I ama die hard charcoal guy from wisconsin. now with winter coming i find myself looking for a used gas grill or a clearance. i am torn i feel like I am cheating. but winter might just become propane season. set me straight or let me know what you think. Is there a big difference in flavor? I have never used a gas grill.

This message has been edited. Last edited by: leif gabrielsen,

Just curious, what does getting the WSM have to do with getting a gas grill?

Coming from a guy who almost exclusively cooked on gas up until this year...there's a big difference. Charcoal grilled = more flavour. The crust on steaks is so much more flavourful. I still use my gas grill, but that's mostly for convenience.

the gasser is much more convenient but the charcoal has better flavor, no doubt. i certainly use my gasser more but i always look for excuses to use the charcoal. no reason not to have both!

I live in what CNN thinks is "Blizzard City" (Buffalo, NY) , and I run a charcoal grill several times per week in the winter whithout any problems.

If you are concerned then I would get a Performer so grilling is made easier in bad weather.

It’s good to have both. When the day is nice and you have the time, charcoal is king. Not only does it provide superior flavor but I think there’s something about cooking over a natural fire. But sometimes it’s not just about flavor, it’s about TIME… and gas gives you this convenience.

Hey Leif.
As a hard core charcoal guy, you should also remember that the Weber kettle design was built to use in Chicago's notoriously brutal winters.

When it's below zero, your gasser is still looking at a 15-20 min pre heat, in about 10 min you can have a chimney of lump ready to go on the kettle.

Tim

I think you need to have all three (gas, charcoal, WSM). I use my Gasser and Performer the most (probably pretty even)....I only use the WSM for pork butts, chuck rolls, fattys, and hams.....which I only cook once in a while.

I love charcoal but as many have posted time or convenience can call for gas.

While I prefer my Performer or 22.5 OTS I have never had any bad grilling on my Genisis or Q200.

Wood/charcoal tastes better to me....but I also keep in mind that if having a gasser means that you will grill outside in weather that you would not take the time/trouble to get the fire going, then it is worth it. Grilled over gas beats cooked inside anytime for me...

[QUOTE]Originally posted by G Dechaine:
Just curious, what does getting the WSM have to do with getting a gas grill?

i discovered the ease of propane while converting the old smoker. it sparked an interest. Plus good point. it doesn't really.

thanx all, i think i will stick to charcoal until an incredible deal presents itself on a gasser.

I have cooked on a kettle at temps as low as -27F in the winter. But some days it is nice to just go out there and press that igniter button too. Gas is convenient weeknights, but the weekends are all charcoal for me.

I just pretend gas doesn't even exist, and thus the quandary never presents itself to me. Charcoal works. Charcoal tastes wonderful. I shall cook with charcoal. LOL

I am a charcoal man at heart, but I do love my Q320. I just did some sirloin steaks today and they came out as good as they do over lump, just not quite as much flavor as charcoal, but really awesome in their own way. The convenience factor is always going to the strong point of gas grills, I can fire my Q up and in 10 minutes be cooking away, then when I'm done it cools down in 20 minutes or so and I throw the cover on and call it a night.

I used to only do gas before this summer.

What i noticed is that depending on what i cook, some items taste better with charcoal and others taste the same as cooked on gas.

What i like about gas is the ease of use and the ease in making these great grill marks on the food.

Charcoal is great in its own way on the other hand and nothing beats charcoal and the old fashioned way of cooking.

But in a gasser, to me, i think a rotisserie is a must. It takes a gasser to a whole new level.

Until now, the best chicken i have done were done on the rotisserie on a gasser. I dont have a charcoal rotisserie though. Maybe if i had one, it will come out better on charcoal.

Like some recommended already, i think people should get all 3: gas, charcoal and WSM. It is more fun this way.

I even have one big and one small gas grills, in case i have little to cook

elmo

Leif,I was a gas only guy until I joined this forum. For my birthday this year,the missus got me a 22 OTS. I love it. I still use the gasser more,but it's nice to have the choice.

Elmo,

Agree 100% on a rotisserie taking a gas grill to a whole new level. Anyone who doesn't have a rotisserie with their gas grill is really missing out.

I've thought long and hard about getting a rotisserie for our Char Griller SuperPro but since we have one with our gas grill, it really isn't necessary.

Like everyone else here, when time is not a factor cooking with charcoal wins out every time. When time is a factor, then the gas grill gets the nod......

Brian

brian, its so easy to turn the cg into a rotis machine. thats what i use mine for. charcoal does make a differance.

Well gents, I am now the proud owner of a Traeger wood pellet grill as well as gas and charcoal. Each has a difference. Some dishes lend themselves better to gas, some to charcoal and some to the wood pellets. I found that it all depends on the day and what I feel like (or what "Her Indoors" feels like is more to the point. It also depends on the convenience factor.

Cheers

Gas grills only put out a predetermined BTU rate that may, or may not be high enough for some winter cooks. You just may not be able to get the grill as hot as you'd like.

That's why I like the charcoal grill in the winter.