by markhillary

Should You Use a Gas Grill Or a Charcoal Grill?

Let’s compare the benefits and disadvantages of using gas grills or charcoal grills. This is always a heated debate with fans from both sides. But let’s consider these points before we choose grills. Once you decide what grill fits your needs, then use this guide to help you choose which features you would like with your grill.

Gas Grill:

First we will start with the gas Grill. Gas grills give you the most control over the temperature, and are much easier to start than a charcoal fire. Other points to consider when looking at the gas grill option.

Construction of the Gas Grill: Choose among gas grills that are made of the highest grade of steel. They should have a baked-on finish, or a thick, quality stainless steel body.

The Basic Features: Your basic gas grill contains a quality food grate, burners, and angled metal bars. Lava rocks or ceramic briquettes distribute the heat evenly.

Look for a gas grill that has at least two burners, and an angled metal piece over those burners. Lava rocks collect grease, which causes flare-ups. These features allow for the best heat control.

Other Conveniences: Side burners are an option on some grills, and allow you to cook side dishes and sauces there, keeping every part of the cooking process in one spot. Condiment holders and other side tables add convenience to your gas grill.

Advantages of Gas Grills: As stated before, gas grills are very easy to start, in most cases with a button or rotary starter. Other accessories to consider are electric rotisseries, smokers, and steamers to expand your grilling options. Lastly, cleanup is very simple.

Disadvantages of Gas Grills: Gas grills are quite a bit more expensive than charcoal grills. And usually, food cooked on a gas grill does quite have the smoky intensity and flavor you would get from a charcoal grill.

Charcoal Grill:

The most die-hard charcoal grill users will tell you there is no other grill to consider. The whole process of building and tending to the fire is a big part of the excitement of charcoal grilling.

Construction of the Charcoal Grill: As with gas grills, look for a body that is constructed of high-grade steel. A baked-on finish is better than a painted-on one. Parts that are welded instead of screwed together are better.

The Basic Features: The grates found on charcoal grills are either nickel plated or stainless steel. This will make them easy to clean and rust resistant. Wooden or plastic handles help you open the lid without burning yourself. Choose a charcoal grill that is large enough to leave you room to grill over indirect heat. You want to be able to build a fire over on one side of the fire pit instead of both. This gives you better heat control.

Other Conveniences: A hinged food grate allows you to add more charcoal when necessary. A charcoal grill with a thermometer is very helpful.

Advantages of Charcoal Grills: They are generally much more inexpensive than gas grills. And they give food a stronger smoky flavor.

Disadvantages of Charcoal Grills: The coals can sometimes be difficult to light, and when they do, it takes quite a bit more time to get ready for cooking. The heat is often difficult to regulate. Cleanup is more difficult than with gas grills.

Find More Charcoal Grills Articles

BBQ Charcoal Grill Related Blogs

by gayle kingston

Menu Ideas For The Barbecue Grill

A good barbecue isn’t easy and there’s no substitute for experience but we’ve all got to start somewhere so if you’re a BBQ novice then read on.

Below are plenty of fantastic barbecue tips and menu ideas for the grill so if any ladies out there have read my article entitled “Modern Man And The Barbecue Grill” you’ll already be on the road to converting your man from the fire pits to the BBQ King with some easy BBQ recipes.

I’ve already spoken about the patience that’s required when it comes to lighting the grill and the need to heat up the coals and eliminate the flames. Remember, “coals are hot, flames are not!” and we’re on the road to a successful BBQ cookout. This same rule applies to gas grills as well as charcoal, gas grills may be more or less instant but it’s still important to ensure that the lava rocks are fully warmed through and this usually takes about 15 minutes. Charcoal of course will be more like 45 minutes before it’s ready to cook on.

So what’s the next step? The best tip I can give is to take time to plan the menu, think carefully about what you’re going to cook.

But isn’t it easier just to do burgers and sausages? No! In fact burgers and sausages are quite difficult for to reasons:-

1. Relatively speaking they’re high in fat compared with other foods. Now I know we need fat to drip onto the coals to create the smoke to give the flavor but too much fat and the BBQ will flare up – a sure fire way to cook up a burnt offering.

2. They’re made from ground beef and that means they must be cooked through. Food poisoning is generally caused by the bacterium e-coli that grows on the surface of the meat. Cook the outside of a steak and you can safely eat the inside raw but think about a burger, with ground meat, the meat that’s on the inside has also been on the outside.

So if you’re not yet convinced about your man’s BBQ capabilities choose a meat that doesn’t need to be cooked through to be safe. Try barbecue beef, barbeque lamb or BBQ fish.

Back to the “coals are hot, flames are not” theme it’s important to light up the grill on its highest position away from the coals. This means that the meat will be cooked slowly therefore giving you the best guarantee that it will be cooked through and should there be a “flare up” you are as well protected as you can be from burning. Of course if it’s going too slow, lower the grill step by step until you get the sizzle, in other words start gently and slowly work up the heat.

Finally to make for a really flavorful cookout, why not try a marinade? Marinades not only add flavor they also tenderize and all that’s needed is a little thinking ahead for preparation time. There’s a good few websites out there offering free barbecue recipes so it’s easy to find different menu ideas.

BBQ Charcoal Grill Related Blogs

A good barbecue isn’t easy and there’s no substitute for experience but we’ve all got to start somewhere so if you’re a BBQ novice then read on.

Below are plenty of fantastic barbecue tips and menu ideas for the grill so if any ladies out there have read my article entitled “Modern Man And The Barbecue Grill” you’ll already be on the road to converting your man from the fire pits to the BBQ King with some easy BBQ recipes.

I’ve already spoken about the patience that’s required when it comes to lighting the grill and the need to heat up the coals and eliminate the flames. Remember, “coals are hot, flames are not!” and we’re on the road to a successful BBQ cookout. This same rule applies to gas grills as well as charcoal, gas grills may be more or less instant but it’s still important to ensure that the lava rocks are fully warmed through and this usually takes about 15 minutes. Charcoal of course will be more like 45 minutes before it’s ready to cook on.

So what’s the next step? The best tip I can give is to take time to plan the menu, think carefully about what you’re going to cook.

But isn’t it easier just to do burgers and sausages? No! In fact burgers and sausages are quite difficult for to reasons:-

1. Relatively speaking they’re high in fat compared with other foods. Now I know we need fat to drip onto the coals to create the smoke to give the flavor but too much fat and the BBQ will flare up – a sure fire way to cook up a burnt offering.

2. They’re made from ground beef and that means they must be cooked through. Food poisoning is generally caused by the bacterium e-coli that grows on the surface of the meat. Cook the outside of a steak and you can safely eat the inside raw but think about a burger, with ground meat, the meat that’s on the inside has also been on the outside.

So if you’re not yet convinced about your man’s BBQ capabilities choose a meat that doesn’t need to be cooked through to be safe. Try barbecue beef, barbeque lamb or BBQ fish.

Back to the “coals are hot, flames are not” theme it’s important to light up the grill on its highest position away from the coals. This means that the meat will be cooked slowly therefore giving you the best guarantee that it will be cooked through and should there be a “flare up” you are as well protected as you can be from burning. Of course if it’s going too slow, lower the grill step by step until you get the sizzle, in other words start gently and slowly work up the heat.

Finally to make for a really flavorful cookout, why not try a marinade? Marinades not only add flavor they also tenderize and all that’s needed is a little thinking ahead for preparation time. There’s a good few websites out there offering free barbecue recipes so it’s easy to find different menu ideas.

Barbecue Smoker Recipe Man

BBQ Charcoal Grill Related Blogs