British BBQ Society Forums

During a bbq last week a mate started a “debate” (all be it after a few beers – you know the sort! ) over which type of bbq fuel (charcoal or gas) was the more economical cost wise for both hot n fast and long n slow cooks. He just couldn’t see the point in all the work, and what he saw as expense, involved in firing up the weber for just a few steaks or even for a lengthy cook over a few hours!

Charcoal immediately raised the issue of a number of variables: the type of charcoal used, whether any of its re-useable, its cost, the size of the bbq (mine’s a 57cm otp), length of cooking time, and of course most importantly the taste of the end product!

For gas, the price of propane seems pretty much standard, but it obviously depends on what settings you are using low/med/high as to how much you use, and the quantity of gas left in the tank as to how long it will keep going for!

Unfortunately I wasn’t able to quote him any figures on comparisons , having both gas and charcoal to opt for, time permitting I’ll fire up Mr.Weber, and if something quick is needed I’ll go for the gas option!
Without going into the whole gas is better than charcoal debate etc., I was wondering where fuel economy costs (gas v charcoal) might be deemed to be more/less for fast v slow cooks?



However,I guess the important thing is that after several beers, whys and wherefores, we're still friends!

I have both gas & charcoal and up till recently always used the gas for "quickies". I use the SoH clone nowadays. I can't give you any definitive answer from my experience, just that the gas appears to last a long time and the charcoal gets replaced often. Not very scientific I'm afraid.

I've got both charcoal and gas BBQs. The gas one only ever gets used for very short cooks (sausages, burgers that type of thing). Canisters seems to last for ages so certainly on short cooks I would say that gas is cheaper. The gas grill I've got is not suitable for long slow cooks so difficult to judge. I certainly seem to get through charcoal at a rate of knots and its definitely more expensive than it was a few years back.

Hi
I have both and whilst I cant give you a scientific answer gas is loads cheaper than charcoal..

But most of us dont think too hard about the cost, we are prepared to pay £100s for a few kilos of steel pressed into a smoker shape, then there is temp probes, tools gizmos etc etc and of course the cost of the meat......we will espouse "ah cheaper cuts, cooked to perfection, value choice" vut we mostly know this is pretty mucj a lie......it simply allows us to cook bigger cchunks of meat and eat more!

I find I can do both slow and fast on both with equal success, what I really struggle with is the bit inbetween, not the whole shoulder or the seared steaks but the sausage and burger nonsense and then for me it is gas....oops seem to be headed towards which is better.....will stop now


Charcoal expensive, gas cheap, but charcoal is worth it for the theatre and excitement factors alone....but keep the gas for that turn on and offability

Cheers
Tiny