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Charcoal for really good cuts of meat. I use Varsol aka mineral spirits instead of lighter fluid -- it works more quickly but doesn't "whoosh" like lighter fluid. The grill is a 1960s "Portable Kitchen" in cast aluminum. The company has been out of business for decades, but it doesn't need any breeze to draw well. I wasn't aware that was an issue.

Gas is faster and less fuss so it gets used more often.

I've never tried an electric grill, sounds interesting! It would be nice not having to mess with those propane tanks...I don't really feel comfortable with them around, anyway.
 
Sorry Laundress, that one is not the same as mine. I have the lava rock one just like your original post to me and both have the same burner control underneath you can put a lock in so kids cant turn it on. That Caloric did its job for a long time and if I can find a cheap burner {note I am known as being excessively "thrifty"}. I have replaced the 3 burners in my Kenmore twice from a company in the mid west for the same price as buying one from Sears.
 
I have the same grill as Nick. While charcoal produces better results, I use gas because I'm not a fire whisperer and have awful luck getting charcoal started (unless I use lighter fluid).
 
Question???

Why do we have to choose one when they BOTH have their advantages.

I have a Weber 22" One Touch Gold Kettle Charcoal Grill AND a CharBroil 4 burner Gas Grill. And love them both. I have had each for about 7 years. Both were given to me. I have become an expert at using them both

They say that there is nothing you cant cook on a Weber and they are right. I use some good charcoal, a chimney starter, (NEVER LIGHTER FLUID) and a single sheet of newspaper and never have any issues. The Webers even cooking gives all meat a nice tender texture and taste. I have even made cookies with the Weber once. I love that you can get parts for them anywhere

That CharBroil is powerful and fast. Love it when i don't have time and just want to sear some steaks quickly. It also has a huge capacity to cook for a lot of folks, which the weber cant.

The CharBroil is a pain to clean and has a lot of parts, where the Weber just has the grid.

Still, they are great grills. i like them both!
 
 

 

Alas it is forbidden to use gas or charcoal grills on terraces or balconies in NYC. So that leaves me only with electric grilling. However, in hubby's apartment in Seville, he had a Weber charcoal grill on his terrace. I have to say, nothing beats charcoal. Not briquettes, but real wood charcoal. Everything always tasted wonderful.
 
Good thread!

I would wager that all of us that grill, regardless of method, could create some mighty fine morsels :)

@phil--I have been using that same method with the chimney and propane ignition. Though of late I have been using an electric starter. Home Depot here has been selling a big bag of Royal Oak lump charcoal for 12.88. I have no complaints with it--some of the lump will spark like the 4th of July and this does not.

@john--we had a Jenn Air in an older rental house that I liked a lot. First time I ever grilled with electricity @ 240 volts. You are so right, that fan would clear the smoke for sure! If I ever get my dream outdoor kitchen, would love to have another one to use. I would love to see a picture of your brother's converted Weber!

I started out with a Weber kettle grill and loved it! I still have one that gets used. You cannot beat one of these! The coolest thing I have found lately for them are the side charcoal baskets they make (my brother tunred me on to these) that easily allows for indirect heat and plenty of smoke flavor. Two baskets that mount on the side of the kettle on each side.
 
We have a dual grill. Either characol or gas. In the 5 years we have owned it, we have only used the gas side, twice. The only reason for us using it in the first place was when we had large gatherings and needed the extra cooking. We typically will grill using characol at least once a week, sometimes more. We cook more than steak, we will also grill burgers, hotdogs, chicken, and fish.
 
Well here in South Africa we use wood.

I do however have a Weber that use the charcoal brikettes but there always is an taste to charcoal. You do get beter charcoal sometimes and then there is no taste to the meat at all.

There is a new wave nowadays of people getting gas BBQ/grill, but we don't have natural gas here so it is up to propane to do the trick.

Cheers all.
 
I mostly use charcoal. I have a New Braunfels pit that I love, but after over 15 years of hard use, it's about to be retired. For quicker charcoal cooks, I'm using a POS cheap small kettle grill. I always use a chimney to light the coals.

Lowes had a special last labor day on Kingsford charcoal. Two 20lb bags for $9.99 instead of $19.99. I stocked up on that special. This spring, I had plenty left but they ran the special again before Memorial day. I think I bought 16 double packs. So I am awash in charcoal for the foreseeable future!

I also have a big brinkman (I think, I rarely use it) propane grill. If I must use it I will, but I'd rather just fire up the coals.

At the beginning of June my brother & I spent 2 weeks in Alaska. We rented a motorhome and spent 2 weeks cooking over an open wood fire in the campgrounds. I LOVE open fire cooking. However, because of bears (grizzly & black bears, NOT THE TYPE OF BEARS SOME OF YOU ARE THINKING ABOUT RIGHT NOW!!! No big hairy dudes chasing us!! LOL!!), we had to cook on foil instead of right on the cooking grate. I just enjoy the flavring real wood gives to the food.

runematic-2014080410215205789_1.jpg
 
Charcoal

Growing up, my family always had a gas grill, which was used at least 2-3 times a week during the spring/summer/fall months.  Lots of burgers and dogs, and the occasional chicken breast or maybe a steak.

 

Last summer, Hilary's folks gave us their wooden handled 1993 Weber, as I didn't have provisions to grill at the house.  I had never used charcoal prior to the Weber but I would like to say that I have been converted.  I now LOVE charcoal.  Like Phil, I don't mess with lighter fluid, and instead use a chimney starter to get the coals going.  Grab a piece of news paper, crumple it up under the chimney, throw the charcoal in, and light the paper.  Perfect coals in 15-20 minutes.  For those who think this is too much fuss, I say give it a try.  You know you're going to be grilling anyway, so plan this time in advance and do the meat prep while the coals are heating up.

 

I mostly do burgers and hotdogs, but I've been experimenting with chicken thighs/legs/breasts lately, with excellent results.  As for temp control, I actually prefer the Weber over gas.  The valves on the bottom and top of the grill are critical and work very well.  They just take some getting used to at first.  My current favorite is chicken BBQ.  40-45 minutes at a medium heat and you've got an awesome feast! 

 

The PBR is optional.

 

Ben

[this post was last edited: 8/4/2014-16:31]

swestoyz++8-4-2014-11-55-15.jpg
 
Though I do agree with Hank Hill

on the convenience of propane and propane accessories ie gas grill. I also like the control of being able to use the extra burners--then there is a greater amount of maintenance associated with gas grills; I seem to forever have something rust out or burn through. When I have the time to fuss with it, the charcoal grill seems to have a nicer flavor. I just have a little cheepy kettle grill $14.99 at Dillion's that is perfect for us. Prefer Kingsford charcoal.


My smoker ( a low rated Brinkman) is charcoal powered.
 
Both.

 

We have a Kenmore gas grill, that I rescued from a trade in pile about 12 years ago. It's nice for cooking a quick meal, like burgers, or hot dogs.

 We have a Brinkman Char Broiler for slow cooking pork, or beef, or when we prefer the taste that charcoal gives.
 
I'm not one to grill, except for when entertaining in summer.
Therefore my choice is charcoal, since I have my grandpas early 80s Kenmore charcoal grill, it's cast iron and had the good cast iron grates. I did purchase a charcoal chimney to eliminate the use of charcoal fluid.

The old thing may not look great but it serves it's purpose

xraytech-2014080419152201363_1.jpg
 
Newspaper Ash

Seems like a lot of folks here use newsprint to get the charcoal going in the chimney starters. Has anyone else been annoyed by the ash from the newspaper? Seems like the times I tried it I got this fine ash that would float around and end up on the food no matter how carefully I lifted the lid of the Weber.

This is why I went to the propane torch, or sometimes a Coleman white gas backpacking stove to get the coals going. I have considered replacing the grate in the base of the chimney with a 6" Calrod element before but have never got around to it.

I aspire to owning one of those awesome Big Green Eggs, but so far I have only kicked the tires. I have a friend that is a total convert on them that has almost every size now.
 
Our charcoal grill Is one of these: http://www.weber.com/grills/series/ranch-kettle/ranch-kettle

AND we have a Kenmore gas grill next to it. The gas is definitely far more convenient. In order to use the Weber I personally have to get it going as nobody else in the household can be bothered with using the charcoal chimney and making sure everything is perfect for grilling.

One popular myth about the Ranch Kettle is that it requires tons of charcoal - not true! You can keep the charcoal use minimal if your not grilling for an army. For summer events I have dumped nearly an entire bag in for one use though! I love that grill because I can cook everything all at once!

My dream grill I think would be a Genesis hooked to natural gas.
 

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