DawgTalkers.net Forums DawgTalk Everything Else... Grill buying advice

Ok,

So I have a house with a hook up for natural gas out back... I'm looking at buying my first grill but I don't know if I want to go with connivence and get a gas grill and hook it to my natural gas through the house or get something like the big green egg... from everything I've read the BGE makes great food (and I love smoking food) but it won't be as convenient...

Id get an egg I dont like gas grills.
Or you can spend the money and get a Kamado



Edit (by Ref00) -- URL TO MANUFACTURER's WEBSITE REMOVED BY REQUEST OF MANUFACTURER - 01 MAY 2014

I have a gas grill, and its very convenient but the food isn't as good as with charcoal, even if you use a mesquite smoker box. I'm thinking of using my outdoor gas line for an outdoor area-heater, and going back to my dome top Weber for cooking. I'll have to remember how to cook on charcoal again, but the steaks and burgers are way better.

Why not both?

I personally would start with the gas grill for the convenience. Then maybe add the egg next summer or sooner.


You can't go wrong with either, but I would get something soon!

Its a shame there isn't a way to use charcoal in a gas grill. Some kind of shielded burners that would keep the charcoal ash from clogging the gas jets and a hinged bottom to dump ash when your done. You could just use the gas to fire your charcoal and then shut it off, or you could use the ceramic briquets when you're in a hurry. It would probably blow up, though. Gas is a little scary, like the time I curled my eyebrows lighting with a match when the ignitor wouldn't work.

Kamado .... Wow that looks cool .. Needs to come with a cookbook !

I'm sure you allready know this,but,a propane grill will not work with natural gas.
Ther is a quick relatively inexpensive fix.Readily available on the net.
There is an article in Consumers Reports about purchasing grills.Check it out before you buy.

Different strokes for different folks.

If you have a gas line hook up outside, I'd go that way rather than propane. that's if you decide on the gas grill at all

Someone else said it. for convience, a gas grill can't be beat. for taste (and you better know how to cook on one) nothing beats charcoal (or hardwood for pizza ovens LOL).. Whether it's the BGE or Kamodo or Weber dome or one of those little Hibachi things., hell, go to Walmart, pick up one of those cheapo charcoal grills and if you know what your doing, the food will taste great.

If you have lots of outdoor functions during the summer, why not both?

As much as I love charcoal, I grill so frequently I'd spend my life building fires. With my gas grill I can fire it up 3-5 times a week. Which I do. There are things you can do to gas grill to get good flavor. Yes it isn't charcoal but my friends still love my grilling/BBQ.
Here's what I recommend. I prefer a cast iron bodied grill. They hold heat better than stainless. Get the highest BTUs you can. High heat is important for searing steaks and such. Four burners are nice as it gives you more 'zones'. Many grills come with thin stainless grill surfaces. Garbage. The skinny grill wire doesn't hold heat. Look for cast iron. Either way there is a product out there called the Mangrate. The best $20 you'll ever spend for your grill. Look it up. Essentially they are heavy, thick cast iron grill toppers. They are AMAZING. Too add flavor I simply wrap wood chips in foil packets. Perforated to allow the smoke out. Throw a packet in while the grill preheats. Usually the smoke gets rolling shortly after the grill hits the 600 degree preheat temp.
I've adapted a way to slow cook/smoke meat in my gas grill. It can be done. It's nice to not have to tend a fire all day. I set my burners and close the lid. Only opening it to add more foil packets and baste the meat.
Lastly. Get a good meat thermometer. Nothing worse than over cooking food. Nothing easier to prevent.

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I've adapted a way to slow cook/smoke meat in my gas grill. It can be done. It's nice to not have to tend a fire all day. I set my burners and close the lid. Only opening it to add more foil packets and baste the meat.

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I did the same thing a couple weeks ago....a brief brisket that came out phenomenal on the gas grill. The night before, I injected it with low sodium beef broth, slathered it in mustard and a good rub recipe that I got off the net. Left it in the cool zone of the grill, and used the cast iron smoke box in the hot zone with a roaster pan of water. Kept the temp between 250-300 and it took almost the entire day to get the center of the brisket to 180. I then seared each side for 5 minutes on high heat. It had a delicious crust with a nice smoke ring, and was very moist in the center. I can't wait to do another one.

Thanks for the post Port - I'll have to look more into that method of smoking - I've done wood planks on gas grill with good results with Samon, but I like the idea of just doing some wood chips.

When slow cooking it's best to keep the meat on the upper racks on the cool side of the grill, with tin foil to catch the drippings below.

That's exactly what I did with that brisket.

Big green egg (what I have) or Komodo for charcoal.

For smoking I use a Traeger for the simplicity. For an everyday grill I wouldn't recommend it though.

I must be strange, because I enjoy a nice steak, or burger, or chicken breast, or even hot dogs or sausage cooked on my gas grill.

Maybe it's not quite the same as charcoal, but I don't like real smoky flavor to my food anyway. I have used wood chips wrapped in foil .... and that's OK ...... but not too much. I prefer to season my food before I grill it, and let the flavor of the seasoned meat speak for itself.

I also don't like a lot of crust on meat. I like my steaks, for example, seared just enough to keep the juices in ...... but not so much that you need a chain saw to cut through it. I have known some people who seem to think that you have to burn the damn meat to get a good sear or something. I mean, free food is good and all .... but when I have to pretend to be a vegetarian as an excuse not to have a steak, or burger, there's just something wrong.

Ok here is my quick easy great recipe for a grill. Get some pork steaks. They are thinner and fattier than chops. Sprinkle them generously with garlic powder. marinate them in Balsamic vinegar both side ten minutes. Put them on a hot grill add some more garlic powder, slap on some country style Dijon mustard. flip add more mustard. the mustard seals in the juices. cook till done the mustard burns off you wont even know it is there.
Bone appetite

Yeah, I like pork steaks on the grill. They do cut them thicker as well. I like mine with some of my secret seasoning, (which usually consists of whatever I have on hand) and some BBQ marinade.

Pork is probably one meat that I don't mind a little crusting on.

I grill all the time, and as much as I enjoy it, I ain't retired. I don't sit around the house. And I don't have all day. I use mine multiple times per week.

So obviously I'm cooking with gas. Yes, you get the flavor of cooking with charcoal, wood, etc. But the time factor is the major thing for me. I work all day, bust my ass at the gym, and usually start dinner around 630 or so during the week. Have to get my kid ready for bed. Wanna relax at least by 9 since I am in bed about 11 or so. I just don't have the time for it.

Charcoal grills are much cheaper. You can always add one. If you have the time and patience, go with it. Otherwise, if you wanna cook and eat sooner than later, it's a no-brainer.

I work 70+ hours per week! am a single dad and still do charcoal. I really don't understand the time thing. I can have my grill ready to go in 15 minutes. Sure gas is a bit quicker than that but not by much. I usually have at least 15 minutes of prep time anyhow for the food. I grill out 4 to 5 times at a minimum per week.

It really boils an to personal preference. I will not use gas as I just don't like it..might as well cook inside IMO.

And the much cheaper is not always the case....

I have a nice, Olde Schoole approach that works really well for me. (I'm a charcoal/smoker man)

I have a 22" Weber kettle for everyday grilling, a Weber Smoky Joe (tabletop size) for the upstairs deck, and a Char-Griller sidebox smoker/griller.

The joe cranks out quick burgers & dogs when we want to dine out on the 2nd floor deck. It's quick, down&dirty, and gets the job done (think college, and grilling on a Hibachi)

The 22 Is great, because I can set coals where I want them, cook over direct/indirect heat, and even do some light smoking, if I choose to play with food placement/heat source/smoking medium. It's pretty versatile.

The Big Boy: a CharGriller Smokin' Pro model. I love slow-smoking on this thing. It will establish and maintain 225 F for hours. I begin with a chimney of lump hardwood charcoal, continue the fire with hardwood of my choice, and only rarely have to augment the fire with fresh (unignited charcoal)

_________________________

My Pops ran a dedicated gas line to a permanent Charmglow Gas Grill when I was a young teen. We cooked on that thing until I moved away from home for college. It was the last gas grill I ever regularly used. One of my only Life Regrets is that My Pops didn't live long enough to see me hand his [impressively-accomplished] ass to him in The annual Family Backyard Cookout Competition!

(I'd have begun the "ass-toast of domination" about 10-15 years ago. Dude checked out in '79... with his reputation intact. A "Day late/dollar short"... the story of My Life, yo-))


For my money, charcoal is the way to go. It may be (initially) fussier, messier, and a bit less convenient, but I see it this way:

1. We cook to eat.
2. We eat to taste (...and fuel up...).

Gas doesn't deliver in the taste department, IMHO. So for me, the trade-off in convenience is too steep when I finally sit down at the table.

My advice: If your budget constrains you to choosing only one, buy the CharGriller Smokin' Pro. It's almost infinitely height adjustable inside the cookbox for flame-to-protein distance, you can infinitely tailor the amount of charcoal/wood you use for direct grilling.... and when it's time to smoke 4 racks of ribs, or 3 turkey breasts, or an entire pork butt/brisket (plus a dozen smoked jalapeno/cheddar burgers), you have the real estate to do it.... and it takes up no more space than a high-end 6-burner gas grill. It looks a little "down home," but so what? Form follows function.... AND- you'll get instant respect points from Olde Schoole grillers/smokers who see you at your rig (providing you've had enough experience to work it in front of an audience...)

You wanna crank out basic food? Get a gas grill. ANY gas grill (details don't matter). You wanna be known as "The Neighborhood Pitmaster?" Grab my rig, and get your learning curve on!

Here's your link to your "Do-it-all, Swiss Army Knife-style, Griller/BBQ'er/Slo-Smoker:"

http://www.chargriller.com/index.php?pag...rt&Itemid=1

AND..... you can get it for well under 200, if you're "budget-restrained."

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Dawg.... for me, nothing beats the taste of food cooked over hardwood. Whether it's on a backcountry hiking trip with 'downfall' as the flame source, a burger cooked over lump harwood charcoal, or a brisket slow-smoked for 14+ hours with maple, apple, cherry and hickory... nothing beats the taste. To replicate that taste with a gas grill would involve so many steps as to render a gas grill's 'convenience'.... well-

Totally inconvenient.

It all depends, Dawg: "How do YOU wanna cook?" Dp you you love to actually TASTE what you're eating, or do you want it fast and 'convenient?' THAT will be your ultimate guide... but if you love flavorful food. and having a direct influence on how it comes out, some form of direct-carbon grilling is in your future.


I cook out at least 4 times per week during the warm weather months, and at least 2-3 times/month during Winter. My rigs don't fail me at ANY time of the year.


Just another .02,
Clem ( grillin' hot) And cold) dawg.

It might take the coals 20-30 minutes to be ready, but it doesn't take that much extra time....while the coals are burning, you are doing prep that you would be doing anyway.

charcoal / wood - grilling also involves more cleanup. Some people say they notice a difference, but I enjoy what I get from my gas grill. Also remember your fuel storage. If you have a convenient place to keep coals / wood, then no problem. Tank storage is easy.

Exactly. I can shut off the gas, clean my grill off with a wire brush, and I'm good to go.

Hmmph... with a charcoal grill, I don't have to shut off the gas to clean it with a wire brush.

Bottom line, if you know what you're doing, it doesn't matter if you cook with gas or charcoal. Each has it's strengths so, ideally, you would have both options. I prefer charcoal, but I've had great results with gas as well.

If you have to choose, pick that which works best for you and enjoy! There's nothing like cooking outdoors.

I'm an LP man myself. I can still grill some pretty mean steak/burgers/brats/dogs etc etc with less prep, less cleanup, and less junk laying around. Im grilling 4-5 times a week for a few people, not running a high end steak house.

Youre right...

LP=twist the know, push a button, drink beer, grill
Char=open bag, dump coal, drink beer, build pyramid, drink beer, spray fluid, light, put aloe where eyebrows used to be, drink beer while coals turn white, spread coals out, drink beer, grill


see?

I throw my charcoal in the charcoal chimney, light paper in the bottom and am ready to grill in 20 minutes. I guess some people on the board are VERY busy people if 20 minutes while you are preparing what you are cooking is too much....I think they are just lazy and won't admit it. And dumping the coals is the only clean up difference...I think that takes about 30 seconds. Again, I understand some people like gas grills, but I think some are stretching the convenience factor just a bit.

Not sure if anyone has commented on this aspect of it or not ... but the fact that you have permanent gas to the grill is so convenient.

I also have a gas stub in the back of my house. I converted my propane grill to natural gas. It is awesome to never have to worry about running out or heading up to the store to get more. Major convenience factor and still great taste.

For smoking, it's a Traeger all the way. Best smoked food I've ever had.

I'm not exaggerating, but I use me grill about 20-30 times/year, and I haven't bought propane in about 5 years.

I know that I'm going to run out one day ...... but my grill doesn't have a gauge to tell me when it's going to run out.

Really? Man, when I had a propane grill it seemed I was always getting it refilled. I also kept a spare because I would run out during the middle of grilling sometimes.

I have a $40 charcoal grill from Lowes. Works perfect. Nothing high tech or fancy but it works just fine. My wife is a vegetarian so I am typically grilling for myself unless I'm making her vegikabobs. Don't need anything bigger than what I got right now.


Obviously the wait between starting the charcoals and starting a gas grill is much higher for charcoal but that just means you start the grill earlier.

I want to build a paver patio and I'm thinking about incorporating a grill into the retaining wall and I plan on using a charcoal grill when I do it. At that time I might buy a more fancier looking one but for right now I'm happy with the cheapy one that I got.

I have to fill my tank up about every 6-8 months. I have a gauge on mine (inline gauge) and a backup tank I keep in the garage.

I wouldn't mind a charcoal grill but I just have no desire to have to keep up with how much charcoal I have at the rate I use the grill. What do most people get out of a typical bag about 3-4 grillings?

And for me, the less time I have to go out and stand by the grill in the 100deg 100% humidity of SWFL the better.

I close the valve every time I shut the grill off. Maybe that helps.