Propane or Briquettes for grilling ?

[Mikey]

Just watched an episode of K.O.T.H. and thought it was about as good as topic as any lately

For me Charcoal Briquettes rule

Propane Grills just don't do it for me.

The meat tastes bland cooked on propane

I'd might as well cook it in the inside stove

What do you think ?

[toys2cool]

Charcoal for me,although I never grill,my mom does though

[Seeker]

Charcoal here. Nothing gives meat that zing like the taste of lighter fluid.

I see those big propane deals and its like "you wussies" Its like bringing your kitchen outside. Be a man and cook over a real flame.

[fallensaviour]

I like the clean burning kind of grill.
Propane all the way.My propane grill does have lava rocks in the bottom though so I'm not sure if that counts.I will charcol at the beach if I don't have wood but usually Propane.

[SUP-Ronin]

We use propane and propane accessories.

but, I think charcoal Briquettes make a better tasting product.

[Merlyn1976]

Charcoal with small hickory chips for that smoky flavor

[megoat]

Yeah, I thought people only prefer propane because it's easier and cleaner. Who actually prefers the TASTE of propane over charcoal?

Charcoal all the way. There isn't even a contest.

[Donkey Hoatie]

No contest

It's propane all the way. Why? Simple. It's all about temperature control. I can set my grill to medium high and know that after 6 minutes on each side, my steaks are going to be medium rare, just the way I like them. That's not always the case with charcoal.

The argument everyone throws out is that food tastes better coming from a charcoal grill. But, that's not taste, it's smell masquerading as taste. You can get the same effect using wood chips in a smoking section of a propane grill.

[mitchedwards]

Propane.

[Zemo]

I was a charcoal hold out for a long time. I grill a lot and it just became to much of a hassle. I finally gave in to gas and got a huge SS 7 burner grill at lowes. There are many more pros than cons with gas.

First as DH above pointed out, temp control.

2nd is the built in rottisserie. Man spit cooking just can't be beat. Whole chickens or prime rib will have you neighbors drooling.

If you want the smoke flavor just use wood chips or better yet, take a plank of hickory or cedar and soak in water, then put the plank right on top of the grill, let it get good and hot, then cook your steaks or whatever on top of the wood. Just keep a spray bottle handy cause the would will flare up a little. Man talk about flavor!

Finally the side burner on the gas grill is perfect for blackening. Throw a cast iron skillet on there and let it get white hot and it's on.

But charcoal still rocks too. Just harder to achieve all that a gas can do. Plus it's always a mess the clean up.

[Mikey]

When you make a chicken, you gotta boil or cook it in the regular stove first, then finish it up on the grill, right ?
Same with a rack of ribs

Any time I ever tried to do either --- on the grill , they came out burned on the outside ---AND I MEAN REALLY BURNED--- and still raw inside.
Especially a whole chicken.

My old charcoal grill had a rotisserie, but I could never get it right --- unless I pre cooked (or boiled) some things in advance.

[Zemo]

When you make a chicken, you gotta boil or cook it in the regular stove first, then finish it up on the grill, right ?
Same with a rack of ribs

Any time I ever tried to do either --- on the grill , they came out burned on the outside ---AND I MEAN REALLY BURNED--- and still raw inside.
Especially a whole chicken.

My old charcoal grill had a rotisserie, but I could never get it right --- unless I pre cooked (or boiled) some things in advance.

Yea Ive never attempted a whole chicken straight up on a grill. I guess it could be done at a real low flame and long period of time.

Whole chickens on the rotisserie though are easy and wonderful. Just put a spice rub of what ever you want under the skin, stick it on the spit and cook till 170* inside the meaty part of the thigh.

You can also do baby backs the same way. No pre cooking needed. But Ive tried every way to cook babybacks in the world I think and they are the best to me boiled in a pot of 1/2 bbq sauce and 1/4 oj and 1/4 water. Then thrown on the grill for 10 mins.

[Mikey]

Ok,
I thought I was the only one who pre-cooked some things in advance

[domino]

I use propane only because its easier and I got a propane grill as a wedding gift. As far as flavor goes, charcoal is far better.

[Bill]

It's propane all the way. Why? Simple. It's all about temperature control. I can set my grill to medium high and know that after 6 minutes on each side, my steaks are going to be medium rare, just the way I like them. That's not always the case with charcoal.

The argument everyone throws out is that food tastes better coming from a charcoal grill. But, that's not taste, it's smell masquerading as taste. You can get the same effect using wood chips in a smoking section of a propane grill.

Amateur