Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Gas or Charcoal: How do you Grill?

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

This week in Fine Cooking’s Culinary School video grilling series, Fred Thompson gives some tricks for lighting and maintaining a charcoal fire, and this Friday, he shows how to create a two-zone fire on both gas and charcoal grills.  What method do you prefer for grilling?

Comments

Leave a Comment

Comments

  • Pooky24 | 07/21/2009

    I have a Char Griller with a firebox/smoker and I love it. I recently bought a chimney to start the coals without the lighter fluid. Wow! I wish I had bought this years ago. So quick and man do the coals get HOT!
    Made beer can chicken with Grill Mates Baja Citrus marinade. OMG! so juicy. I would love a gas grill too for some quick cooking. But I prefer good old coals. Year round too!

  • MorrisR | 06/20/2009

    Bottled livefire, I agree with your statement about the depth of flavor. For pork a charcoal smoker is the only way to go. Fast meals, grill. Good BBQ flavor, low and slow on a charcoal smoker.

  • MorrisR | 06/20/2009

    I use a gas grill when I want to cook something fast. I like grilling fish, (Halibut, tilapia, etc.) When I want to BBQ ribs or Boston butt, the only way is LOW AND SLOW. I usually smoke the ribs or butt at 250-300 degrees for 4-5 hours. This really produces very good BBQ. My wife really likes it when I fire up the smoker. She also likes it when I light the grill.

Show More

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.