/ck/ - Food & Cooking

>>12149240
what the fuck hank, that’s not propane

>>12149240
i know charcoal provides that smokey flavor but sometimes the heat is hard to control which results in overcooked meat. Gas grills seem like they are easier to use/handle and it still provides "grill" flavor although not as much as charcoal. I dont know what to do bros

>>12149240

>>12149248

>>12149269
So gas is better?

>>12149258
Controlling heat on any grill works the same way. You have one side hot and the other side not as hot. As you cook you move the food between the two sides as needed. The procedure is exactly the same for either type.

controlling the heat on charcoal is brain-dead simple too. Want it hotter? open the vents. Wand it cooler? Close the vents.

Gas pros:
faster to heat up than charcoal
more convenient to refill a gas tank than to use bags of charcoal.

Gas cons:
Have to worry about the grill burners getting clogged with crap, bugs making nests in them, etc.
Less heat output than charcoal
Less flavor than charcoal, though you can add some pieces of charcoal or wood chips to your grill to help mitigate that.

>>12149269
Thumb...?

>>12149293
yea maybe i should just get a charcoal grill and a chimney starter? i hated having to wait for coals to light up

>>12149316
>i hated having to wait for coals to light up
time management, bro.
First thing you do is light the grill. while it's going, then you can do all your prep. By the time you're ready to cook, so is the grill.

>>12149240
You wanna taste me meat, not the heat

>>12149240
I sell propane and propane accessories

>>12149240
>not burning a fresh log and cooking with the coals in the fresh fire
>having to use a chemical to start the grill
>having to use chemicals at all
Absolutely heathenous

>>12149523
heh , okay I'll raise you a hoe.

>>12149240
Lump charcoal

Briquette and gas daggots kill yourselves

>>12149293
Wouldn’t the cleansing flame get rid of the bugs

propane is where it at boi's

if you want extra flavor throw on a few pieces of bark or some chips soaked in water, less clean up same great taste.

Do you think there's an alternate universe Hank whose father loved him, daughter is a normal tomboy, wife isn't a cunt, who sells Charcoal?

>>12149538
>Lump charcoal
This, or better yet, binchotan (if you can afford it).
Wood is acceptable too.

>>12149583
weak-ass heat output plz go
glowing coals are FAR more powerful than a propane flame.
Refer to the section on grilling in Modernist Cuisine if you want the science. I'll gladly spend the extra 2 minutes on cleanup in exchange for far better heat.

>>12149258
Get an infrared and use woodchips on it.

>>12149592
easily fixable ,change the regulator make it adjustable to around 220 btu per square inch , that is better then any charcoal can preform.

>>12149591
hmmm
that is a nice fantasy
makes me smile thinking about it
hope he would have better friends also , except Boomhauer he's cool

>>12149646
It's not just the BTU, it's the wavelengths of the light emitted by the glowing coals.

Read the science broski.

>>12149591
Peggy was just kinda dumb and suffered from low self esteem bc her mom was either a bitch or practically non existant depending on which canon you choose. She made up for it by pretending she was hot shit but she still loved and cared for her family

>>12149672
wow you are just to stupid for words to describe
BTU is the amount of stored energy in a fuel
needed to perform a task and how fast that energy can be delivered to the task.

The different types of EM waves with different wavelengths in which energy transferred increases as the wavelength shortens. Moving along the spectrum of EM waves, microwaves and infrared waves have longer wavelengths, hence are of relatively lower energy, than gamma rays and X-rays. Microwaves and infrared waves can heat up food but does not make food "radioactive". The waves cause vigorous vibration of molecules in food resulting in high temperature that cooks the food. Apart from releasing infrared waves, halogen bulb also heats up the air in the chamber of halogen ovens, which helps the food get brown and crispy surface.
hot coals in a charcoal grill give off some radiant energy (charcoal cooking is about 25 percent radiant or infrared cooking
where a propane flame is at about 2000 degree's at its tips

>>12149775
>continue'd

Burning charcoal can produce temperatures above 1,000 degrees Fahrenheit. With a grill, the type of charcoal and grill used determines the optimal burning temperature. ... A kettle grill fully loaded with red-hot charcoal can produce up to 700 degrees Fahrenheit.

this is still lower then propane , by about a 1000 degree's
how fast heat radiates in direct proportion to how fast fuel can be delivered and consumed at the point of combustion.

>>12149240
It's not a grill is it? It's a barbecue. How many of you make grilled cheese sandwiches on a BBQ?

>>12149825
read.
the.
book.

>>12149829
dude this is basic high school chemistry
how stupid are you ?

>>12149827
"BBQ" is either a verb, or a noun referring to the food cooked via the BBQ (verb) method.

OP is clearly grilling (direct heat). There's no BBQ (low temp, long time) cooking going on there.

>>12149850
I'm phoneposting. I don't have room to explain. But I have room to refer to you the science which does explain, which for some reason you cannot be bothered to go read.

>>12149853
BBQ low temp long time? Exactly how do you lower the heat of burning charcoal? You're obviously a kid who has never BBQ'd before. You can put the charcoal on one side but the other side still won't be low heat. Or do you have a faggy gas BBQ?

>>12149240
Charcoal

Used propane growing up and sure it was quick; but the flavor is far inferior. Bought a $140 barrel grill with firebox and haven't looked back.

I only use lump charcoal mesquite or red oak, would be nice to find other varieties around.

Plus the potash is good for the plants (depending on soil ph) when yer cleaning it out.

>>12149853
You still haven't explained about the grilled cheese sandwich which is fried in a pan.

>>12149871
you're shitposting

you do not seem to have any valid science based explanations to either back up your own arguments or to refute the ones I have given

thoughts on this grilli?

>>12149316
Just get a cheap hair dryer (better if it has a cool air button), or a heat gun. But chimney starters are still cheaper.

>>12149468
This is a stupid statement, and you're dumb for saying it. If that were all that mattered why are you grilling instead of just using your broiler in the kitchen?

>>12149532
>having to use a chemical to start the grill
With a chimney you can just use newspaper.

>>12149907
>grilled cheese sandwich
Oh, that's easy.
The "Grill" in grilled cheese, comes from "Plancha Grill", which is a cooking tool in restaurant kitchens. Some people call them "griddles". The name "grilled cheese" came from back in the day when people would order them in diners. Since most people don't have plancha grills/griddles at home, they use a pan instead.

I thought that was common knowledge?

Charcoal if you got the time and money. Gas of you dont.
Homosexual s use an electric grill.

>>12150010
>newspaper isn't made out of chemicals

>>12149949
I just use a giant tomato sauce can (like the old coffee cans) with both sides cut and an old hair dryer with a piece of inch pipe thru the side the charcoal is ready in about 5 minutes
got the idea when I was burning out stumps in the back yard used a 35 gallon drum , bag of charcoal and a shop vac to incinerate the stump.

>>12149825
That implies you're basically putting the meat right into the flame on a propane grill. Weber's maxes at the 500-550f range.

The great thing about a kettle grill is that it's a pretty common, standardized unit, so it's easy to get aftermarket stuff that gives you way more flexibility. Different grates, smoker boxes, bins that control coal position, etc. Like the Slow N Sear. Which gives you an easier dual-zone setup with a water barrier, and you can get a really good sear using their "cold grate" method where you put the side you want to sear on away from the coals, then rotate it over, flip to the now cooler side, then rotate it again.

>>12150019
And I thought that a griddle and grill were two different cooking methods. So where does the frying pan come into it? It's just dumb Americans using the same name for different cooking methods when words for those cooking methods already exist. Please explain the frying pan bit and how that is grilling.

ctrl+f charcoal

>mfw 26 matches

>>12150048
>Weber's maxes at the 500-550f range.
You're thinking of a grill as an oven. Stop that.
The majority of the heat in a grill is radiated from the coals (or the lava rock which has been heated by the gas flame in a gas oven) That's why the "bottom" side of your steak browns much faster than the top.

>>12150048
I know it seems like that , I have only done it once to see what would happen but I did turn up the valve to about 20 psi the flame coming out of the grill jets sounded like a jet engines when I closed to lid the temp gauge shot up past the 800 degree top end on the thermometer which then popped , that was expensive to replace ,
all the refit does is allow you to heat the lava rock up really fast then you lower it to the correct cook temp

>>12149891
You can do it with charcoal, I've done it manually. You just have to do small amounts of coal with chunk wood for smoke.

Or you can get a device that regulates airflow to hold a specific temp.
https://www.smokedbbqsource.com/best-bbq-temperature-controllers/

https://www.youtube.com/watch?v=2bdEx7fto_w

>>12150033
If you're going to be that pedantic everything is chemicals and you can't use anything.

>>12149891
>Exactly how do you lower the heat of burning charcoal?
You put the food far away from it.

>You're obviously a kid who has never BBQ'd before
I've been on the competition circuit for 11 years. I also build offset pits as a side business.

>>12150111
Sick ms paint skills dad

>>12150082
Notice the word "SMOKER"? A smoker is a totally different animal from a BBQ. As I said before, you have never BBQ'd before. Smoking is NOT barbecuing.

Still no comments about that frying pan used to make grilled cheese sandwiches. I wonder why.

>>12150054
>And I thought that a griddle and grill were two different cooking methods
It's "grill" that's the vague word. It can refer to either a "gridiron" (a metal grate put over a fire or coals), or it can refer to "plancha grill". Plancha grill is more of a cook's jargon though. I don't think many everyday people use that term.

>>So where does the frying pan come into it?
It's what people use at home because they don't have griddles. It works the exact same way: it's a flat surface heated from below.

>>Please explain the frying pan bit and how that is grilling.
I don't think any reasonable person would call it "grilling". But I thought I explained the etymology of the term just fine. It's really no different than people using their oven to cook "fries". The literal meaning of the words is wrong, but that doesn't stop it from being part of common usage.

>>12150111
Smoker is not a BBQ you dumb fuck. Give me a time-stamped pic of you with your business card kiddo.

>>12150125
>Notice the word "SMOKER"? A smoker is a totally different animal from a BBQ
There's no such thing as "a BBQ". The noun usage of BBQ refers to the food, and it's an uncountable noun therefore you don't need the term "a".

BBQing is typically done using a smoker, because that's the easiest method of getting the low temperatures needed. Whether or not you are acutally using smoke is up to you. Smoke is often used when cooking BBQ but it's not essential to the definition. You could burn a clean fire if you like.

>>12150137
>Smoker is not a BBQ you dumb fuck
See Below.

> Give me a time-stamped pic of you with your business card kiddo.
I don't use cards, but will a timestamped pic of my welder do?

>>12150125
Low-temp control and smoke allows barbecueing even without a specialized BBQ, dimwit. Wood smoke is one of the key elements of good barbeque.

>Still no comments about that frying pan used to make grilled cheese sandwiches. I wonder why.
Already answered by >>12150019, retard, but enjoy this: https://www.youtube.com/watch?v=RllWJUvrxEY

>>12149293
Gas+woodchips seems like the best solution.

>>12150150
Sure, show us the welder. Faggot.

>>12150160
The best option is buy lump charcoal and git gud

Use a fucking smoker to smoke and a grill to grill it's that fucking simple

Fucking faggots.

>>12150160
what part of "lower heat output than charcoal" are you failing to understand? that's an awful lot to give up so you can save 2 minutes cleaning.

>>12150173
I don't care if it has a lower heat output if I don't have to dick around with charcoal. Low and slow is better anyway.

>>12149240
Cursed image

>>12150177
Not for fucking teriyaki it isn't you dipshit. Have fun picking bits of carmel off of your burners.

>>12150130
A plancha grill is a flat top griddle.

Americans don't have griddles at home so use frying pans and still say it is grilled. Confusing the word griddled with grilled, and using a frying pan in the process.

Common usage or just uneducated? According to Americans a flat top griddle is a grill, a barbecue is a grill and a frying pan is a grill. Y'all dumb as fuck.

>>12150177
>Lazy iz gud

>>12150165
Sure thing, cake boy.

>>12150196
Yeah, it is. More convenient and 90% of the flavor with less hassle and more rapid temperature control? Sounds fine. Keep a grill cover on and you'll not have issues with bugs.

>>12150143
You had a left wing education didn't you?

>>12150189
>Hurr imma laugh at duh dum muricins

Nobody said a frying pan is a grill, idiot. It's just the common term for a toasted cheese sandwich.

>>12150196
And it's completely tasteless. With charcoal you fucking light it then go inside and season your meat or make the sauce then you go outside and it's fucking ready. It's requires literally no more effort you simply start it before prepping the food instead of after. What kind of baby dicked faggot uses a gas grill

>>12150200
>>12150201
>Being this retarded

>>12150200
>temperture control

What the fuck are you even grilling? A grill sho

>>12150154
Still talking about smoking and confusing it with BBQing.

>>12150189
A cast iron frying pan on a stove accomplishes literally the same thing as a griddle but smaller.

>>12150201
>You had a left wing education didn't you?
quite the opposite, actually.

>>12150209
You are either the worst troll ever or just a complete moron. What fucking version of BBQ are you used to that no smoke is used, because you'd get your ass kicked for suggesting there shouldn't be any smoking as part of the process here in the states.

>>12150203
There you go again. It is not grilled. Period. And now you are say it is toasted? Toasting doesn't require fat for cooking. Next you'll be telling me it's roasted or blanched. Sort yourselves out and learn the English language.

>>12150230
Grilled cheese sandwiches are for children

>>12150230
How about go fuck yourself, you willfully obtuse douchebag.

>>12150200
>Keep a grill cover on and you'll not have issues with bugs.
I thought you wanted less hassle? fuck covers. You have to wait for the grill to be cool to put them on. Then you have to take them off before you start. And if it's not one of those covers that wraps around the bottom and secures with velcro or whatever then there are still bugs getting in and clogging up the venturi.

I don't have to worry about any of that shit with a charcoal grill.

>>12150210
Notice the name FRYING pan. It's not a grill pan is it?

>>12150225
Well you're thick as shit either way.

>>12150237
Literally no one eats grilled cheese sandwiches but small children. Explain pan frying to a 3 year old.

>>12150230
>It is not grilled
Nobody said it was. We just call it that because of how the name originally came about, as we've told you repeatedly.

If you think that's bad, what if I told you that we commonly drive on "parkways", and park our cars on "driveways"?

>>12149281
yes.
only poorfags will argue muh char-coals is better

>>12150241
I see you insulting me, but I don't see you proving me wrong, or even attempting for that matter.

>>12150228
So you light the charcoal and chuck the meat right on top of the flames and smoke? Smoking and BBQing are totally different.

>>12150247
why? charcoal is quite a bit costlier than propane, especially the good charcoal.

>>12150247
Based cuck

>>12150253
>So you light the charcoal and chuck the meat right on top of the flames and smoke?
Nope. I'm not sure where you got that from.

>Smoking and BBQing are totally different.
Explain what your definitions are for both, because I suspect one or both is wrong.

>>12150253
Barbequeing is a long, low-temp cook, that almost always involves smoking the meat as part of it.

You're thinking of smoking only as a preservation technique. Stop being retarded.

Or, if I'm reading your post right, you think grilling is barbequeing.

>>12150263
>Or, if I'm reading your post right, you think grilling is barbequeing.
Many people make that mistake.

Grilling = cooking foods with direct, high heat. Examples: steaks, hamburgers, hot dogs, etc.

BBQ = cooking low and slow, indirect heat, usually with smoke (in fact, nearly always with smoke). It's commonly done with larger cuts of meat, like a whole brisket, whole hogs, pork shoulder, whole lamb or goat, etc.

i have a nice Weber propane grill, but i'd also like to have a charcoal grill too
i feel like they're really for tow different kinds of cooking
the propane is nice because i can just fire it up and it's ready very quickly
i have it right outside the kitchen door and i use it a lot, but i'd like to have a charcoal grill for some proper barbecuing

>>12150237
And they make frying pans with GRILL BUMPS, but that doesn't mean shit.

>>12150297
You mean a Grill Pan?

>>12150307
You mean a frying pan with love handles?

>>12150243
Explain a grilled cheese sandwich that is fried in a frying pan to anyone.

>>12150308
>>12150312
Yep, troll.

>>12150246
I eat chicken wings but I don't call it rotisserie chicken.

>>12150336
Nobody cares that you can't wrap your head around a common-use term.

>>12150259
You keep going on about smoke.

Smoking uses a separate chamber to burn the charcoal/wood.

Explain how you cold smoke fish.

>>12150312
Why does this confuse you so much?
The name of the dish is "grilled cheese". The most common tool people use to cook them is a frying pan.

How is it any different than people baking "fries", people using the term "pot roast" to refer to a braise, the fact toad-in-the-hole doesn't contain any toads, gunpowder tea has nothing to do with explosives, most "biscuits" aren't cooked twice despite the name, doughnuts aren't threaded, and so on? You sure picked a strange thing to get triggered by.

>>12150350
>Explain how you cold smoke fish.
yea plz do, i've always wondered abou this

>>12150259
You keep going on about smoke.

Smoking uses a separate chamber to burn the charcoal/wood.

Explain how you cold smoke fish exactly.

>>12150263
Low temp. Glowing charcoal.
If it's low temp, stick your hand in the charcoal, muppet.

>>12150350
>Smoking uses a separate chamber to burn the charcoal/wood.
Not necessarily. Having a separate box for wood is more controllable, but you can do it in a kettle or kamado pretty easily.
https://www.weber.com/US/en/blog/tips-techniques/smoking-on-a-kettle/weber-30746.html

>>12150374
You do know that it's about the temp you maintain in the grill/smoker/whatever, right? Usually around 250f.

>Idiot without a fucking clue calls others muppet

>>12150336
But that is how chicken was originally cooked. Duh.

>>12150361
>Explain how you cold smoke fish exactly.
It's a completely different technique, but in general you just need something that'll heat the wood up enough to generate smoke in a contained space, but not cook the fish.

Also, repeating your post just proves you stupid.

>>12150350
>Smoking uses a separate chamber to burn the charcoal/wood.
not necessarily, there can simply be sufficient distance between the heat source and the food. Or the heat can be separate from the material used for smoking, like how the Asians do it in a wok.

Explain how you cold smoke fish.
Depends on how much you'd ask me to make. If you wanted me to make a lot of it I'd fire up my big pit. Because the goal is cold-smoking rather than hot-smoking I would build a very small fire.

If you asked me to do a small amount, I'd do it in my weber. I'd build a tiny fire in one side, let it smolder, then cover it with a piece of foil to block the radiant heat. Then set the fish off to the side.

I could also do it the Japanese way: coat a wok with foil, put wood shavings on top of foil. Heat very gently over a gas flame until the wood barely smolders, cover with lid and sit (no further heat).

>>12149240
wood chip

>>12150376
How do you control it?

>>12150397
And how do you do that on a common barbecue?

>>12150010
imagine the taste

>>12150419

air intake/exhaust

>>12150437
>And how do you do that on a common barbecue?
Make a very small fire, push it to one side, cover it.
Put the fish on the opposite side of the grill.
Cover with lid
Vents very nearly shut

Imagine if the charcoal was set alight with the NY Times. All your food would only find it's way to the left side of your mouth.

>>12150419
>How do you control it?
many ways:
1)size of the fire
2) amount of airflow to the fire
3) position of the food relative to the fire
4) placing radiant obstacles between the fire and the food

it all depends on what food you are cooking and exactly what features your grill has.

>>12150453
air intake to make the charcoal burn more.
exhaust to take away the smoke and heat.

Are you serious?

>>12150419
>>12150437
The vents and watching the thermometer. Or just get an automatic airflow control unit that manages it for you.

>>12150445
Just charcoal heat? Why would you think burning what's basically unbleached wood pulp to start the charcoal would affect the taste?

>>12150461
>Being this blatantly retarded

>>12150437

>>12150477
Less airflow: Charcoal burns slower and cooler.
More Airflow: Burns hotter and faster.

This isn't a difficult thing to understand.

>>12150477

you control them dummy

>>12150477
>>the only way to use vents is to open them full blast
Are YOU serious?
Stop being deliberately retarded. By adjusting the vents you can achieve anything from "no heat" to "too much heat". Use a thermometer and set the vents to give the temperature you require for the task at hand.

>>12150464
>4) placing radiant obstacles between the fire and the food

How do you take those obstacle out if you need more heat. What are the obstacles anyway?

>>12150198
fucking roasted, gg no re

>>12150511
You can actually cook a steak with no heat? Post the video.

>>12150512
>How do you take those obstacle out if you need more heat.
I only use them for cold-smoking, where the idea is to keep the heat very low. For small increases in heat you can open the vents. If you do have to move them you can use an oven mitt or grill tongs. (I use tongs).

>>what are they
I've used pieces of wood soaked in water, green firewood, bricks, bricks wrapped in aluminum foil, or just pieces of foil folded over a couple times to make them stiffer.

>>12150480
don't get booty blasted over a joke

>>12150544
Oven mitt or grill tong to remove a red hot brick? Green firewood is will smoke 10 times more than the charcoal.

>>12150632
>Pretending he was joking

>>12150634
the brick is nowhere close to red-hot. If we're talking about cold smoking then the fire is no bigger than your fist, and the brick is some distance from it. It probably dones't need an oven mitt at all, but it's safest to use one.

>Green firewood is will smoke 10 times more than the charcoal.
You don't put it in contact with the fire, put it a short distance away.

>>12150666
And just to be clear, "fire" isn't really accurate, it's more like "barely smoldering piece of wood" if we're talking cold-smoking.

>>12150666
If you can stick a brick in a BBQ and lift that brick out with your bare hand, I want the video right now.

>>12150710
I'm not sure what part of "really small fire" you don't understand. the interior of the setup for cold-smoking is only about 25C. Room temperature.

>>12150730
And there you go again talking about smoking instead of BBQing. You still have to light the wood which takes more than 25C and that wood burns for quite a while.

The interior of the setup of cold smoking is 25C? So house temp in late spring/early summer.

If the fire is in the same compartment as the burning wood, the food is smoked. Cold smoking requires the smoke to be cooled before it touches the food.

>>12150490
Homosexual

>>12149258
Git gud

>>12149240
charcoal has a dry heat so i think it makes the meat better

>>12149240
The whole point of bbq to me is the fact you're using something that can only realistically be used outdoors.
I know a hibachi can be used inside. But gas, or propane grills are just fancy ovens you use outside that become useless after 9 seasons of weathering.

Charcoal, and wood all the way.

>not building a fire pit with a built in standing grill and allowing each individual to cook whatever they want, however they want

Pisspane and Charcucks are doing it wrong. Make a big ass fire. Circle around it. Drink beer and liquor. Tell stories. Play game of communion. Eat the food you made. Making one person in charge of all the cooking takes the experience away from everyone else. If they are bad at it they as someone else to cook for them around the circle. They don't mandate one person be responsible for the entire groups experience for food.

>>12150829
>And there you go again talking about smoking
sure, did you follow the discussion?
>>12150412
>Explain how you cold smoke fish.

That post follows the chain of me explaining how I would cold-smoke fish. Of course I'm talking about smoking here, that's what I was asked to explain.

>The interior of the setup of cold smoking is 25C? So house temp in late spring/early summer.
Yes, that's what I just said. Consequently, the brick isn't very hot. If the brick was hot, then the temp inside would be a fuck of a lot more than 25C.

> Cold smoking requires the smoke to be cooled before it touches the food.
Yep. and I just described how I achieved that. I'm not sure why you're emphasizing this point. Anon asked me how I would cold-smoke fish, and I replied.

>>12150972
The fuck, this >>12150490 works! My neighbor used it to cold smoke bacon on a weber.

>>12150047
Makes sense.

>>12149240
gas bbq all the way.
charcoal bbq makes the food tastier but it takes ages to get going, messy as fuck and it can be fiddly in bad weather (windy, rain etc)

>>12149853
wrong, BBQ is a noun. A BBQ is the machine in this picture >>12149583
>>12149269

>>12151638
>Derping this hard

>>12150454
This

Have an offset firebox that I hot and cold smoke with. Funnily enough I cold smoked accidentally the first time I attempted to do salmon as a teen; spent the entire day wondering when it would be done getting a faceful because wind. Cherrywood was a pretty good choice.

>>12149591
Lord of the Mountain

>>12150061
>Not 110%
Shallow lore

>>12151638
That's a grill, anon.

>>12151020
Some of us have jobs and understand the money that goes into having such things and then hosting a gathering. Nice fantasy from your unfurnished efficiency unit, telling people to just not eat meat unless with 20 others.