Who likes to grill with charcoal ??

[TEAMJACOB]

What us your technique? Lid up or down? Quarter turns? I keep it simple. Get it lit and let the fire simmer down. Then I close the lid and let it " preheat" lastly I cook for 5 minutes on each side and done.

[Buick355]

I like food cooked on charcoal better, but I'm too lazy for that shit so I have a propane grill.

[Chili]

http://www.dfwmustangs.net/forums/forumdisplay.php?f=40

['90Vert]

I use chunk charcoal in the smoker with a few blocks of mesquites or hickory mixed in for flavor. Charcoal is much easier to maintain temperature overnight then all wood is.

For burgers, hotdogs,etc I use the gas weber.

[mikeb]

Just lit the charcoal

[TEAMJACOB]

http://www.dfwmustangs.net/forums/forumdisplay.php?f=40

I grill on my Back porch so this forum is appropriate

[BradM]

I grill on my Bach porch so this forum is appropriate

I grill on my Beethoven porch.

[TEAMJACOB]

I grill on my Beethoven porch.

Lucky. Been looking into upgrading

[BMCSean]

Get started with the lid open and let it burn for ten minutes, close lid and let it go for another ten or so. On my grill I vary the amount of charcoal I use to to get the temp that I want. 700 plus for steaks and 4-500 for everything else.

[Damnittsteve]

[SSMAN]

Raw lump charcoal is the only way to go

[Sgt Beavis]

I have a Weber Performer for BBQ and a Weber Summit for grilling. IMO you use the right tool for the job. Steaks, fish, hotdogs, and other stuff that isn't slow cooked or smoked goes on the grill. I use my Weber for slow cooking or for smoke..

I usually count out the bricks I need (I haven't tried lump charcoal yet) and stack them to one side of the grill. I use the vents to get the temperature right before putting anything on. Then I just put my water pan and a few water soaked chunks of mesquite. For Ribs, I stack them on the opposite side of the grill from the fuel and alternate them every half hour. I've been very happy with results.

Dammit, now I need to cook some BBQ..

[A+]

Propane! Taste the meat, not the heat!

[01vnms4v]

I sue both propane when I am in a hurry and want it done fast. When I have friends over and time to kill charcoal

[Chopped54]

I threw my gas to the curb once I went charcoal. I use only lump coal and found that the Royal Oak or Big Green Egg brands to be the best locally.

I will start it out with an electric starter, no fluid, on a stack of coals. Once I get a small flame going I will spread the "embers" and add a few pieces of wood chunks and then close the lid till it gets to temp. Steaks I sear at 650 or so, 5 minutes each side flipping twice. Pizza also about 600-650.
Burgers and pretty much everything else around 400.