Charcoal or Gas?
Junior User
Joined: Jun 2003
Posts: 84
Likes: 0
I have both a charcoal offset smoker/grill and a gas for the quick easy nights after work.
I use mesquite almost all the time in the grill and love it! I buy 25lbs bags for 10 bucks and that lasts a couple weeks. I dont use actual charcoal to cook with though, I use lump coal. It is hardwood that has already been scorched and it burns nice, long and hot. Its about the same price as mesquite. Also never use lighter fluid get a couple chimneys that way you always have more hot coals ready when you smoke for 10-12 hours straight on the weekends
I use mesquite almost all the time in the grill and love it! I buy 25lbs bags for 10 bucks and that lasts a couple weeks. I dont use actual charcoal to cook with though, I use lump coal. It is hardwood that has already been scorched and it burns nice, long and hot. Its about the same price as mesquite. Also never use lighter fluid get a couple chimneys that way you always have more hot coals ready when you smoke for 10-12 hours straight on the weekends
Hotshot
Joined: May 2004
Posts: 12,170
Likes: 5
From: The hills of No. Calif.
I prefer gas, for the convenience. But you can get good flavor, too. I use lava rocks, and sometimes mesquite or hickory chips. I also believe in the Al Bundy method of BBQ-ing...everything still stuck to the grill from previous meals cooked just adds flavor to what you're cooking now! Lately I've been cooking with mesquite charcoal rather than charcoal briquettes. Better flavor, ready to cook sooner, hotter fire. I still have to get my truck running well enough to go get my gas grill, it's at my grandad's, about 45 miles away and it's too big to fit in the car. I'll still use the charcoal from time to time. Check this out, you want to get your charcoal fire ready sooner! http://ep.llnl.gov/msds/Chem120/lox-oxidation.html
Last edited by TigerDan; May 27, 2004 at 09:24 AM.
Senior User
Joined: Jan 2004
Posts: 336
Likes: 0
From: 29 Palms, CA
Charcoal used to be our choice, but since we purchased the gas grill we realized that it's so much easier, with less lighter fluid smell. Also, the marinade (spelling?) of meat etc is very important. For skinless boneless chicken breast we use fat-free Zesty Itilian; let it sit in it overnight. mmmmm! 
Elder User
Joined: Apr 2004
Posts: 502
Likes: 0
From: Harker Heights, TX
I have never had a problem with lighter fluid smell. Then again I do not drench the coals in lighter fluid. The nice thing about my webber is when I am done I shut all the vents. This stops the coals from burning up. Then next time I use it I add a couple coals a little fluid and start it up. Since most of the coals are old they light easily and get the new ones going. I have hot coals in about 3-5 min (about the same time it takes my gas grill to heat up to the right temp).
On the flip side when I finally have to dump my coals and start with fresh coals, since I do not have the nice grill where I can open the ash vent on the bottom, it does take a good 20-30 min to get the coals started back up again.
On the flip side when I finally have to dump my coals and start with fresh coals, since I do not have the nice grill where I can open the ash vent on the bottom, it does take a good 20-30 min to get the coals started back up again.
Senior User
Joined: May 2004
Posts: 280
Likes: 0
Son works for Home Depot and they were loading a Vermont Castings SS grill. Big sucker. The customer said he would tie it down so they went inside, you know where this is going. The guy dropped it out of his F250 and bent it up. Home Depot being who they are, replaced the grill for him and put this one in the back. Son saw it and bought it for me for 150 bucks. The only gripe I got is that it weighs so much I need my 390 FE to move it, lol. Really though it works super. Enough BTU's to do steaks JUST right. Use a smoker box too so still get the flavor (mesquite), especially when I beer butt a chicken or do ribs realllllll slow.
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You do what to a chicken? Should I be asking exactly how this is done? 
Senior User
Joined: May 2004
Posts: 280
Likes: 0
NO, REALLY, it's great. Take a whole chicken, dead and cleaned of course, lol. Use a dry rub, say equal parts of Course Salt, Course Pepper, Paprika and brown sugar. Take some olive oil, peanut oil, whatever (don't use valvoline though, yech) and coat the chicken's skin, then apply the dry rub. Take a beer can, drink half and then take the rest in the can, poke a couple of holes in it above the beer and shove it in the tail end of the chicken. Stand the chicken up in the grill, indirect heat, about 300 or so, and roast until the thigh temp is about 170 or so. AWESOME chicken. If you use a smoker box in your BBQ even better, or some handsfull of soaked wood chips on the coals. They even make stands for the chicken cause it is a trick to stand it up with the can.
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