Coal or gas bbq
Discussion
Charcoal always going to taste better. Can be up and running very quickly with a chimney starter.
I have a larger Weber gas grill with a cast iron grate that I use if there's a lot of us. The smaller Weber with charcoal goes on if it's a smaller group. Or if I'm needing the specifics of a charcoal cook method.
Time wise I would say no difference. By the time the gas grill is up to temp, cleaned, seasoned before each cook and then cleaned and seasoned after it probably takes longer overall.
If getting gas then get a cast iron grate as I think that's essential to the flavour.
I have a larger Weber gas grill with a cast iron grate that I use if there's a lot of us. The smaller Weber with charcoal goes on if it's a smaller group. Or if I'm needing the specifics of a charcoal cook method.
Time wise I would say no difference. By the time the gas grill is up to temp, cleaned, seasoned before each cook and then cleaned and seasoned after it probably takes longer overall.
If getting gas then get a cast iron grate as I think that's essential to the flavour.
Both have their place, as said.
My experience....I started off with a 3 burner gas bbq and enjoyed the convenience for a few years, but bought a Weber kettle to go alongside it the year before last so I can get into some other techniques, The reality was the chimney starter makes getting the Weber going so fast, that with a little bit of planning, it's no burden at all. The gas grill got sold last month.
My experience....I started off with a 3 burner gas bbq and enjoyed the convenience for a few years, but bought a Weber kettle to go alongside it the year before last so I can get into some other techniques, The reality was the chimney starter makes getting the Weber going so fast, that with a little bit of planning, it's no burden at all. The gas grill got sold last month.
Brainpox said:
Coal takes 20 minutes to get going with a chimney starter. Some electric ovens take longer...
This!I choose charcoal, but gas can be good as well, but different.
A chimney starter almost takes the 'fun' out of trying to get the barbecue started - scrunch up newspaper in the bottom, fill with charcoal, light. Leave but check every 5-10 minutes or so.
ETA : and then you've got all the different types, open, kettle, smoker, egg..
Maybe it comes more down to how much time/effort you are prepared to put into it all - only you will know this.
Edited by eps on Monday 12th April 11:11
I am with both. For pieces of meat, cooked quickly, then charcoal is the way to go.
My gas is 50% plancha / 50% grill. I tend to use the plancha mostly for fish and the grill for delicate pieces of meat like brochettes etc. Its horses for courses.
For just one choice, i would have charcoal and use PTFE mats for the delicate stuff.
However, the most important thing to remember is that eating a BBQ, al fresco, is mainly about enjoying time with family and friends. It produces magic moments, no one will tell you how great the food was in 10-years time. The memories will linger, longer.
My gas is 50% plancha / 50% grill. I tend to use the plancha mostly for fish and the grill for delicate pieces of meat like brochettes etc. Its horses for courses.
For just one choice, i would have charcoal and use PTFE mats for the delicate stuff.
However, the most important thing to remember is that eating a BBQ, al fresco, is mainly about enjoying time with family and friends. It produces magic moments, no one will tell you how great the food was in 10-years time. The memories will linger, longer.
Brainpox said:
Coal takes 20 minutes to get going with a chimney starter. Some electric ovens take longer...
Or get a Weber Performer Deluxe.It has a small gas burner which you use for the first 2 or 3 minutes to get the coals started.
Use proper charcoal not briquettes and you will be up and running in 15 minutes. It comes with a cast iron grill insert too.
Alternatively, for the same money, buy a basic Kamado grill. Which is exactly what I wish I'd done.
Coal for me.
Weber plus chimney starter plus decent lumpwood charcoal from the local coal man (which is much cheaper than the smaller supermarket bags).
I use 2 firelighters in the chimney starter, fill it to the brim with the lumpwood and it will be ready to pour out in 20 mins, and cook 5 mins after that.
Indirect cooking method with the lid on for everything bar the steaks which get flashed on the hot side at the end of the cooking process.
Belly pork and chicken pieces go on first.
15 mins later, the sausages and corn etc.
Couple of turns and it'll be perfect.
The mistake I see most people make is trying to cook directly over the heat. Once you realise that almost nothing should be cooked directly over the coals, it changes your world.
Weber plus chimney starter plus decent lumpwood charcoal from the local coal man (which is much cheaper than the smaller supermarket bags).
I use 2 firelighters in the chimney starter, fill it to the brim with the lumpwood and it will be ready to pour out in 20 mins, and cook 5 mins after that.
Indirect cooking method with the lid on for everything bar the steaks which get flashed on the hot side at the end of the cooking process.
Belly pork and chicken pieces go on first.
15 mins later, the sausages and corn etc.
Couple of turns and it'll be perfect.
The mistake I see most people make is trying to cook directly over the heat. Once you realise that almost nothing should be cooked directly over the coals, it changes your world.
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