Charcoal vs Propane

Preferably wood.
Failing that, charcoal.

Charcoal.

If you're going to cook with propane you'd be better off just cooking on a gas range inside. There's no point to it.

Wood or charcoal. I'm afraid of propane.

>>7838232
Propane is for outdoor cooking.

Charcoal (or wood) are for grilling.

>>7838235
>>7838249
Is the taste from wood different compared to charcoal?

Charcoal is just wood that have been burned out the oxygen and water, thats why charcoal can be hotter.

Charcoal easily.

Better than wood too. Burns with less smoke and more heat.

Propane is fine if you're hiking or camping when you need a small, light, and portable heat source.

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Get this if you're a fuckboi.

>>7838256

Yes. The wood will create smoke which adds extra flavor. That may or may not be desirable depending on what you're grilling and your personal preference.

>>7838232

Charcoal for indoors 2bh

>>7838282
>7838282
the CO really brings out the flavor

>>7838232

ELECTRIC
L
E
C
T
R
I
C

TASTE THE MEAT! NOT THE MEAT!

>>7838286
Electric isn't bad at all. I know some people shit on it, but it's super easy to get the desired heat.

It depends. At my parents house they have both a propane grill and a charcoal grill. They use each one for different things.

>>7838295

It's nearly impossible to get the desired heat with electric unless you have an actual commercial-type electric grill. The kind that runs on 240V and requires an electrician to wire up. Even propane has a much higher heat output than electric does.

Smoking or BBQ with electric is a different story. But certainly not grilling....

>>7838309
Of course you're not going to get the same heat output, but for the majority of home cooking applications it's completely fine.

>>7838317

Why settle for less than ideal heat output when both charcoal and propane are readily available and cheap?

I have a little smokey Joe that ibuse charcoal with. I've used both gas and charcoal a lot. Gas is convenient, and if I had more space I'd probably get a good gas grill. But otherwise my charcoal grill does just fine. Plus it's super convenient to take places and I love grilling outdoors at parks. The flavor is mildy better with charcoal too.

Grilling for many people at a party?

Charcoal

Grilling for yourself on a relaxing evening at the beach or at camp?

Firewood

I don't really do propane because my grill is just a couple of stones, logs or cinderblocks with a grill.

Propane grills of any worth are expensive in my land.

Depends on what I'm making. If I want to smoke something a lot without filling up my tube and fucking around with it, charcoal. If I want to have more precise temperature control, then propane.

Charcoal for indoors, propane for camping

>>7838232
Nothing beats that char'd flavor imo

You can use foil packed wood chips to get smoke with a propane grill.

>>7838646
Suicide is painless.

>>7838698
Fuck you Hank Hill. Propane sucks for flavor and you know it you lousy fuck.

>>7838684
For you.

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>>7838704
TASTE THE MEAT, NOT THE HEAT

If you're using gas you may as well just cook inside (unless camping etc).

Charcoal and wood is made for BBQ.

>>7838720
You can lie to yourself, but please don't lie to me.

>>7838232
Borh. Honestly the charcoal taste is nice but I don't want it every single time I BBQ/grill/whatever something.

>>7838740
Why?

>>7838239
Cooking over live fire instead of in a pan would be the reason. Natty gas outdoor grill hooked up to the house is the best for convenience. Charcoal for tailgating. Wood for woodsing.

Sometimes small propane grill for more crowded festivals or if your apartment has rules against charcoal.

>>7838232
for those using propane how do you get good high searing heat? do you use ceramic briquettes, a stainless steel heat plate, do you grill closer to the burner? i haven't had a chance to experiment much with my grill but i've had mixed results from the times i've tried grilling steak using a 44,000 btu 3 burner propane grill.

>>7838824
Propane burns hotter than natty gas IIRC. The way to really heat it up (which is what you should do before oiling anyway) is turning everything to high, then closing the lid. Wait for at least 5 minutes, but it could've been 10.

>>7838767
Gas/propane is less work/time and less wasteful if you're only cooking a small amount.

>>7838832
i know that feel.

>lived alone, cooked for 1
>bbq after work during summer bc steak is best dinner
>eventually switch to low fuel style heat application (think turkish kebabs) because i'm a stingy bastard.
>still on charcoal, refuse to switch

>>7838239
I cook my spice stuff on my grill so I don't tear gas all the people in my house. Plus it's easier to do with veggies on it as well as you don't have to worry as much when something falls through the cracks.

>>7838830
i have a relatively thick cast iron grate (3/8" bars) and according to temp probe located a couple inches above the grate towards back right corner of the grilling surface i'm getting up to 625F after warming up 10 minutes when i use the stock heat plates that came with the grill (6"x6" stainless steel plate that covers each burner but leaves lots of room in between for flames to shoot up). i've tried a larger ceramic heat plate that covers almost the entire area beneath the grilling surface, but that decreased the temp to 500F max (but much better even heat, less flare ups, and more control at lower temps). i also tried the stock heat plates with a bunch of small pyramid shaped ceramic briquettes on a rock grate (lower grill surface) above the heat plates. temps were 500-550F after heating 5 minutes. i suppose i could try just removing the stock heat plates and arranging the ceramic briquettes above the burners to catch any crap that falls directly on em. or grilling directly on the rock grate (ie. closer to the burner). best results i've had so far was cooking a ribeye with the stock setup, but all the fat caused a flare up which helped the sear. i normally cook strip though so it's harder to get the drippings from the fat to help

>>7838271
The wood adds a sweet taste of cancer.

>>7838873
The very air you breathe can give you cancer.

I dont think people who say bullshit like what you posted realize the sheer prevalence of carcinogens in the atmosphere they breathe much less everything else around them, but keep focusing on that nasty smoke.

>>7838232
Charcoal always. Sometimes my dad will do propane if it's winter and I don't feel like dicking around with coals.

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>>7838878

>>7838232
Propane. Always propane. We are Homo Sapiens. We are evolved. We cook over fire, not where fire USED to be.

I smoke with electric on my 30in masterbuilt

>>7838232
I use propane for grilling and wood for smoking obviously.

Too many uniformed people in here don't actually know what the char/smoke flavor comes from while grilling. It's when the fat of the meat drops onto coals or in propane case flavorizer bars and evaporates causing steam, the rest of the flavor is carbon for charcoal which I find disgusting.
>>7838824
My propane grill has sear station, but if I'm using someone else's grill bring the grates as close as they can. All burners on high for 25 minutes with hood closed. Most decent grills ping about 600-620 after this time. You want to cook at about 520-550. .

>>7838964
>It's when the fat of the meat drops

We know that, anon.
The preference for charcoal over propane is because charcoal burns much hotter than propane does.

>>7838232
I grill with wood.

>>7838913
This.

>>7838913
>We are Homo Sapiens. We are evolved.
by that logic, why go through the barbaric act of cooking at all then, when you could just drink soylent?

>>7838232
Propane obviously. Taste the meat not the heat.

>charcoal masterrace here

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>>7838913
Please do not delude yourself that you, like the rest of us, are not just talking apes.

>>7838698
>>7838720
literally cucked by charcoal in that one episode
his wife craves the char-king cock and lies to him about it

Wood or lump charcoal.

Red oak for beef or chicken
Post oak for brisket
Fruit food for pork
Lump charcoal for searing/cooking quickly.