BBQ- Charcoal, Pellet or Propane?

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Disheveled Human

Disheveled Human

Humans are Robust we Ingest Poison for Fun
kiwifarms.net
Joined
Jan 6, 2020
I recently Started using Propane and have found it to be very convenient, easy to clean and more portable for outings. While i do love the smokiness charcoal provides its always a dusty mess to clean and sometimes can get ash on the food which is not preferable since it will adhere to the sauces I use. Anyone have similar or different experiences and what is your favorite fuel to use. I never really dabbled into pellet BBQ's never needed to cook anything that large to warrant it.
 
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Propane: taste the meat, not the heat.
 
I have no preference as each are an excellent option for different reasons. I make my pick depending on the meats or what I intend them to taste like. Unfortunate none are an option where I live right now.
 
The Last Stand said:
Charcoal for flavor, propane for cleanup.
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The first few cooks I did on my propane grill were quite underwhelming but once my grates got seasoned with fats and oils from the meats, the flavor it delivers is much more on par with a charcoal brickette flavor.
 
1.) Lump Charcoal

2.) A BBQ is when you build out a pit and smoke the meat for days at a time. Otherwie, you are grilling.

I am not sorry for being autistic about this.
 
Papa Adolfo's Take'n'Bake said:
1.) Lump Charcoal

2.) A BBQ is when you build out a pit and smoke the meat for days at a time. Otherwie, you are grilling.

I am not sorry for being autistic about this.
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Yes you are correct the best kind of correct, in modern times I felt that BBQ and Grilling are typically in the same boat so I made the post that way to allure more interest.
 
Papa Adolfo's Take'n'Bake said:
1.) Lump Charcoal

2.) A BBQ is when you build out a pit and smoke the meat for days at a time. Otherwie, you are grilling.

I am not sorry for being autistic about this.
Click to expand...
Agreed as well, however that makes my former Russian neighbors BBQers(from like Kazakhstan border area, more middle eastern than Slav)

They used pressure treated boards, including leftover deck boards from renovations and disassembled pallets. Over hours of smoking to lock in that sweet carcinogenic flavor.
 
some Sketchy dude said:
Agreed as well, however that makes my former Russian neighbors BBQers(from like Kazakhstan border area, more middle eastern than Slav)

They used pressure treated boards, including leftover deck boards from renovations and disassembled pallets. Over hours of smoking to lock in that sweet carcinogenic flavor.
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Board cooking seemed really cool for fish fillets I bet it tastes worth the cancer it would create.
 
I have a propane grill, a smoker that takes a 1 ton pickup to move around, and just ordered a pellet smoker. The big smoker is just way too much effort for anything less than a 20+ person party, even when I don't have to move it.
 
1Tonka_Truck said:
I have a propane grill, a smoker that takes a 1 ton pickup to move around, and just ordered a pellet smoker. The big smoker is just way too much effort for anything less than a 20+ person party, even when I don't have to move it.
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For sure I would just rent one for a pig roast or have it catered in.
 
Papa Adolfo's Take'n'Bake said:
1.) Lump Charcoal

2.) A BBQ is when you build out a pit and smoke the meat for days at a time. Otherwie, you are grilling.

I am not sorry for being autistic about this.
Click to expand...

Also if you could hand me a tip when using lump coal, I have used it a few times with a chimney and I found the meat was super easy to over char (I filled the base half and half) but it still blackened the meat super fast. So I typically prefer lavarock with lighter fluid.
 
Charcoal & wood; in a groundlevel fire pit.

Wanna smoke it? Pitch a fireblanket over the top, add more wood, relax. Adjust pitrocks inwards/outwards as needed.

I got hickory, pecan, and walnut all over; just gotta go outside. After every good storm, there's enough fresh timber laying around to stock up.

Cooking on the ground adds delightful earthy-flavors to any BBQ, especially if the pit is well established & maintained. Never let it rain on your ashbed, clean out the charcoal and cover the pit afterwards.
 
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Disheveled Human said:
Also if you could hand me a tip when using lump coal, I have used it a few times with a chimney and I found the meat was super easy to over char (I filled the base half and half) but it still blackened the meat super fast. So I typically prefer lavarock with lighter fluid.
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Sure thing, I usually use lump coal for grilling, but with bbq that becomes a question on airflow. Lump burns really fast, but if you build out your pit to allow a smaller, but still steady stream of air in, you get quite a lot of control over the burn. So a smaller air vent + smaller batches of lump coal is the approach for a lower temp smoking situation. It's more work with keeping an eye on it and adding coal more often, but imho the taste is worth it.

Also, for bbq, use hickory. Always. Not pine. Pine is a one-way ticket to searing and better used for steak
 
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