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When it comes to grilling, which reigns supreme: Charcoal, propane, natural gas, or electric?

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Showing 1-25 of 26 posts in this discussion
Initial post: May 11, 2012, 3:34:11 PM PDT
We carry hundreds of grills with fuel sources ranging from charcoal to electric, gas to wood pellet. When you're choosing a grill, how do you decide which takes the cake?

Posted on May 11, 2012, 8:50:35 PM PDT
JAY says:
mesquite wood!!!! try it once, you'll love the flavor of chicken, quail,cornish hen, or pork

Posted on May 12, 2012, 11:22:04 AM PDT
iDerp says:
apple wood

Posted on May 12, 2012, 11:32:56 AM PDT
JAY says:
also a combo of hickery and mesquite woods,,yummy..

In reply to an earlier post on May 13, 2012, 6:58:54 AM PDT
D. Smith says:
Jay, you are absolutely correct!! Been mixing these two in my Traeger pellet grill for years.

Posted on May 14, 2012, 6:25:25 AM PDT
irish65 says:
I use propane for every day grilling. I use a Weber charcoal for extra flavor on whole chicken, ribs and roasts. I also have a brinkman charcoal smoker for pork roasts , turkeys and brisket. So you can see you need them all. I use hickory chips on pork and beef and cherry or apple on chicken. My gas grill has a smoker box on it but doesn't get near the smoke flavor as a charcoal grill.

Posted on May 14, 2012, 3:17:19 PM PDT
Last edited by the author on May 14, 2012, 3:18:46 PM PDT
I swear by all natural lump hardwood charcoal myself (any brand, but I mainly use Royal Oak), I like it because its not too smokey, burns hot as hell and leaves very few ashes, what it does leave I compost (you can't compost regular charcoal) oh and I use an electric starter, so there is no fuel tastes or smells. I could also use a gas burner top starter too, either works for not adding harsh tastes :)

When I do use real wood I use Mesquite logs that I buy from my local Bakers grocery store, 12$ for a huge bag of logs :D

Posted on May 16, 2012, 12:54:56 PM PDT
We are in the market for a new gas (propane) grill. What brand do you recommend?

Posted on May 16, 2012, 1:57:19 PM PDT
Charcoal, ideally mesquite charcoal. Hands down. There's no comparison.

Posted on May 17, 2012, 4:43:43 PM PDT
The Charcoal you buy in the market, is Very unhealthy.
Useing only that type of charcoal is like smoking over a pack of cigarettes for each
person eating your meat off your grill...

Posted on May 18, 2012, 6:33:01 PM PDT
Natural gas. Have it hooked up to the house source and I never have to worry about refilling or running out of gas. It's also LOT cheaper than anything else.

In reply to an earlier post on May 18, 2012, 8:14:43 PM PDT
Natural gas is not an option for me here in South Florida. What would your second best option be....electric, propane, or ???

Posted on May 19, 2012, 5:08:38 AM PDT
Pete in PG says:
Whichever heat source you decide, look at Weber products. Their gas grills are relatively expensive, but they are better constructed and will produce better results over a longer life.

That said, charcoal grills give a much superior taste than gas. Weber's kettle is the gold standard - direct or indirect heat for cooking all types of food. Charcoal cooking is radiant heat and Kingsford makes a great briquette that lights easily and burns evenly and hot. One tip though is to never use lighter fluid; buy a chimney starter so there's no fuel smell or taste. Lump charcoal is great too but won't burn as evenly or as long as Kingsford.

Posted on May 20, 2012, 8:29:22 PM PDT
Iraqvet08 says:
Fresh and cured hardwoods from my woods. Used vegetable oil from my kitchen is the only type of "charcoal starter" I use. I can cook a whole meal on my grill. This is the most healthy and tastiest flavor ever.

Posted on May 21, 2012, 9:58:03 AM PDT
JL Sick says:
Natural lump charcoal wins hands down. I have tried every type of grill over the years and it works the best - use a charcoal chimney to light it with one sheet of newspaper, no odors or chemical taste ! Burns long and hot with little chimney full will let me slow cooks ribs all afternoon.

Posted on May 22, 2012, 6:48:06 PM PDT
R. K. Brown says:
All of them are great depends on what you're cooking,the other replies on here are very valid and correct

Posted on May 23, 2012, 4:41:36 PM PDT
Last edited by the author on May 23, 2012, 4:43:26 PM PDT
Keystone jim says:
My best luck is using my Big Green Egg and natural charcoal. Since we have different ideas about wood chips I suggest sticking with what is your favorite and experiment to your taste with others. Certain chips do work best with different type meats. In my home we use pecan, mesquite, jack Daniels, plus we experment with other types.

Posted on May 23, 2012, 6:28:22 PM PDT
Bull outdoor products has great value for what you pay. It's not a cheap grill but you get what you pay for!! There is a fantastic seller I came across on EBay he has 100% feedback on over 2000 sales and he gives the best customer service too!

Posted on May 24, 2012, 7:32:28 AM PDT
Hot Hands says:
NOT electric? What are you thinking? lol...

Posted on May 25, 2012, 12:38:55 PM PDT
Sambou812 says: the best ,I myself prefer apple and oak or hickory.

Posted on May 31, 2012, 9:30:15 AM PDT
tipstir says:
I use electric, coal, and gas.. Gas by 16 oz though heats faster than 20lb type.

Posted on May 31, 2012, 9:44:32 AM PDT
Master Flash says:
I prefer propane for the convenience. If you want to have the most control and most options for grilling though, charcoal is the king. That said, doing it right and having a myriad of methods to use the charcoal requires experience and skill. My father is an expert with the charcoal. And even as good as he is, once I bought him a wireless meat thermometer he doesn't ever grill without it. I keep having the probes burn out on mine so I just use the digital quick read thermometer and rely on my experience (lots of it) to determine the proper temp and time with my gas grill. I'm pretty darn good too! It's just with the charcoal, mesquite for instance, you can get a hotter grill and that also makes using wood for smoking so much more efficient. Just those two advantages make the charcoal grill more versatile. I also think charcoal done right must be more economical than propane. Reusing the coals and a newspaper starter makes the supplies go a long way. Being from Southern California, I've grilled about 150 days a year for the past 35 years. Happy grilling.

In reply to an earlier post on May 31, 2012, 9:49:58 AM PDT
Master Flash says:
Around here in California, mesquite charcoal is easy to find. Any Latino/Mexican supermarket will have it. For starting, you might consider one of the newspaper starters (the big metal can affair). They work really good and after the initial purchase if you already have a newspaper it won't cost you a cent.Weber 7416 Rapidfire Chimney Starter

Posted on Jun 2, 2012, 9:19:56 PM PDT
Last edited by the author on Jun 2, 2012, 9:20:51 PM PDT
For steaks tri-tip and ribs, I burn almond wood. Chicken is better with mesquite. I use a portable propane bbq when there are fire restrictions where we camp or for country style pork ribs that would flare up over wood. Apple wood is popular among some friends and grape wood is catching on.

Posted on Jun 3, 2012, 1:58:37 PM PDT
Ke'ala says:
Good ol fashion wood
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Total posts:  26
Initial post:  May 11, 2012
Latest post:  Jun 3, 2012

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