Charcoal or Propane (Page 5): Having used propane and briquettes for years I finally made the investment in a Big Green Egg which uses and reuses natural lump charcoal. One bag will...

jcave Loc: Cecilia, Kentucky

Having used propane and briquettes for years I finally made the investment in a Big Green Egg which uses and reuses natural lump charcoal. One bag will last me for a couple of months depending on the type of grilling or smoking I do. The precise temperature control, versatility, great flavors and easy clean-up sold me. Start up, whether 200˚ or 700˚ can be achieved in 10 minutes and with the 1" ceramic walls heat can be retained for hours. For unadulterated taste that cannot be achieved using gas or briquettes with additives or binders natural lump charcoal is the best way to go. PS I am not a BGE dealer, just a very satisfied user who grills 2-3 times each week year-round.

waywest Loc: las vegas

i just plug in and i'm ready to que

PhotoPhred Loc: Cheyney, Pa

I prefer the taste of food cooked on charcoal, but the manufacturing process and the airborne "dirt" when burning it is a pollution problem. I grill year round using propane and I might use 6 tanks and no ash to get rid of. Also a lot less pollution from burning propane.

waywest Loc: las vegas

sorry for double post

OldEarl Loc: Northeast Kansas

jerryc41 wrote:

I'm just curious what most of you use when you grill outside. I've been using a propane grill for years, but the cost of propane - and nostalgia - has me inclined to go back to charcoal. One tank of propane would cost more than a season's worth of charcoal.

Since I smoke rather than grill, I use chunk charcoal and mesquite. I am down to a couple days a year. I do use a one-burner lit by propane to cook regular stuff. My wife insists on a ceramic top electric stove and I cook with cast iron or stainless.

Note: Some people prefer briquets for consistency. I prefer chunks because they get the mesquite or whatever burning. I get my chunks at Westlake or Cabela's.

gmcase Loc: Galt's Gulch

lamiaceae wrote:

Let 'em try. Actually the AQMD tried to push that... (show quote)

I had a business friend back in the 70's. He lived in Huntington Beach. They moved there from somewhere in Ohio. He was crippled up pretty badly from his teens onward. One morning his wife started yelling his name in a highly excited state. When he finally got to her she pointed out the window and said "Look. We have mountains." They had lived there for 6 months.

teesquare Loc: USA

Jerry - and anyone else interested...

Cooking - particularly cooking outdoors is a lifelong love of mine. So much os that a few years ago I started a discussion forum just for the subject. There are thousands of recipes, techniques discussed - and ANY form or equipment is welcome without anyone talking down to you. Really....

So, look it over - and join if you like. It is very secure, and NO flame wars. Absolutely NONE.
Just look at my signature line for the address....

jerryc41 Loc: Catskill Mts of NY

singleviking wrote:

When in the USA, I used propane as my fuel for BBQ... (show quote)

Looking back, I see that I got a tank filled in 2006, and it cost $25.00 for a BBQ tank. I couldn't find anything more recent. I'll have to see how much charcoal costs.

A quick look online - I can get 37 lb of briquettes not match-lite - for $20. That will last me all summer.

3rd place buyer

All this advice, and the original question from people who
own cameras and equipment worth over $3000.

Duggy

Green Egg all natural charcoal re usable very few ashes. 26 years. Beats anything for taste.

Duggy

Green Egg all natural charcoal re usable very few ashes. 26 years. Beats anything for taste.

singleviking Loc: Lake Sebu Eco Park, Philippines

jerryc41 wrote:

Looking back, I see that I got a tank filled in 2006, and it cost $25.00 for a BBQ tank. I couldn't find anything more recent. I'll have to see how much charcoal costs.

A quick look online - I can get 37 lb of briquettes not match-lite - for $20. That will last me all summer.

We have lots of local suppliers that sell lump charcoal here and cheap. But 37 pounds would last me 2 cookout sessions. When we do BBQ here, we do it right and have a lot of guests for parties. 37 pounds of lump charcoal is about enough to roast one whole pig. No sense in doing things small when there's 25 or 30 mouths to feed. LOL.

When we got married, we has 3 pigs and 2 steamboat rounds cooked and we fed well over 250 people. And every year at Christmas, there's a huge family reunion (her family not mine)

And slow roasting a Steamboat round or a whole pig that weighs about 30 pounds or more has to be started the night before so that firepit is running all night long. I still haven't tried the Hawaiian method of covering the pig up in a pit with raging charcoals and rocks and then covering the pig with banana leaves and putting sand over the whole thing over night to cook slowly though. They use a cement pan mixer to cover the whole thing to keep the sand out of the food.

Then again, somebody might think I was digging a grave. LOL.

teesquare Loc: USA

"Then again, somebody might think I was digging a grave. LOL."

You are..but - a VERY tasty one....for the pig
:thumbup:

Teacher Loc: Alabama

For years I've cooked on various species of trees. I found each type imparts a unique flavor to a steak. Water oak gives a delicate sweet flavor while white oak is strong like hickory. Apple tree wood produces a fruity taste. Persimmon is one of my favorites!

jerryc41 wrote:

I'm just curious what most of you use when you grill outside. I've been using a propane grill for years, but the cost of propane - and nostalgia - has me inclined to go back to charcoal. One tank of propane would cost more than a season's worth of charcoal.

teesquare Loc: USA

I have been using cherry and pecan lately on pork. I like that combination a lot.