This thread is really coal. I gas I still have a lot to learn about barbecuing!!!
charcoal for me.
Anyone here do real bbq? I mean low and slow smoking. It’s something I’ve wanted to try for a bit, and might be investing in a smoker for this summer. I probably will stick with ribs and maybe pork butt if I get comfortable enough (and have time). Anyhow, I was wondering if people had tips for beginning pit masters or even recommendations for smoker (nothing too expensive, but something of decent quality would be nice).
I’m with Mr. 2 on this one.
Coal-grilled food simply tastes better, and, depending on the design, the grill is small, simple, and lightweight. I also suspect that the inconvenience is being exaggerated. Sure, you have to wait a little while for the thing to reach a good heat, but if you’re in that much of a hurry, just cook inside. It makes more sense than getting a heavy rolling rig with a tank on it.
P.S. Coal-grilled veggies? Hell yes.
I’ve set up my charcoal grill a few times as an “imitation smoker” (Using a pan of water and coals to one side of the grill for indirect heat). While it works, it’s not as effective as a real smoker I don’t think. I plan on purchasing a smoker this summer too, and from what I’ve read, if you’re going to buy a smoker, get a good one. I assume you’re talking about the vertical standing smokers right? I wouldn’t bother with the electrical ones, and if you’re trying to go the charcoal route, my research says don’t go buy the Brinkmann ones either. From what I read, they’re not designed well enough to allow airflow to the charcoal pan, and most people end up drilling holes in the charcoal pan as a means to let some air in so the charcoal can burn longer periods of time.
Most people say it’s an entry level smoker that you won’t be able to get much done with. They eventually end up going the Weber Smokey Mountain route, which of course is in the 200-300 dollar range, but I hear it’s worth every penny. Like worth skipping the entry level smokers entirely.
Why not just use a damn oven at that point?
It’ll taste the same using clean ‘fuel’…
Fuck you americans and your orgasmic barbeque. 
As for me, Charcoal all the way. Gas seems convenient but it scares me sometimes.
Saw an RV catch on fire, then explode because of a propane tank.
dope. thanks for the info. I will definitely look into that Weber smoker.
i’m not super into food, but i’ve only ever grilled with charcoal…and i think it’s a huge pain in the ass. go with the gas.
charcoal all the way man. all the way.
Because a damn oven doesn’t cook a steak like a grill does.
And if I’m going to cook meat inside, it will be with a slow cooker.
are you getting the grill for ya spot in NC or back up here in MD??
NC. By this summer we won’t be living in MD anymore. During the summer my wife wil lbe home and more than likely taking care of most of the cooking…well some of it. I’m in a trailer so I’m literally ‘outside’, my oven is ‘small’, and I’m trying to inject some more vegatables into our diet that aren’t starchy sigh. Plus I just thiunk it would be kinda cool/fun to do.
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I change my answer then…GAS…
sorry until you get the crib wit the backyard/deck etc. you keep it simple an easy to use. Charcoal is for the more fined tuned ‘prepared’ for it type.
Yeah I’m trying to keep it simple, I’ve been leaning towards gas, but Coal has been winning by such a landslide…that I’ve become undecided. the option of one that does both got me interested though.
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I really hope your not judging your opinion on what people on SRK are telling you…Koop is right; get gas cause of your situation and not on how many people you dont know clicking a buttin
Naw, not that but ‘why’. Quick backstory, I don’t like my wife’s cooking typically. Why? She hardly ever seasons outside of an occasional marinade - so its never bursting with flavor - like I like…if my wife takes o na larger cooking role, I’d prefer coal in that it would help with that, however I know that she more than likely won’t want to go thru the hastle, but for good peppers “I” would be willing to. so its really a toss up. I’m learning towards gas, but as someone mentioned, what separates gas from just using the oven?
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you should join us here sometimes
Your difference from your oven the ability to manipulate oxygen. basically you can cook open or closed. if you have a GAS oven… if you have a electric oven then you gas grill takes on higher temperatures. with that comes learning the art of cooking and the properties per item.
Everyone mentions STEAK STEAK STEAK but never items like kabobs, veggies, or even steaming items. grilling becomes serious business not just imma slap it on there an ‘get er done’… you also will need to learn to prep differently and know your direct and indirect heats. Your typical oven cooking [not stove] is maintained temperature over a course of time while your grill will be multiple levels ESPECIALLY if youre (again) using the open air technique … you will also need to know the type of grill your going to get to accommodate things you want done… hell some even include a rotisserie or steamer racks…
Yeah I honestly could careless about steak, I’m more focused on the white meat side of the equation and vegatables…healthier stuff…and typically ‘cheaper’ stuff haha. I’ll get into it as much as time and energy allows, preparations are my strong point, so are the concepts, the actual cooking part is my weakness Admittedly. I’ll end up taking that stroll this weekend or next thru a couple places to price and check out my options. I’m looking for a ‘transitional’ setup, since I’l lbe living in the trailer for about a year or so…but when I move to a house house - I don’t want ot feel as though I have ot re-up immediatly on a grill. I also need some shit that na actually survive in the elements…
Are there any brand differences to look at or things I need to peep when looking into them? I know I would prefer different heights, but thats the only thing I have a hard on for.
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Another word of advice; when I’m grilling with charcoal, I make it worth the bit of extra effort, I grill a ton of food, more than we can eat in one meal. For some reason, charcoal grilled leftovers taste even better when re-heated later. Sounds crazy, I know, but try it, and you’ll see.