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Gas vs. Charcoal for high heat grilling

Smokin' Frenchman said:
I have a Gasser, Weber Performer Charcoal and Stickburner Smoker and when I cook steak, usualyl NY Strip or Tenderloin I do it on the Gasser on my Grill Grates (which are awesome) since the meat is on the grill for 5min at most I don't see the point in firing up the Weber. Not to mention the amount of charcoal needed to get 700+ degree temp on the charcoal for 2 tenderloin steaks seems a little crazy.
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So, are you in my corner bro?? :pray: A 5-10 (even 15-20) minute HOT cook does not make a difference in the finished product?? In my experience, cooking on a Weber gasser w/ Grill Grates generates an OUTSTANDING "grilled" product!!!!! As good as any charcoal cooker that I have used... IMO.
 
rwalters said:
So, are you in my corner bro?? :pray: A 5-10 (even 15-20) minute HOT cook does not make a difference in the finished product?? In my experience, cooking on a Weber gasser w/ Grill Grates generates an OUTSTANDING "grilled" product!!!!! As good as any charcoal cooker that I have used... IMO.
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Yes, agreed.
 
chad said:
My steaks take 4 minutes to medium rare on my gas catalytic burner and traditional grates. I cook steak too often, year round, to use my charcoal grill on a near daily basis. PITA with rain falling and dinner needing to be on the table. I won't disagree with the charcoal or "smoke kissed" crowd, but other than my shirt smelling like smoke I can't tell much difference. Oh, and my gasser is ready to go and finished/shut down before charcoal would even be ready to start and I use the burner for the sauteed onions and shrooms and/or green beans with garlic. What ever floats you boat is the way to go. YMMV!
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Another moment of honesty...:clap2: I also will not disagree with the charcoal or "smoke kissed" crowd... but I seriously cannot tell much, if any difference.
 
I have never owned or cooked on a gasser that could make the BTUs I get from coals on my Weber kettles. So, I don't get the quick char I like on my steaks.

As for grilling up chicken parts, seafood, brats or burgers, I'm okay with gas. That kind of grilling doesn't require very high heat.

CD
 
caseydog said:
I have never owned or cooked on a gasser that could make the BTUs I get from coals on my Weber kettles. So, I don't get the quick char I like on my steaks. CD
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Curious... how hot do you take the kettles before throwing down a steak? With Grill Grates, I have no problem hitting an easy 650-700 (could take it even hotter with the sear burner if I want too), leaving crazy grill marks and a to die for crust.
 
Assuming you aren't using wood smoke in your charcoal, and assuming you can achieve similar temperatures (which I am unable to do on my gas grill), i.e., so we are comparing like with like, I really don't think it makes a discernible difference. Maybe my palate isn't as refined as others here. That said, I like a kiss of smoke, and my gas grill doesn't get anywhere near as hot as my OTG, so I use the gasser primarily for convenience, for extra space when needed, and for veggies.
 
rwalters said:
For high heat grilling? Seriously?? "Not even close??" What's the BIG difference? I just don't get it...
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With wood in the mix, the difference is in flavor. Much better with the wood in there. With that said, I cook steaks on the gasser pretty frequently-I can have them cooked before the charcoal gets ready, and I didn't just spend $5 worth of charcoal to cook a $12 steak. And they still taste pretty durn good.
 
Are you selling grill grates or something? Why are you beating this to death?

I can definitely tell the difference and I was once a die hard gasser.

You can't tell the difference, and that's fine, everyone has different tastes. But why berate the people that do?
 
I say yes I can. But I have never done a blind taste test. Now that would be an interesting test.
 
Gnaws on Pigs said:
With wood in the mix, the difference is in flavor. Much better with the wood in there.
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I have used plenty of wood/charcoal mix on other cookers when grilling... the difference to me is soooo subtle that is almost non-existent. And those I cook for agree. I/we must have a shortage of taste-buds... :cry:
 
I bet a blind taste test of some steaks/chops/chicken/etc. cooked over gas vs charcoal/wood would surprise some folks 8).

TIM
 
Southstar Jeff said:
Are you selling grill grates or something? Why are you beating this to death?

I can definitely tell the difference and I was once a die hard gasser.

You can't tell the difference, and that's fine, everyone has different tastes. But why berate the people that do?
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Not trying to beat this to death... nor trying to sell anything... and definitely not putting anyone down my friend. I am just curious why most people swear by charcoal grilled food, when I (me personally) cannot tell the difference. That's all.
 
Someone once said to me that cooking with gas was cheating and kinda lazy. I then asked about his charcoal briquettes and lighter fluid. He didn't see the parallel I was making
 
rwalters said:
Not trying to beat this to death... nor trying to sell anything... and definitely not putting anyone down my friend. I am just curious why most people swear by charcoal grilled food, when I (me personally) cannot tell the difference. That's all.
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Without woodsmoke in the mix, there just isn't much difference, except for a psychological one, I suspect.
 
I hate the taste of those charcoal bricks maybe lump would be ok But I always grill over a wood fire
 
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