Which barbie is best?

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Posted at 12:02PM, 08 July 2010 by Katy Greenwood - Food writer

We've had our first spell of really good weather and barbecue season is in full swing. I haven't got a barbecue, but I need one and have been debating for a couple of months now what to buy. I think I've finally decided.

I used to live in a flat that had a gas barbecue. I grew very fond of that barbecue over the summer - not only was it easy to use, as it lit at the push of a button, but it was so convenient because I didn't have to plan my meal ahead of time. I was free to barbecue whatever I wanted whenever I wanted. So all summer I whipped up spicy spatchcocked chickens, simple lamb kebabs and succulent steaks, not to mention all those spur of the moment sausage feasts!

However, no matter how easy, speedy and convenient the gas barbecue may be, it is still lacking that special something that the charcoal barbecue boasts, and that is SMOKE.

It doesn't just taste like a nicely cooked burger, it is a charcoal-grilled burger redolent of smoke, summer and happy times outdoors

The charcoal barbecue seems to be favoured by all those macho men out there who like to become one with the fire and take their barbecuing very seriously. I'm not so serious about it, but I do like a nice smoky flavour. Food cooked on a charcoal barbecue just seems to me to have that extra something; it doesn't just taste like a nicely cooked burger, it is a charcoal-grilled burger redolent of smoke, summer and happy times outdoors. The gas barbecue just can't deliver that.

So I'm getting a nice charcoal barbecue. Yes, I'm going to have to say goodbye to my impromptu barbecued sausages (my waistline thinks this is a good thing though) and I'm going to have to plan my barbecue meals carefully, remembering to get the charcoal on well before we want to eat, but I think it's worth it for that full-on summer experience.

What do you think? Are you a gas gourmand or a charcoal connoisseur, and am I making the right decision?

Comments

Sue

8 July 2010, 8:10PM
Sue

It's got to be charcoal, gas just tastes like you cooked it in the kitchen. If you use a charcoal chimney to heat the briquettes or charcoal up first, put it on the barbecue and get a load more going in the chimney, there's no reason why you can't continuously barbeque. We roast lamb legs and roast beef for 8 on our charcoal barbeque and I don't know anyone who's got that flavour on a gas barbeque. But then that's just me, I won't sacrifice quality for convenience!

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TobyAnscombe

9 July 2010, 10:39AM
TobyAnscombe

I have two - a charcoal grill type for when I want that seared, intense heat steak type thing and a smoker for the proper, down south low and slow bbq... You are spot on, the one thing you need for a BBQ, regardless of the cooking style is smoke!

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Lushious

9 July 2010, 1:52PM
Lushious

I must say that my husband is a barbecue king! We use charcoal and as long as you remember that it needs to preheat and get the coals hot, it is no trouble. We even barbecue during the winter - roast chicken, legs of lamb, joints of pork. You cannot beat a lovely belly pork on the barbecue - that beautiful crackling mmmmmm can taste it now :o)

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ellencook

12 July 2010, 5:43PM
ellencook

I agree totally. If you are going to use a gas barbecue you may as well have cooked it in the kitchen. I can understand the attraction in a hot country where you do lots of outdoor cooking - it would be nice to cook outside all the time and gas is quick, but for REAL bbq it HAT to be charcoal. Put the coals on well before you asnt to start cooking and it's no problem.

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toastedgarlic

13 July 2010, 1:50PM
toastedgarlic

Absolutely charcoal. No question. Get the heavy, lumpwood stuff which lasts a long time (some makes of briquettes are good, but you have to experiment). Make sure you get one with a grill which can be adjusted for height, so you can lower it as the coals settle and cool down. A water spray (like you might use for house plants) is handy if you get flare-ups from dripping fat. I built a simple frame to hold a battery-powered rotisserie to sit on top of mine. Great for a chicken or better still, a leg of lamb...

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halle butt

14 July 2010, 8:30AM
halle butt

In the Garden of our holiday home on the island of Hvar, we have a stone house built just for BBQ, it has a large concrete plate in the corner with a chimney above. Hard wood for long slow "PEKKA" cooking, any old wood for fast grilling.

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drusilla

14 July 2010, 3:49PM
drusilla

To add to the chorus of voices - got to be charcoal. Food does NOT taste the same on a gas barbecue, it doesn't produce smoke, so how can it? What you're effectively doing is grilling it! (PS two chimneys - twice as many coals ready in half an hour! Just inform your neighbours first - they may not like smoke-flavoured washing!)

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The Steak Stig

19 July 2010, 6:41AM
The Steak Stig

talking of bbqs and burgers, i recently ordered a box of steaks from The East London Steak Co Ltd at www.eastlondonsteak.co.uk and recieved some amazing dry aged porterhouse and rib eye on the bone, their burgers are amazing too, a definite for any steak aficionado!!!

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Andy

28 July 2010, 7:57AM
Andy

wel looking at the above, I'mgoing to buck the trend & say have 2. One gas for the spit roast chicken (& rost pots yes potatoes), big parties etc. But a smaller Charcoal one for the 'real' experiance & flavour. two more comments, marrinate meat in natural yogart, it tenderises it and two, drizzle aubergene slices with oil, sprinkle a pinch of curry powder, grill along side hallumi cheese slices. serve with natural yog with 2 teaspoons of mint sauce stired in and a bit of salad, delish !

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