DescentBB

Hey guys. We are thinking of buying a gas barbecue for our garden, but we have no experience with them. Before we buy one, I would like to get some opinions. In general, the big advantage that I see that it greatly reduces time, i.e. we would have time to quickly throw some meat on when I have come back from work without much hassle. What we are worried about is that with a gas BBQ all the special test you get from regular coal is lost ... i.e. that there is none of the nice smokey flavor. How does it work with these things anyways?

Sorry about the naive post, but we would really be grateful about some advice before we shell out all the money. Thanks!

I've used both and I like both. There is a real difference in flavor especially if you throw your favorite flavor of wood into the fire on a charcoal grill. But the gas grill produces a clean flavor that is just as good if you get a decent amount of fat burn from whatever you are grilling and they are definitely more convenient.

Agreed. Less flavor from the gas grill, but I usually marinate before grilling, so it's not a problem.

Plus, the temperature control with a gas BBQ is somewhat finer. I like this, especially when I have the time to grill something more slowly.

I am along the same lines. I was a charcoal guy, through and through for years (like 30 years).
Maybe 5 years ago I got a gas BBQ, because it just made sense now that it is just my wife and I.
I wanted the ease of saying \"Let's have some fish\" and
being able to be BBQing in like 10 or 15 m,inutes warm up.

I have been very pleased with it.

I do suggest you pop for an extra propane tank. Nothing sucks more than running out while you are Q'ing.

or if you have access to it, a natural gas hook-up.

TSK TSK TSK all that global warming gases from either shame on you. Coal is the best any way.

careful of \"cheap\" grills. I bought a small patio grill and the darn grills themselves warped and bent. The enameled, stamped sheet metal wasn't up to the temps the Gas was putting out.

fire is gas there Heretic; regardless of it's fuel source.

Nothing beats a flame broiled hamburger over charcoal.

Duper wrote:fire is gas there Heretic; regardless of it's fuel source.

Not to mention the greenhouse gas emissions from growing the meat in the first place.

yeah.. that will make your mouth water... and your eyes...

If you ever get to see television coverage of a bbq or grilling cook off or something like that ... check out what the top winners are doing. Charcoal all the way. The gas burners are never the winners.

I've been using gas for the last dozen years or so for convenience, no complaints. But recently I have gone back to charcoal and lump charcoal and really prefer the taste. I'm having more fun with charcoal, more options.

TechPro wrote:If you ever get to see television coverage of a bbq or grilling cook off or something like that ... check out what the top winners are doing. Charcoal all the way. The gas burners are never the winners.

Try watching BBQU on PBS wonderful show on BBQing.

http://www.bbqu.net/index.html

Duper wrote:careful of "cheap" grills. I bought a small patio grill and the darn grills themselves warped and bent. The enameled, stamped sheet metal wasn't up to the temps the Gas was putting out.

We have a handy small one that's been used for decades. Of course, we don't sit on ours. :p

Go for Gas, the time saved compared to charcoal is worth it. Also, you don't have to wait forever to leave the house if you use gas. I have an electric bbq at home since I'm in a condo and it's awesome.

Gas leaves a funny taste in the meat.(at least for me-probably from impurities) The best is apple or cherry wood.

Go for a wood pellet fired grill for the convenience of gas and the flavor of charcoal.

thanks for all the input, guys. This was really helpful. After reading your responses, we have decided to not buy a gas grill for now, but wait until we have the opportunity to check the taste out with some of our friends.

by the way, for those of you that have experience with BBQing fish, are there any personal favourites? We do quite well with meat, but fish is somewhat of a terra incognita for us. I you have some great recipe, I would be really interested. Keep in mind that I am currently based in the UK, so some of the fish you have in the US won't be available here.

Any fish on the BBQ is awesome. Leave the skin on, wrap it in tinfoil and cook it. Flip it to cook evenly.

Trout, Salmon, Talapia, Haddock are great.

DO NOT EAT COD!!!!!!!!

CDN_Merlin wrote:Any fish on the BBQ is awesome. Leave the skin on, wrap it in tinfoil and cook it. Flip it to cook evenly.

ah, that's how we've been doing it last weekend. Was great, very succulent and tasty.

DO NOT EAT COD!!!!!!!!

Why not cod?

Yea, why not cod?

On another note, I have been hearing a lot of talk lately that in the USA, about 85% of the fish we buy is imported and the talkers don't recommend eating imported fish. Some of the reasons are excessive use of antibiotics and less then desirable fish food. Stuff that would not be allowed here in the US. Wild caught seems to be the best choice.

Heretic wrote:

TechPro wrote:If you ever get to see television coverage of a bbq or grilling cook off or something like that ... check out what the top winners are doing. Charcoal all the way. The gas burners are never the winners.

Try watching BBQU on PBS wonderful show on BBQing.

http://www.bbqu.net/index.html

Even better.

I made a small stainless steel tray for my gas grill that I can drop a couple of chunks of mesquite in for smoke flavor. Works good. I was a die-hard charcoal griller but my wife wanted a gas grill. The tray makes a nice compromise.

Google COD WORMS. It's the fish with the most amount of worms. My g/f used to work for Fisheries Canada and she told me Cod is the worst. You can't get all the worms out so the consumer ends up eating some.

More protein!

Try swordfish. Oily meat give the swordfish steaks a nice flavor when you use wood/charcoal

sounds great, Woody. Never had swordfish before. I'll see if they have it here.

We just had grilled salmon, with lemon, oil and fresh herbs. Was lovely.

flip wrote:Nothing beats a flame broiled hamburger over charcoal.

Flame Broiled OVER charcoal ?

Were you BBQing in Space?! (Broiled means the heat source is above the food)

But anyhoo - the best solution, Lowes (maybe even Home Depot) has "Hybrid" grills. One Side is Gas, the other is wood or charcoal.

Salmon pinwheels stuffed with spinach and ricotta cheese grilled on a cedar plank mmm mmm good. Charcoal of course.

I actually prefer the taste of charcoal or wood over gas. I just like the convenience of gas. It's faster and much easier to use.

Here is an awesome one from Bass Pro Shops:

http://www.basspro.com/webapp/wcs/store ... 1_10206321