Discussion
I will work on the basis its the different heat and the vaporising then, it certainly produces more smoke in any given situation. Maybe the maillard reaction plays a part?
The kettle can achieve a searing level of heat the gas never achieves. Don't get me wrong, the gas is good, although its 10x the price, althougb built like a tank and 10 years on starts first time, no rust anywhere, needs a new set of vaporiser bars have ordered a set of stainless steel over the standard enameled steel. Personally I prefer the charcoal cooked (taste) and strangely so does the missus, which is why the rib of beef went on it
http://www.weber.com/weber-nation/blog/gas-or-char...
The kettle can achieve a searing level of heat the gas never achieves. Don't get me wrong, the gas is good, although its 10x the price, althougb built like a tank and 10 years on starts first time, no rust anywhere, needs a new set of vaporiser bars have ordered a set of stainless steel over the standard enameled steel. Personally I prefer the charcoal cooked (taste) and strangely so does the missus, which is why the rib of beef went on it
http://www.weber.com/weber-nation/blog/gas-or-char...
Edited by bigdom on Thursday 16th April 21:38
A friend has one of these:
http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
Timmy40 said:
Ah that looks about the level for what I was looking to spend. I think I'll try that one. It's partly the convenience I'm after, got small kids now so don't have time to faff about with charcoal, just need something I can fire up on the spur of the moment and cook up some chicken kebabs and burgers for the kids.
I bought that exact model last week. I've used it 5 nights now as it's so easy and the results are that good. Light it up and 10 mins later your meat of choice is sizzling away in a controlled manner...hornetrider said:
I always use to struggle lighting charcoal properly - until I bought a chimney. They are a tenner. You ever used one? Amazing things.
With chicken you should BBQ it indirectly before finishing it off over the flame, alternatively use the kitchen oven if you don't have a lid on your BBQ.
I hate to be 'that guy' but a gas BBQ is just an expensive grill, outside.
This. If it really won't light a gas blow torch or paint stripping gun is a great help, you can also use her hairdryer but the smell tends to give it away. With chicken you should BBQ it indirectly before finishing it off over the flame, alternatively use the kitchen oven if you don't have a lid on your BBQ.
I hate to be 'that guy' but a gas BBQ is just an expensive grill, outside.
Chris Type R said:
The trick to cooking chicken on the BBQ is blasting it in the microwave first.
Why??There's absolutely no need, and if you think that a blast in the microwave is a substitute for cooking it thoroughly then you're playing a dangerous game - it's a myth that microwaves cook food deeply; really the microwaves only penetrate a very short distance and then the heat needs to be conducted deeper into the food.
When cooking a whole chicken, or pieces on the bone, you use indirect heat with the fire divided into two sections. Place the meat in the middle so it's not directly over the fire, and cook it slowly - a typical whole chicken takes between 1:15 to 1:30 hours (depending on size, and to a small extent temperature and weather conditions); or 30-40 minutes for pieces. Finish the pieces off with a short blast over the fire to brown them.
The only safe way to cook chicken on the barbecue is slow, indirect heat. If you're giving it a sufficiently long blast in the microwave followed by cooking on the barbecue then you're overcooking it.
DeuxCentCinq said:
Haven't you all got a grill in the kitchen already?
Yes, my kitchen is fitted with a nice 5 hob range master and optional wife. However if I want to bar-b-q on the beach or in the woods, or just fancy cooking outside sipping a beer in the sun mobility is an issue with the kitchen. DeuxCentCinq said:
You're going to take a gas "barbecue" to the beach?
Yes why not. http://www.wowbbq.co.uk/products/weber-q1200-with-...
I also take a beach tent, large umbrella, chairs, table, shower and fridge. I'm not going so sit there in the sand, getting sunburnt and eating warm sandwiches filled with sand.
ReaperCushions said:
A friend has one of these:
http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
Holy mother of God, I've just seen the prices!!!! http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
http://shop.biggreenegg.co.uk/
Chris Type R said:
Rosscow said:
+1Still expensive though...
DeuxCentCinq said:
Haven't you all got a grill in the kitchen already?
Have you ever even eaten anything cooked on a gas BBQ? Or are you just commenting based on your own prejudices and ignorance?Charcoal is for cave men, gas is for 21st centry men.
Edited by CaptainSensib1e on Tuesday 21st April 14:21
The manlyness is getting boring now, certainly is not manly to do what you mates says is cool.
For day to day grilling of burger, sausages, steak etc there is no one out there that can taste a difference between gas or charcoal grilled. As has been alluded to (and is fairly obvious) is that the charcoal gives of feck all smoke hence gives feck all flavor.
I often have the gas running next to charcoal and can organize a blind test, as I have to many non believers. I will put a wedge of cash on that you could NOT taste the difference on steak/burger/sausage/pieceofchicken cooked side by side.
Even with the (getting fekking old and boring now) grilling all day long american style (actually it's hot smoking in my book, not bbq), again your choice of heat source will be largely irrelevant as I understand that everyone is actually using wood chips for smoke generation..
I have and use both. Gas for convenience, charcoal/wood/briquettes because fire is cool!
For day to day grilling of burger, sausages, steak etc there is no one out there that can taste a difference between gas or charcoal grilled. As has been alluded to (and is fairly obvious) is that the charcoal gives of feck all smoke hence gives feck all flavor.
I often have the gas running next to charcoal and can organize a blind test, as I have to many non believers. I will put a wedge of cash on that you could NOT taste the difference on steak/burger/sausage/pieceofchicken cooked side by side.
Even with the (getting fekking old and boring now) grilling all day long american style (actually it's hot smoking in my book, not bbq), again your choice of heat source will be largely irrelevant as I understand that everyone is actually using wood chips for smoke generation..
I have and use both. Gas for convenience, charcoal/wood/briquettes because fire is cool!
Rosscow said:
ReaperCushions said:
A friend has one of these:
http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
Holy mother of God, I've just seen the prices!!!! http://www.biggreenegg.com/
The flavor is something else, very controllable, easy to light and its charcoal not girly gas.
Also can be used as a smoker out of the box.
Expensive though.
http://shop.biggreenegg.co.uk/
At £2400 it's never going to happen though.
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