New BBQ - Gas or Charcaol - Discuss

[andyoxon]

Hi Andy

Reminds me of 2 things...
First was a quote overheard at a BBQ when a colleague was asked how he wanted his steak done "Enough to kill the pathogens but not to form carcinogens" was his erudite reply!

Secondly, when I lived in London, the flat downstairs was rented by the Royal Marsden Cancer Hospital, a South African surgical Specialist was in residence for a while...it was November, dark, late at night and I could smell burning at the back of the house, looked out the bedroom window and there was the S. African attempting a Braai (apols for spelling), problem was he had house coal, not charcoal! I rescued him from his dilemma and we used the Kitchen to cook...when the coal eventually burned well we sat around our new fire and drank a bottle of Brandy together....Happy daze...

I think and I could be wrong, but most of the potential 'carcinogens' (don't know what levels are) that get into BBQ'd food, actually come from the smoke produced by the burning fat released from the meat during cooking which drops onto the charcoal... So that gas is not much better than Charcoal in this regard. So leaving charcoal to get that whiteish ash appearance gets rid of most of the volatile organic wood compounds, as does leaving wood to turn to glowing embers...

Flavour smoke from water soaked wood chips is possibly slighly diferent because the organic content of the smoke probably has a different compostion...

But coal - definitely not a good idea...

I think the thing with BBQ's is, as with most things... in moderation With our recent weather there hasn't been much choice...

Andy

 

[mosschops2]

Point of a gas one is "it's easily turn on-and-offable"!!

If you're cooking for more than say 4 people, gas IMHO is better, as the heat can be on for longer - a smallish bbq IME is only at its hottest for about 20-30 minutes. I know you can add fuel etc etc.... just saying that the gas is easier. Also if you're cooking chicken thighs say, you can put them on a lowish light, and walk away for 30 minutes, assured that when you come back they won't be burnt to a cinder....

Also the lava in the tray collects all the fat etc which burns to give some of the smoky bbq taste. Admittedly not as good as charcoal.

 

[andyoxon]

Point of a gas one is "it's easily turn on-and-offable"!!

If you're cooking for more than say 4 people, gas IMHO is better, as the heat can be on for longer - a smallish bbq IME is only at its hottest for about 20-30 minutes. I know you can add fuel etc etc.... just saying that the gas is easier. Also if you're cooking chicken thighs say, you can put them on a lowish light, and walk away for 30 minutes, assured that when you come back they won't be burnt to a cinder....

Also the lava in the tray collects all the fat etc which burns to give some of the smoky bbq taste. Admittedly not as good as charcoal.

Turn it off is a fair comment... I've not owned a gas BBQ myself...but it seems that with gas BBQs the grill tends to be v.close to the 'bricks' - heat source, so when the dripping fat catches fire, if you're not careful it burns the meat...

On, chicken portions...we put them in the microwave for 3 minutes or so... to partially cook, and warm up the interior of the portions... just so your'e not starting with chicken that is 4-8°C - gives it a 'head start'...

 

[brass monkey]

Charcoal every time.

I usually take about ¾ hour to cook a meal.
[FONT=&quot]My BBQ is an oil drum style with a lid. I place the coals at one end only, the potatoes wrapped in foil go over these. Chicken portions, sausages etc go at the ‘cool’ end to cook slowly, the mushrooms go in last. The only meat that go over the coals is steak.[/FONT]

 

[gavintc]

I think gas BBQ demands a different approach and experience. Having used one for the last 10 yrs, I rarely experience flames from the BBQ through dripped fat catching fire. I cook on the lowest temp setting and move food to a different level in the BBQ as it cooks to reduce the direct heat. If necessary, I will turn off one of the burners and use indirect heat. I am always happy with the result and we BBQ throughout the year.

 

[Rhythm Thief]

Charcoal. The lighting ritual is all part of the barbecue experience. Just get it really hot before you throw the steaks on, and for god's sake, don't ruin good steak by cooking it more than very rare.

 

[Bigtallfatbloke]

I vote for charcoal evry time....we buy it from the charcoal burner bloke up at the Norsey wood forest in Billericay....you can really taste the difference, and you can watch it being made in the old traditional 'woodman' way.