The differences between charcoal and gas grilling

The word barbecue may mean different things depending where you live and who you ask. Some people refer to it as a specific kind of meat, while others may refer to it as a social gathering, a piece of cooking equipment, a style of cooking, or simply eating a meal outdoors.



Most chefs who like to grill and cook outdoors have to make a major decision when choosing their equipment. Will it be a gas or charcoal grill? The answer to this question will depend largely on your equipment budget and whether convenience or smoky tasting food is preferred.



Cooking on a charcoal loaded fire pit grill is fun and adventurous, but will be dirtier than using one fired up by gas. Charcoal grills burn hotter, are more versatile and it is easier to toss flavor enhancing wood chips or herbs on the coals. It gives the cook more to do, because these types of grills require constant attention. So why, if it is this much fun, does not everyone grill on charcoal, or wood? Charcoal can be quite messy and relatively unpredictable when it comes to starting. Sparks can flair up any time, especially when it is windy and it is harder to control the heat. Also, when cooking for longer than an hour, the coals must be replenished.



Gas grills are more expensive than their charcoal or wood competitors, but also offer more cooking stability and convenience. Because most gas grills start with the push of a button, there is no need for briquettes, stacking, smelly starter fluid and waiting around for the coals to glow. With a gas grill, the heat can be controlled with the twist of a knob, and you will not be bothered by dusty hands and smoke in your eyes. The newer improved models now even have dedicated smoker boxes, so you easily add the much favored smoky taste to your food, and unlike the charcoal competitor who needs refueling every hour or so, with one tank of gas you may have 12 to 18 hours of culinary outdoor fun.

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