What's better as far as a home Grill? Charcoal or Gas?!
There is no good way to fake that flavor on a gas grill.
There is something to be said for lighting a fire (even if it's just glowing coals) in your backyard. It takes making a meal to a whole different level than just slapping a piece of meat onto a burner.
We grill almost every night in the summer and turn on the charcoal for something as mundane as hot dogs.
There are a few advantages to gas grills, the first and foremost one would be the convenience - turn it on - instant heat. Whereas you'll always have to wait about 15 minutes before a charcoal grill is ready.
But with charcoal, you get a cheaper grill that won't break the way gas grills do, you don't have to worry about cleanup (we just scrape the black stuff off the grates and tip the ashes into the flowerbeds ;)
To me, it's a wonderful procedure:
Filling fresh charcoal into our grill (which comes with the added benefit of a smoker box - yet another feature you don't get with gas), lighting it up and watching as the embers eat their way through the coals until the grill is ready.
After everything is cooked, we sometimes take the grates off and toss sticks and wood in - instant campfire!
It's a beautiful, beautiful thing.
Answers: I'm very partial to charcoal.
There is no good way to fake that flavor on a gas grill.
There is something to be said for lighting a fire (even if it's just glowing coals) in your backyard. It takes making a meal to a whole different level than just slapping a piece of meat onto a burner.
We grill almost every night in the summer and turn on the charcoal for something as mundane as hot dogs.
There are a few advantages to gas grills, the first and foremost one would be the convenience - turn it on - instant heat. Whereas you'll always have to wait about 15 minutes before a charcoal grill is ready.
But with charcoal, you get a cheaper grill that won't break the way gas grills do, you don't have to worry about cleanup (we just scrape the black stuff off the grates and tip the ashes into the flowerbeds ;)
To me, it's a wonderful procedure:
Filling fresh charcoal into our grill (which comes with the added benefit of a smoker box - yet another feature you don't get with gas), lighting it up and watching as the embers eat their way through the coals until the grill is ready.
After everything is cooked, we sometimes take the grates off and toss sticks and wood in - instant campfire!
It's a beautiful, beautiful thing.
I prefer gas for convenience. You can get special rocks to put under the burners to add charcoal flavour.
I have a gas stove so we use Charcoal grill. Mesquite flavored briquettes add great flavor to anything grilled!
GOOD QUESTION!!! we have both...i like the gas grill for larger pieces of meat that i will let set on the low flame for a long time (like a couple of hours), because the charcoal burns out quicker. BUT, i LOVE the charcoal flavor, and like the lady above said, you can get the chips, etc, to help with that on the gas grill.
Depends on the flavor you are looking for.
We have both. Beef always goes on the charcoal grill; and poultry, pork and fish on the gas grill.
I will always choose charcoal just because of flavour. But more people opt for gas, it's much easier to work with.
YOU JUST GOTTA HAVE THE COALS FOR A BBQ THERE'S ABSOLUTELY NOTHING THAT TASTES BETTER THAN THE OUTDOORS !!!!
not only that but i also produce some really good liquid smoke outof a foil cone and a can of beer when im grilling .
in the center of the grill ( after i'm done ) set a pie pan ,place a 24 oz can of beer (open ) with a cone shaped piece of aluminum foil let the coals evaporate the beer and then drain liquid into a jar and seal --simple and you get more for the money !!
Charcoal by all means!
Im a retired chef and hate the taste of gas grilled food. Cooking over a wood or charcoal fire when done without a bunch of lighter fluid cant be beat. Ya you can turn on the gas and cook but charcoal imparts a smokey flavor and other flavors you just cant get by using a petrolium product to open flame cook food OUCH! I also use the indirect method of cooking on my grill and in my smoker for even better flavors. The only time i direct cook is for hot dogs hamburgers and some steaks. I love my weber kettle and my offset smoker also!
I am partial to charcoal. It may take a little longer but i believe that when you grill with gas you lose flavor, with charcoal, you can make your neighbors' mouth water with the smell of a good steak, or chicken, and the right seasonings. To me i will not spend the time or the effort on a gas grill. Not only that but it gives you time to sit and B.S with friends and family over a beer, or cocktail, on a beautiful summers day. Can't beat that.
A lot depends on the types of foods you'll be grilling, how many people you'll be cooking for and your personal preferences. Charcoal offers a distinct flavor, and gas is very convenient. And there are many grills in various sizes.
If you'll be doing things like steaks, pork chops, boneless chicken breasts and burgers (which are grilled over direct heat), any grill will do. (For grilling times for these we use the cookout calculator at charcoalbob.com.)
Things like ribs, whole and chicken pieces on the bone are best done over an indirect fire, which can be accomplished on either charcoal or most gas grills depending on the configuration of the gas burners.
If you think you'll be doing a lot with warm sauces and the like, you may also want to consider a model with a side burner. And there are also a lot of great recipes for roasts and chicken and turkey that we do with a rotisserie.
Hope this helps.