When using propane I turn on the grill, wait a few minutes, then cook. When cooking is complete I turn off the grill.

With charcoal, I light the coals, wait a few minutes (more than with gas), then cook. When cooking is complete the coals keep burning - and emitting CO2. I snuff the fire by cutting off the O2 supply, but that takes a while.

Including the environmental impact of the extra burn time would probably move the need toward gas being the eco friendly choice.

Strange that electric heat was left out of the comparison.

If I'm going to cook with gas or electricity, I'll just do it in my kitchen. If it's not charcoal, it's not grilling.

Hi,

Wanted to stop by, just as I'm expecting hundreds will, and give my 3 cents.

I've been blogging about grilled/smoked meat/veggies now for just over 5 years, co-authored a cookbook, been in numerous printed medias and made my self a nuisance on a few forums over the years. It's my nature.

I've eaten food that was prepared on a gas grill, you bet. And when or if my wood fired charcoal grill is outlawed? I'll either move out of the area or close up my outdoor kitchen. I don't want it easy, convenient, safe or green. I want it to taste like it should, taste like it was cooked over an open fire.

You are more than welcome to cook and eat from a gas or electric grill, you're the one that has to eat that dreck. No respect for the animal's life to gave it up for you, that's what I say.

Keep in mind this isn't directed at any one person, it's a charcoal v propane thing.

Biggles

ps - Maybe another point to make is how much of our resources from manufacture, delivery, setup and maintenance does a propane grill use up vs. a charcoal grill I can get at k-mart for 45 bux?

Thanks for the zealotry Biggles. Sorry you don't see the benefits of gas but you just go right ahead wasting energy and polluting the planet while I enjoy my quick and easy meals.

Hell, if quick and easy is what you're after -- just use the microwave. That probably gets you the smallest carbon footprint as well.

From the mouthes of those who can't tell the difference between burned spaghetti and filet mignon.

Just stuff it all in a blender, blend it into a slurry and suck it all down with a straw!

NightSwimmer:

Strange that electric heat was left out of the comparison.

If I'm going to cook with gas or electricity, I'll just do it in my kitchen. If it's not charcoal, it's not grilling.

Hear! Hear!

Zeal, yes and kind too.

I was able to start my fire (broad leaf maple charcoal with a log of cherry), cook an entire, pieced out chicken in 1 hour & 10 minutes. Then shut it down, I can live with that.

I justify my behavior by conservation in other areas. My water usage is down to 85 gallons a day for a family of 3, I parked my v8 truck and now get about 33 mpg in my little wagon. For food I buy primarily from local grocers and on the weekends buy from local producers. I do other daily/weekly/monthly things to save our resources and support my local economy.

And I will keep grilling over real wood.

Biggles

MmMmMMmmm, microwaved brisket.

What about a solar oven? I've got a local foodblogger aquaintance who set one up and it worked just fine. But it's an oven, not a grill. A solar grill? It'd have the same delicious results as the propane rig, without the propane. One could tip-toe through the garden without a carbon print of any kind.

On the same page, a smoker doesn't necessarily require the use of charcoal or logs, gas & electricity does just fine. It does however, require good combustion of hardwood to actually 'smoke' the food.

A solar smoker?

Biggles

You can cook for me anytime, Biggles, while TJA nukes a frozen chicken breast, pours some barbecue sauce on it and enjoys his sense of superiority.

"I was able to start my fire (broad leaf maple charcoal with a log of cherry), cook an entire, pieced out chicken in 1 hour & 10 minutes. Then shut it down, I can live with that."

I was able to drop a nicely marinated flank steak on my gas grill and have it on the table in less than 15 minutes. I can live with that. I'd rather taste the marinade and the meat than fill my mouth with the taste of charcoal.

Hi TJA,

I think it too bad that cooking mediums are lost on you, you're missing out on so much. If you visit a bookstore and sit down with some cookbooks, you'll find so many different ways of cooking food. Each one produces a different flavor & texture. Propane is an exceptionally clean burning and efficient fuel. It's well suited for so many things, fueling refrigerators, stoves, heaters, outdoor cooking stoves (I have one and love it).

I've been grilling and smoking for over 31 years now, cooked for nearly a 100 and converted ... I think 7 vegetarians, nobody yet has said their mouth was filled with the taste of charcoal. It just isn't true, it's subtle and beautiful. Something to be enjoyed and shared.

If you're ever in the San Francisco Bay Area, stop by and I'll make you lunch. Life is too short to rush through meals and run off in other directions. Sit down and enjoy your food and family. Break some bread and have a cool refreshing beverage. You'll be glad you did.

Biggles

I do live in the Bay Area Biggles. That is one of the reasons I don't have time to cook for an hour and a half on a week night if I want to feed my family. A nice dinner party or relaxing cookout is different but that happens once a month. I use my gril about four times a week from March to October. I need it to be fast and dependable and have managed to cook some really great food on it as well. To be honest, if I have the time and inclination to get really fancy I would rather get out the saute pan than light up some charcoal.

Hey,

Understood. But it sounds kinda sad if you have the time to cook, you'll choose a saute pan over your grill. My family is having grilled baby back ribs on a Tuesday (that's tonight just so you know), doesn't sound that tough.

I've planned my daily life to be relaxing, and fun. Every day.

I have most weekends free, meaning July, even the 4th. I'd love to host a meal including you and yours. July is coming up, let's play. You can find me at meathenge dot com, or drbiggles at cyberbilly.com.

Please accept.

Biggles

I myself keep both a propane and charcol grill on my patio. I use the gas grill more, simply because my life is too busy to fire up a charcol grill during the work week. Grilled some chops this evening. I nice spicey rub, a cold Red Stripe, Instant Gratification. But on a lazy Sunday, I will charcol grill some back ribs, beef fajitas or some rib eye steaks. Sipping on an ice cold beer (Dos Equis or a nice German Pilsner), I can take the time to enjoy the outdoors, and the great smells and tastes of my youth.

Grill with wood? I may just look into that.