• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

smoking Poll. Propane vs. Charcoal what say you and why.

Hybrid_Mode_01 said:
 
     Surely it has a nitrous connection from back in your wheelbarrow racing days, though?
wheelbarrel-racer.jpg
 
Propane for when you've had a few too many and you want to make a quick dog or hamburger.
Charcoal for when you want that jam packed, smokey, juicy flavor and you can give that meat all the attention it deserves. 
 
Hmmmmm, this is a tuffy. I wonder who here grills 4 nights a week on charcoal (I doubt many). That's about how often I use my my propane grill. Do I prefer the taste of a good quality charcoal? Hell yea. But I doubt I would grill 4 nights a week on charcoal. And if came down to "original kingsford" or propane, I would take propane cause og kingsford tastes like shit to me. Furthermore nothing beats locally cut oak reduced to coals, that is by far my favorite grilling fuel. Followed by local manzanita or madrone wood.
 
So how do I vote? What I use 80-90% of the time? Or what I prefer? Or neither, because wood beats em both??
 
I would like to know the reason for this poll. Are you in the market for a grill? Or are you really asking if charcoal is better for flavor, because yes. Gas is for convenience.
 
Well Scoville has been known to diss charcoal lol

Scoville DeVille said:
You're using charcoal to smoke?
 
What the whaaaT?
 
 
 
The 4 stages of solid wood fuel:
 
1.) Wood.
 
2.) Smoke/ heat
 
3.) Charcoal
 
4.) Ash
 
 
[background=#dddddd]The cellulose and lignin structure of wood breaks down at high temperatures (400 to 800F) and boils-off much like the water did when seasoning (drying). Instead of steam, we get smoke - a cornucopia of volatile organic compounds (VOCs) and particulates. Smoke is a gaseous fuel. At 800F, the log has been reduced to its carbon skeleton, which we call charcoal. Charcoal is a solid fuel[/background]
 
I agree, Cookshack smokers are awesome. Electric commercial smokers used in many a BBQ joint and have had meat off of.
 
I use both as well, I am a die hard charcoal cooker but find the time and expense don't always justify the use of it exclusively. I have a high end Summit with the dedicated smoke box burner. Gives me the best of both worlds on fast cooking food.
 
Back
Top