FORTHCOMING***

Truth be told, it doesn't matter what part of the country (USA) you are from, BARBECUE means, and always has meant, cooking larger or "lower quality" pieces of meat, using indirect heat, for long cooking times. By lower quality I mean historically less desirable cuts that would be tough when cooked quickly, like brisket, pork shoulder & ribs.

GRILLING is using direct heat to cook smaller, "higher quality" pieces of meat. Steaks, burgers, dogs, chicken breast are usually grilled.

People in the USA have been using the term 'barbecue' incorrectly to describe 'grilling' for so long that 'a barbecue' has come to mean anything cooked outdoors. But just because a majority of people do it, doesn't make it correct.

I don't mean to sound like a complete tool here, but sometimes it has to be done.
__________________
If you have any poo... fling it NOW!
Mister Coaster is offline  
Old 04-23-2008, 08:07 AM   #31 (permalink)
Junkie
 
Leto's Avatar
 
Location: The Danforth
ya I hear you, and having been exposed to South Carolina barbecue a while back , have an appreciation for the distinction.

But, living in a country where a barbecue was an appliance sold for cooking outdoors, it's hard to dispense with over 40 years of use of the term.

For us, grilling is the use of a flat metal cook surface to cook large quantities of food. for example, the restaurant grills used at places like McDonalds (and every other restuaruant I'm sure). when I hear that you grill burgers & dogs, I shudder at the thought of fried, not BBQ burgers.

so... culturally, your "southern" interpretation is making some inroads here, but the pulled pork delicacy that I have been doing on my Weber (and in my oven, and in my slow cooker - with liquid smoke) is still a rarity and an oddity. Here, the word Barbecue for outdoor cooking reigns supreme.
Leto is offline  
Old 04-24-2008, 05:04 AM   #32 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
What Leto said.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 04-25-2008, 11:59 AM   #33 (permalink)
Upright
 
Location: Franklin, TN, USA
Charcoal.
member 122194 is offline  
Old 04-29-2008, 01:57 PM   #34 (permalink)
Daddy
 
Location: Right next door to Hell
If you go with gas, try a smoker box,
get chips of wood, soak it in water or for better results, wine or Jack Daniels, ( do not do the Jack, since I normally drink it instead)
then put the wet chips in smoker box in the grill, and cook your food.

if you go with Charcoal, anybody else use hardwood charcoals? they burn hotter, and give I think a better flavor.

I second(third....) we are talking grilling here mostly.

as an answer to some comments above, you can absolutly BBQ on a charcoal grill, as others have said INDIRECT HEAT.

just a few thoughts
I currently use a weber grill, but may add a gas to the arsenal for the convenience.
edmos1 is offline  
Old 05-12-2008, 11:33 PM   #35 (permalink)
DILLIGAF
 
PayUp's Avatar
 
Location: AZ
Quote:
Originally Posted by Mister Coaster
***WARNING: BBQ SNOB COMMENT FORTHCOMING***

Truth be told, it doesn't matter what part of the country (USA) you are from, BARBECUE means, and always has meant, cooking larger or "lower quality" pieces of meat, using indirect heat, for long cooking times. By lower quality I mean historically less desirable cuts that would be tough when cooked quickly, like brisket, pork shoulder & ribs.

GRILLING is using direct heat to cook smaller, "higher quality" pieces of meat. Steaks, burgers, dogs, chicken breast are usually grilled.

People in the USA have been using the term 'barbecue' incorrectly to describe 'grilling' for so long that 'a barbecue' has come to mean anything cooked outdoors. But just because a majority of people do it, doesn't make it correct.

I don't mean to sound like a complete tool here, but sometimes it has to be done.
AMEN.
__________________
Born to Lose.
PayUp is offline  
Old 05-13-2008, 10:29 AM   #36 (permalink)
Too Awesome for Aardvarks
 
stevie667's Avatar
 
Location: Angloland
Quote:
Originally Posted by Mister Coaster
***WARNING: BBQ SNOB COMMENT FORTHCOMING***

Truth be told, it doesn't matter what part of the country (USA) you are from, BARBECUE means, and always has meant, cooking larger or "lower quality" pieces of meat, using indirect heat, for long cooking times. By lower quality I mean historically less desirable cuts that would be tough when cooked quickly, like brisket, pork shoulder & ribs.

GRILLING is using direct heat to cook smaller, "higher quality" pieces of meat. Steaks, burgers, dogs, chicken breast are usually grilled.

People in the USA have been using the term 'barbecue' incorrectly to describe 'grilling' for so long that 'a barbecue' has come to mean anything cooked outdoors. But just because a majority of people do it, doesn't make it correct.

I don't mean to sound like a complete tool here, but sometimes it has to be done.
I didn't know that!


But for the OP - Charcoal for taste and feeling like a man in setting fire to stuff, Gas for speed and not being arsed to set fire to stuff.
__________________
Office hours have changed. Please call during office hours for more information.
stevie667 is offline  
Old 05-13-2008, 10:40 AM   #37 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by Leto
Sorry, I'm with Charlatan on this one. the only thing that I liked about my charcoal hibachi (back in the day) was the smell of the freshly lit bbq lighter fluid.
To quote an LOLcat: Ur doin it wrong. Lighter fluid ruins the taste big time and it's also not fun the breathe in.

To properly light charcoal, you need to have it heat up in a charcoal chimney:
Willravel is offline  
Old 05-13-2008, 12:11 PM   #38 (permalink)
Junkie
 
Leto's Avatar
 
Location: The Danforth
what a cool toy! One of the things we used, when I was younger, was a metal heating element on a wooden handle that you burried into the charcoal, and plugged in. It eventually (so I am told) lit the charcoal.




But, the downside was that you didn't get that lovely lighter-fluid smell.. Ahhhh......

Last edited by Leto; 05-13-2008 at 12:13 PM..
Leto is offline  
Old 05-13-2008, 01:53 PM   #39 (permalink)
Addict
 
Manuel Hong's Avatar
 
Location: Land of the puny, wimpy states
Real Hardwood Charcoal. It takes practice, you have to wait until after they get grey or it's too hot. It also helps to be able to adjust the grill rack as high or low as you can. You just can't beat the taste. (never use regular charcoal briquettes or starter fuel!!! POISON!!)
__________________
Believe nothing, even if I tell it to you, unless it meets with your own good common sense and experience. - Siddhartha Gautama (The Buddha)
Manuel Hong is offline  
Old 05-13-2008, 02:44 PM   #40 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Quote:
Originally Posted by Leto
what a cool toy! One of the things we used, when I was younger, was a metal heating element on a wooden handle that you burried into the charcoal, and plugged in. It eventually (so I am told) lit the charcoal.




But, the downside was that you didn't get that lovely lighter-fluid smell.. Ahhhh......
Reminds me of Home Alone.
Willravel is offline  
 

Tags
debatecharcoal, gas, grilling

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 10:50 AM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360