Okay guys... it's the age old battle between Charcoal vs. Gas.

Which one do you prefer over the other?

Reasons?

Advantages/Disadvantages?

Taste?

Doesn't matter too much to me. Gas is easier/quicker but if charcoal's done right it adds good flavor. What I hate is when someone cooks over charcoal too soon after lighting it & everything just tastes like lighter fluid!:barf:

I'm mainly a charcoal guy, but for those quick meals you can't beat gas.

Doesn't matter too much to me. Gas is easier/quicker but if charcoal's done right it adds good flavor. What I hate is when someone cooks over charcoal too soon after lighting it & everything just tastes like lighter fluid!:barf:

I love the taste of meat/vegetables/whatever else, cooked over charcoal, but I agree with bowtier, let it burn a while after lighting it with a bottle of lighter fluid! :barf:

charcoal is for cooking.

Charcoal is for grilling out it has a diffrent taste to it. I can cook with gas in the house. It just wouldnt be the same grilling out with out Charcoal .

Lump charcoal is nice, boo on the lighter fluid taste. I like using a charcoal chimney and no lighter fluid.

http://www.wickedgoodcharcoal.com/images/All_Natural_Charcoal_Barbeque_Grill.gif

mesqiute wood/charcoal its a grilling real bbq takes hours slow and low burn
p.s you dont need lighter fluid i use a old coffee can and hot plate to get the charcoal started

Kingsford Guy :D

Charcoal hands down.

Although a friend of mine got a gas grill and threw some charcoal on the lower rack over the gas burners. The food cooked on it tasted pretty good.

i mainly use charcoal and or wood chunks but i also have a gas grill for when the electric goes out after storms and also use the gas griddle for breakfasts when i have alot of company

There's no option for "neither"!!

I use oak sticks and branches chopped into 9"-12" pieces.

Throw in some dried out Poplar leaves for smoke taste and you're set.

Mind you, I guess it helps having 7 acres of both types of trees for a back yard, huh? :hm:

I have a natural gas grill. Will wrap wood chips in tin foil and slow cook baby backs to get a smoked flavor.
Kim

I don`t use briquettes.I either make my own charcoal or by this brand,"Humphrey`s",at my local locker plant.Charcoal doesn`t take much time to fire up or I`m just used to it.I just get it staerted and go to the kitchen to get everything else going if it isn`t already.Usually only takes about a beer to have my coals.
I have a gas grille sitting up in my picnic house I haven`t used in years.I was slow to get one,then moderized when I built the picnic house and my weber got burned-out.I used it a couple/few years.One day I bought another Weber when I realized some things just weren`t as good and maybe I`d like the option.Haven`t used the gas since.I`m due for another Weber.
I find myself cooking things on the grille that I could be cooking in the kitchen.Something about cooking out of the house appeals to me.Must be a primal thing...UGH-UGH!!!

I'm lazy, I like gas.

I like the convenience of gas on weeknights. On the weekends it's lump charcoal in the Weber kettle. I couldn't see myself cooking a pork shoulder on a gas grill. The flavor wouldn't be the same.

Pete

Lump charcoal is nice, boo on the lighter fluid taste. I like using a charcoal chimney and no lighter fluid.

http://www.wickedgoodcharcoal.com/images/All_Natural_Charcoal_Barbeque_Grill.gif

I'm with you.

I'm with you.

me too!

:agree: We have these as well, and have even added more vent holes on the sides to quicken the warming power of the charcoal itself.