Barbecue Grills - Gas or Charcoal or Both

What's Your Favorite Grill To Cook On - Gas or Charcoal

One of my childhood memories is watching my Dad struggle on the weekends to start a charcoal fire with lighter fluid (gasoline when there was no lighter fluid around). Looking back, I think we only used the grill on weekends because of his work schedule.

He would wait for the fire to get hot before grilling up some chicken pieces or hamburgers, but my dad is one of those guys who can't sit still. So he would get involved in some other project that had to be done and forget about the fire. When he returned and found the coals burned out, he would say something under his breath and start all over again.

Now that I'm a dad grilling for my family, I can choose either gas or charcoal. At the moment, I use a gas grill, but I'm very close to picking up an inexpensive charcoal grill that I can use on the weekends.

I love how easy it is to turn on the gas valve, hit the ignite button, and instantaneously have a fire.

But something needs to be added! Maybe it's getting your hands dirty arranging the charcoal, standing around watching the coals get hot, or even the smell of the charcoal burning. Whatever it is, there is something nostalgic about grilling with charcoal that I want to experience again.

Sure, there is more cleanup; you must eliminate the used-up coals. And then there is always the possibility that the coals will burn out in the middle of cooking.

That wouldn't happen with a gas grill, although there was a time I couldn't figure out why my steaks were taking so long to cook until I realized the gas tank ran out.

But there are also a lot of benefits to grilling with charcoal, which leads me to this article. I wanted to examine the pros and cons of grilling and charcoal and determine how they affect my cooking style. I won't even approach electric grilling, but you may want to check it out sometime.

I asked some of my professional chef friends who had opposite positions about gas vs. charcoal. Although their preferences differed, they both came up with great reasons for choosing their style.

One chef listened quietly while I ranted about the virtues of gas grilling, waited until I was finished, and then said, "Yes, charcoal grills are more work and what type of grill you use will depend on your lifestyle and the amount of time you have available, but in the end, you can't compare gas grilling to charcoal grilling. Forget about it; charcoal wins hands down."

When I asked why he was so enthusiastic about charcoal, he said, "Because with charcoal, you add more flavor, and you can make a hotter fire and heat is your friend."

The other chef I spoke with favored a gas grill for convenience and felt you could achieve the same great-tasting food through various cooking methods, food prep, and wood for a smoky flavor.

Who's right? I believe there is no correct answer; it just depends on personal preferences. It depends on your lifestyle and how often you plan to use the grill. Please look at my list of benefits for gas and charcoal to see which fits best into your lifestyle.

Benefits of Gas and Charcoal Grills

Gas

Push Button Convenience
No messy charcoal to deal with
Easy to start
Control temperature with a dial
Control temperatures for more extended periods
You can still use wood for a smoky flavor
The wind is not a factor

Charcoal

More heat
Hotter grill
Flavor from charcoal
More intense smells
More hands-on experience

I'm a gadget guy and didn't think there was a kitchen gadget I didn't like but what about these Stainless Steel Herb Mills? What am I doing wrong with mine? My wife gave me one for my birthday, and we were both excited about using it on all the fresh herbs we grew in our garden this summer.

As you can see from the photo, an herb mill has rotary blades that are supposed to mince fresh herbs like basil and cilantro instead of chopping them up with a knife. I first tried using it to make the tarragon and cilantro herb butter I wrote about last time.

Expecting to fill the stainless reserve area with cilantro, turn the crank a couple of times and end up with perfectly minced, fragrant product, I was surprised at the nasty ball of shredded green stuff caught in the blades. I threw the cilantro out and started over with my knife and cutting board.

Has this happened to anyone else? Should my technique be corrected? Please let me know!

I tried it on a few other fresh herbs and the same results occurred. Looking back, I'm wondering why I even need an herb mill.

Yes, it looks very cool and the idea of perfectly minced herbs instantly is inviting, but how long does it take to chop up a bunch of basil? And you still have to clean it when you are finished.

In My Opinion, this is one kitchen gadget I'm sad to say isn't going to take up space in my Kitchen Drawer.

I would appreciate your opinions.

online sources: Grills & Outdoor Cooking

There are many sources for purchasing top-of-the-line Grills, Barbecues & Outdoor Cooking Equipment.  I suggest you check out your local department stores and kitchen supply shops, but if you're looking for a wide selection of products and prices, you may want to check out Amazon.com, where I buy many of my favorite pieces of grilling tools.