Is It Gas Or Charcoal? - "It's Only Food" Blog at Allrecipes.com - 245476

"It's Only Food"

Is it Gas or Charcoal? 
 
Jul. 31, 2011 10:41 am 
Updated: Feb. 24, 2012 2:49 pm
Here we go again with another lively debate.  We have deliberated over the use of ketchup or mustard on a hot dog, and discussed the pros and cons of piaaz toppings.  Now we are going to rangle over which is better for cooking outside-gas (propane) or .

Gas is easier if you want to just flip a switch and start cooking. 

Charcoal is wired into our DNA because we have to start a fire and wait for it to get to the perfect point for cooking.

Charcoal and fire makes the meat crispier on wings and hot dogs, gas just cooks and heats things up.

Sorry, but my vote is for charcoal.

Let's hear from you..


 
Comments
Jul. 31, 2011 11:56 am
Call me old fashioned... charcoal girl here! I a huge fan of the gas grill for my hubby's slow cooked chicken!
 
Candie 
Jul. 31, 2011 12:08 pm
Charcoal! It feeds my inner pyromaniac, and for us, just makes things taste better. I realize it's a bit more limited than gas grills are, but I guess I'm just old fashioned like Terry is.
 
Jul. 31, 2011 12:44 pm
I have both gas and charcoal. I prefer the gas when I rotisserie because it keeps the meat moist and tender. I lve my charcoal grill for the flavor that it adds to the meat or whatever is on it. Different charcoals and woods add different flavors. So I'm going with charcoal for taste, gas for convenience.
 
Jul. 31, 2011 1:40 pm
open fire pit, burned down to perfect coals is my first choice. We have fire pit meals often in the summer, propane BBQ fills in when needed and I have a Jenn Aire stove with a grill for winter grilling when RNGrampa does not want to freeze his tooshy off standing in the snow at the BBQ
 
Jul. 31, 2011 2:03 pm
80% gas; 15% charcoqal; 5% fire pit.
 
sparky 
Jul. 31, 2011 3:43 pm
charcoal for flavor, gas for speed and convience.
 
Jul. 31, 2011 6:48 pm
Hank Hill would have to vote for Propane, I guess :)
 
Jul. 31, 2011 7:19 pm
I have a gas grill for convenience but prefer charcoal for taste... especially the charcoal that you use a starter with.... not fluid!
 
Aug. 1, 2011 4:09 am
Charcoal is definely better for flavor, and I love the convenience of gas, but nothing brings out the inner caveman better than cooking over an open fire-My dad still tells the story of when we went camping and I made breakfast for him and I-beautiful hashbrowns and perfect over easy eggs,all done over an open fire. Now mind you I was only 11 years old at the time and still earning my chefs wings, but this breakfast was right out of a magazine. Any way I turned around and set the food on the table to retrieve the coffee or something and our labrador wolfed down everything that I had just made. He still gets a kick out of that. Moral of the story is an open fire is still the best and the most challenging method of cooking.
 
Aug. 1, 2011 4:11 am
That same dog also ate a large pizza with anchovies years later. Never saw a black lab turn green before:}
 
Aug. 1, 2011 9:03 am
CHARCOAL!! You can't beat the flavor it brings. I made shish-ka-bobs on the grill with veggies, shrimp, beef, and chicken. I took my dad (a propane griller) some leftovers served over garlic buttered, spaghetti noodles and he loved it! He asked "what is that flavor"? and I said "charcoal Dad"....lol
 
Aug. 1, 2011 1:00 pm
My gas grill tank went empty recently and rather than fill it, I went out and bought a little weber kettle and a bag of matchlight. I'll probbaly get around to filling my tank again when I run out of charcoal. The kids prefer charcoal because they can roast marshmallows over the grill after dinner.
 
Aug. 2, 2011 1:50 pm
Something neat my husband got a few months ago for the charcoal is a metal tube thing open at both ends with a handle on the side for handling, and you fill it with the charcoal and use just newspaper to light it. No more lighter fluid..it really works great, and he said it only cost about five bucks or so. We just cook out all the time, mostly on the Weber charcoal, then the gas grill, then smoker with wood, especially when company and lots to cook. Then in winter over our fire pit, that and smoker best flavor with hot wood coals. Sometimes in the winter I use my oven indoors. :)
 
Oldguy 
Feb. 24, 2012 2:49 pm
Gas or charcoal or wood coals? It is convenience vs quality or maybe effort. This just barely scratches the surface. Homemeade vs store- bought. Scratch or from a box. Microwave vs stove top or oven. Made in China vs made in U.S.A I am getting up there in age and I remember the time and effort my Grandparents and Mom put into the things they cooked. Granddad would not even eat yeast bread let alone store-bought. Do as you will or have time for but don't kid yourself into thinking that time savers are equal.
 
 
 
Click to Change your Profile Picture
chefjohn

Home Town
Leavenworth, Kansas, USA
Living In
Coon Rapids, Minnesota, USA

Member Since
Oct. 2009

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Vegetarian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Walking, Fishing, Reading Books, Music

Links
 
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States