quote:

Originally posted by Mayhaw Man

… If you don’t like the delicious flavor of petroleum products I suggest buying one of those chimneys (cylinder with holes in the bottom for air and a wooden handle for dumping…

I bought one of those chimneys a year or so ago, and it works great. I do miss the "manly" act of squirting half a can of starter fluid on the charcoal and watching the flames leap to the sky, but now I never get that funny taste…

Charcoal is the way to go. If you don’t like the delicious flavor of petroleum products I suggest buying one of those chimneys (cylinder with holes in the bottom for air and a wooden handle for dumping. I can buy them here (South Louisiana) at any number of places but you can also get them on line at Amazom.comhttp://www.amazon.com/exec/obidos/tg/detail/-/B00004U9VV/102-1925676-6126560?vi=glance.
They work great and only take one piece of newsaper to get going. Now if you have a problem with the flavor of newsprint, this may not be the solution for you. I prefer to use the op ed section.
I grill over hard wood alot as well (mostly pork of various cuts) and use sometimes oak, but primarily pecan. Not only do I like the flavor, but during hurricane season I always have a ready supply due to fall downs around my house [;)][:)][:)]

I can always detect the subtle taste of petroleum that is left with anything cooked with gas. I find it very distasteful.

I cannot use charcoal that has a starter fluid built it or added to start it.

I used a charcoal with a starter in it for my smoker and I screwed up a good turkey.

Paul E. Smith
Knoxville, TN

Well, for me anyway, I have pretty discriminating tastes and I can really tell the difference of food cooked on gas as opposed to charcoal/wood !

Nothing like chicken, beef or pork slow cooked on charcoal or wood ! [:D]

Phooey. The diff. between gas and charcoal is as overblown as the diff. between Miller and Bud. Gimme gas any day.

Make sure the wood is aged and dry also. If you can split it away from the bark is even better. My firewood pile at home has a section of split, bark-less hickory and oak just for the smoker. Hardwood charcoal (not briquettes) is great also, burns hot but quick. I have been using some plum wood for the smoking pieces and it has a nice flavor. Just smoked an 11 lb. brisket for 24 hrs over the weekend. My best ever effort but alot of work and fire tending.

Hardwoods are great for grilling !! Especially B-B-Q whole hog pork !!

I agree with Sundancer that Hickory is best, oak is good, cherry and apple are excellent but hard to get. In Texas they use alot of mesquite (?sp) and it gives an interesting flavor !

By all means stay away from pine and gum wood. In fact you should not even burn pine in your fireplace it gives off so much creosote !!!

Hickory is the best available, although I use applewood when available. When I trim my apple trees, I save the branches and let them dry and use them sparingly and soak them totally.

I never use oily woods such as pine or quick growing trees. Apparently they have a high amount of creosote and leave a highly undesirable taste.

I must confess that during a trail bike trip several years ago, we were stranded one evening and pine was the only fuel available and we reheated some Kentucky Fried Chicken over the burning coals of pine.

Any port in a storm.

Paul E. Smith
Knoxville, TN

Has anybody used hardwood instead of charcoal for grilling? If so can you please give me some suggestions as to which hardwood is the best for cooking poultry and fish.

Thanks

I use gas—–for the aforementioned reasons——but try to use a cast iron smoker box with wood chips all the time. It does add a little bit of what you miss with a gas grill.

You don’t necessarily have to choose anymore; Weber makes a kettle grill that starts the charcoal with a gas flame in a hurry, and Char-Broil (I think) makes one that is convertible from gas to charcoal operation.

For my money, I prefer lump charcoal, then gas, then briquettes. I want heat, and plenty of it, when I’m grilling. Some gas grills do the heat thing really well. Another clever trick of upper-end gas grills is the IR broil element for the rotisserie. No open flame, just searing heat.

Eric, Dreaming Of Crispy Duck Skin

quote:

Originally posted by scbuzz

IMHO …. there is no comparison between charcol and gas !

Charcol and/or wood provides much more flavor ![:p]

Gas is fast and convenient (and I use one often) but I still prefer the taste of the old fashion way !!![:D]

SCBuzz is right. No comparison. Gas is convenient and cheaper, but the flavor is far better on charcoal or wood.

my main reason for having one is being able to grill dinner when I get home at 7 or after at night. Also, the side burner is nice for fish frys, doesn’t smell up the house.

IMHO …. there is no comparison between charcol and gas !

Charcol and/or wood provides much more flavor ![:p]

Gas is fast and convenient (and I use one often) but I still prefer the taste of the old fashion way !!![:D]