At last! The science is settled.

[vaskidmark]

The science is settled!

http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/

Except that there's this:

http://www.wired.com/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/

Regardless, it's good to know the science has been settled.  Always was a bit leery of science that rattled around.

stay safe.




Fixed Linkey #2 

[Hawkmoon]

I don't really want my steaks to taste like bacon. I do want my bacon to taste like bacon, but I would much prefer that my steaks taste more like ... steak. Some things are sacred.

And I saw an article today that said our EPA is earmarking a significant chunk of money to study ways to improve health by using cooking methods that don't emit smoke into the dwelling place -- even though they acknowledge that virtually nobody in the U.S. cooks on wood stoves or over open fires and that the problem exists entirely in third world countries.

http://www.epa.gov/research/airscience/air-cleancookstove.htm

[freakazoid]

You posted the same link twice.

[Marnoot]

You posted the same link twice.

Pretty sure this was supposed to be the second one:

http://www.wired.com/2013/07/gas-grilling-is-objectively-scientifically-better-than-charcoal/

[RoadKingLarry]

Charcoal is for wimps. Gas is for those even less manly than wimps.
Hickory, apple, pecan, mequite, oak (among others) WOOD as nature intended meat to be cooked over.


City folk 

[roo_ster]

Charcoal is for wimps. Gas is for those even less manly than wimps.
Hickory, apple, pecan, mequite, oak (among others) WOOD as nature intended meat to be cooked over.


City folk 

Wood is for almost-wimps.  Real Men cook over dried buffalo dung.

[charby]

Charcoal is for wimps. Gas is for those even less manly than wimps.
Hickory, apple, pecan, mequite, oak (among others) WOOD as nature intended meat to be cooked over.


City folk 

Gotta find time to get the fire going, then let to turn to coals. Real men work for a living, so they don't have hours to waste on building a fire and getting enough coals to cook over.

[K Frame]

You're all a bunch of pussies.

REAL MEN, not you metrosexual wanna bes, cook over actively erupting volcanos.

Lacking an actively erupting volcano, they eat their meat raw.

[Daniel964]

You're all a bunch of pussies.

REAL MEN, not you metrosexual wanna bes, cook over actively erupting volcanos.

Lacking an actively erupting volcano, they eat their meat raw.

Looks like thread win to me. 

[Scout26]

Which is why I have a dual (actually quad grill),  On those days when when we're not rushing to baseball, football, or Boy Scouts, I can take time and use the Charcoal side and slow cook some meat.  On those days when we have to be somewhere within a few hours of school letting out, then I fire up the propane side and cook meat a little quicker. 

 
So I prefer both, as there aren't many active volcanoes in Northern Illinois to cook my meat over.

[T.O.M.]

I've got both a Weber kettle charcoal grill and a Weber gas grill.  If my cook time is under 30 minutes, I use the gas.  If it is more than 30 minutes, time to fire up Old Smokey.  I use a chimney starter for the charcoal, which avoids the lighter fluid smell and taste, and also speeds up the time to get the grill ready...about 10 minutes to get a good coal base ready to cook on.  I've also used real wood in my charcoal grill, when I have good hickory, apple, or cherry wood to burn.

[lupinus]

Which is why I have a dual (actually quad grill),  On those days when when we're not rushing to baseball, football, or Boy Scouts, I can take time and use the Charcoal side and slow cook some meat.  On those days when we have to be somewhere within a few hours of school letting out, then I fire up the propane side and cook meat a little quicker.  

 
So I prefer both, as there aren't many active volcanoes in Northern Illinois to cook my meat over.

There's always the run something over and gnaw it on the way option, for when you're really in a hurry.

[cambeul41]

Wood is for almost-wimps.  Real Men cook over dried buffalo dung.

I never tried that, but cow chips, yes.  They should be about the same.

In the early 1950s, my scout troop in Colorado often used them. My memory is of well dried chips producing a smokeless, low, blue flame which put a touch – but not too much – of ash on the food.