Charcoal or Gas

Saddleworth2

Well-Known Member
Joined
27 Jan 2014
Messages
21,704
My good lady is trying to persuade me to move from my charcoal bbq to an all singing gas one. I have resisted so far on the basis of 'better flavour with charcoal'. Am I right? What do others think?
 
As this thread will doubtless go on to demonstrate, only the very worst wankers and rags use gas. Charcoal all day long, or you might as well save the bother and just cook inside.
 
Charcoal, gas is a dirty cheating sneaky rat method. Even with "flavour bars" it is still not the same. You also lose 90% of the fun and you can't do real bbq on them.

If you like the manly tradition and routine a charcoal bbq gives then don't bother with the gas, it is just an oven that is outside really.
 
Keep them coming Blues. I want as much evidence as possible. The counter argument though is gas is faster and more convenient and doesn't smoke and smell when you light it!
 
A 12hr brisket cook will use a full gas cannister 30 quid a refill. 5kg of weber briquettes will do your 12 hours and extra for about 7 quid.
 
A 12hr brisket cook will use a full gas cannister 30 quid a refill. 5kg of weber briquettes will do your 12 hours and extra for about 7 quid.
I like this one. Would have thought there must be an environmental argument here as well as monetary! Mind you have to be careful as I haven't progressed much beyond cooking steaks and sausages!
 
A 12hr brisket cook will use a full gas cannister 30 quid a refill. 5kg of weber briquettes will do your 12 hours and extra for about 7 quid.
winner winner barby dinner
most cuers dont stray far from burgers and sausages though so gas may be ok to begin with, until the gas runs out before the food is ready :(
 

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