I will never grill over charcoal again.. wood is the way to go!

[darknemus]

So, for the first time ever, I bought some mesquite wood made for grilling over the weekend instead of good old fashioned charcoal. This stuff is just absolutely AMAZING. Yes, it takes longer to 'prep' - its harder to start, etc, etc. But, once it gets going it retains its heat ALOT longer than charcoal, and damn the flavor just can't be compared.

In the last 3 days, I've grilled some Raspberry-Chipotle marinaded Salmon, some Teriyaki Chicken breasts, and Ancho Chile rubbed burgers.. the mesquite imparted just an amazing flavor to all 3 that can't be touched with those nasty black lumps of coal :)

So, like, wood all the way or something ;)

-darknemus

[Kolesar]

1. In Edward Abbey's stories he would grill meat right on the mesquite coals

To this vegetarian of one year, it all seems kind of quaint. 'Tis just a fond memory.

[rfranklin]

2. Black lumps that you buy in the supermarket are not real charcoal...

Found a bit of info at a BBQ site:

http://www.bbq-porch.org/faq/07-10.asp

Many List members have a strong preference for lump charcoal over conventional charcoal briquettes. Briquettes are produced by crushing charcoal and mixing in additives, such as nitrates (to make them burn better), and clays and starches (as binders to allow pressing into the traditional shape). Some List members say the additives tend to impart their own undesirable flavors to meats smoked for long periods of time, as all good barbecue must be prepared. A Kingsford Company spokeswoman recently stated: "Briquettes are preferred by Americans for their uniform size and stable heat." She pooh-poohs concerns about their ingredients, which include: powdered charcoal, anthracite coal for long burning, limestone to create white ash, starch as binders, and sawdust and sodium nitrate for quick lighting. "The starch is perfectly natural and the coal is high-quality coal".

Pure charcoal (lump) can usually be found with diligent searching (some supermarkets, WalMart, HQ and Home Depot, etc.). It is sold in bags similar to briquettes. Pure charcoal is carbonized wood with no additives which might impart unwanted flavors in the meat. It usually comes in the naturally irregular shapes of the real wood from which it is made. Bags of lump charcoal are usually marked with the name of the wood it was made from, i.e. hickory, mesquite, oak, etc.

[Robb]

3. The chef at the restaurant where I work uses it

Big old steel box full of mesquite wood. Huuuuge pain to keep at temperature, but the results speak for themselves... :thumbsup:

[Don_G]

4. It's A Pain

But well worth it. The characteristics of wood are well known and easily controlled since people have traditionally heated their home by wood and not charcoal.

Try Apple and Pear too if you get a chance; they're softwoods and burn faster but add their own mix to your choice of flavor.

[darknemus]

5. Thanks for the advice..

I live in South Florida, so tracking those down might not prove easy - but I'm going to go by a couple speciality shops this weekend and see if I can track some down.

-darknemus

[Unperson 309]

6. PROPANE! Taste the Meat, Not The Heat!

Do you want to give Hank Hill an aneurysm?!

To quote Hank: "Gaaa-aaahhh!"

"Ahte'yewhat,atolecharcoihgopoppop'n'woodpertybadtoo'n'cinderseverwher'n'caintastenothinbutjusRUINT!"

309

[fortyfeetunder]

7. Yeah I use propane too

I use my propane torch to light my charcoal...it rocks, baby!

[HuckleB]

8. I'm curious.

Has anyone compared the different grilling methods for environmental costs/damage? Wood vs. charcoal vs. propane?

I'd be interested to know the comparisons for both extraction and air quality.

Anyone? Anyone?

[HuckleB]

10. No one knows?

At DU? This seems odd.

[Ramsey]

9. We just got infrared

Our new grill uses propane but apparently the heating apparatus in infrared. It cooks at much higher temperatures than any other grill.

Not that I know anything about any of this, I haven't used a grill since I cooked marshmallows over a campfire as a Brownie. But my husband researched this purchase, and this Tec grill is the one Bobby Flay recommended. You can get an attachment that lets you use wood chips for smoking. We haven't totally incinerated anything yet, it just takes very little time to cook, so you have to watch it very closely.

If anyone else has one of these things, I would enjoy your insight.

[Rabrrrrrr]

11. what model is that?

I'm gonna need to buy me a grill soon, and haven't heard of an infrared one. I'd like to more into this!

Thanks in advance.