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Charcoal or Gas; The Great Debate

© Eileen O'dea

It's barbeque season and the debate is on, again. Some folks swear by charcoal. For them nothing else will do. Others wouldn't use anything but propane gas. There are some purists that will use only wood. So which is best? All of the above, yes, all of these ways to barbeque are best for varieties of cooking.

No, I'm not trying to be neutral here. I cook with all of them, and they all have their benefits. I've put together two of my favorite barbeque foods to go along with the information.

Cooking with Charcoal

First you have to choose what type of charcoal you want to use. There are several types out there today.

Charcoal Briquettes: Most of us know plain old, generic, briquettes. No added scent, "flavor", or fire-starters. There are many different brands, including store brands. For the most part they are all the same thing, charcoal squares.

There are also Mesquite scented coals and other flavor enhancing scents. These are good if you really like the smoky flavor they give you. It can sometimes be strong and not really suitable for all cooking.

Once you have your briquettes, and your cooker of course, you're ready to get started.

You will need charcoal lighter fluid. Not cigarette lighter fluid, not gasoline, never use these flammables.

On the bottom rack of the cooker place a pile of charcoal in the center. Lightly cover with BBQ fluid but do not soak. Light the coals with a match and let it burn until the coals are white. Lightly shake the cooker to distribute the coals, and you're ready to cook.

Charcoal use recipe

You Need:
Ground meat; beef, pork, turkey
Cooking spray
Seasonings (optional)
A long handled spatula
A heavy oven mitt

Form the meat into approximately 1-inch patties. Place them on a tray or plate, and spray the tops with the cooking spray. Place the patties, sprayed side down, on to the cooking rack to the cooker. Let them cook for several minutes before trying to flip them. This and the spray will prevent the meat from sticking. Finish cooking to desired doneness.

For the "flavored" briquettes, use for cooking thick steaks, BBQ ribs and chicken, and Salmon steaks.

Gas Grilling

Gas grilling is faster, cleaner and more convenient. However, you do loose the flavor that charcoal adds to your BBQ. There are Many Many types of gas, or propane, cookers. From a simple cooker to a model that includes a built in cooler, sink, and warming oven.

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