Comments on: Grilling Over Gas vs. Charcoal

By: Dan Kurt

Dan Kurt — Wed, 27 May 2015 01:21:52 +0000

Griller for 47 years: Hibachi → Weber Kettle → Gas Grill → Traeger (wood pellets) → really expensive Weber Gas Grill.

They all work but I keep coming back to a 22″ Weber Kettle for hamburgers and steaks. I have developed techniques using briquettes and/or real charcoal that gets the heat higher than even with the expensive Weber Gas Grill with the searing feature. Super heating a steak on the Weber charcoal grill and finishing a steak 2 inches or more in a 450° F oven gives me the best results.

I would love to use a grill that uses an infrared (gas powered) heating source. These heating sources are used in area heating for outdoor or factory applications and the temp is circa 1800° F.

Try a Ruth’s Chris Steak to see how Super Heating works.

By: Scipio Americanus

Scipio Americanus — Tue, 26 May 2015 23:32:13 +0000

People take a wee bit too much pleasure in proving that other people’s subjective experience is an “illusion,” especially if the supposed negation of the illusion lines up with their own subjective experience.

By: Alrenous

Alrenous — Tue, 26 May 2015 21:52:13 +0000

I’ve seen assertions like this be proven wrong way too many times. E.g. the surface properties of charcoal may lead to different reactions. Also catalysis. Also the coals can trap drippings which might survive somewhat to later grillings.

MBTI S’s and J’s focus too heavily on single aspects sometimes. He doesn’t know 90% of what he’s talking about. Of course his conclusion might be right anyway, but it’s luck.

By: Scipio Americanus

Scipio Americanus — Tue, 26 May 2015 17:25:16 +0000

For me, there is a definite flavor difference that I’ve been able to discern without prior knowledge of how the meat was cooked. I have a preference for charcoal but the convenience of gas tends to win out.

By: Brian in the Desert

Brian in the Desert — Tue, 26 May 2015 16:56:36 +0000

I’ve used both. There is no discernible difference in flavor that I can detect. However, the 20-30 minutes taken to stack and light briquets and wait for them to all become hot enough to grill is something to think about. Time to light and grill on gas is about 1-2 minutes (or less but I like to let the grill get a little hot before starting). I smoke my meat and have a gas smoker which I also find much easier to use than wood burning or charcoal smokers.