yeah

Poll question: Charcoal or gas?

Poll result (30 votes) Charcoal (21 votes) Vote I’m a hoe ass Hank Hill (9 votes) Vote

Got a Weber Preformer which is charcoal with a gas starter...shit is a game changer

the convenience. Chicken, steak, burgers, veggies (on a cast iron plate), etc. But on the weekends if I'm doing something for real and have the time to do it (ribs, brisket, pork shoulder), I gotta use a charcoal grill with a smoker box.

Ain't nobody got time to get the charcoal fire going random Tuesday nights after getting off work while the family is ready for dinner, but I can do steaks on the gas grill in 15 minutes including prep time.

You can decide you want to grill something and ten minutes later have it on there. Then you just turn it off when you're done.

trust them new

Every now and then gotta get the briquettes and lighter fluid and light it twice. You know how it makes that big explosion the second time you light it? Love that.

The smoke cloud I could do without tho.


Edit: I grille like twice a year

Don't have the time for charcoal.

Charcoal with a small propane torch to start the briquettes. No lighter fluid.

Easy and cheap way to go

>Easy and cheap way to go

It’s a mess and is slow. You still have to use a lighter to burn some paper under your chimney. Might as well just apply the torch. Not sure how it is cheaper than any other method.

shit is a game changer

https://www.lowes.com/pd/Weber-Lighter-Cubes-24-Pack/3151081

>shit is a game changer
>
>https://www.lowes.com/pd/Weber-Lighter-Cubes-24-Pack/3151081

Now I have to go buy extra disposable/burn able stuff when that torch is already taking care of me?

no wonder it takes some of yall so long.. lol

not only work well in a charcoal chimney but they do wonders in a firepit or fireplace as well.

havent been able to get it to work without fluid. thinking about buying
the chimney.

>Charcoal with a small propane torch to start the briquettes.
>No lighter fluid.

gas grills are just not it for me in any capacity.

I have a Weber kettle, Akorn kamado, and offset stick burner. If I had a deck on the house, I'll add a gas grill. But even with the time and ease of use for a gas, you simply cannot get the same flavor from propane, no matter how many smoke chip boxes or pellet smoke tubes you use.

i have both gas and charcoal. if you're making anything like burgers, steaks or chicken which don't take long to cook then charcoal is a complete waste of time (unless it's your only option). that "charcoal" taste doesn't even come into play with you're cooking something for that short amount of time. if you think food tastes better cooked on charcoal it's most likely in your mind. the average person cannot tell the difference.

if i'm doing a cook that's going to take some hours like smoking some ribs, a whole chicken, turkey or something like that, them i'm going charcoal for sure. that's when you get that taste of the charcoal smoke penetrating the meat.

if you're into the whole hobby aspect of grilling though, then by all means fire up the charcoal and enjoy yourself. it's all good no matter what.

>i have both gas and charcoal. if you're making anything like
>burgers, steaks or chicken which don't take long to cook then
>charcoal is a complete waste of time (unless it's your only
>option). that "charcoal" taste doesn't even come into play
>with you're cooking something for that short amount of time.
>if you think food tastes better cooked on charcoal it's most
>likely in your mind. the average person cannot tell the
>difference.
>
>if i'm doing a cook that's going to take some hours like
>smoking some ribs, a whole chicken, turkey or something like
>that, them i'm going charcoal for sure. that's when you get
>that taste of the charcoal smoke penetrating the meat.
>
>if you're into the whole hobby aspect of grilling though, then
>by all means fire up the charcoal and enjoy yourself. it's
>all good no matter what.

Aren’t all tastes/flavors essentially in one’s mind???

taste is in your tongue, but how you feel about and process what you're tasting is in your mind.

i'm saying that people who claim to taste charcoal smoke flavor in their meat cooked over charcoal for just a few minutes may think that's what they are tasting, but it's impossible. for whatever reason that's what they were told by their daddy or uncle a long time ago and they hold that thought it their mind for all time. just like how some people claim they don't like gas grills because they think they can taste the gas in their food which is also impossible because propane is odorless and tasteless.

people believe what they want to believe though.

>taste is in your tongue, but how you feel about and process
>what you're tasting is in your mind.
>
>i'm saying that people who claim to taste charcoal smoke
>flavor in their meat cooked over charcoal for just a few
>minutes may think that's what they are tasting, but it's
>impossible. for whatever reason that's what they were told by
>their daddy or uncle a long time ago and they hold that
>thought it their mind for all time. just like how some people
>claim they don't like gas grills because they think they can
>taste the gas in their food which is also impossible because
>propane is odorless and tasteless.
>
>people believe what they want to believe though.

YOU believe what YOU want to believe. You just posted a whole soliloquy of belief.

it takes a very long time for charcoal smoke to penetrate the meat for there to be anything there to taste. cooking burgers or steaks takes maybe 10 minutes max, chicken about 20 mins or so, dogs and brats even less time. that's not nearly enough time to get that "smokey charcoal flavor" that people love so much.

if you're actually smoking a whole chicken (1.5 - 2 hours), turkey (6 hours), some ribs (3 - 5 hours), brisket (10 or more hours depending on size), pork shoulder (12 - 16 hours) or something along those lines then yes you will get those flavors.

this has nothing to do with what i do or don't believe.

it's science.

...and smell has it's part in the experience

I know that's not kosher for a lot of traditionalists, but I'm basing this not just on my experience but on trusted writers like Meathead and J. Kenji Lopez-Alt.

Even for burgers, I find that within about a half hour, using a charcoal grill banked on one side with the vent positioned over the meat on the other side you can get a decent smoke flavor, and then bring the colas back up and move the burgers directly over the coals to finish and get the flavor from the vaporizing fat dripping down.

Takes a bit longer to do the burgers low and slow this way instead of keeping them over hotter coals for a shorter time but it's not a big deal to me if it takes an hour to do dinner instead of 25 minutes.

Yes they can both be used to get you from point A to point B, but they serve completely different purposes which makes a comparison pointless.

As I mentioned up above, I have and use both. I grill a LOT - during the summer around 4-5 times a week, and even during the winter (I'm in Michigan) 1 or 2 days a week. Last summer that number was probably higher since I was working from home - I would turn on the gas grill even at lunch time to make some quick burgers or brats...these newer high quality gas grills are EXTREMELY convenient, and I prefer using mine over my oven/stove.

On the weekend though if I have time and I'm making some pork shoulder, ribs, brisket, etc. - it's gonna be my charcoal grill with smoker box. But how often am I doing that? Probably once or twice a month, and only when the weather is decent - not year-round.

and while it does take longer for coals it doesnt take that damn long..

by the time I prep food the coals are hot.

If I want something immediately I just use my stove.

its not a serious debate but I’m serious about my charcoal.

Propane.. smh.

>If I want something immediately I just use my stove.
>
>its not a serious debate but I’m serious about my charcoal.
>
>
>Propane.. smh.

But yeah, different tools for different jobs.

I get the appeal of gas. My boy who we ha g out most likes to grill several times a week, if I had his yard I’d still have charcoal as my primary though

Good at holding one temp steady for a long time, and quite fuel efficient. But if you need to ok a few foods at different temps it’s a little trickier. Not impossible, but not as easy as a regular grill, gas or charcoal

But for long cooks? Perfect. I can dial my temps in, put a brisket or shoulder on overnight, and go to bed without worrying too much about temp spikes or running out of fuel.

...but fuck that, i have shit to do

My grill is charcoal though (which I like) and as others have mentioned it is a lot of work for a single persons meal. Last Friday I grilled a bunch of chicken wings, a couple burgers and some ribs. That lasted until yesterday. Now I want more, but I am like why go though all that work for one meal.

prep food while coals turn gray

cook

eat

Definitely takes longer than a gas grill but its not an all day event.

light than what I am using. Like, with a candle I just hold a flame to the wick and it is lit in a manner of seconds. With my grill on the other hand, holding a flame to the coal it not enough. I usually ball up newspaper and place it in strategic places around the grill. Sometimes I add a few twigs. It takes at least 15 mins to get my coal burning. What is your quicker method for lighting?

Also do you clean out the ash from the grill once it dies. I do because I don't like that ash building up. I also clean my grates.

From start to finish it takes a while.

You don't need much. Get the original batch wet, light them then check back in five minutes or so to see if you need to re-light them. If you use fluid on hot charcoal make sure you stand back.

If it's natural charcoal, I'll light them light I would a campfire (w/o the fluid).

I clean the ashes out every time and dig out the un-burned charcoal to re-use. I clean everything before I use it for the day, but I also have a small grill that's easy to move around and wash/hose down.

a bag from home depot, it changed my life. also bought some royal oak
tumbleweeds, don't need any lighter fluid and it heats the charcoal
quick. makes me want to cook everything on the grill now.




"Roll me further bitch"

The hardest part is avoiding burning yourself when you dump lol…
A long oven mitt takes care of that though.

https://www.bestbuy.com/site/weber-compact-rapidfire-chimney-starter-silver/6445500.p?skuId=6445500&ref=212&loc=1&ref=212&loc=1&gclid=Cj0KCQjwzYGGBhCTARIsAHdMTQy0XerRtQMZfq-8aKtHzFot7O7KMAA6dH5egpDaoR1XKEKhlvuKJ9IaAoxFEALw_wcB&gclsrc=aw.ds





"Get ready....for your blessing....."
"Bury me by my Grand-Grand and when you can come follow me"

Charcoal is the preference.

This summer…..smh…

Officially call that grilling….I mean…it technically is…but I feel like I should be able to do more with it. I attempted grilling fish years ago….that came out kinda horrible… I can do corn though…that usually works out for me.

Y’all be talking about ribs, brisket, pork loins, etc…. I was trying to get on that level!



"Get ready....for your blessing....."
"Bury me by my Grand-Grand and when you can come follow me"

other excuses:

it smells like rain
carbon footprint
just got my mani pedi

from what I remember they just die all over the place every night.

https://en.wikipedia.org/wiki/Brood_X

https://www.cbsnews.com/news/brood-x-cicadas-national-weather-service-radar/

https://www.cnet.com/how-to/brood-x-cicadas-emerges-in-full-force-but-when-will-they-be-gone/

https://www.scientificamerican.com/article/brood-x-cicadas-are-emerging-at-last1/

All day everyday for the past month now.
Our neighborhood is apparently a hot spot.
Walk out the back door and you getting hit by at least 5 of them before you make it to the car. Our back patio is like something out of a horror flick with carcasses everywhere. Can’t wait till this shit is over. The smell …Ooohhhh the SMELL… terrible.
I’m not even scared of bugs or nothing like that either



"Get ready....for your blessing....."
"Bury me by my Grand-Grand and when you can come follow me"

We've got ZERO cicadas here in Philly. I stay in the parks and haven't seen any signs. I guess that particular brood doesn't live here.

So the grass had gotten really thick by the time they started emerging. We could see the holes in the flower beds around the perimeter of our yard though. If anything, I imagine the holes would be almost like a natural aerating.
they ARE fcking up our new shrubs and my blackberry bush though....


"Get ready....for your blessing....."
"Bury me by my Grand-Grand and when you can come follow me"

Gas line to an outdoor appliance…
If I want to cook with gas I’ll just stay in the house….

"Get ready....for your blessing....."
"Bury me by my Grand-Grand and when you can come follow me"

this weekend is too hot for me