The world of food is full of rivalries: There’s Chestnut versus Kobayashi, Coke versus Pepsi, Twizzlers versus Red Vines, and of course Team Gas Grill versus Team Charcoal. While you can argue about the first three, we have a definitive answer to the question of which type of grill is best for cooking that steak thawing in your fridge: The one already set up in your backyard, sure, because it’s a bit late to run out and buy a new one and then go through the hassle of setting it up. But if that steak is still in the freezer and you’re in the market for a new grill, which should you choose? We spoke to KC Gulbro, a restaurant owner who serves as a chef ambassador for Certified Angus Beef and is also co-owner of Illinois restaurant FoxFire and event venue Copper Fox. As it turns out, he’s all (or mostly) Team Gas.

Advertising

Gulbro tells us, “I prefer to use a gas grill for most of my meat dishes because it’s clean and easy to use.” Aside from the relative ease of use, he also likes the fact that the gas flame has little effect on the flavor. He says, “You get the true flavor of the meat you’re cooking, and if you marinate it or season it, you’ll taste more of it.” (Speaking of marinades, Gulbro believes they’re only necessary when grilling certain steaks, while others can do without them.)

According to KC Gulbro, gas grills may be the best choice for grilling newbies. He describes the appliance as “easy to use,” adding that it “cooks more evenly, makes less mess, and requires less manual labor than other methods.” In other words, it’s pretty much like cooking on a gas stove, only outdoors. Charcoal, he says, can be “difficult to manage,” as it’s harder to maintain a specific heat level when you’re just keeping an eye on the flame rather than turning a dial. In his opinion, this heat source can also impart an “unsatisfying chemical flavor” to meat.

Advertising

Propane also heats up much faster than coal – turn a knob and you have a flame. Plus, cleanup is much easier because if you turn the knob the other way, the flame will go out on its own and you’ll have no more dirty briquettes or coal dust. Finally, two-zone grilling with a gas grill is a breeze: turn off one or more burners and you have a cool zone. To achieve the same result with a charcoal grill, you would have to pile the coals on one side before lighting them, so you can’t just decide that a heat-free spot would be handy when the grilling is already underway.

A big advantage of charcoal grills over gas grills is that they tend to be less expensive. Even a cheap gas grill will cost around $100, but you can get a charcoal grill for as little as $20. Charcoal grills also burn hotter than gas grills, which will sear the steak harder. Charcoal grills can also be used as a smoker for meat—technically, you can do this with a gas grill, too, but the results will be less satisfying.

Advertising

The main reason so many people prefer charcoal over gas is the taste of charcoal-grilled food. Even KC Gulbro admits, “Charcoal…can produce a unique flavor that gas grills can’t match.” That’s because of a chemical compound called guiacol that’s released when wood burns, and charcoal briquettes contain wood, even if it’s just sawdust. Guiacol provides a smoky flavor that gas grillers can only achieve by wrapping their steaks in bacon. Although charcoal grills are messier and less user-friendly, many in the r/grilling subreddit swear that the taste is well worth it.

Ultimately, this is a matter of personal preference. If you love the simplicity and pure, meaty flavor of a gas grill, this is the one to go for. However, if you appreciate the high temperature and smoky flavor of charcoal, you may be disappointed with gas.

Advertising