Charcoal vs. Propane

SteveDMatt · 05-31-2009, 06:25 AM

Lump has the best flavor to me, but I have trouble controlling temps as I an a novice at charcoal. When I do a bunch of ribs or a shoulder, I usually go the charcoal route, but for weeknight chicken, pork chops, or steak, I just fire up the propane. I wish I was better at charcoal. Coffee roasting is another issue all together. I'll have to herf with Rob again to discuss this some more.

RevSmoke · 05-31-2009, 02:27 PM

Just thought I'd bring this up, since I grill "ALL" winter long up here. New Year's Day last, was about 12 degrees - charcoal Weber 22 1/2" version - set-up for indirect heat. Supper was a 3-rib rib roast, and then some skewers of scallops cooked direct heat, just before the prime rib was done.

Yes, I grill all year, even in the winter - usually at least once a week. Doesn't matter the temp, when I want to grill, I do.

Some people grill more in the warmer weather. What's the deal? Brats, burgers, steaks, ribs, and such are grilled. If I cannot grill them, I won't cook them. And, since I cannot imagine a whole winter without them, the grill works all year round.

05-31-2009, 06:25 AM	#1
SteveDMatt I can't think of anything Join Date: Oct 2008 First Name: uhhh, Steve Location: Southern NJ Posts: 78 Trading: (5)	Re: Charcoal vs. Propane Lump has the best flavor to me, but I have trouble controlling temps as I an a novice at charcoal. When I do a bunch of ribs or a shoulder, I usually go the charcoal route, but for weeknight chicken, pork chops, or steak, I just fire up the propane. I wish I was better at charcoal. Coffee roasting is another issue all together. I'll have to herf with Rob again to discuss this some more. __________________ Cigar Asylum Rocks!

05-31-2009, 02:27 PM	#2
RevSmoke Ain't Never Gonna Leave Join Date: Oct 2008 First Name: Todd Location: Northcentral woods of Wisconsin Posts: 6,875 Trading: (51)	Re: Charcoal vs. Propane Just thought I'd bring this up, since I grill "ALL" winter long up here. New Year's Day last, was about 12 degrees - charcoal Weber 22 1/2" version - set-up for indirect heat. Supper was a 3-rib rib roast, and then some skewers of scallops cooked direct heat, just before the prime rib was done. Yes, I grill all year, even in the winter - usually at least once a week. Doesn't matter the temp, when I want to grill, I do. Some people grill more in the warmer weather. What's the deal? Brats, burgers, steaks, ribs, and such are grilled. If I cannot grill them, I won't cook them. And, since I cannot imagine a whole winter without them, the grill works all year round. __________________ Todd__ "Smoke what you like, and enjoy it!"