Dave Ontario
New member
I'd love to hear what everyone thinks:
When charcoal briquettes can take a half hour just to get ashed over, why fire it up just for a quick cook?
If you've got a gas grill that's fast and easy to use, why do you go to the extra time and effort of firing up your charcoal grill?
Is it your only grill? Is it the more flavorful taste that makes it worth it to you? A higher steak searing temperature is worth it?
Do you combine cooks to make it worthwhile by cooking up some appetizers first, then grilling steaks and other foods?
I started out on gas and am just getting into charcoal for the past year or so. Much to learn!
So far I've done a few 'low and slow' cooks over an hour and some smoking over charcoal.
These are definitely worth the extra time and effort to me to get the charcoal BBQ going.
I still find I keep going back to my gas grill for quick cooks since it still seems faster and easier.
But I figured I'd ask you guys who have more experience with cooking over charcoal about it.
When charcoal briquettes can take a half hour just to get ashed over, why fire it up just for a quick cook?
If you've got a gas grill that's fast and easy to use, why do you go to the extra time and effort of firing up your charcoal grill?
Is it your only grill? Is it the more flavorful taste that makes it worth it to you? A higher steak searing temperature is worth it?
Do you combine cooks to make it worthwhile by cooking up some appetizers first, then grilling steaks and other foods?
I started out on gas and am just getting into charcoal for the past year or so. Much to learn!
So far I've done a few 'low and slow' cooks over an hour and some smoking over charcoal.
These are definitely worth the extra time and effort to me to get the charcoal BBQ going.
I still find I keep going back to my gas grill for quick cooks since it still seems faster and easier.
But I figured I'd ask you guys who have more experience with cooking over charcoal about it.