Discussion in 'SHH Community Forum' started by Mightmitenot, Jun 15, 2014.
So, when you cook on a grill do you go for heat precision or smoky flavor?
Electric heat is the best, especially in the mountains.
Gotta be charcoal all day son. It is simply the best
Propane can be more convenient, but charcoal just comes out so much better.
For me, it's got to be wood or charcoal.
I like the taste of charcoaled meat better, but gas grilling is safer and overall cheaper.
Charcoal all the way. Propane inevitably leaves trace residue of the gas on your meat (or whatever you're grilling) and of course it's dangerous to have around in a pressurized container.
Charcoal doesn't end up being much more inconvenient, instead of lugging a tank, you're lugging a bag. I use newspaper as kindling, so at some point I worked it out and my cost is about 60 cents a fire.
Charcoal Pyramid baby!
Charcoal gives it the best taste. Although it's not exactly healthy; there's been some cancer links.
But if you're just talking about taste and you don't eat it every week, then yeah, charcoal.
Sheesh... everything links to cancer.
you're ingesting black ash basically. And modern charcoal is packed with additives like sawdust and coal, so this one isn't a surprise. I don't think it's an issue unless your food is being cooked by charcoal several times a week.
Charcoal fo sho!
Briquettes are a charcoal/sawdust powdered bound to a coal core. Lump Charcoal is pure carbonized wood.
Going to side Wynona Judd with this one: I was raised on Charcoal, I'll die with Charcoal!