Gas is easier to light, and it is easier to control the heat at the hotter temps. If you want to grill something with the absolute least amount of smoke flavoring, it is better than wood/charcoal--------but the only thing I can think of that fits that bill is grilled veggies. I guess some might argue fish, but fish cooks so quickly, it doesn't have much time to pick up smoke flavoring. Also, some people really enjoy the bland taste of a restaurant style steak cooked at high temps with no smoke and no seasoning--personally, I've never had a more expensive USDA Prime steak cooked at any of the fine steak houses that I've enjoyed more than my own cheaper USDA Choice steak cooked by myself over charcoal. You can add wood chips in various manners to generage some smoke, but it is more "show than go." You'll never cook a true Texas style brisket or low and slow smoked pork butt with a grass grill Charcoal/wood will do everything gas will do though it is a bit tougher to control the heat at higher temps (easier for flareups). I much prefer the charcoal taste on my steaks, burgers, chicken breasts, and what not, but these are items that will cook fine on a gas grill. For items that generally benefit from some smoke and indirect heat, it is no contest. Try as you may, ribs, briskets, turkeys, whole chickens, pork butts and shoulders, etc. will always be subpar when cooked with a gas grill.
Pole hit it right on the head. Both have advantages. For hot dogs, chicken, fish, basically everything not beef. gas is good. If you could, get both. I think Char-Broil had a model that was a combo. For my house I plan on getting charcoal initially along with a mini-gas grill for my hot dogs.
I agree with this but would like to emphasize something: I grill chicken breasts about 3 to 4 times a week on weeknights after I get home from work. I need a grill that I can turn on, cook, and turn off in 20 minutes or less and without needing any materials (charcoal, wood chips, lighter fluid, etc.). So the gas grill is much better on a routine, day-to-day basis where frequency (number of meals I'm cooking) is more important than quality. And, when the time comes that a higher-quality product is more important than frequency, a charcoal grill will deliver a much better-tasting product. Honestly, with this in mind, it's 50-50.
Add me to the list of people who uses a gas grill for the convience durring the week so I can push a button, cook and be done in 20 mins. I also enjoy working my charcoal smoker/grill, building the perfect fire for the meat and then tending to the fire as it cooks so given the absence of time restraints I'm going with charcoal. But learn this and live it... Only use natural lump charcoal for better fires and better tasting food. You can thank me later.
I think people who start off on charcoal end up being better grill cooks than those who start off on gas. And if you go charcoal, use a charcoal starter and newspaper to start it off. Starter fuel is dangerous, nasty tasting, and yields an unpredictable fire. Otherwise, gas is very convenient. They make great weekday grills, or secondary grills for a big cookout. But they can't get the same quality of a charcoal grill.
i grilled some chicken and steak last night with the charcoal. the setup takes some work but i just love doing it, sitting there with a beer, chilling, waiting for the charcoal to ash...kind of a sense of accomplishment. i know that sounds r****ded, but there's jsut something about it.
Agreed 1,000% I was turned on to this earlier this year, and it makes a huge difference. I now only buy my charcoal and wood at Academy.
I have gas and I add wood to try to give the food some flavor. My buddies got me a more expensive one for my wedding gift so it has held up for the last 4 years. It is easy to clean, easy to start up, heats up quickly, cook evenly. I love it. That being said I still love breaking out the portable 50 dollar coal grill for tailgating and such. Nothing tastes better than food cooked over coal, however propane cooked food is not as bad as people make it sound.
charcoal, it takes time to get the fire hotr, but with a decent size grill you can slow cook, and cook at regulat speed right over the fire, flavor is irresplaceble, you might as well use the microwave
I like the ease of the gas grill...However, if i was slow smoking a brisket, ribs, etc, then of course, a pit is better... If your in an apt., gas...And if you have kids and need a quick meal, fire up the gril...
Charcoal grill if you want to bbq some human remains... Sorry, every time I think or hear of the grills, I think of that story. I'm traumatized.
