What do people here grill on?

[Natural Citizen]

Charcoal, gas, or something else? I'm just curious. I tossed my gas grill because it was rusting out and I didn't feel like taking it apart and replacing the parts at some point. I was thinking about buying a charcoal grill instead. I've always liked food grilled over charcoal better. It's like a real Bar-B-Que. You know? With gas, it seems like you may as well be cooking indoors.

[Origanalist]

No gas here. Never even had one, lol. They surely serve a purpose namely convenience but I'll stick to charcoal and wood.

[fisharmor]

Propane is only for the kitchen range, the shop, and the Cajun cooker.
I have a round Weber classic for grilling. If you get the chimney for starting coals, and you use lump instead of briquettes, then it's really not any more time than propane.
Lump doesn't seem to burn as hot, which I like because with briquettes there always seems to be way too much heat and I end up cooking in a ring around the outside.
With the chimney, you don't have to burn off a bunch of kerosene - you just start the coals and dump and cook. By the time you go in and get the meat ready, the coals are ready to rock.

I actually don't grill steak, though. I strictly pan-fry, and if you've ever heard people talk about there being a lot of smoke... they aren't kidding, it's a hell of a lot of smoke. Which is what the Cajun cooker is for. I put my big cast iron pan on the cooker outside and pan fry steaks that way.
I can go either way on pork chops, too: either grilled on coals or pan fried.

[oyarde]

fire pit & wood , propane grill , charcoal grill and a smoker , so , four ways I guess .Based on amount of time , number of people etc

[Natural Citizen]

Hm. I'll have to check out the chimney. I've never used one. You're like a pro with this stuff, fisharmor. Heh.

When I was a kid we had one of those grills made out of bricks. And, then, pop sent me to drag wood to it. It was okay tasting but I like the charcoal better.

[Natural Citizen]

fire pit & wood , propane grill , charcoal grill and a smoker , so , four ways I guess .Based on amount of time , number of people etc

Oh yeah. Hm. I forgot about smokers. That's good stuff there.

[Origanalist]

Hm. I'll have to check out the chimney. I've never used one. You're like a pro with this stuff, fisharmor. Heh.

When I was a kid we had one of those grills made out of bricks. And, then, pop sent me to drag wood to it. It was okay tasting but I like the charcoal better.

You should give wood another try, when it's done right you can't beat the flavor. It takes a little practice but it's not rocket science.

[oyarde]

I use fruit tree wood chips in the smoker ( chicken quarters , wild turkey , salmon, mallards etc ) and hickory in the smokehouse ( deer hams ) .

[Natural Citizen]

You should give wood another try, when it's done right you can't beat the flavor. It takes a little practice but it's not rocket science.

I know. Heh. It is good stuff on a wood fire. Thing is my dad always did the cooking on it so I never really paid attention to how he did it. It's one of the few things I never paid attention to with him. I know he had a big dang fire when he started it up, though. He was usually about half lit up himself with the Pabst or beast but it was sure enough right on the plate when all was said and done. I suppose it does take some practice with the wood. And, then, with different woods, too.

[Origanalist]

I know. Heh. It is good stuff on a wood fire. Thing is my dad always did the cooking on it so I never really paid attention to how he did it. It's one of the few things I never paid attention to with him. I know he had a big dang fire when he started it up, though. He was usually about half lit up himself with the Pabst or beast but it was sure enough right on the plate when all was said and done. I suppose it does take some practice with the wood. And, then, with different woods, too.

Beer and BBQ, can't get any more American than that. That is meant as a compliment for a change. I've done my share of grilling half or fully lit, lol.

[Natural Citizen]

Beer and BBQ, can't get any more American than that. That is meant as a compliment for a change. I've done my share of grilling half or fully lit, lol.

Eeeeeyep. I quit drinking a long time ago but I still think about throwing a few cold ones back now and again. But like what you're talking about here with Beer and BBQ. I used to travel a lot in my younger years and led a pretty worldly lifestyle with the booze. Living in and out of hotels and whatnot in a different city every other few days. That went on for years, man.

But you're right, a beer and a BBQ is something else entirely. I miss it.

[Suzanimal]

We have a smoker we rarely use and big ass gas grill that I use about twice a week in the winter and almost daily in the summer. I hate heating up the house and it's convenient.

[Origanalist]

Eeeeeyep. I quit drinking a long time ago but I still think about throwing a few cold ones back now and again. But like what you're talking about here with Beer and BBQ. I used to travel a lot in my younger years and led a pretty worldly lifestyle with the booze. Living in and out of hotels and whatnot in a different city every other few days. That went on for years, man.

But you're right, a beer and a BBQ is something else entirely. I miss it.

I plan on doing my share this summer, out on the road. Concerts, camping and such. We haven't done squat for a few years, time to get back out there.

[phill4paul]

Charcoal. Weber Grill. Use a chimney. Anything from hotdogs to 12 hr. smoked pork butt. If you intend to make long cooks (like 12 hr. smoking a butt or the 3 hrs. for good ribs) use the Weber hinged cooking grate with side access.



I like the Master Touch series for ease of ash disposal and easy temp (air flow) adjust.

[presence]

I've got a simple, no frills, clam shell weber.

I burn pretty much exclusively apple in it.

I polled "other" because I don't use "commercial charcoal".

Generally I start a fire with dry maple... then once its burning I add wet apple, then add meat.

Mist spray with water to maintain smoke and keep temps from rising too high.

If its a large roast... grill for 30-45 minutes over apple... then oven roast or crock pot indoors.

[fisharmor]

I like the Master Touch series for ease of ash disposal and easy temp (air flow) adjust.

Yep, that's the guy. Although, don't forget about the veggies. We like to do skewered peppers, mushrooms, and tomatoes, coated with olive oil and some salt and pepper.
The onions always go on separate skewers because they take a long time at lower heat. I'd almost rather gorge myself on properly grilled onions, than the meat. Almost.

[donnay]

I've got a simple, no frills, clam shell weber. I burn pretty much exclusively apple.

Apple is my favorite. I also like mesquite from time to time.

[phill4paul]

Yep, that's the guy. Although, don't forget about the veggies. We like to do skewered peppers, mushrooms, and tomatoes, coated with olive oil and some salt and pepper.
The onions always go on separate skewers because they take a long time at lower heat. I'd almost rather gorge myself on properly grilled onions, than the meat. Almost.

Every time I walk past the skewered shish-kabobs at the grocery store where they have the meat and vegetables mixed on the skewer I want to just smack somebody.

[tod evans]

I hit "other" 'cause I use both.........

[pcosmar]

I hit "other" 'cause I use both.........

YUP..

my choice is Fire.. by any means..

Exhaust manifold works in a pinch,, or traveling.

[acptulsa]

Another Weber man.

Not that I have the automatic ash dumping and the burled walnut handles and the sterling-plated lower vent control arm. No, I have an inherited 1966 Weber which still lets me control the fire perfectly, and is seasoned to a fare-thee-well.

[phill4paul]

Another Weber man.

Not that I have the automatic ash dumping and the burled walnut handles and the sterling-plated lower vent control arm. No, I have an inherited 1966 Weber which still lets me control the fire perfectly, and is seasoned to a fare-thee-well.

Frikken Luddites.

[euphemia]

We have a gas grill that was a Father's Day gift about six years ago. Husband cooks on that.

I don't personally care what I cook on. I have a lot of scout experience and can cook something on any kind of fire.