BBQ's- Gas or Coals?

Coals

If using gas, you might as well use your oven.

Coal

Wood, a couple of bricks, a wire rack and no washing up.

Coal gas

gas, just bought a new Outback one for this 'summer' as I managed to set light to the last one

ricky_otto said:

DaveMehmet said:

cafcbrown said:

Use a chimney starter to light the coals, don't need to use any lighter fluid

That's the best bit.

Particularly if you manage to get some in the mother in laws pimms.

Is that a euphemism?

I go with coals in this bad boy (fat tongued twat not included)

It truly is a marvellous piece of kit. 3 decent sized BBQ areas or you swap out the middle one for an ice bucket.

As others have said, if using gas just stick it in the oven

An interesting debate. I've always used briquettes in the UK but might go over to gas next time. I've used gas BBQs in the States and never noticed a reduction in flavour. (I guess you could lob on some hickory shavings if you wanted?)

Here's what Weber, who sell both types, say:

Clare Edwards, Manager, Chef and Head Tutor at the Oxfordshire based Weber® Grill Academy™, gives some food for thought on the subject:

“Charcoal fans prefer the romance and authenticity of the coals and say that you can’t beat the taste of food cooked on a charcoal barbecue. Also it’s a good introduction to BBQ cooking as most charcoal barbecues start at a lower price point and all you need is a bag of briquettes and a light, then you’re all set to cook up a feast.

“Barbecue enthusiasts who choose gas over charcoal often do so for the added control it gives them – the heat is simple to control with the turn of a dial. One touch of a button and your barbecue is fired up and ready to go – the ultimate in barbecue convenience. Gas doesn't mean an oven cooked taste, with a Weber® gas barbecue the unique integrated Flavorizer® bars vaporise fats and juices ensuring a delicious barbecue taste.

“At Weber® we believe there is little or no difference – it is definitely a personal preference and delicious food can be produced on both.”

Charcoal on its own adds no flavour at all and many shop bought easy light charcoals actually give off a tainted smell.

If you have just got friends over, gas all the way.

The only time to not use gas is for food that you are slow cooking for several hours and even then you should not use charcoal but a smoker / hickory wood chips etc.

letthegoodtimesroll said:

As I understand it, It all depends on the quality of the food you are cremating as to whether you want to taste the food or taste the charcoal...a lot of people tend to also throw a lot of gunk over their food as well to 'improve' the taste and demonstrate what great cooks they are despite the fact that ensembling beans on toast in a kitchen might be a bit of a challenge for them so if you are one of those it probably won't make a blind bit of difference which fuel type you opt for, unless you are also into serving it blackened in which case I believe the gas option might give you a few more years to live over the charcoal option.

Do I detect a note of cynicism LTGTR?

Lump wood for flavour. Use a chimney to light as it only 25 minutes rather than 60 before you can cook.

Relatives in Massachusetts cook outside most days in the summer and use a gas BBQ as it is instant. They use lump wood to cook when they have guests.

Lump wood for me. I tuck myself down the side of the house with a case of Nelson Mandela's waiting for the Webber to reach temperature. Only problem is the Nelson's bring on Tourette's pretty quickly in my case much to the disgust of family and neighbours. Feck em.

Coals