Which is Better: Charcoal or Gas Grill?

1. BBQchicken
   July 17th, 2008 at 2:56 am

   Charcoal. Its not even close.

   Real fire, the effort of starting it, the anticipation while it gets to the right temperature. Makes it all taste even better.

2. nibiyabi
   July 17th, 2008 at 3:04 am

   If you care about taste/quality:

   wood > charcoal > gas

   If you care about time/effort/smoke:

   gas > charcoal > wood

3. Evilbeagle
   July 17th, 2008 at 3:12 am

   Gas grills are soulless and don't give the flavor that charcoal/wood give the meat.

4. Anthony
   July 17th, 2008 at 3:12 am

   Would would you even bother using a gas grill? Just throw the food in the oven if that's what you're going to use.

5. DOJ
   July 17th, 2008 at 3:24 am

   I like my gas grill
   the low time/effort required means I never hesitate to use it

6. ciper
   July 17th, 2008 at 3:33 am

   A gas grill is no different than your oven.
   A wood/coal burning BBQ adds flavor.
   Its that simple

7. missbossy
   July 17th, 2008 at 4:06 am

   Charcoal is a lot of time and hassle but if you enjoy spending time cooking, you can learn to do a lot of things with it.

   A gas grill is NOT the same as an oven. The grill can reach much higher temperatures and give meat a good charring that is not possible under any kitchen broiler.

   I use my gas grill 2-3 times per week... when I had the charcoal one, I'd use it about once every couple of weeks because the clean up was a pain and it would always involve at least an hour of work from start to finish. With gas, I have nicely grilled food on the table in 15 minutes and little clean up.

   Yes the flavor may not be there but there are a lot of rubs, marinades and sauces that will get you 90% of the way there. Be creative.

8. Flemming Frandsen
   July 17th, 2008 at 4:11 am

   There is an important difference between a gas grill and an oven, it's that the grill gets much hotter than the oven and thus creates those yummy carcinogens that you want from a grill.

   I went from using a coal fired Weber to gas fired Weber and there is no taste or quality difference that I can detect, but the gas grill is much more reliable and will stay the correct temperature for as long as I need it, unlike the coal grill.

9. Larfin Jackarse
   July 17th, 2008 at 4:20 am

   Ummm what are we cooking?

10. Phil
    July 17th, 2008 at 4:59 am

    Gas grills are for lazy losers who can't cook. Be a man, choose charcoal. The meat tastes a hundred times better.

11. HollywoodBob
    July 17th, 2008 at 5:19 am

    As Hank Hill says: "Taste the meat, not the heat." Get a gas grill, if you've been using one for years, all your food will taste burnt if you make a quick switch to charcoal. The difference is taste is purely subjective, some people like to taste their food, others like their food to taste like the product they cooked it on. Sometimes that can be a good thing. Most new gas grills have a smoking/charcoal tray, that lets you get the flavour of charcoal, without the frustrations related to cooking with it.

12. Polx
    July 17th, 2008 at 5:29 am

    Most Aussies will always go Charcoal, but when the weather's been dry and the land is getting parched the government enforce fire ban days.

    So you have to use a Gas barbie.

    On a fire ban day you are not allowed the anti mosquito citronella candles either so what with there being no smoke and no candles the main course is usually you.

13. 32
    July 17th, 2008 at 6:45 am

    those that talk about the convenience of gas have never been introduced to a chimney starter and lump charcoal.

    i've cooked on my fair share of grills and always prefer the coal burners to gasser.

    i heart my chargriller with side firebox.

14. bean
    July 17th, 2008 at 6:56 am

    I'm with the charcoal people on this one. Also, I'm appreciative of all the people that didn't confuse a grill for a barbecue.

15. JT
    July 17th, 2008 at 7:19 am

    You don't have to be a great cook or chef to get your food to taste good on a gas or charcoal grill. I have cooked chicken, pork, and beef on both gas and charcoal. I am sure that half the people on here haven't even had meat that was cooked on a gas grill. I always let the meat absorb whatever rubs or marinades I'm using at least 10-15 mins before I cook. It's not a question of manliness, it's if you can work smarter, not harder.

16. Collin
    July 17th, 2008 at 7:21 am

    You have to go with charcoal- specifically, the lump charwood charcol, not the briquettes. It tastes a billion times better than the gas.

17. Colin
    July 17th, 2008 at 7:26 am

    If you really want the charcoal flavour in a gas grill, it's really not hard to obtain. Put in a foil packet of wood chips of the flavour you want (available everywhere charcoal is found anyway) and you've got flavour and control over the temperature.

18. Louis
    July 17th, 2008 at 7:28 am

    Charcoal, for the time to start issue, use lump charcoal (even if you have to go way out to by some) the briquette charcoal are composed of sawdust or wood residue compressed with some binder stuff.

    Clean up is a small price to pay for the taste. Oh and fill the Weber only on one side, this will give you some control if your fire gets out of hand, play around with the vents to learn fire control.Enjoy!

19. mike_nc
    July 17th, 2008 at 7:31 am

    Sure the charcoal tastes better but if you use a grill 4-5 days a week then it is not even remotely convenient. We don't even start cooking dinner until 8pm because of time constraints so the last thing I want to do is wait for a proper charcoal fire to settle. If we really need to impart a smokey flavor we use a container of soaked wood chips. We use the grill for the leaner cooking method as much as we do for flavor. Plus, its nice not heating your kitchen up 20 degrees higher like when cooking indoors.

20. Sid Morrison
    July 17th, 2008 at 7:36 am

    You really need both! The charcoal grill is the way to go if you have time, but it's often really tough to fire it up after work for a quick dinner. With *only* charcoal, you may forego a lot of grilling because of the time req'ts (as missbossy well-noted). So, save the charcoal grill for days off and lazy weekends and get a cheap gas grill for the rest of the time. I don't see the need for these wacky Hummer-sized stainless gas grills that are the rage now... just get a decent one without all the doodads.

21. cubby96
    July 17th, 2008 at 7:37 am

    Lump hardwood charcoal and a chimney starter are absolutely the way to go. Takes a few minutes extra to start, but with a proper barbeque with a smoke box, you can cook almost anything fairly quickly with practice, AND you can cook things as slowly as you have time for, when you really want to do it right. Spending a Friday night and all day Saturday smoking a beef brisket can make you wonder why people would bother to own a gas grill.

    However, if you always seem to find yourself in a hurry to cook, especially during the week, gas might be better from a speed and convenience factor. It's not unlike the difference between using the oven and the microwave. You give up a bit of taste for convenience and speed.

22. el Gordo
    July 17th, 2008 at 7:37 am

    There is no genuine answer to "which is better". Your decision should depend on when you plan to use either, what you typically cook on it and finally, how often you plan to use it.

    If you're someone who does a lot of vegetables and white meats (pork, fish, chicken) then the simplicity and easy-to-acheive steady heat of a gas grill is the better choice. If on the other hand you tend to do a lot of red meats, a charcoal bbq adds a certain flavour but it's a more time consuming method.

    This is where you have to think about when and how often you cook on a grill/bbq. If it's strictly a weekend affair then you'll probably be able to find the time and effort required to properly prepare and stoke a charcoal bbq. If you see yourself using this frequently during the week where you're liable to be a little pressed for time, go with the gas grill.

    As for the flavouring, keep in mind that there are smoker boxes that can be added to a gas grill. They're small, usually cast iron trays that you can fill with flavoured wood and place under the grills to simulate the bbq effect.

    Personally I prefer the convenience and versatility of the gas grills but I have to admit to owning one of each because sometimes it's just plain old fun to go through the procedures of getting the charcoal just right.

23. ja ke
    July 17th, 2008 at 7:52 am

    Two words: Old Smokey

24. ted
    July 17th, 2008 at 8:07 am

    I burn things just as well on a gas grill as I would on charcoal.

25. AndyB...g
    July 17th, 2008 at 8:24 am

    Waiting for the charcoal to get hot gives you time to hang out and have a drink together while you wait.This ritual element is a clear plus for charcoal.

26. Denny Bob
    July 17th, 2008 at 8:27 am

    Definitely lump charcoal. The Weber pictured above is the best. The lump charcoal burns for a really long time compared to briquets. Gas grills also become high maintainence after constant use, replacing a burner is a pain and the whole unit gets gross pretty quick. For my weber I dump the ash through the bottom into a bag and then hit it quick with the power washer, DONE!. Get Alton Brown's first book and grab a beer and learn.

27. Chris
    July 17th, 2008 at 8:38 am

    they both have their benefits.

    thats why i have both.

    Charcoal takes a little longer, and it takes some talent and the flavor is the reward.
    but sometimes if its done wrong, your food could taste like lighter fluid

    you could throw wood chips in both grills to smoke some flavor into the meat. (be sure its in a metal container if being used in a gas grill otherwise its a pain to clean)

    Gas is quicker and any moron could grill with gas but its good if you're cooking for a big group of people who don't want to wait.
    My grill has a chicken rotisserie and i prefer to use it instead of the charcoal because i know it will be cooked evenly.

    so really, its users choice.

    Hank Hill style or Charcoal

28. nick
    July 17th, 2008 at 8:39 am

    my buddy just bought one of these http://www.academy.com/index.php?page=content&target=products/outdoors  /grills/charcoal_grills&start=12&selectedSKU=0262-40521-5051 its awesome. you can even get a smoker box for it too!

29. Rob in Madtown
    July 17th, 2008 at 8:40 am

    Charcoal -

    Get a Primo or a Big Green Egg ceramic grill. We cook everything from cornbread to pizza on ours. Lump charcoal is nothing like the kingsford that your dad used when you were a kid. It honestly takes maybe 5 minutes more to get to temperature than the 5-minutes you already spend with a gas grill. Plus you can cook at 150 or 750 deg F. Low and Slow baby!

30. PJ
    July 17th, 2008 at 8:45 am

    If you are from the south .... you use charcoal.... period. About the only thing a gas grill is good for is cooking steaks. It is next to impossible and blasphemous to try BBQing over Gas. Grilling=Fast, BBQ=slow and low.

31. jim
    July 17th, 2008 at 8:50 am

    the charcoal grill allows for wood/smoke flavor, is low tech, more primal, less expensive and easy to clean.

    wood/smoke flavor: get a chimney starter. put coals/wood in top, paper in bottom, light paper; then prep food and have wine. 10 minutes later, fire will be ready.

    low tech, more primal: you get to look at fire, and fire is cool. major mistake people make while cooking with fire and too high of heat. don't use too many coals. let the fire go down before cooking. leave one side of the barbie without coals so you can move the food off fire if needed.

    less expensive = good.

    easy to clean: this is important, because you want wood/smoke flavor, not burnt grease flavor. just use a hose to clean out the body of the webber. as for the grill, get a grill cleaning brush available anywhere. take the light weight grill out of webber and through it down on the deck, patio or piece of plywood next to grill, whatever. scrub both sides of grill. put grill back on webber. take damp cloth or paper towel and wipe down grill. take paper towel with a tad bit of oil and wipe down grill again. whole process takes less than five minutes.

    in the summer i do this 3 or more times per week. it's easy and yummy.

32. mikey b
    July 17th, 2008 at 8:56 am

    I have a barrel for charcoal and a gas.

    charcoal is great for cooking for 5 or more, but a real waste to cook a couple hamburgers.

    charcoal for parties, gas for personal.

33. Algonkin
    July 17th, 2008 at 8:57 am

    Alex, out of 31 comments, I feel I should add my 2¢.

    I recommend that you go with Natural gas, it’s clean and cheap and if you can have your BBQ hooked up to a gas line, you never have to worry about an empty tank.

    If you want a “GOOD” BBQ, try a Vermont Casting or better yet, a Napoleon. I have a Napoleon and I love it. The burners and grills are made of stainless steel and they don't corrode.

34. dncucf
    July 17th, 2008 at 9:06 am

    Do you have kids?

    I have fond memories of roasting marshmallows on a charcoal grill, something my mom always said that we couldn’t do on a gas grill. I don’t know whether it was due to the fact the flavor would be off, the temperature on a gas grill would be too high, or the goop from the marshmallows would mess up the workings of the gas grill if the goop dripped, or it was some combination of all three.

    My father-in-law has a really nice gas grill that will have food ready in under 30 minutes, making grilled food available on weekdays. It’s convenient, but I miss the taste of a nice roasted marshmallow afterwards. I think that kids like “cooking” something themselves, looking at the fire, and of coarse the taste.

    I agree with the others who say to get both. I would get a nice gas grill and a cheapy hibachi grill if only for the marshmallows. I want to do this when my own daughter gets old enough.

35. Ned
    July 17th, 2008 at 9:11 am

    The smell of a charcoal grill heating up is way up there with the smell of fresh-mown grass for good summertime smells.

36. Steve
    July 17th, 2008 at 9:19 am

    Those that say a gas grill is the same as your oven must not notice the heat and odor generated indoors... that's the big reason I use a gas grill. Convenience also... cooking for one or two is really not practical over charcoal, not to mention how easy they are to start.

37. star_light
    July 17th, 2008 at 9:47 am

    Charcoal is better but I use propane gas. It is convenient and easy. Charcoal is better but when I get home in the evening, I don't have the patience for getting a charcola grill going. I think a propane grill is less expensive to operate. It cooks well and you can add wood chips if you want that wood smoke effect on your meats.

38. Jeff Vandenberg
    July 17th, 2008 at 10:13 am

    There are very few absolutes in life. So it is in the ongoing charcoal vs. gas debate. Both have their place on the patio. Charcoal gets man back to his roots in the prehistoric days of roasting a stegosaurus over an open fire. Gas can provide a flavorful meal in a shorter time period and is available for ease of use all year round. I myself us gas, charcoal, and a smoker (my favorite method of cooking. I find all three serve their purpose and each can challenge the chef in the preparation of a tasty and healthy meal.

39. Andrew Holtzclaw
    July 17th, 2008 at 10:33 am

    Regardless of which taste better, one needs to look at what the charcoal trade does to gorillas. The mass killing of extremely rare Mountain Gorilla's this year is believed to be brought on by people in the charcoal indutry. Here is one article http://news.nationalgeographic.com/news/2007/08/070816-gorillas-congo. html

    Here is an exert from the article- "The gorillas have become a hindrance for the charcoal trade," Mr. Emmanuel de Merode, director of Wildlife Direct told National Geographic News on Friday. Wildlife Direct is a conservation group based in the DR Congo and Kenya that supports the park rangers working in Virunga.

    Mr. De Merode added: "There's a very strong incentive for these people to kill the gorillas." Mountain gorillas in the park are estimated at 370 out of a total of 700 mountain gorillas worldwide. Seven gorillas have been killed in separate incidents this year alone.

40. Jimbo
    July 17th, 2008 at 10:34 am

    You can buy a gas grill at Lowes for less than 200 bucks that will do fine. Get you a back of Hickory chips. About an hour before cooking, soak a few pcs. of hickory chips in water. Then fire the gas grill up and put the wet hickory chips toward the back. They will give you that smoke flavor and have the gas heat you love.

    Problem solved!!

    Next Question.

41. Jimbo
    July 17th, 2008 at 10:35 am

    ^^ Should be a "Bag" of hickory chips.

42. mdkraftr
    July 17th, 2008 at 10:38 am

    Definitely lump charcoal for me. It's not just the taste either --only charcoal gets hot enough to really sear the meat properly so it can char without becoming dried out and tough. As others have attested, the chimney starter method is very fast and efficient, and needs no lighter fluid. I work a tough 9 hour day, but I still find it to be quite easy to fire up a smaller grill (like my Weber Smokey Joe) for dinner. By the time I have the food prepped, coals are ready. I also like that you can take any unburnt coals from the bottom of the grill and re-burn them until only ash remains, which eliminates a lot of waste. I'll never go back!

43. mdkraftr
    July 17th, 2008 at 10:45 am

    Regarding Andrew's comment, the lump charcoal I use is commonly made IN AMERICA from hardwood scrap, such as cutoffs from oak flooring manufacture. It is actually turning a waste product into a commodity right here in the USA. I would never hurt a gorilla for charcoal --you shouldn't either! Buy American charcoal!!!!

44. David M
    July 17th, 2008 at 10:46 am

    The BEST way to BBQ, grill, or smoke: Big Green Egg with natural unprocessed lump charcoal with paraffin-based fire starter (NOT briquettes of starter fluid).

    It's expensive, but worth every penny:

    http://www.biggreenegg.com/

45. Jeff Vandenberg
    July 17th, 2008 at 10:51 am

    Nice article, Andrew, but it specifically states "In a steady trickle teenage boys push their way down a dusty road to the bustling city of Goma, their bicycles buckling under the weight of 100-pound (45-kilogram) sacks of charcoal, or makala as it's known here.

    The boys are part of an illegal trade that may pose the biggest threat to one of the most pristine places on the planet, the Democratic Republic of the Congo's Virunga National Park.

    The park's dense forest is rapidly being depleted of its trees to satisfy the almost insatiable demand here for charcoal, which is used for cooking and heating by the millions of people living in this troubled region."

    I live in Omaha and use Kingsford charcoal exclusively. Their website says "Today, the Kingsford Products Company remains the leading manufacturer of charcoal in the U.S. More than 1 million tons of wood scraps are converted into quality charcoal briquets every year." No gorillas die so I can eat my dead cow.

46. BBQ King 365
    July 17th, 2008 at 10:57 am

    Weekdays = Gas.
    Weekends = Charcoal.

    I love both, besides what's really important is the quality of meat and marinade.

47. Larry Sheldon
    July 17th, 2008 at 11:14 am

    Gas is out. Kerosene (aka "charcoal lighter fluid") is out.

    Weber and similar kettles are OK, but you can do better.

    As close as you can get to a 55-gallon drum cut in half (or a brick-and-mortar equivalent) is better.

    Mesquite charcoal (I import mine from Lazarri in San Francisco (Brisbane actually) -- http://www.lazzari.com/retail_page1.html )

    Start the fire in a metal chimney -- paper egg box in the bottom, charcoal in the top. Ready to go in about the same time as the gas abomination.

    (And I wish you would fix your password-login problem.

    Today.)

48. Gellner
    July 17th, 2008 at 11:38 am

    Propane and propane accessories: CONVENIENCE
    Charcoal: BETTER TASTE

    The dude who talked about the marinade said it best though...you can cook the shittiest steak with the perfect marinade on a friggin stick in a firepit and it will be delicious. It's all about the marinade, not the venue for the cooking.

49. Rick
    July 17th, 2008 at 12:23 pm

    Gas is easier. A cast iron grilling surface plus woodchips make the searing and flavor indistinguishable from charcoal.

    BUT -
    Charcoal is better, environmentally speaking. Gas releases fossil fuel carbon into the atmosphere. Charcoal doesn't burn as clean, but the fuel is already part of the present-day carbon cycle.

50. Toby B
    July 17th, 2008 at 12:42 pm

    Charcoal for taste.. Gas for quick n' easy

51. Crispy75
    July 17th, 2008 at 12:53 pm

    If you're worried about the environment, go for charcoal, as it will very likely come from a managed forest and therefore be carbon neutral. Gas is a fossil fuel and therefor contributes to the greenhouse effect. Not that bbq fuel should be anywhere near the top of a list for cutting down on carbon emissions!

52. Tri Tipped
    July 17th, 2008 at 1:19 pm

    Gas is WAY different then the oven. Come on now. Since when to ovens tickle ur meat with Fire? Why is Gas ten time better then any other medium? Cause who wants to eat some burned up meat that tastes like a tree or a brush fire? I love my gas grill, not only do you get perfect uniform heat everytime, but you can also control the amount of heat you are getting. and its more cost efficient. 12 bucks to refil the tank that last forever. Besides nobody wants to admit it, but all thier burgers smell like lighter fluid anyway.

53. earl
    July 17th, 2008 at 1:30 pm

    Gas grills: An evil plot to get husbands to cook more often.

54. PAgent
    July 17th, 2008 at 2:01 pm

    If you want gas-type convenience, plus BETTER smoke flavor than you can get with charcoal, try a Traeger pellet grill.

    At high temps, they grill food. At medium temps, you can roast beautifully. But at low temps they are a full-on smoker and produce the tastiest, smokiest, most succulent barbecue you've ever had.

    They are very expensive, but you will NEVER go back to either gas OR charcoal.

    http://www.traegergrills.com/

55. Alastor
    July 17th, 2008 at 2:07 pm

    If you really can't decide:

    http://www.chargriller.com/duogrill.html

    This company is where I got my charcoal grill and it is heavy duty! The grates are cast iron and really heavy, of they need to be seasoned.

    Personally I use charcoal, because well, I like to cook. You have to realize charcoal grills get messy too.

    I cook with a gas stove all winter, why would I get a gas grill for outside?

    Charcoal isn't hard to use and yes, it tastes better.

    It takes more time, but why are you in a rush?

    Relax grab a beer and watch those embers burn!

56. JT Dicker
    July 17th, 2008 at 2:08 pm

    I have a gas grill, and a small smoker...

    I use the gas grill for 'grilling' and the smoker for BBQ
    If you are going to simply grill things, steaks, fish, chops, tofu... go gas, its fast... not a lot of process,

    If you want the 'smoke' flavor on a gs grill soak some hardwood chips and place in a small pan on the grill prior to cooking the meat.

    Now if you want to nock your dick in the dirt... BBQ, buy a smoker no a weber... and taste the magic

57. Jeff Vandenberg
    July 17th, 2008 at 2:15 pm

    PaGent,

    Even here better men then us (I make assumptions here about you, my apologies) have argued about the Traeger being an "authentic" smoker as it takes all the "real work" out of low and slow BBQ. However, as I have previously stated, there are few absolutes. If you use a Traeger and you and your guests are pleased with the results and I use a Weber Virtal Bullet smoker, more power to both of us for enjoying smokey goodness. I have seldom found true backyard BBQ that disappoints. I find it all the time in large corporate so called "BBQ" chains.

    Peace!

58. rosedarpam
    July 17th, 2008 at 2:20 pm

    mesquite charcoal grilling is the best, bar none. The downside to charcoal is learning how to arrange temperature zones within the body of the grill. I won't go into the carbon footprint of either of the 2 methods.
    The Japanese Kamado smoker is also a wonderful addition on your patio.
    For grilling at the beach, I prefer a cast iron hibachi, at home I use a weber.

59. nate
    July 17th, 2008 at 2:35 pm

    Lowe's has great side-by-side gas/charcoal grill. you can use both at the same time or one or other depending on your grilling needs or your particular mood that day. I think they run about $330.. not too bad. only saw in the store in SC, not on the web.

60. Ali S.
    July 17th, 2008 at 2:52 pm

    Ah, the toughest question every man faces during Summer BBQs. Personally, I would buy the charcoal bbq set as not only will it be cheaper to buy and maintain but also gives the meat the great rustic flavor. Then again I have been born eating meat barbequed with charcoal instead of gas.

    Or as some folks here have stated you could go for a gas grill but use some soaked wood chips to give it a smokey flavor. Good luck!

61. sybann
    July 17th, 2008 at 3:47 pm

    Charcoal - for flavor. It's all about the smoke.

62. Adeel Khan
    July 17th, 2008 at 5:07 pm

    Without doubt gas is easier to clean and maintain, but I have always loved the taste that charcoal brings. The current grill I have is a Charcoal grill that uses gas to ignite the coals. There is no need for lighter fluid and the coals are ready within minutes:

    http://www.amazon.com/Weber-847001-Performer-Charcoal-Touch-N-Go/dp/B0 00659KDW/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1216332674&sr=8-1

    Probably the best money I've spent on a grill.

63. Crash Chloride
    July 17th, 2008 at 5:40 pm

    Poster 32 has it exactly right, you need a chimney starter and lump charcoal. With a chimney starter you're coals are ready in under 15 minutes.

    Sure it takes a bit more skill to maintain the desired temp but that's the fun and well.... skill of it. Grilling and BBQing is really easy once you do get the hang of it.

    As for the time issue, BBQing is a long process if its done right. Grilling is fast, BBQ is slow because its all about smoking the food, which is low heat. If you cook your ribs like you cook a steak you don't know what you are missing. A slab of ribs should take no less than 4 hours to cook, try it you'll never do it any other way again. Also try to smoke other things, once I learned to smoke a turkey breast on my grill I put my deep fryer away for good. Now my smoked turkey is thanksgiving day staple and I live in NW Ohio so its cold.

    As for grilling and the whole marinade issue. Sure marinades can make something taste good but if you cook it right it tastes good without the marinade. Someone upstream mentioned putting coals on one side of the grill and that's spot on. Put the majority of the coals on one side, a few on the other and leave a space with no coals.

    _

64. Evangeline
    July 17th, 2008 at 7:13 pm

    Charcoal. Or a sweet smelling wood. no contest

65. Lionheart
    July 17th, 2008 at 7:40 pm

    nibiyabi said it all.

66. WordyGrrl
    July 17th, 2008 at 8:03 pm

    Put me down with the charcoal crowd, for flavor and tradition and all those good reasons. Plus, cooking over charcoal (or wood) is an art. People can give you tips and pointers, but you have to personally burn up a few steaks before you really "get" how to cook over a real non-gas fire.

    And don't let the "hassle" of charcoal cooking stop you from making a single steak for yourself. You're worth it!

67. Thomas
    July 17th, 2008 at 8:42 pm

    I use a gas grill for the ease of use, plus propane is hella cheap. I refilled a tank just today for a little under 20 dollars. I can probably grill four times a week for at least a month (including some 6 hour hickory smoked pork butts) on that gas. The same money put to even cheap charcoal wouldn't last 1/4 of that time.

    Gas grills make it easier to maintain a constant temperature, they cook quicker, and clean easier. There's nothing charcoal can do that gas can't do better.

    The only thing charcoal grills have going for them is that they are inexpensive. This can sometimes result in poor construction -- I've used charcoal grills that had plastic handles that melted the first time they were used, or that were so top heavy that they tip easily and spill hot coals all over my friend Kim's wooden porch. I still owe her a paint job on that porch.

    Long story short, go gas. You'll pay more for a quality grill, but it will easily pay for itself in time and money saved (charcoal adds up quick) in the long run.

68. Sunny
    July 17th, 2008 at 9:56 pm

    Charcoal.

    I always think of that episode of King of the Hill where his family is sneaking behind is back and grilling with charcoal because it tastes so much better.

    Seriously, get a coal chimney. It makes charcoal grilling so effortless and then you will wonder why you ever had a tasteless gas grill.

69. Yasser
    July 17th, 2008 at 10:37 pm

    Gas defeats the whole purpose of grilling. You need that charcoal flavor. But then again it could be a personal decision.

70. gladeye
    July 18th, 2008 at 1:24 am

    Gas, purely for enviromental reasons. Why be a dick about it? I sacrifice the charcoal taste for slightly better air. Charcoal is waaaay more damaging to the atmosphere. You acknowledged recognizing this so man up and take a little responsibility for your actions. We are trashing to world so brutally already and here's an easy opportunity to show it a little respect. Place mother earth before selfish taste buds. It may be a little gesture but little gestures are better than none.

71. missbossy
    July 18th, 2008 at 2:18 am

    BTW - Andrew has a point. Think of the Gorillas. If you are grilling Gorilla, then charcoal is a must. It covers up the gamey flavor.

72. Rich
    July 18th, 2008 at 6:53 am

    Big Green Egg, hands down. Changed my life.

73. Casey
    July 18th, 2008 at 7:18 am

    Charcoal AND Gas grill.

    I currently have a charcoal grill, but it uses gas to start the charcoal. It's unbelievably easy. You get the benefits of both worlds; Quick start and great taste. It uses a tiny gas tank take that can easily be refilled for just a couple bucks.

    I have the same model Adeel Khan has. It's perfect.

    http://www.amazon.com/Weber-847001-Performer-Charcoal-Touch-N-Go/dp/B0 00659KDW/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1216332674&sr=8-1

74. Larfin Jackarse
    July 18th, 2008 at 8:24 am

    Ok, this is a popular thread. Most popular since that guy who shot those other guys and that fish that looks like a balloon.

    Which comes back to my question I posted at 4:20 am on July 17th (yes I got up especially just to post that comment).

    >Ummm what are we cooking?

    Doesn't the meat have any input to the cooking equation?

75. Chris
    July 18th, 2008 at 9:42 am

    Never really did see the point in getting a gas grill they are big and expensive to use!
    I go camping alot and use natural material found in the local enviroment to cook using canp fires and ground ovens! And that you said about the gas being better for the enviroment is probably not true as the gas canisters have to be forged the gas extracted from crude oil in the ground shipped around the world refined compressed in to a canister taken to a shop and finally sold to you to be driven home to use untill empty and then taken back to the factory!
    Where as coal is mined dried outdoors put in to a truck baged and sold the packaging is biodegradeable and renewable. Wood is renewable as is charcoal the enviromental benifits for an oldfashioned coal burner are much better and its cheaper!
    (also the ash is good for youre compost heap full of good stuff for the plants!)

76. Violet
    July 18th, 2008 at 10:03 am

    This girl does the grilling at my house. I love the flavor of food cooked over the coals. Food cooked over a gas flame, tastes...sort of like a gas flame. Charcoal cleanup is simple. Your gas grill ends up with all this slimy, greasy gunk collecting down in the bottom. On the other hand, natural gas emits a whole lot less pollutants than charcoal.

77. Mitochondria
    July 18th, 2008 at 12:32 pm

    I love to cook and am not too bad at it, especially grilling. What can I say, I'm a Texan, it's in our blood. I love the taste of charcoal as much as the next guy, but I love the ability to control the heat even more.

    You can always get faux-flavor but you can't unburn a steak.

    I vote gas or both, but not charcoal only.

78. kacey3
    July 18th, 2008 at 3:20 pm

    I've always said that if you're getting a gas grill, you might as well just be cooking indoors.

    Charcoal or Wood Chunks are the only way to cook on a grill. Anything else just isn't "real."

79. Stratoblogster
    July 18th, 2008 at 3:42 pm

    NEITHER!!

    Get a Traeger wood pellet grill. I own one, and couldn't be happier! Google Traeger and check them out!

    jp

80. Luc
    July 19th, 2008 at 2:03 am

    "Should I go with gas and be better for the sake of the environment?"

    Just for you know :
    - Gas is a fossile energy which is adding C02 to the atmosphere.
    - Charcoal is a renewable energy which is therefore not adding C02 to the atmosphere. (The wood it came from has teaken its carbon from the atmosphere).

    So the choice is a no-brainer : charcoal, obviously.

    And please buy local made charcoal and not charcoal brougth to you from the other side of the planet and possibly endangering gorillas !

81. MoonCake
    July 19th, 2008 at 2:29 pm

    someone mentioned the password login.. this may help-- unlike every other login on the internet, wordpress is case sensitive, so you if you have a bunch of letters in different cases, make sure you remember which ones because you have to type them all in the same way. same with the password. if you've already tried that, then yea. it needs a good fixin.

    regarding the BBQ- if you're concerned about pollution, it really depends on how often you plan on using it. if you prefer charcoal but grill more than a couple times a week, you may want a gas grill instead. but if you don't grill that often, charcoal it up. it does taste better, even if it takes longer. but grilling isn't just a process of cooking meats, it adds to social atmosphere. there's nothing like a bunch of people standing around arguing over who's grilling techniques are better. no joke- it happens every time. even my boyfriend and i argue over who will cook the better meat. and i'm a vegetarian! charcoal does taste better. but if you go for the gas grill, make sure you're getting good cuts of meat. i mean, don't be afraid to spend some cash on it because you shouldn't HAVE to slather it all up with rubs and sauces and marinades.. those just cover up the taste of the meat. grilling is supposed to enhance the flavor of your meat, so don't mask it by covering it with sugary sauces. rubs are ok because they're just basic seasonings. organic and well-raised meats always taste better.. but i'm biased.

82. Peter Charles
    July 19th, 2008 at 11:30 pm

    I prefer my Woodflame. It burns any hardwood. Four 2" cubes will cook eight hamburgers an 10 hot dogs. It uses a fan for a forge like effect. It cools off faster than either gas or charcoal. There is no ashes or propane tank to contend with either. I t is made in Montreal Qc. http//www.woodflame.com/

83. Herb Robert
    July 21st, 2008 at 2:19 pm

    I used to sell bbq's at Home Despot:

    Charcoal pollutes a lot and can't be used on balconies.

    Gas avoids that 'electric' taste you get from broiling or frying.

    Natural gas grills could be supplied from your composting toilet (kitchen and bath, special order)

84. thatguy
    January 10th, 2009 at 10:43 pm

    major diffrence you cant make BBQ
    with gas because then its just grilling
    if you want great taste and texture
    you have to be willing to put the hard work in.
    and well when using all those marinades and artiffical flavorings its just not the same.

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