Anonymous wrote:Can anyone say what type of grill imparts the least amount of chemicals, especially carcinogenic chemicals, to the food?

What would you do if I told you THE FOOD IS MADE OF CHEMICALS?

We had charcoal for years and we barely used it because the effort to just start it was never good for spur of the moment. Finally got gas and we use it all the time.

Can anyone say what type of grill imparts the least amount of chemicals, especially carcinogenic chemicals, to the food?

Anonymous wrote:

Anonymous wrote:DH wanted charcoal. I wanted gas. We found a grill that has a gas side and a charcoal side. Best of both worlds.

If you like to grill a lot, especially as the weather turns colder, get a gas.

We looked and looked for something like this. where did you find it?

We bought it at Home Depot. Around Father's Day they had free shipping. But I would not go that route. It arrived banged up and we were too lazy to return it. We also had a issue that it was packed with the wrong screws and bolts. So we had to wait for that to be shipped to us. But putting it together (once we had the right parts) was easy. And we love it. There are more expensive ones out there, so shop around for what works best for you. (also dont forget to get a gas tank gauge)

PS- DH was always against gas grills. He's old fashion (still has a flip phone) and liked charcoal on principle (it's the way it *should* be done LOL). Now he LOVES the gas. What we've found works best is that hot dogs and hamburgers on the charcoal and veggies and steak on the gas.

http://t.homedepot.com/p/Brinkmann-3-Burner-Dual-Function-Gas-Charcoal-Grill/205412602/?MERCH=REC-_-tablet_pip1_rr-4-_-NA-_-205412602-_-N&showPLP=false

Anonymous wrote:DH wanted charcoal. I wanted gas. We found a grill that has a gas side and a charcoal side. Best of both worlds.

If you like to grill a lot, especially as the weather turns colder, get a gas.

We looked and looked for something like this. where did you find it?

We love our round black Weber charcoal grill, just love it. We use it so often. It was free on my neighborhood listserv. Just ate a grassfed NY strip steak grilled to perfection from it.

We just bought a ceramic Kamado charcoal grill/smoker and love it. It has a slot for an electric charcoal starter wand, which lights the coals in less than 5 minutes. It holds heat really well and the temperature can easily be controlled at very high (700+) and very low temperatures, so it is great for both pizzas and low, slow cooking (pork shoulder, etc.)

We also have an old gas grill that my husband had been planning to rehab to use from time to time, but the Kamado grill is so quick and easy to use I doubt we'll be needing it.

Gas.

I'm looking to get a second grill, which will be charcoal, for weekend BBQs. But 90% of my grilling is weeknight after-work dinners, when I have 30 minutes max from arrival home to dinner on the table. Charcoal just doesn't work for that.

Charcoal.

Choice depends entirely on what you want to accomplish. If you want maximum convenience and ease of use, or intend to grill fish and veggies most of the time, then gas is a no-brainer.

If you don't mind putting in a little extra time/effort for superior results, or intend to cook mostly meat/poultry, then get charcoal.

Gas is easier but char tastes better.

Gas is easy but it tastes no different from broiling. Prefer charcoal. We have both but have been using the gas but will probably go back to the charcoal.

Gas for convenience

DH wanted charcoal. I wanted gas. We found a grill that has a gas side and a charcoal side. Best of both worlds.

If you like to grill a lot, especially as the weather turns colder, get a gas.

both

Which do you have?