charcoal vs propane

[Trius]

It will develop a temperature that is higher than anything a gas grill can possibly achieve,

OK ... before I bought my current charcoal grill I had researched the BGE a bit and, for various reasons I can't recall, decided against it. (Well, one thing I recall is the initial investment cost.)

However, reading this (and the rest of the post) rekindles my interest. Yes, pun intended!

Achieving high temps says to me: "Baguettes"; "real pizza", etc.

I can get my current charcoal grill up to 500ºF+, but the heat distribution isn't even enough for baking items like that.

Does the BGE solve this issue? Do you have experience with baking and other forms of cooking at very high temps?

 

[Groundhog]

I don't do any baking with mine, but I have no trouble pegging the needle on the thermometer at 750+. I've got a small hair dryer I use to force air upwards from the bottom vent to hurry it up. I cook steaks this way by searing them at high temps on both sides, then removing them to "rest" while I lower the temp to 500 or so to finish cooking.

 

[andy hopper]

I use a hardwood natural charcoal. You can't beat the flavor. No fuss, no muss, Its hotter and burns cleaner. My gas grill now a eye sore...

 

[ravkesef]

OK ... before I bought my current charcoal grill I had researched the BGE a bit and, for various reasons I can't recall, decided against it. (Well, one thing I recall is the initial investment cost.)

However, reading this (and the rest of the post) rekindles my interest. Yes, pun intended!

Achieving high temps says to me: "Baguettes"; "real pizza", etc.

I can get my current charcoal grill up to 500ºF+, but the heat distribution isn't even enough for baking items like that.

Does the BGE solve this issue? Do you have experience with baking and other forms of cooking at very high temps?

After several years of looking enviously at the BGE, I decided to bite the bullet and buy one. I regard this as one of my all time best purchases. One web site rates the weber one-touch higher than the BGE for grilling, and gives the edge to the BGE for smoking, and I think I understand why. On the other hand, the grilling I've done on the BGE is so far superior to my Weber Genesis gas grill that there's really no comparison. My advice, if you don't want to spring for the BGE, get the WEber one-touch for slightly under $200 and you won't be disapppointed.

If it's high temps you're looking for, the BGE or any of the other ceramic cookers will do it Searing? no problem, even in sub-zero temps. It uses lump charcoal rather than briquets--lower ash, higher temps. I haven't done any baking, but they sell pizza stones along with the BGE and something called a "plate setter" to get indirect heat, and also to rest the pizza stone upon.
would I do it again? you bet!

 

[Rughi]

absolutely! I've done briskets keeping my temp at 200 F for 12 hours without adjusting a thing. I'll do some beef ribs in a few days, and I'm planning on smoking them at 150, and I anticipate absolutely no problem in maintaining that temperature.

I'm doing an 11 pound brisket in my egg right now at about 215 F, and by lunchtime tomorrow, I'm thinking it'll be okay. The Egg is great for overnight cooking, because it uses so little fuel once it's heated that you don't need to reload every few hours.

Roger

 

[highball]

my dad has a kamado grill. nothing tastes better that food cooked in it. the pic is not his but one like it

 

[dixee6]

Charcoal for taste. Propane for convenience. I use both, they each have their places.

+1 have Charbroil gasser, Weber charcoal with gas assisted lighting, and "The Big Green Egg" convenience and leisure,.....now all I need is the beer!

 

[Rik]

Lump Charcoal 100%. I simply light it prior to preparing the food. Plan on adding the green egg this year.

 

[Trius]

Lump Charcoal 100%. I simply light it prior to preparing the food. Plan on adding the green egg this year.

Oh yeah, always lump. Briquets burn longer, but the binder subtracts from the pure charcoal goodness. And I can always add lumps and get 'em to fire up real quick now.

 

[ravkesef]

7 oz per burger (I've found by experiment that this weight works best,) Grill temp at 500, 3 minutes per side.
Result, a perfect burger--this means with a crusty sear on the outside, and a perfectly pink interior, juicy but not runny. It doesn't get any better than this.

 

[Slartibartfast]

Lump Charcoal 100%. I simply light it prior to preparing the food. Plan on adding the green egg this year.

Where do you buy your lump charcoal at?

 

[Lynchmeister]

7 oz per burger (I've found by experiment that this weight works best,) Grill temp at 500, 3 minutes per side.
Result, a perfect burger--this means with a crusty sear on the outside, and a perfectly pink interior, juicy but not runny. It doesn't get any better than this.

I'm of the opinion that the Hamburger is the all-time greatest food the world has ever known. I'd buy a BGE if this was the only thing it did.

 

[FLTiger]

I can often taste a gas residue on food that has been cooked over a gas flame.

Charcoal +1

 

[Mr. Gillette]

Gas residue? What about lighter fluid residue?

1) Kingsford brigquettes are no more charcoal that White Castles are little pieces of steak.

2) Lighter fluid is for babies. It should be banned, and NEVER EVER USED.

3) Chimney Starter is a good thing. Get one.

STOP USING KINGSFORD AND OTHER PRODUCTS THAT ARE CHARCOAL-LIKE SUBSTANCES BOUND INTO A LITTLE CUBE.

They are to charcoal what Barbasol is to Tabac.

End of discussion.

Except this--

Propane is to grilling as shaving with a Fusion is to shaving.

 

[Mr. Clean]

...
3) Chimney Starter is a good thing. Get one.

...

+1 (or 1,000)

Slartibartfast, you might find this http://www.nakedwhiz.com/lumpdatabase/lumpbag10.htm at your local WM.

Some Lowe's carries this http://www.cowboycharcoal.com/index.htm

 

[kenpojay]

charcoal

 

[ambrose]

mesquite anyone ??

here in south tx mesquite is everywhere makes a great smokey BBQ.

 

[joscobo]

I have a gas grill and I use it frequently, but it's not as good a charcoal. It was given to me and I have to say, in the winter, it's nice to pop out, throw on some burgers or dogs or chicken and come back in.


But lately I've had a hankerin' for a charcoal cooked meal. So I 'spect I'll be buyin' a cheap Weber and somehow having a culinary co-existence of both types.

 

[MAK]

gas

 

[Trius]

STOP USING KINGSFORD AND OTHER PRODUCTS THAT ARE CHARCOAL-LIKE SUBSTANCES BOUND INTO A LITTLE CUBE.

They are to charcoal what Barbasol is to Tabac.

Yup. I use lump charcoal only, and even then am picky between brands. One brand I used for a few years recently changed in terms of quality, so I no longer use it.

I have a good friend who used to due chicken barbeque professionally. He used briquettes because he needed the long burn time. But he sourced the briquettes from a specialist producer that was very high quality hardwood composition, not wood byproduct with who-knows-what as binder.