I need your help and opinions on a few things...

[Leviakhan]

Morning all,

I've got to knock up a short presentation for a course i'm taking.

Now I can choose to do the presentation on anything I want so i'm going to do it on something I love doing and that is BBQ'ing.

The presentation will just cover the differences between using direct and indirect heat (using my Weber for photos)

Now I know i'm going to get asked about the difference between using a charcoal and gas bbq (i've been pre-warned about this)

In my opinion the heat source shouldnt really matter, i've heard this one individual say that charcoal gives the food a better taste but that's a bit like being able to tell the difference between something thats been cooked in a gas oven or an electric oven?

So when I get asked why charcoal gives a better flavour can anyone think of a witty answer?

Or a simple explanation as to why everything taste better on a bbq!

oh and as for the heat source, well i'm going to try and convince them all to get a chimney as it makes getting the charcoal the right temperature so much easier.

Better get 'old faithful' out and dust off the snow!

Dave

[Toby]

Hi Dave, sure you will have a few helpful answers. I would reconsider your answer on fuel, it makes a alot of difference. Wood and charcoal are carbon based solids and will always produce flavor, gas is designed to be clean burning. I know of someone that was demonstrating electric cookers (I cant bring myself to call them BBQ's) and had to spritz the flavor on there because apart form a char there was nothing. Try running a side by side test with the same item, no rubs, sauces etc, and you will be able to taste the difference.

[Toby]

Perfect answer above.

[keith157]

As to chargoal -v- gas until I started BBQ seriously as a sustained hobby I would have poo-pooed any difference between the two. Having now extended into smoking, from mild to full on in a proQ Excel there IS a palatable difference IMO. This ranges from the ability to throw herbs and other flavourings on to the coals to full on chips for proper indirect smoking.
Most if not all charcoal BBQs allow the addition of flavourings, herbs, spices etc directly without any fuss. It is extremely difficult IMHO to add such items to most gas grills without resorting to foil smoking packs.
I cannot help but agree with Dr S though, if you rely on your experience you won't go far wrong that way there shouldn't be a question you can't answer. If there is then there is always the answer "Sorry I don't know, but I can find out if you are interested". OR I know a man who does.

Good luck

[keith157]

Don't ask me, ask the topic instigator.......

[keith157]

Don't ask me, ask the topic instigator.......

hahahaha! Dam I wasn't thinking straight i was speaking to you and was meant to quote the op at the same him. I messed it all up DoH!!

We call that a Homerism in our house

[Leviakhan]

Thanks for all the replies guys.

I've not got a gas grill but I have a friend who has a gas grill so may pop over this weekend armed with some beers and burgers.

My presentation got bounced back to next week but i'm going to go over the whole starting a charcoal bbq using a chimney, then moving on to indirect and direct cooking.

Then i'll do the ol' gas vs charcoal which I now have all the answers to!

Thanks again

Dave

[keith157]

To be honest I'd try and cook something else but burgers, try slow cooking a small pork shoulder on the gas (assuming it's got a lid) snags n burger would really show the difference except for speed of set up