Grilling: Propane or charcoal?

Charcoal because I like my stuff burnt and charcoal tastin.....

 

Well in my bge it can be reused . I can usually get 2 cooks out of it. I use a starting stick and can have the lump to 600 degrees in about 12 mins in the big green egg.

 

This is probably the best/neck-n-neck poll I've seen on TW.

 

I have a propane and charcoal grills the way I work get off late and don't want to mess with charcoal I'll lite up the propane geill

 

Nobody uses mesquite???

 

I have several grills and it really just depends on what I'm cooking and how much time I have. My favorite it the offset smoker with Mesquite & Hickory wood but I use my propane grill alot during the week for burgers & chicken. When it comes to steak if you don't have time for Charcoal then you don't have time for steak.

 

I use a ton of pecan wood. But that's because I have access to so much of it.

 

Wood fired oven is my new favorite, but charcoal over gas, unless it's a quick gas grill on a week night. Low and slow for weekends. Also have a smoker that I love.

 

From the wood fired...

 

I prefer the taste of lump charcoal when possible. But having said that, I have often used the big gas grill to slow cook chicken or even whole turkeys on indirect heat. Just put a disposable pan of wood chips/chunks or hardwood lump over the hot burner with the meat on the other side of the grill.

 

Lump and BGE for the win

 

i use both. and love both.

charcoal has better flavor..but propane has better control which usually means perfectly cooked stuff more often and that means better flavor.,

big meals, i have both going..after all this time, i know which grill works with which food better in my hands.

 

I think I'm going to grab lump charcoal next time. I've only used briquettes or gas, and want to try something new.

 

I find lump burns too fast.

 

Lump is designed for a specific type of grill, like the Big Green Egg. I get 4-5 good cooks on a fill before needing to top off.

 

Roger that, I use lump mainly on my Akorn, which is a kamado style like the BGE. One fill lasts a long time with slow controlled air flow.

However I have used lump in regular open grills and didn't seem to burn much faster than brickettes. I think it may depend on the brand, or exactly how "hard" was the wood used to make it.

 

Lump Charcoal on the weekends, Propane when I grill during the week. I get home from work too late to wait for charcoal to get up to temp and cook with indirect heat how I like; I'd be eating dinner at 9pm.
The propane unit's hot in 5 minutes, and I can toss a handful wood chips on for some extra flavor. It's still not as good as charcoal, but it's a lot faster.

 

Lump charcoal existed before the big green egg. Right?

By faster I mean for slow grilling. Lump is not the best fuel for slow cooking on my weber kettle. I drive to one of the best lump stores. Lazzari and they fill a garbage can for me. I love the stuff.

 

.......

Yes.

 

I have cooked for almost 18 straight hrs at 210-225° on several occasions.

The key is absolutely no air leaks and not opening the lid to "see". Buy a Maverick dual reading temperature gauge and leave the lid shut.