To Charcoal or To Propane - I BBQ Therefore I Am

Danny · 05-17-2008, 10:52 AM

Hi, How Are Ya?
Long Time No Be Here
I'm Fine...How Have You Been?
Glad to hear that (Sorry To hear that..)

Deciding between a Charcoal grill or a Propane driven one..

Pros and Cons

Likes and Dislikes

Flavors and Distastes

No onions just opinions please...

Love to All - Danny (BBQ MAN Link)

crazy connie · 05-17-2008, 11:13 AM

I can afford it so I have one of each. When too hot (this is Phoenix) gas is great for quick grilling. Beer Butt Chicken and Pulled Pork or slow cooked ribs and we want the Weber. One or the other

Nahhhhhhhhh reasonable enough for both!

Danny · 05-17-2008, 11:27 AM

Quote:

Originally Posted by crazy connie

I can afford it so I have one of each. When too hot (this is Phoenix) gas is great for quick grilling. Beer Butt Chicken and Pulled Pork or slow cooked ribs and we want the Weber. One or the other

Nahhhhhhhhh reasonable enough for both!

Thanks Connie - what is beer butt chicken...

crazy connie · 05-17-2008, 11:38 AM

Quote:

Originally Posted by Danny

Thanks Connie - what is beer butt chicken...

Really easy & good recipe.

Pop a top and remove 1/2 the contents...

Place in center of grill with coals around the exterior edge

Put a seasoned (S&P and other favs) butt down over the 1/2 a beer

Cover and roast till golden (45 to 60 minutes here depending on the coals)

ENJOY

I usually do 2 (gotta love good leftovers) and serve with fav summer salads like a bowl of potato salad and a fresh marinated veggie bowl.

The beer can is a great rack and chicken gets crispy all around while the beer keeps it very moist. I have also done this with a can of Vernors Ginger Ale which was quite tasty as well.

cute fuzzy bunny · 05-17-2008, 11:46 AM

Aka Beer Can Chicken!

I go with gas. Its easy, inexpensive, less messy, ready in minutes and can be used for both high and low heat cooking with the turn of a knob.

Although I have to say I was amused by Alton Browns tuna steak recipe where he got a load of coals going in a cylinder charcoal starter and then slapped a grill grate right over the top of the 'jet engine' and put a nice crust on the tuna @~900 degrees.

Leonidas · 05-17-2008, 11:50 AM

Gas, because I'm lazy. But I have the lava rock briquette looking things.

Can of beer
Whole chicken
Tony Chachere’s Seasoning
1/2 stick butter
Cayenne Pepper
Garlic (can be diced, or you can use something like Garlic Powder)
A little Worcestershire sauce.
Seasoned salt
Fresh ground pepper

Amounts of spices depend on how spicy you like the bird. Non-Texans may substitute paprika or some other wimpy spice for the Cayenne.

Wash the chicken and leave it damp. Liberally cover the bird's skin with Tony Cachere's.

Drink half of the beer.

Combine all other ingredients into saucepan let simmer for a few minutes and then pour into beer can. Place chicken on top of beer can so that the can is inside the chicken and the chicken sits upright on the can. Grill or bake at 250-300 degrees until chicken’s internal temperature reaches 180 degrees.

cute fuzzy bunny · 05-17-2008, 11:51 AM

BTW, you arent hard core unless you drink the rest of the can of beer after the chicken is done...

Marquette · 05-17-2008, 12:51 PM

Quote:

Originally Posted by cute fuzzy bunny

Although I have to say I was amused by Alton Browns tuna steak recipe where he got a load of coals going in a cylinder charcoal starter and then slapped a grill grate right over the top of the 'jet engine' and put a nice crust on the tuna @~900 degrees.

That was a great episode!

Leonidas · 05-17-2008, 12:54 PM

Quote:

Originally Posted by cute fuzzy bunny

BTW, you arent hard core unless you drink the rest of the can of beer after the chicken is done...

That will make you say nic-nic-nic!

YouTube - Jack Nicholson in Easy Rider

**Want2retire** · 05-17-2008, 01:31 PM

Propane because I can start it and be cooking in 10 seconds! I don't like spending much time cooking, even at the grill.

youbet · 05-17-2008, 01:40 PM

Both......

Gas is handy (especially located right outside the patio door in winter!), the fuel is less expensive and is really convenient for quick meals. We use the gas grill a lot.

Charcoal just seems to work better for a few of our long time favorites. BTW, our Weber kettle is 34 years old this summer and still looks and works fine!

I use it probably 10% of the time.

megacorp-firee · 05-17-2008, 02:22 PM

Getting older and lazier ... also [dark humor on] you never know how much time you have left [dark humor off], so now I am using gas (grill is hooked up to my house gas supply line.
In my youth, I was a charcoal fanatic. Got really good at it ... smoking salmon, trout, chickens, ...etc. Even cooked pizza on the ole weber

FIREdreamer · 05-17-2008, 03:18 PM

Definitely charcoal for me though I don't use store bought charcoal, I make my own. It's more labor intensive and it's harder to control the heat but I think you can't beat the taste! Plus the smell reminds of pleasant childhood memories...

HFWR · 05-17-2008, 03:31 PM

Prefer charcoal, but use gas for the convenience. Considering adding a charcoal grill for when time is not a consideration.

Notmuchlonger · 05-17-2008, 03:36 PM

Gas. Its faster. I would prefer to use a smoker but you need to pay attention to that and its not feasible for me to use at the moment.Gas is pretty safe to use while your drinking

Or at least "safer"

TromboneAl · 05-17-2008, 04:56 PM

Propane.

We've nursed our Weber (Spirit?) several seasons past the time it should have been freecycled, and I recently had an epiphany. What do you think of this idea:

We should get a small, tabletop gas grill, like this one:

We rarely use more than a small area of our current grill. With this one, we could easily put it in the shed after each use (where the bear can't get to it). It would take less time to clean, and we could get an attachment so that it could use the larger propane flask.

Is that a good idea or bad? Anyone have something like this?

Notmuchlonger · 05-17-2008, 05:10 PM

I have the Weber Q 220. Works great. Got the hose for the larger tank and cart. Easy to cart around and travel. Its fine for 2 people. Good enough for 4 people long as you do not have too many things going on. Anymore than that I would suggest a full sized grill.

Ronstar · 05-17-2008, 05:52 PM

Gas. Charcoal takes too long.

Rambler · 05-17-2008, 06:29 PM

I have 6 grills and smokers of various sorts. In Asia: a gas grill bought at Costco gets the most use, followed by the smoker (without a separate firebox), and of course a weber. In California, we have a propane grill with cast iron grates that I really like, a smoker with the firebox on the side, and an upright smoker.

Propane is used more times than charcoal, but the overall "amount of time" that charcoal is used is greater.

My favorite: smoked rib roast. Rub with seasoned salt, garlic power and black pepper (or Cholula chili and garlic power plus some kind of salt). Light the charcoal in either the firebox or on one end of the smoker, and soak some mesquite chunks. When the charcoal is ready, put the roast in the smoker on the opposite end from the charcoal and place a couple of chunks of mesquite on the coals. Try to keep the heat between 200-225F by adjusting the air. Prepare and add hot coals as necessary, and add a couple of mesquite chunks when the smoke stops pouring out (30-45 min) for the first 3 or so hours.

For a very tender melt in your mouth roast, cook at 200-225 for about 8 hours. For the folks out there who prefer that the roast slices easily or prefer rare meat, 3-5 hous will do, depending on how hot your smoker is. Hickory, cherry, apple, or almond chuncks also work well. I have heard old grape vine wood is fantastic, but haven't tried it. Never use pine or that type of evergreen...you'll have to throw out the roast...and the smoker!

Enjoy!

R

Walt34 · 05-17-2008, 07:12 PM

Gas. Charcoal is too much bother and too much mess. We also have a $15 table top one for picnics and such.

When I did use charcoal, family still remembers me using a leaf blower on idle to get it going.

05-17-2008, 10:52 AM	#1
Danny Thinks s/he gets paid by the post Join Date: Jul 2005 Location: Minnehaha Posts: 2,000	To Charcoal or To Propane - I BBQ Therefore I Am Hi, How Are Ya? Long Time No Be Here I'm Fine...How Have You Been? Glad to hear that (Sorry To hear that..) Deciding between a Charcoal grill or a Propane driven one.. Pros and Cons Likes and Dislikes Flavors and Distastes No onions just opinions please... Love to All - Danny (BBQ MAN Link) __________________ Danny's Waking Up To Another Beautiful Day Danny's American Diners Drive-ins Roadhouses Joints & Dives Waking Up With Nothing To Do...Trying My Very Best To Get It All Done Each and Everyday Golden Rule and Good Actions = Good Results

05-17-2008, 11:46 AM	#5
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,209	Aka Beer Can Chicken! I go with gas. Its easy, inexpensive, less messy, ready in minutes and can be used for both high and low heat cooking with the turn of a knob. Although I have to say I was amused by Alton Browns tuna steak recipe where he got a load of coals going in a cylinder charcoal starter and then slapped a grill grate right over the top of the 'jet engine' and put a nice crust on the tuna @~900 degrees. __________________ To be truly happy, one must live absolutely in the present, with no thought of what's gone before, and no thought of what lies ahead. But to live a life of meaning...one is condemned to wallow in the past and obsess about the future.

05-17-2008, 11:50 AM	#6
Leonidas Thinks s/he gets paid by the post Join Date: May 2006 Posts: 1,109	Gas, because I'm lazy. But I have the lava rock briquette looking things. Can of beer Whole chicken Tony Chachere’s Seasoning 1/2 stick butter Cayenne Pepper Garlic (can be diced, or you can use something like Garlic Powder) A little Worcestershire sauce. Seasoned salt Fresh ground pepper Amounts of spices depend on how spicy you like the bird. Non-Texans may substitute paprika or some other wimpy spice for the Cayenne. Wash the chicken and leave it damp. Liberally cover the bird's skin with Tony Cachere's. Drink half of the beer. Combine all other ingredients into saucepan let simmer for a few minutes and then pour into beer can. Place chicken on top of beer can so that the can is inside the chicken and the chicken sits upright on the can. Grill or bake at 250-300 degrees until chicken’s internal temperature reaches 180 degrees. __________________ "If everything is under control, you are going too slow." - Mario Andretti Last edited by Leonidas; 05-17-2008 at 11:55 AM.

05-17-2008, 11:51 AM	#7
cute fuzzy bunny Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: Dec 2003 Location: Hot cross bun Posts: 21,209	BTW, you arent hard core unless you drink the rest of the can of beer after the chicken is done... __________________ To be truly happy, one must live absolutely in the present, with no thought of what's gone before, and no thought of what lies ahead. But to live a life of meaning...one is condemned to wallow in the past and obsess about the future.

05-17-2008, 01:31 PM	#10
Want2retire Moderator Join Date: Jan 2007 Location: New Orleans Posts: 4,730	Propane because I can start it and be cooking in 10 seconds! I don't like spending much time cooking, even at the grill. __________________ Dreaming of retirement....

05-17-2008, 11:13 AM	#2
crazy connie Full time employment: Posting here. Join Date: Feb 2006 Posts: 625	I can afford it so I have one of each. When too hot (this is Phoenix) gas is great for quick grilling. Beer Butt Chicken and Pulled Pork or slow cooked ribs and we want the Weber. One or the other Nahhhhhhhhh reasonable enough for both!

05-17-2008, 01:40 PM	#11
youbet Thinks s/he gets paid by the post Join Date: Mar 2005 Posts: 3,460	Both...... Gas is handy (especially located right outside the patio door in winter!), the fuel is less expensive and is really convenient for quick meals. We use the gas grill a lot. Charcoal just seems to work better for a few of our long time favorites. BTW, our Weber kettle is 34 years old this summer and still looks and works fine! I use it probably 10% of the time. __________________ Over all was the silence of the wilderness - Sigurd Olsen

05-17-2008, 02:22 PM	#12
megacorp-firee Thinks s/he gets paid by the post Join Date: Apr 2007 Posts: 1,081	Getting older and lazier ... also [dark humor on] you never know how much time you have left [dark humor off], so now I am using gas (grill is hooked up to my house gas supply line. In my youth, I was a charcoal fanatic. Got really good at it ... smoking salmon, trout, chickens, ...etc. Even cooked pizza on the ole weber __________________ Life is GREAT!

05-17-2008, 03:18 PM	#13
FIREdreamer Full time employment: Posting here. Join Date: May 2007 Posts: 943	Definitely charcoal for me though I don't use store bought charcoal, I make my own. It's more labor intensive and it's harder to control the heat but I think you can't beat the taste! Plus the smell reminds of pleasant childhood memories... __________________ "Solitary trees, if they grow at all, grow strong" - Winston Churchill

05-17-2008, 03:31 PM	#14
HFWR Give me a museum and I'll fill it. (Picasso) Give me a forum ... Join Date: May 2005 Location: DFW Posts: 5,101	Prefer charcoal, but use gas for the convenience. Considering adding a charcoal grill for when time is not a consideration. __________________ Have Funds, Will Retire I will now proceed to entangle the entire area...

05-17-2008, 03:36 PM	#15
Notmuchlonger Thinks s/he gets paid by the post Join Date: Dec 2007 Posts: 2,393	Gas. Its faster. I would prefer to use a smoker but you need to pay attention to that and its not feasible for me to use at the moment.Gas is pretty safe to use while your drinking Or at least "safer" __________________ .

05-17-2008, 04:56 PM	#16
TromboneAl Thinks s/he gets paid by the post Join Date: Jun 2006 Posts: 3,669	Propane. We've nursed our Weber (Spirit?) several seasons past the time it should have been freecycled, and I recently had an epiphany. What do you think of this idea: We should get a small, tabletop gas grill, like this one: We rarely use more than a small area of our current grill. With this one, we could easily put it in the shed after each use (where the bear can't get to it). It would take less time to clean, and we could get an attachment so that it could use the larger propane flask. Is that a good idea or bad? Anyone have something like this? __________________ - Al -- Always serious, never joking. No, wait. Never serious... Always... I forget.

05-17-2008, 05:10 PM	#17
Notmuchlonger Thinks s/he gets paid by the post Join Date: Dec 2007 Posts: 2,393	I have the Weber Q 220. Works great. Got the hose for the larger tank and cart. Easy to cart around and travel. Its fine for 2 people. Good enough for 4 people long as you do not have too many things going on. Anymore than that I would suggest a full sized grill. __________________ .

05-17-2008, 05:52 PM	#18
Ronstar Recycles dryer sheets Join Date: Aug 2007 Posts: 443	Gas. Charcoal takes too long.

05-17-2008, 06:29 PM	#19
Rambler Full time employment: Posting here. Join Date: Jul 2007 Posts: 585	I have 6 grills and smokers of various sorts. In Asia: a gas grill bought at Costco gets the most use, followed by the smoker (without a separate firebox), and of course a weber. In California, we have a propane grill with cast iron grates that I really like, a smoker with the firebox on the side, and an upright smoker. Propane is used more times than charcoal, but the overall "amount of time" that charcoal is used is greater. My favorite: smoked rib roast. Rub with seasoned salt, garlic power and black pepper (or Cholula chili and garlic power plus some kind of salt). Light the charcoal in either the firebox or on one end of the smoker, and soak some mesquite chunks. When the charcoal is ready, put the roast in the smoker on the opposite end from the charcoal and place a couple of chunks of mesquite on the coals. Try to keep the heat between 200-225F by adjusting the air. Prepare and add hot coals as necessary, and add a couple of mesquite chunks when the smoke stops pouring out (30-45 min) for the first 3 or so hours. For a very tender melt in your mouth roast, cook at 200-225 for about 8 hours. For the folks out there who prefer that the roast slices easily or prefer rare meat, 3-5 hous will do, depending on how hot your smoker is. Hickory, cherry, apple, or almond chuncks also work well. I have heard old grape vine wood is fantastic, but haven't tried it. Never use pine or that type of evergreen...you'll have to throw out the roast...and the smoker! Enjoy! R

05-17-2008, 07:12 PM	#20
Walt34 Thinks s/he gets paid by the post Join Date: Dec 2007 Location: WV Panhandle Posts: 1,042	Gas. Charcoal is too much bother and too much mess. We also have a $15 table top one for picnics and such. When I did use charcoal, family still remembers me using a leaf blower on idle to get it going. __________________ Retired six years ago at age 52