The All Important Summer BBQ Poll

[runematic]

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.

 

[swestoyz]

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]

 

[iheartmaytag]

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.

 

[circlew]

I use charcoal, as I like the flavor much better.

For lighter fluid, I always use GulfLite or Kingsford.

 

[goatfarmer]

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.

 

[xraytech]

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

 

[goatfarmer]

when lighting the charcoal Brinkman, I put down a layer of shredded newspaper, followed by sticks picked up from the yard. Charcoal goes on top of that, it always lites.

 

[kb0nes]

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.

 

[gusherb]

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.

 

[tolivac]

Have an LP gas grill I bought several years ago from a freind-Used it once-just too much trouble.I have to drag it out of the garage,hook up the gas tank,and wait to preheat.Look,I am getting hungry and have to to work.Just don't have time for this.The steak cooks JUST AS WELL and faster in the GE Advantium.In the meantime my grill just gathers spiderwebs.The fellow that does my yardwork is interested in it-maybe for a yard care session-and then its his.Wished I had an installed gas grill-that would be convenient and fast.Then I would use it.

 

[mitch]

Egg

Phil--go for it! I am trying my darndest to talk my middle brother into getting one. He is the true grillmiester! I have had mine for about a year and a half and I guarantee that if my brother had one, he would be teaching me stuff within three weeks. It is like a cult with these grills.

My oldest brother prefers to sit back and watch when we all get together and grill. He typically fixes himself a scotch and water, lights up a stogie and sit on the sidelines. He will be the first to sample any and all morsels. His wife is the griller, and he is quite happy with that. He is much happier doing wood working or PC building/repair.

Jonathan--I did not realize Weber was making the ranch series--thanks for the link. That looks like a nice, big grill and I'll bet you could turn out some series food on that!

 

[kenwashesmonday]

We only use charcoal.  With a chimney starter and 3 sheets of newspaper the fire is ready in 20 minutes every time, no stinky lighter fluid needed.  Kingsford charcoal burns the longest, we can roast a whole chicken without adding more.  The nicer Weber kettle BBQ's with the pot on the bottom to catch the ashes makes it a breeze to empty.

 

Ken D.

 

[philcobendixduo]

Long-time charcoal now uses gas

All we ever had growing up was charcoal. In the 1960's, my Dad bought an electric charcoal starter that I still have and used every time I grilled. Just put a few briquettes in, put the electric starter over them, pile on some more briquettes, plug it in for 10 minutes, remove starter (trying not to dislodge the pile too much), wait 15 minutes or so and the coals are ready - just spread them out and start cooking. Worked like a charm every time. As I grew older, I became impatient waiting for the coals to get hot enough to cook and finally bought a Cuisinart portable gas grill. I got the optional stand for it so it's not really so portable now but I don't take it anywhere anyway. While I enjoy being able to start cooking within minutes of turning it on, I don't like how grease builds up on the inside and has to be cleaned frequently. With the charcoal, I would always put foil under the briquettes and then just throw the whole lot away after it cooled down - no mess to clean up.
As far as taste goes, I don't notice much difference - it's just a convenience factor for me to go with gas.

 

[petek]

We're not much into bbq which surprised me when the other half went out and bought a new bigger propane grill with a side burner etc 3 years ago.. Our previous one had rusted away mostly from lack of use. So far this year I cooked two hot dogs on it and he hasn't touched it at all which is pretty much what happened last year as well. It's way too big... a little single burner would have sufficed.

Growing up I don't think gas/propane bbq's were even invented at the time. Dad had a simple charcoal one on those tripod legs and it mostly got used when we went camping along with the Coleman stove.