I love to grill. It’s really been just in the past year that I’ve started doing it a lot. Sarah and I bought a nice gas grill last year and we easily used it 2-3x every week. Chicken, vegetables, hamburgers, hot dogs, turkey hot dogs, steaks…it was great. Turn on the grill, throw the meat on, and you had dinner in about 20 minutes.
However, one of the joys of CRW (the largest of two married housing options at Princeton) is that you’re not allowed gas grills. [Thanks to Andrea for letting me know that Roberts-Tennent has a communal gas grill. But they don't have Air Conditioning, Dishwashers and pets aren't allowed - so, I'll let you all be the judge of which housing option would be better for a New Jersey summer]. But there are charcoal grills all over the place. And I mean that - literally. Between our building and the building that faces us, there is a random assortment of around four or five different charcoal grills. We all share them. For example, last night our neighbors made their dinner first, and then we jumped on the grill when they were done. We’re cool like that - we share.
But I hate charcoal grills. Really. I hate them. It takes the charcoal alone 20-30 minutes to heat up and get just right. And then you finally get around to putting the meat on, and it takes much longer than a gas grill. Since we relied on our grill in Atlanta so much, it is making us wonder what we’re gonig to do now. If we’re crunched for time, we can’t just quickly throw a few burgers on.
I know this shouldn’t be as big of a deal as it seeming to me - but when you really first start your “grilling career” on a gas grill - and then have to downsize to a charcoal grill…it’s not fun.
That being said - does anyone like charcoal grills over gas grills? And more importantly, who has the best tips for cooking on a charcoal grill? What about the best tips for getting your coals “just right”?
{ 27 comments… read them below or add one }
I hear ya. Gas is great. Though, for certain applications I think charcoal can taste better. But my mind might just be making that up. As far as a quick-cooking substitute, I hate to say it, but I’ve had really great luck with the George Foreman grill. Now, don’t mock until you’ve tried it. But I’ve gotten some really delicious steaks out of a Foreman. Not as great as a true flame grill, admittedly, but 3 minutes to heat up and 10 minutes to eat…it’s not a bad deal!
Not to put too fine a point on it, but CRW is not the only married housing at Princeton and the other option comes with a communal gas grill.
Just saying.
I’ve never used a gas grill, but I really like my charcoal grill. I think the flavor is a little better, but they are slower to warm up and it can be difficult to get the coals just right. One suggestion is to avoid using lighter fluid and buy starter - I’m not sure what it is called, but its a metal contraption about the size of a coffee can. You put newspaper on the bottom to light the coals. It works pretty fast and you avoid the lighter fluid favor.
Oh you young guys. Charcoal does take a little more time, but if you go spend 5 bucks on a special “stack” or tube to heat it in, it heats more quickly and gets as hot or hotter than gas for cooking. And the food tastes much better.
So, go pimp your charcoal grill and enjoy!
Spoken like a true American - I want my food and I want it now!
In my humble opinion charcoal is better than gas. Remember, the BBQ cookoffs are all done over briquets.
Good blog.
Hey Adam-
Interesting problem. I agree… I love gas for it’s ease and quickness. A couple of years ago I bought a nice gas grill and love it… during the summer, it is all I use.
That said, most BBQ and grilling afficianodos actually prefer charcoal. Gas adds no smokey flavor to the meat (the way charcoal does); generally gas doesn’t get as hot as charcoal, which is important when it comes to things like really searing steaks; and it is harder to “slow cook” on a gas grill for real authentic BBQ.
For getting charcoal just right, I highly recommend a “charcoal chimney”. You can get them pretty inexpensively at Home Depot or Lowe’s or any hardware store. You load it with coals and it jumpstarts the process. They are great.
Cooks Illustrated (online at cooksillustrated.com or the magazine print edition) has some great Grilling 101 tips and techniques. Weber Grill’s website also has some good tips (http://www.weber.com/bbq/).
Sorry for the long comment… apart from my passion for Jesus, people and the local church… my greatest passion is cooking.
All good points - I’m sure charcoal is nicer in some ways. But with busy schedules, etc., it makes grilling a little more difficult. And I do enjoy the ’stack’ or ‘chimney’ - although, I tried the newspaper in the bottom method and that didn’t do anything. So I just poured the lighter fluid INTO the stack.
Sorry if you’re all cringing…
Charcoal is far superior. No question, really, when you want that smoky flavor. I would recommend making sure your grill is clean at the bottom. With charcoal, the most important thing to remember is airflow: the more oxygen that gets to those coals the better. I learned a trick from a neighbor: use newspaper not simply to light, but to use as a fan to keep air coming down onto the coals. If you spend just four or five minutes waves on and off after the flame from the lighter fluid dies down, you’ll have a HOT fire that’ll last for at least an hour.
Good luck!
I absolutely love charcoal grills…wouldn’t trade my beat up up one in for the shiniest, fanciest gas grills ever. Have to pry it out of my cold dead hands first. Gas grilling is good for time but that is it. It does not produce the quality and tast like a charcoal one does. One of my favorite things to do when I am slow grilling a peice of fish or meat is to the grill good and hot and than place fresh herbs in a an old, washed out, tuna can. As it heats it releases that good aromatice taste that just infuses the meat and even gives the surrounding air around the grill a great smell just inviting more people to come and chat.
Adam, you and Hank Hill would get along great! Propane is the way to go!
Adam, I have been grilling actively for about 10 years and I keep resisting buying a gas grill. Occasionally I am seduce by the speed and efficience and even heat of a gas grill, but something about lighting the coals and letting them burn down as I hover over them patiently has become, for me, a part of what grilling in the summer is all about.
That said, I am even now tempted to get a gas grill. It just feels like I’m giving in to the rush of life. But, I check my email and talk on the phone while waiting for that charcoal, so I guess I’m already ‘compromised’ anyway! :)
Re: the newspaper at the bottom not working.
I’ve noticed that using the stack to light the charcoal means I can’t stuff too much paper in the bottom, otherwise the tight wad of paper doesn’t light easily. It took me awhile to realize that it only takes 1 full page of newspaper to get the charcoal on the bottom of the stack going. And then there’s a seemingly long wait where it looks like nothing is happening but the coals on the bottom are burning and progressively igniting the charcoal above.
I want to see pictures of what it looked like with the lighter fluid going in the stack!
I will post photos tomorrow of conducting a good charcol grill. I’ll be posting from Switzerland.
Adam- charcol is not merely longer, it forces one to see cooking as bit more of an art form, something i think you will value. I mean, gas?
I concur that you ought to invest in a Weber grill. All charcol grills are not the same. Not at all. Weber is the way to go!
Here in europe, there are several different ways to light other than fluid; however, i still use fluid. I use about 1/4 bottle per grilling. And, I let the brickets soak for about 10 minutes before i try to light them. Meaning, I let pour the fluid generously on them, then, I wait…
More tomorrow..dah duh dah…..
I am all about the Weber. I use that charcoal that’s made out of wood, so it takes even longer than regular coals. But if you listen closely while it’s burning, you can hear the most amazing sound. It tinkles, like a very faint windchime. That is the sound of summer.
That is the beauty of being out of seminary too. I’ve got a bit more time on my hands.
I lived in an apt complex that had the same “rules” — you may not believe this until you try it, but go buy one of those “electric grills” — It’s the closest thing to gas you’ll get, and isn’t all that bad (assuming you’ve got an outlet out on the balcony.)
Charcoal sucks — it’s one of those anachronisms some people wont’ let go of!
RPS
Charcoal over gas. As suggested, just pick up a $10 barbecue chimney and it’ll cut your time in half…you shouldn’t even need lighter fluid.
OK - I’ve been a griller all my life (from childhood on - that’s what my family used). Prefer Webers but will grill on anything. Am occasionally tempted by speed of gas. But have never succumbed - and even when I had two small children and an even busier schedule than I do now, often grilled w/charcoal 1-3x per week (living in S. Al we could do that!). Start the grill, prep the food, have a drink, bathe the children - other things got done, and on a weekend, we could play in the yard or read the paper and relax while enjoying the waiting/grilling. I like the ritual - the waiting - the smell - the flavor. Have done many a Thanksgiving turkey on the grill - and the baked sweet and white potatoes, even the crescent rolls! I suppose if I ever won a back-yard makeover, I’d give in and have two grills - gas and charcoal - but will remain a charcoal fan always.
Typical Americans. Didn’t you know your charcoal grills pollute the environment? It’s time to start caring about the environment.
Charcoal rules, you get more flavor out of the meat. Gas is the cheap way of doing it, it’s too easy, with charcoal you have to be patient and give it time.
I will concur with BDubs and Rodger Sellers say that my wife, who loves all things food and kitchen related, has pretty good success with a George Foreman. Cringe all you want, but when you can’t do charcoal for time and rules dictate no gas, a George Foreman might be the way to go.
Hated cooking on charc in crw myself. the secret????? FOIL!!!!
Use lots of lighter fluid… I mean LOTS of it and you can get the fire going in 10 minutes and have cheap SAMS club burgers ready to go in another 10. It isn’t good for the environment but I find that it works.
Hello Adam :) I’ve been enjoying your updates on your CPE experiences! Ditto on the “starter chimney.” Grilling time is indeed a factor, but I feel the rewards of a nice classic charcoal Weber far exceed anything fueled by a pressurized tank. And for me, grilling carries a definite social dimension. Part of the dinner experience is the fun of the guys sitting around the grill, talking, and enjoying good beer while the charcoal heats up. As far as methods, you ought to check out Weber’s tips on different arrangements for different foods.
I cannot believe that anyone would prefer gas over the smooth glow of charcoal. Yes, it was just yesterday, that I was assinged the cooking of the food @ my girlfriends, girlfriends party. They all know I am the king of the charcoal grill, so I took on the role as chef. Oh yes, with the ever present flames blowing out the sides of the oh so wonderful gas grill. What a pain in the ass!! The guests were all amazed as I nearly burned my arm more than once. I think anyone that would prefer gas over charcoal is a douche. Charcoal rocks, it isn’t hard to figure out either. Have a great day!
Gas is great in the house,but outdoors the only way to go charcoal. The secreat is start before you get hungry and patince try adding a few wood chips to steak you will never go back to gas.Yesterday I smoked a picnic shoulder it took 8 hours and it was worth in the end.Just look at it this way gas the wife cooks.Charcoal you cook grab a six pack and relax.
I have used both gas and charcoal personally just like anything they are both lifestyles.
I prefer charcoal becuase of the smell of the burning wood (i dont use briquettes) and I think the smokey flavor does taste better. Also I enjoy sitting on the back porch with a beer hearing things sizzle but its not for the one who wants to grill quickly.
If you want a quick burger try a george forman or other electric grills. I personally would never use one… but then again I am the one lighting a charcoal grill when its -20 out so my sanity is questioned.
Also for future reference (not for the place your at) webber makes a gas assisted grill (uses gas to get the coals hot).
Gas grills are convenient for quick grilling, they are great for chicken and brats… but for a great steak or burgers absolutely nothing beats a Charcoal grill. If you dont like the smokey flavor your just crazy. As far as the times to get Charcoal hot, I suggest you get a Charcoal chimney to start it in, it will get hot very fast… and if its not hot enough then your not using enough charcoal. Charcoal gets hot enough to forge steel in….. OHHH and DO NOT EVER use matchlight type charcoal.. that stuff is soaked in lighter fluid and will give a fuel flavor to the meat that is not good…. You may also try Lump style charcoal, it burns even hotter than the briquettes but it also burns away faster….. remember, you can always add more :-) For a great steak on a super hot Charcoal fire, you may only need 2-4 minutes a side depending on how done you want it….