I've been wondering... So which do you use?

I use lump hardwood charcoal, with some real wood, usually pecan on top

ON EDIT: I meant to make it a poll

 

methane and wood chips.

 

propane and occasionally wood chips as well. I'm too lazy for charcoal now a days, although I think it is the best tasting BBQ.

 

.250 wall 16inch pipe charcoaler I built. Loaded with charcoal.

 

Propane...Holland Grill

 

Live oak or mesquite is what I like best. #2 Charcoal then #3 propane. Propane is the easiest though.

 

Can't beat Kingsford charcoal on a tried and true Weber grill.

I can bang out some serious meals on a Weber.

My fave, Grilled Pizza! It'll make you go

 

I like matchlight charcoal personally. Grill some nice burgers on that!


I think I paid like $10.00 for my grill at Walmart.

 

Charcoal only for me. I grill and BBQ on a smoker (looks like a sideways 55 gal. drum with a offset firebox). I use lump charcoal and sometimes I bring out the wood (usually hickory) and do a long smoke for a large piece of meat like a tri tip or something.

For you smokers, try red oak wood. Hard to find but you get awesome flavor with it.

 

thats what ive got...i dont like it and havent used it in a year...instead i use the $35 walmart charcoal one...

the holland grills are pretty expensive, and they cook good if you have time.

brett

 

BBQ grill is propane (5 burners, stainless steel, you get the picture, massive) Smoker is propane with large wood box. Type of wood depends on what's in the smoker: Alder or Apple for salmon and trout. Apple or Hickory for Pork. Apple or Maple for Chicken and Turkey.

Uh, I guess I ought to mention that if I had to name a hobby I have, Q'ing is #1 or #2.

 

Grilling at home is on a huge propane-fired cooker - stainless steel stem to stern & keel to masthead.

Smoking is on a TexaSmoKing (holds 96 twenty pound turkeys)... I prefer pecan over hickory, but use mesquite as a last resort - too bitter and VERY tough on equipment!

 

Lump charcoal, on a New Braunfels smoker. Use hickory for the smoke.
When I lived in Sedro-Woolley WA, had a Weber, and it was on natural gas, had the deck with a gas connection. Did most of the cooking out there.

 

I use both, just depends on what I'm cooking. Steak only gets the charcoal treatment. Brats and chicken wings too. Pretty much anything that is fatty I cook on the charcoal to avoid all the flareups with the gas. I still prefer the taste of charcoal grilled food.

 

Poll's up.