User Comments

1. 

   5/17/08

   ekim941

   This will end up being a very "Heated" discussion
   
   Personally I prefer hot coals.

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2. 

   5/17/08

   Theresa111

   Buy a smokeless electric grill and see what you won't miss. The charcoal and propane odors and not screwing the environmental air about you. You can use them inside.

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   1. 

      5/17/08

      ekim941

      See, I told you it would get "Heated".
      
      Sure, the ribs are great but you're pissin off Al Gore
3. 

   5/17/08

   robertstevenson

   I'm: amateurpane.

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   1. 

      5/17/08

      ekim941

      I'm a royalpain
4. 

   5/17/08

   bkerensa

   Charcoal is the way to go

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5. 

   5/17/08

   riverstyxxx

   Neither, use a Smoker. Takes about 5-10 hours but my god it tastes great as long as you don't overdo it. You can make one yourself for about 20 dollars in parts, it was on digg a while ago.

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   1. 

      8/21/09

      BBQGurus

      When it come to gas vs charcoal there is no comparison. Either is good but for real grilled taste and flavor charcoal is the only way to go. Some people like to push a button and get right to cooking and others prefer to tender the coals and wood. For this griller it's charcoal and wood!
6. 

   8/21/09

   cathy13

   Charcoal tastes better in my opinion!

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7. 

   8/21/09

   Stillthinking

   I was looking for a good "King of the Hill" Strickland Propane video online, but alas, I couldn't find one.

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8. 

   8/22/09

   kdawg68

   Charcoal by a longshot.
   
   The trick is to not buy the coals that are soaked in lighter fluid - just use an electric starter to light your coals.
   
   Some other general rules:
   
   -remember "slow and low" - bbq isn't about "instant eatin'" - it's a labor of love, and the slower you cook over low heat, the more tastilicous your product becomes. For example, when grilling ribs, realize it will take at least 4 hours to cook properly, and you will have to change the coals out several times over to accomplish this. Like most "labors of love" - it's worth the wait.
   
   -for "smoking" meats - select your wood chips properly. I like to use apple or cherry wood when grilling ribs - and for added pleasure, soak your wood chips in apple cider for 24 hours before draining and tossing on the fire - it adds that extra bit of zesty flavor.
   
   -ALWAYS make your own homemade bbq sauce and rubs. Experiment a bit to find the right blend of ingredients, but even your trial-and-error attempts will be better than store bought sauces/rubs.
   
   -Learn to LOVE the "indirect heat" method of cooking. Don't toss things right over the fire unless you want them to burn.

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9. 

   8/22/09

   avecchioni

   I can appreciate the slow is better approach to bbq, but for my part, I'll never go back to coals. The ease of using a propane grill easily wins the day in my opinion. One tank lasts all summer, maybe two depending on use. No running to the store for coals; no cleaning up yesterday's ashes. The best part is, you don't have to plan your whole day around the event. You can open the fridge feeling kind of hungry and 25 minutes later you're eating grilled vegetables and a burger.

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