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Returned to charcoal

McBru6177

McBru6177

One Way or Another
I picked up a new Weber charcoal grill for the house. Wow! It is so easy to use and clean. It cooks even better than my old propane Weber silver A that is still going strong after 15 years. The new one is the Performer Premium that was on sale for Father's Day.

Anyone else return to charcoal after years of propane/gas?

Btw, here's a pic (from the Weber site):
 

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Yup! After several frustrating years with messy burners and uneven heat we returned to a big simple Weber kettle.

Down here we can get chunk charcoal made from any number of wood species. We toss a few of those in with regular brickets and are good to go.
 
I'm a charcoal aficionado, but please don't buy Kingsford until you research what's in it.
"Cowboy" or lump charcoal is the way to go.
 
Gotta love cooking with charcoal. I'm in the opposite situation - now that I have an apartment, I'm not allowed to have a charcoal grill so I had to go with propane. As a single guy, propane is probably cheaper per use, but I do miss charcoal.
 
1. Webers are great; we've used one for years (decades, in fact) -- I need to replace bits occasionally, but I fully expect it to outlast me.


2. If you aren't already doing so (and FWIW) I strongly recommend using a chimney to start your charcoal fire. Nothing needed but some crumpled newspaper and always (in my experience) results in a complete and even "lighting".
 
I prefer charcoal, but mostly use gas. I work 12 hour shifts, so charcoal is not an option when I get home. Every minute counts for me. I have a Weber gas and charcoal grill.

Now for smoking I prefer gas. Hey you just get your temp where you want it and walk away. No tending at all. Plus I'm using wood for flavor.
 
Count me in, OP, and a Weber is a great choice.

I was an avid gas grill guy until 1998. I bought a Weber Grill and never looked back. I have a Weber Gas Grill, but it has not seen spark since 1998. Not even sure it still works.

Even in Hawaii I BBQ on Charcoal in my Condo out on the Patio with a Lodge grill. But when I'm on the mainland, it's Weber Grills at both my pads. I would not go back to gas. Sure, it's easier, but good food takes time. Have a steak or hot dogs or burgers or chicken or ribs on real charcoal and yikes. Very few won't admit how wonderful that tastes compared to gas.

BTW, if you are ever in Chicago, check out "The Weber Grill" restaurant. They cook on commercial sized Weber Grills. Simply fantastic.
 
mhardy6647 said:
1. Webers are great; we've used one for years (decades, in fact) -- I need to replace bits occasionally, but I fully expect it to outlast me.


2. If you aren't already doing so (and FWIW) I strongly recommend using a chimney to start your charcoal fire. Nothing needed but some crumpled newspaper and always (in my experience) results in a complete and even "lighting".
Click to expand...

I'm on my second Weber. Had the first one for 31 years. It was still fine, I just wanted a new one!

Chimneys are the best. No lighter fluid to affect the flavors.
 
Chimneys are the best. No lighter fluid to affect the flavors.
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And fast!

I keep my charcoal inside where it's climate controlled and doesn't soak up the outdoor moisture this time of year. Our Weber is usually ready to cook on 15 minutes from the time i go out the door to start it.
 
I'm not going to get all snobby about ditching the Kingsford, but that stuff really is a poor excuse for charcoal. Lump is better all around. It lasts longer. It burns much cleaner; as in there will not be a pile of grit in your Weber when you are done. Go lump and never go back.
 
jocko_nc said:
I'm not going to get all snobby about ditching the Kingsford, but that stuff really is a poor excuse for charcoal. Lump is better all around. It lasts longer. It burns much cleaner; as in there will not be a pile of grit in your Weber when you are done. Go lump and never go back.
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I've tried more than one brand of lump. It does not burn longer. Only the big pieces burn longer. The rest burn quicker and hotter than the rest, and quicker and hotter than briquettes. This inconsistency, plus the difficulty in adding the "right" mix of small, medium, and large pieces, makes it unpredictable for me.

To each his own, obviously.
 
Yes, it's personal taste on charcoal. I've had pretty great food on Kindsford. I'm not advocating that because personally, I use Lump Charcoal 80 percent of the time. In Hawaii, I typically use COCONUT SHELL Charcoal. Great because it burns well, and has zero scent, so it's only the food sizzle and flame that flavors the meat. Obviously if you want wood flavor, Coconut shell is not for you.

I use a Weber Chimney on my Weber grills. Works great. I have a supply of Cowboy Lump Charcoal on the mainland that I like because it's reasonably priced at Amazon with free Prime shipping.
 
We used mesquite lump charcoal when we lived in California -- I liked it, and it was fairly inexpensive, but I've used almost nothing but briquettes since we've been back on the east coast (about 25 years now). I do augment with some hardwood chunks (not charcoal) when smoking.

Actually, we got a new Weber a few years back -- but I kept the old one and use both if we're entertaining :-)
DSC_4982 (1) by Mark Hardy, on Flickr

The newer of the two Webers, on its maiden voyage, July 2012... first time we ever grilled at the new house. We made pork ribs & sat on the porch of the (then) still not quite finished house to eat :-)
 
Webers are great! all I have ever owned. the one I have now is at least 15 years old. chimneys are great as well. I even have a smoky joe!
 
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