Barbeques - Gas or Charcoal
Discussion
Manners2001 said:
The Weber was delivered yesterday. It was a big, heavy box....
Picking up some gas on the way home tonight, then will give it an inaugural burn up on Thursday hopefully!
I feel compelled to counter your devils fuel ( Picking up some gas on the way home tonight, then will give it an inaugural burn up on Thursday hopefully!
) picture with the inaugural fire of my real one....
Doubt if the OP's still reading. Probably lost the will to live. Or perhaps just decided to use the stove in the kitchen by now.
But in case not, I'll come out as someone who has both.
I bought gas on the basis that the point of charcoal is that it's odourless. It's the food dripping on the coals that gives the smoky flavour. So a gas barbecue (whatever guys, who gives a toss?) with those lava rocks in it, or perhaps the Weber ones with the 'flavour bars' have that facility - food drops on something hot, burns and causes smoke. So for a plain old grill cook, then there's not much difference in reality.
So why would I have both then?
Well, the point of the charcoal thing is that you can add chunks of wood to make smoke, and cook food slowly over a period of hours. On Saturday, for example, I cooked a 2Kg lump of featheredge steak in the Weber kettle for supper. It took about 8 hours to cook. While that was happening, I grilled a load of chicken thighs for lunch in the gas jobbie.
Lighting a charcoal BBQ is a piece of p1ss. You can either use a chimney (see earlier posts), or a plumbers blowtorch. This second method is good if you want to start a slow cook. You blowtorch a few chunks until they're lit (think perhaps 2-3 mins maximum), and then put them in the kettle and pile the rest on top.
Once you get into the charcoal thing, it does become addictive. Try here for some inspiration: http://countrywoodsmoke.com/
But in case not, I'll come out as someone who has both.
I bought gas on the basis that the point of charcoal is that it's odourless. It's the food dripping on the coals that gives the smoky flavour. So a gas barbecue (whatever guys, who gives a toss?) with those lava rocks in it, or perhaps the Weber ones with the 'flavour bars' have that facility - food drops on something hot, burns and causes smoke. So for a plain old grill cook, then there's not much difference in reality.
So why would I have both then?
Well, the point of the charcoal thing is that you can add chunks of wood to make smoke, and cook food slowly over a period of hours. On Saturday, for example, I cooked a 2Kg lump of featheredge steak in the Weber kettle for supper. It took about 8 hours to cook. While that was happening, I grilled a load of chicken thighs for lunch in the gas jobbie.
Lighting a charcoal BBQ is a piece of p1ss. You can either use a chimney (see earlier posts), or a plumbers blowtorch. This second method is good if you want to start a slow cook. You blowtorch a few chunks until they're lit (think perhaps 2-3 mins maximum), and then put them in the kettle and pile the rest on top.
Once you get into the charcoal thing, it does become addictive. Try here for some inspiration: http://countrywoodsmoke.com/
I ended up with a gas Weber Spirit e210 - after flicking between a landmann triton 4 burner +1) and a 2 burner spirit 2, I could see why the Weber cost so much more money in the build quality/materials & the warranty. The Landmann as aesthetically pleasing as it was to look at looked flimsy in places with thin metal that would rot in years to come.
I have some issues with the Weber though, the folding shelf used to move it always moves out of place which is massively annoying - I need to adapt it so it doesn't fold at all, but will stay in place when being wheeled around..
I also tried beer can chicken on a poultry roaster the other night and it was to tall for the lid to close properly! A few oversights on design, but overall very pleased with it. Love how quickly it gets up to temperature and it's pretty easy to clean.
Also bought a smoke box from Lidl the other day that came with 2 lots of wood chips for £8! Well happy with that, it sits between the flavouriser bars on the Weber so assume will have the same effect - have yet to try it.
I have some issues with the Weber though, the folding shelf used to move it always moves out of place which is massively annoying - I need to adapt it so it doesn't fold at all, but will stay in place when being wheeled around..
I also tried beer can chicken on a poultry roaster the other night and it was to tall for the lid to close properly! A few oversights on design, but overall very pleased with it. Love how quickly it gets up to temperature and it's pretty easy to clean.
Also bought a smoke box from Lidl the other day that came with 2 lots of wood chips for £8! Well happy with that, it sits between the flavouriser bars on the Weber so assume will have the same effect - have yet to try it.
We have acquired a gas Weber with the house, full of ash and with a rather fire damaged burned. Works for me.
Will be getting a lighting chimney however as I've heard good reviews. Before that it was a bnq rectangular BBQ which was excellent. Self light charcoal bag, done.
Often find it hard to avoid charcoal briquettes and find lumpwood, they seem ok but slow to get going maybe?
Daniel
Will be getting a lighting chimney however as I've heard good reviews. Before that it was a bnq rectangular BBQ which was excellent. Self light charcoal bag, done.
Often find it hard to avoid charcoal briquettes and find lumpwood, they seem ok but slow to get going maybe?
Daniel
Now I have the new grill along side the 6 year old E-310 I can see where cost savings have been made. When I bought the E-310 I could see how they justified the cost. I still can but it feels like a dilution.
My 310 cost around $600 in 2012. It’s the enclosed cabinet design and costs around $1200 today. That’s appreciation on par with Rolex. You used to have to pay more for the natural gas version, I don’t think you have to today. It being the NG version I only ever stored empty beer bottles in there so they didn’t get in the way instead of hiding the gas bottle. I decided to go with the E-4xx series with the open design this time. I think it may be more practical as I can put rubbish/contaminated plates down the. Opening the cabinet with gloves or utensils wasn’t convenient.
I’m fairly happy so far. The only gripe, and it’s a big one. The open design does expose some of the electric workings more. My last grill didn’t need to be covered but always was. This one I think does need a cover. However, the cover for the old one is the same material as a Barbour jacket. It’s 6 years old and I’m not going to pretend it’s perfect. But, like a Barbour it’s weather but good. Even after having it vanish in a hurricane it’s still in “worn in” condition. The new cover is light material and a consumable.
Final point, why did I buy a new grill if I have a perfectly serviceable one I won’t stop banging on about? The NG grill needs a permanent gas line from the house. I don’t have that as I have just moved. Conversion kits don’t work so don’t both. And, NG burns colder than propane. There’s a huge convenience of not having to buy bottles but I was not getting much over 500F. With my new grill I should be able to sear my steak.
Oh, final though #2. Vendor first apologized for not delivering on time and offered an upgrade. That’s before they checked the order and discovered the upgrade was $600. They then dropped the offer to 10% extra off.
My 310 cost around $600 in 2012. It’s the enclosed cabinet design and costs around $1200 today. That’s appreciation on par with Rolex. You used to have to pay more for the natural gas version, I don’t think you have to today. It being the NG version I only ever stored empty beer bottles in there so they didn’t get in the way instead of hiding the gas bottle. I decided to go with the E-4xx series with the open design this time. I think it may be more practical as I can put rubbish/contaminated plates down the. Opening the cabinet with gloves or utensils wasn’t convenient.
I’m fairly happy so far. The only gripe, and it’s a big one. The open design does expose some of the electric workings more. My last grill didn’t need to be covered but always was. This one I think does need a cover. However, the cover for the old one is the same material as a Barbour jacket. It’s 6 years old and I’m not going to pretend it’s perfect. But, like a Barbour it’s weather but good. Even after having it vanish in a hurricane it’s still in “worn in” condition. The new cover is light material and a consumable.
Final point, why did I buy a new grill if I have a perfectly serviceable one I won’t stop banging on about? The NG grill needs a permanent gas line from the house. I don’t have that as I have just moved. Conversion kits don’t work so don’t both. And, NG burns colder than propane. There’s a huge convenience of not having to buy bottles but I was not getting much over 500F. With my new grill I should be able to sear my steak.
Oh, final though #2. Vendor first apologized for not delivering on time and offered an upgrade. That’s before they checked the order and discovered the upgrade was $600. They then dropped the offer to 10% extra off.
Some inaugural grilling over the weekend - what a brilliant bit of kit.
'Low and slow' cooked some dry rubbed beef short ribs for 2.5hrs and some pork belly for 4 hrs, all alongside some sweet potato and beets. The meat then got a searing and coating with a wet sauce. I got some lovely char and I definitely got that BBQ flavour from the dripping fat with flare ups and smoke from the Flavouriser Bars. I also did sausages, chicken kebabs and sweetcorn cooked on medium at the same time the slow cooked meat was on high, easily controllable - fantastic!
Unfortunately, what with cooking for 8 and entertaining (and perhaps drinking some wine!) I didn't have time for pics.
Then on Sunday I tried it as a pizza oven. Homemade dough (made Saturday and left overnight in fridge), homemade tomato sauce and a variety of toppings ranging from the kids favourite the 'Hawah-leon' (Hawaiian!) to a lovely Proscuito, Marscapone, Mushroom and Rosemary pizza. Got the grill up to temp, added the stone, let it warm up and off we went. Had a bit of bother with my pizza paddle, or peel, technique initially - you have to ease the pizza off the work surface by working around the edge rather than go all in hard - but this was my first attempt and they only got better! 6-8 mins to cook from going in.
Definitely need to work on my dough stretching (they were quite deep pan!) but not doughy in the middle at all, and nice and crispy on the exterior.
Anyway, I'm a convert. My brother who literally cried with laughter when I told him I'd bought a gas grill has begrudgingly said 'well, it's alright...' - high blooming praise indeed!
I shall stop harping on now....
'Low and slow' cooked some dry rubbed beef short ribs for 2.5hrs and some pork belly for 4 hrs, all alongside some sweet potato and beets. The meat then got a searing and coating with a wet sauce. I got some lovely char and I definitely got that BBQ flavour from the dripping fat with flare ups and smoke from the Flavouriser Bars. I also did sausages, chicken kebabs and sweetcorn cooked on medium at the same time the slow cooked meat was on high, easily controllable - fantastic!
Unfortunately, what with cooking for 8 and entertaining (and perhaps drinking some wine!) I didn't have time for pics.
Then on Sunday I tried it as a pizza oven. Homemade dough (made Saturday and left overnight in fridge), homemade tomato sauce and a variety of toppings ranging from the kids favourite the 'Hawah-leon' (Hawaiian!) to a lovely Proscuito, Marscapone, Mushroom and Rosemary pizza. Got the grill up to temp, added the stone, let it warm up and off we went. Had a bit of bother with my pizza paddle, or peel, technique initially - you have to ease the pizza off the work surface by working around the edge rather than go all in hard - but this was my first attempt and they only got better! 6-8 mins to cook from going in.
Definitely need to work on my dough stretching (they were quite deep pan!) but not doughy in the middle at all, and nice and crispy on the exterior.
Anyway, I'm a convert. My brother who literally cried with laughter when I told him I'd bought a gas grill has begrudgingly said 'well, it's alright...' - high blooming praise indeed!
I shall stop harping on now....
EggsBenedict said:
I bought gas on the basis that the point of charcoal is that it's odourless. It's the food dripping on the coals that gives the smoky flavour. So a gas barbecue (whatever guys, who gives a toss?) with those lava rocks in it, or perhaps the Weber ones with the 'flavour bars' have that facility - food drops on something hot, burns and causes smoke. So for a plain old grill cook, then there's not much difference in reality.
This.I have a gas BBQ, and this is my response to anyone that claims it's not a proper BBQ. You can't argue with science! Ultimately BBQing is a process that can be acheived with either gas or charcoal, but certainly not under your grill in your house.
EggsBenedict said:
Lighting a charcoal BBQ is a piece of p1ss. You can either use a chimney (see earlier posts), or a plumbers blowtorch. This second method is good if you want to start a slow cook. You blowtorch a few chunks until they're lit (think perhaps 2-3 mins maximum), and then put them in the kettle and pile the rest on top.
This is pistonheads - size matters...
30 seconds and then sit down and relax with a beer.
CaptainSensib1e said:
This.
I have a gas BBQ, and this is my response to anyone that claims it's not a proper BBQ. You can't argue with science! Ultimately BBQing is a process that can be acheived with either gas or charcoal, but certainly not under your grill in your house.
My father cooks on a gas grill and it’s quick to get going, easy to control and the flavour is perfect. I have a gas BBQ, and this is my response to anyone that claims it's not a proper BBQ. You can't argue with science! Ultimately BBQing is a process that can be acheived with either gas or charcoal, but certainly not under your grill in your house.
I have a large Weber charcoal kettle. I like the fact that it takes time to get going, may do, may not. It’s a bit random to control and it’s mildly chaotic at times.
EggsBenedict said:
You were doing so well on the 'REAL BBQ' stakes until the Quorn packet spied on your table 
That is a decent torch though, fair one...
Yeh the wife is a veggie - she always comments how nice they taste when I cook them on the bbq - which is because i park them on top of the burgers once they are cooked!That is a decent torch though, fair one...
BBQ is a way of life here in Spain, hence I have 2 charcoal grills (small stainless steel portable barrel and a ProQ), a gas grill (Weber), a side box smoker (Chargriller) and a pellet grill/smoker. There is no question all the fire based grills out perform the gas grill in terms of taste so the gas bbq is relegated for air bnb guest use only.
The best for convenience and taste is the Pellet smoker/grill, its a Green Mountain Davy Crockett. Brilliant, completely controllable (Wifi as well) can be used to smoke or grill and gives great results every time. Surprised no one has mentioned these yet. Use hard wood pellets and the taste is awesome.
I bought mine in the UK and had delivered to Spain.
its portable
doubles as pizza oven with a stone
and does a mean beercan chicken.
![](https://thumbsnap.com/sc/uncgjuaX.jpg[/img]</a> <a href="https://thumbsnap.com/kZUoMR7i" Target="_blank" rel="nofollow">[img]https://thumbsnap.com/sc/kZUoMR7i.jpg)
alternatively we also do it the hard way....
but the results are always better than gas...……..
The best for convenience and taste is the Pellet smoker/grill, its a Green Mountain Davy Crockett. Brilliant, completely controllable (Wifi as well) can be used to smoke or grill and gives great results every time. Surprised no one has mentioned these yet. Use hard wood pellets and the taste is awesome.
I bought mine in the UK and had delivered to Spain.
its portable
doubles as pizza oven with a stone
and does a mean beercan chicken.
alternatively we also do it the hard way....
but the results are always better than gas...……..
Edited by Mykap on Friday 20th July 15:37
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