Charcoal Versus Gas - That's the Burning Question

This is a fascinating look at the differences between grilling food on a charcoal grill and preparing it on a gas grill.   If you're considering purchasing a grill and don't know which fuel to choose, this article will give you all you need to know.

There is a serious debate raging in grilling circles on which fuel to use when grilling or smoking.  As with anything, there are advantages and disadvantages on both sides of the coin.  I'd like to try to sort out some of the facts for you.

Gas Grilling

Gas grills are very convenient.  They light easily and quickly and "preheat" in a very short time.  There is not much more space needed for gas grills since they are mostly self-contained.  You might want to consider an extra propane tank however, for those "oops, I forgot to refill the tank" days.  There's nothing worse than running out of LP half way through the cooking process.  Gas grills are also especially good in situations when you're short on time, such as a lunch hour.  You can fire up a gas grill and enjoy a quick burger or hot dog and still make it back to work on time.  The disadvantage to grilling with gas (LP or Natural) is that gas just does not give that true smokey flavor that we ardent barbecue enthusiasts desire.

Charcoal Grilling

Charcoal grilling is preferred by most true barbecue followers.  Charcoal imparts the delicious smokey taste to your food that is simply unattainable with gas.  However
with charcoal, it does take more time to prepare the grill.  Spent ashes must be dealt with, and you will need a little extra storage space to store the bags of charcoal.  ( I personally wait for my favorite brand goes on sale, and I stock up for the season.  Last time I walked out of the store with twenty bags in tow.)

You must plan ahead when grilling with charcoal.  It does take time for the charcoal to light and "ash over" before you can start the grilling process.  Otherwise, you will not be able to pick up enough temperature to properly prepare your food.  Maintaining proper temperature is more of a concern with charcoal grills, especially if your doing something like ribs or a brisket.  Some of those recipes can take up to eight or more hours to do.  That means closely monitoring the grill to keep the temperature from going too high or too low.  You must add fresh coals every hour or so. 

In My Humble Opinion...

If you're into speed and convenience, gas is the way to go.  However, if you're like me, the extra work involved (I think of it as a labor of love) and extra time it takes, there is still nothing like the true, great taste of barbecue done over charcoal.

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