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Charcoal vs gas BBQ

Discussion in 'Geek Food' started by jas0nt, Mar 6, 2012.

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Gas vs charcoal BBQ

  1. Charcoal

    65 vote(s)
    61.9%
  2. Gas

    40 vote(s)
    38.1%
  1. kingjam

    kingjam Member

    Joined:
    Mar 11, 2003
    Messages:
    1,168
    Location:
    Hong Kong
    Perfect!

    I love a hangi.
     
  2. cowsword

    cowsword Member

    Joined:
    Aug 9, 2012
    Messages:
    14
    Location:
    Darwin NT
    :upset:A hangi?


    SINNER!!!!!


    That there is a 'lovo'. "LOVO".

    Hangi has sand and shit all through it. Kiwi's can't earth oven like Rotumans. :) They too busy watchin that game called league. As opposed to Rugby, or Seven's.
     
  3. bobfranklin

    bobfranklin Member

    Joined:
    Feb 11, 2003
    Messages:
    804
    Location:
    Bendigo, Victoria
    Dunno bout that as far as clean - BGE are basically self cleaning up top and just need a scrape out in the firepit.

    They work really well, lots of people do this idea as essentially that's what a BGE is. Even some US competition BBQ'ers use mini setups for smoking meats in to eat while they're competing.
     
  4. sgtraven

    sgtraven Member

    Joined:
    Sep 10, 2004
    Messages:
    3,050
    Location:
    Vic, Glenroy
    I would suggest for low/slow cooks that a kamado is actually a LOT cheaper to run (i use about $2-3) of charcoal for a 16 hour cook. as has also been mentioned, the cleaning is quite easy as well.

    also, effort wise, this is also subjective As effort is only based on a like for like cooking method.
    I can have a kamado up to temperature and a lot more stable than a gas bbq in a lot less time but this is experience as well as equipment (about 10 minutes)


    My steps for cooking on the kamado (low/slow) are. All the other steps are identical on gas

    1. Fill the kamado with charcoal (about 30 seconds)
    2. Put 1/2 a chimney of charcoal on the gas burner (about 30 seconds)
    3. Once the charcoal is lit (about 5 mins)Dump the charcoal in the kamado
    4. Turn on the stoker (unit 1 minute)
    5. Go inside and start preparing the food to place on the kamado (during this time the stokers PID control will stabilise the fire to within half a degree celcius)
     
  5. kindred

    kindred Member

    Joined:
    Jan 4, 2002
    Messages:
    308
    Location:
    Perth, WA
    I've got a gas webber, and before had a charcoal webber.

    Love the convince of the gas webber and it really does come close to the flavour of the charcoal with the lid down and lower heat (leave it for 15mins on full to heat it up initially), well to me at least.

    Charcoal Webber is the best solution if you're having a party though ;)
     
  6. round

    round (Banned or Deleted)

    Joined:
    Apr 7, 2007
    Messages:
    15,473
    Location:
    /pol/
    http://www.urbandictionary.com/define.php?term=cooking with gas

    i bought a webber, just to try out charcoal cooking,

    its great for slow roasts, but other then that its just a pain in the ass for general quick cooks.

    want a steak? click on the gas wait 1 minute till its bitching hot. bang bang steak.

    charcoal, fuck around with coals for 40 mins and then start cooking. and then fuck around with the vents to try and control the heat.

    if i did it more often it might help, but if you are cooking a dinner to be ready at a certain time, its been hit and miss unless you really get with it.

    with gas its a lot easier to control the heat, but the effects of kettle cooking are missed, but i still wont turn dont a gas bbq cooked roast.
     
  7. caspian

    caspian Member

    Joined:
    Mar 11, 2002
    Messages:
    12,403
    Location:
    Melbourne
    actually, I really can't see the point of a gas webber. better off just getting a conventional 4-burner with plate and grille if you're going to burn gas.
     
  8. sgtraven

    sgtraven Member

    Joined:
    Sep 10, 2004
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    Location:
    Vic, Glenroy
    yup.........

    Click to view full size!
     

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