Gas, Charcoal, or Wood?

we have all three so whatever is handy....

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Deja Moo; The feeling I've heard this bull before.

Wood if I have the time. Gas if I don't.

Wood preferably... charcoal in a pinch

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We grill year round up in the sticks here. We have wood, yes. We could do charcoal, sure, but when it is -35, and you go out in your skivvies to fire up the barby, you want speed and efficiency, and you don't have the time to doddle around. So for me, though my preference would be wood, I must use propane. In the summer we do a fair bit of cooking with wood, but from November to April, when it is brisk out, especially when it is a bit chilly like -30 or cooler, we must use propane.

Charcoal, but I make it myself from oak. It's basically the same as burning wood, but it gets a nice bed of coals faster. I despise commercial charcoal briquettes, which I think are usually made from coal and sawdust. I had a job once where one of my many duties was cooking for 50-75 people on a 4x8 foot grill over a wood fire. That was fun, but I still prefer my homemade charcoal for smaller scale cooking.

i have a lovely propane grill but I also like to cook over direct wood fire, hate charcoal

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Brenda Groth
http://restfultrailsfoodforestgarden.blogspot.com/

Started cooking with the real lump charcoal and dumped my gas grill....
....then started cooking with wood and stopped using charcoal.

Mostly sugar maple, cuz that's what's all around me...but have used occasional hickory, apple and cherry.

That poor, beautiful wood died for your pork chops!

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Moms don't look at things like normal people.
-----DD

Naw, I cut it down because it was going to die anyway. The top branches started rotting and I knew it was a matter of time before it spread down the trunk. I saved as much of the useful stuff as I could and split the rest for firewood.

I have to admit though, curly maple just smokes better. Maybe because I know I'm burning currency...

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Know why the middle class is screwed? 3 classes, 2 parties...

To punish me for my contempt for authority, fate made me an authority myself. ~ Einstein

While I'd like to encourage folks to use Kingsford Charcoal because it is made in the UP, I generally just burn wood.

Not too far from Amasa, where the portable basketball courts are made. Their product was used in the recent Basketball finals. High quality hard maple.

I never knew that. I don't get up there enough.

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I blame the media blamers.

Primitive has nothing to do with it here. I use pecan and mesquite for most of my cooking. Depending on whats on the pit, I may use charcoal. But its mesquite too.

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" Do or do not, there is no try. " - Yoda

I've tried to get away from buying charcoal, using wood instead, but the wood requires more attention which cuts into my beverage consumption, so I stick with charcoal with a little oak/maple tossed on top. The absolute easiest way to get decent tasting BBQ is to put a pan in a gas grill under the grate and throw a few chunks of hardwood in the pan for some sweet smoke. Gas grills don't seem to last long though (3-4 years at the rate I BBQ), so now I am using a Weber Kettle grill (lasts me 10+ years) and a weed torch to light the charcoal (haven't finished off my first $15 tank of propane yet, after a year of this method) much cheaper, faster, cleaner, and more fun than lighter fluid...

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http://www.lindsayfarmonsilvercreek.blogspot.com/

Grilling over wood makes everything taste better.

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Emily Dixon
Ozark Jewels
Nubians & Lamanchas
www.ozarkjewels.net

"Remember, no man is a failure, who has friends" -Clarence

I use mesquite briquets. Love that flavor on the meat. But I do use a lot of regular charcoal also. And I am not set up to go and do a fire pit etc.
Much easier for me to use just a small "smokey Joe" Charcoal Grill, and buy some smokey flavored charcoal and small wood chips Mesquite at time to flavor up things.

wood is great if I have time - if not we prefer charcoal that we make ourselves - talk about a hot grill! I find it burns much hotter than commercial charcoal and no chemical aftertaste.

Yep yet again.

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http://www.thehennery.blogspot.com -
the farm blog
http://thehennerytraditionals.blogspot.com/ -
the herbal blog + shop

We have a lot of mesquite growing around here. It makes excellent grilling wood. I have an old gas barbeque grill with all the gas stuff missing. I make a small mesquite fire in it, and in just a few minutes it's ready for steaks or hamburgers. And the mesquite gives the meat a nice flavor.

Used to be a charcoal only man, once a month or so. Then my wife got me a gas grill, now we grill 2 or 3 times a week, Then we went and bought a Beef-eater gas grill and now I'll never go back. The Beef Eater fixed my only gas complaints about the flame being too far from the food.

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Apocalyptic and Survival Fiction - Readers and writers welcome

The roasting in this thread is a gas. I go for a couple years without doing any grilling, then I'll go for it. Gas is just too easy, and a couple of soaked sticks roasting along with the meat gives flavor.

Hmmm, I wonder what cherry hutch steak tastes like....

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George Washington did not run and hide.