Choose charcoal or gas grill for barbecue

- Jan 03, 2020-

At present, the mainstream of the grill or charcoal-based, but there are more and more people start using gas ovens. Today we were to summarize the advantages and disadvantages of both, to help you make a choice.

Advantages of charcoal barbecue:

A loyal fan of charcoal grills, they will never choose gas grills. They do have their reason: a charcoal oven can reach a violent 482 degrees Celsius on the surface of the meat, which is much hotter than a standard gas oven without an infrared burner. With such a high temperature, the skin of steaks and lamb chops can become our favorite pastry, while keeping the red and pink inside the meat.

Another major advantage of charcoal grilling is smoke, which is an interesting by-product of burning. The smoke produced by charcoal contains a wide range of flavor molecules, especially when it starts to ignite. Gas fuels are simply molecules (CH4 is natural gas and C3H8 is liquid propane). When they are completely burned, there is only water and carbon dioxide and no flavor. To produce smoke in an air oven, wood must be added. When food fat and juice drip onto burning charcoal, a large amount of smoke is produced. If it is only a brief encounter with smoke, smoke will not significantly change the flavor of fast-cooking foods such as hot dogs, beef burgers, or even lean steaks. In thick steaks and chicken cuts, the flavor of the smoke can be clearly perceived. If you use your grill for a long, low-temperature smoked grill, there is a clear difference in flavor. The flavor of the smoke produced by the gas oven is very simple.

The disadvantages of charcoal roasting

Having said the two main advantages, let's look at the disadvantages. The risk of charcoal is relatively high, and many residential buildings and fire stations will restrict the use of charcoal barbecues on the balcony. Carbon and sparks can come out of the grill's exit or smoke vent. The gas oven can be turned off immediately by turning the button.

In addition, charcoal will be dirty; it is difficult to ignite, and it usually takes 15 minutes or longer to reach the ideal temperature; it will catch fire and burn food. The heat of charcoal barbecue is difficult to measure and control; it may slowly lose heat during long barbecues. And the temperature can't come down quickly; there will be ash, which must be cleaned up. And charcoal grills rarely have rotating barbecue grills and so on.

It seems that there are a lot of problems. However, most of these problems can be solved. For example, careful handling of gloves, shovel, and pliers is used to reduce clutter and risk. If you use the exhaust port and keep the charcoal dry, it is not difficult to keep the charcoal hot. And if you put charcoal on the side of the grill to create a dual-zone grill setting, the fat from the meat won't drip on the carbon and cause a fire. Water guns can destroy them even if there is fire. In addition, if there is an ashtray that can be removed, cleaning can be much easier.

Yes, charcoal grilling requires more practice than gas grilling. But if you master these tips, there are few things that charcoal grilling cannot do.

Advantages of gas oven:

After talking about the charcoal grill, let's take a look at the advantages of the gas grill. Gas ovens are more convenient and easy to control, and they are easy to start and can be heated in 10 to 15 minutes. It is easy to maintain a stable temperature, and it is easy to heat or cool. If you have 2 or more burners, you can easily create a dual zone grill. Temperature control is critical to good grilling, and it is easy to implement on an air grill. Gas ovens are also easier to clean and will generally allow use on balconies.

How does the gas oven taste? To many people's surprises, about 90% of the best BBQ restaurants in the world use gas to heat their stoves and then use wood to enhance the flavor. In a similar ratio, the world's most expensive steakhouses use gas to grill their fine-boiled steaks.

BBQ restaurants choose gas grills and home barbecues for the same reason: convenience and control. Steak restaurants use gas grills because they need a dark surface, which can be heated from above and below at the same time by a special heater, which can get particularly high heat, and the temperature can reach 426.7 and 648.8 degrees Celsius.

Unfortunately, ordinary courtyard gas ovens don't produce this much heat. With a dedicated burner, it is possible to reach 482 degrees Celsius on a small portion of the food. But most gas ovens have temperatures between 232.2 and 260. If you buy a new one, I highly recommend having a dedicated burner, especially if you regularly grill steaks.

Although gas grills are slightly better at maintaining a stable temperature, they are not perfect. The medium on the controller may be 148.8 degrees Celsius on hot days, and 135 degrees Celsius on 21 degrees Celsius, or 107 degrees Celsius on a cold, windy or rainy day. But if you are familiar with your grill, it will be easy to control the temperature. On a barbecue with three burners, you might use a hot area for grilling meat, a medium heat area for grilling vegetables, and a low area for grilled food. A heat spreader works well above the burner to prevent flames.

Gas ovens are easier to clean. Most have oil pans, which are easy to empty, so daily maintenance is to scrape off the oven grill.

Another advantage of gas ovens is that they usually have a wider range of accessories. Most have rotating grills and are highly recommended. Some have side burners, which are also recommended to keep the sauce warm or to grill side dishes. Plus you can have night lights, side tables and spice racks, storage drawers, bottle openers-some gas grills even have Bluetooth. The grill grill can be added to most gas grills. This can greatly improve the quality of the grill by amplifying the heat, and can prevent the flames from rising, and allows you to place the wood on the grill under the food.

Disadvantages of gas ovens:

Some high-precision gas grills have smoked boxes with wood chips, but most of them require you to make or place wooden plates under the grill grill and close to the flames. To prevent fire and safety considerations, the lids of most gas ovens are not well sealed, so smoke will leak out, requiring more wood than necessary. Gas may explode if not handled properly. But overall, gas ovens are still relatively safe. If you encounter a problem, you can directly turn off the switch.

Water can become condensed and can be organized in extremely cold weather. The grease will push under the burner, and if you don't clean it, you could catch fire. This kind of fire will be very difficult to extinguish without using a fire extinguisher suitable for grease ignition. Gas ovens are generally more expensive because the mechanism is more complicated and the assembly is more complicated. Having more accessories will break and need to be replaced. Another problem is that it is difficult to judge whether the gas will be burned out. Many gas grills do not have particularly strong burners, or are very small, and can only grill one or two steaks at a time. This is perfect for a family of two, but if you have a graduation party, you will need more infrared burners.

Charcoal and gas cost about the same, and charcoal may be promoted. But compared to food, these costs are nothing.

How to choose?

If you just want to go out, there is no accident, no confusion, and easy to grill. It is recommended to buy an air grill with an infrared burner. If you like red meat and smoky flavor, no doubt buy charcoal. If taste is the most important consideration, buy charcoal.

If you have the budget and space, it is recommended to buy both. In this way, poultry, fish, vegetables, pizza, bread and fast-cooked food are grilled on a gas grill, and all red meat is grilled on a charcoal grill.

Some new grills will be gas on one side and charcoal on the other. Very good ideas, but most of this combination of products on the market have certain problems, so that the advantages of the two barbecue methods can not be exerted.