Gas vs. Charcoal Grilling of Chicken
Gas grills heat up far faster through conduction than charcoal grills, which cook primarily through radiation.
People who cook on gas and charcoal may discover that the optimal lid configuration for cooking varies depending on the heat source. Closed lids on charcoal grills reduce oxygen flow, smothering the flame and lowering heat flux. In contrast, open tops enhance oxygen flow to your fuel, allowing it to burn hotter. Closing the lid on a gas grill has the opposite effect: it does not influence the rate at which the gas flame burns, but it prevents surplus heat from escaping into the atmosphere, making the grill hotter. As a result, gas grills with stainless steel construction and internal heat deflectors are more efficient than single-walled aluminum grills.
When searing a piece of meat, this makes a tremendous impact. After preheating, remove the lid and allow the embers to get going before placing your heart over them for the most excellent sear on a charcoal barbecue. Close the lid on a gas grill and allow the air and grill bars to get scorching hot until just before adding the meat.
The other side consequence is that with a charcoal grill, the most intense heat comes directly from the coals via radiation and convection; the grill bars are merely there to keep your meat from falling into the fire. Most of the heat that gets into your heart from a gas grill, on the other hand, comes from conduction via the heavier grill grates. There is very little infrared or convection heat compared to charcoal grills. As a result, meat grilled on a coal grill will brown much more evenly. The areas between the grill grates will almost certainly brown and crisp more strongly than those parts that come into direct contact with the grill grates. With a gas grill, the opposite is true: the grills themselves will leave substantial grill marks, but the areas that do not come into direct contact with metal will remain relatively pale.
Why is this important beyond cosmetics? More regions exposed to high heat on a charcoal barbecue result in more browning and crusting, adding superior flavor and texture. However, some modern gas grills contain “infrared” cooking zones that are supposed to mimic the radiant heat of a coal barbecue. The efficiency of these products will vary depending on the brand.
Temperature Regulation
So far, charcoal has received four points, while gas has received none. But this is meant to be about how much I adore my gas barbecue, right? Don’t be concerned. There are a handful of significant locations on the way for gas. The first step is to regulate the temperature.
Temperature control on a charcoal grill is notoriously tricky since many moving elements exist. The first consideration is the fuel source. Charcoal briquettes are reasonably consistent; however, how they are stacked or arranged differs. Lump hardwood is notoriously inconsistent, with some vast pieces burning relatively quickly, small bits burning quite quickly, and tiny, dusty fragments that can smother and damper a flame. Then there’s the issue of oxygen. Top and bottom ventalation, relative orientation of ventalation, amount of space the lid is cracked, how windy the day is—all of these factors influence the efficiency of the burn and, as a result, the temperature inside the grill. And, for longer cooks (say, a six- to ten-hour brisket), the coal must be replenished and monitored regularly.
A gas barbecue does not have any of these issues. Set your burners to the appropriate level, ensure your stable temperature, and then walk away. It’ll stay there until you return or the fuel runs out (whichever comes first). This set-it-and-forget-it ease is ideal for ribs and brisket, giving you more time to work in the kitchen or sit around and drink a few beers.
Time to Warm-Up and Cool-Down
This is where gas shines, and honestly, it’s the sole reason I’ve been using a gas grill for most of my cooking sessions since I bought one. Even with a charcoal chimney (and you do use a chimney to fire your fuel, right? ) a charcoal grill will generally take at least half an hour to cook from the moment you light the coals. Also, once the coals are lit, you’re on a countdown timer. Did you realize you forgot an essential ingredient in your sauce and now have to recreate it? Unfortunately, the coals do not wait.
Turning on a gas grill is as straightforward as turning on the stove. Turn a few knobs, let it burn, and that’s it. Close the cover and allow it to warm for 10 minutes or less before cooking. Furthermore, the gas grill will wait for you if you require additional time.
On the other hand, after you’ve finished cooking, gas is also more convenient. When you turn the knob, the flames go out. The charcoal must burn off naturally or be suffocated by the cover. As a result, I constantly feel like I’m squandering fuel if I don’t keep cooking until the charcoal has no more heat to give. I start with the same quantity of coal, whether grilling a couple of burgers and hot dogs or grill roasting a dozen chicken legs for a party. There are more efficient methods to do things.
Clean-Up
This is an obvious choice. Charcoal barbecues produce ash and the ash collection tray in the cheapest Weber kettles will spill dusty ashes on your deck or yard with the slightest breeze. The internal collection of premium grills performs better but needs cleaning. Deflectors or pebbles on gas barbecues are designed to avoid flare-ups and redirect grease or drippings into collection trays. Cleaning is as simple as emptying the tray when it becomes full. Of course, with charcoal and gas grills, you’ll need to regularly clean the cooking grates and interior grates as crud accumulates.
The Last Countdown
The ultimate test is this: which provides the most utility and pleasure? There’s something ritualistic about building a charcoal fire and working the flames with careful control of ventilation and placement, let alone tending to a slow-cooking piece of meat all afternoon or night. The delight I get from stepping outside and then turn the gas grill immediately off when I’m done cooking is tough to quantify, but it’s high. Grilling was a once-in-a-while event, perhaps once or twice a week. It’s now something I can do at any time of day or night without any thought.
What to Look for When Buying a Gas or Charcoal Grill
Price: Once you’ve decided on the type of grill that’s right for you, you’ll need to figure out your budget. A higher price does not always imply superior quality, but be aware of bargain prices—a $175 gas grill that appears to be a good value but only lasts two years is not a good choice. For more information, see our gas grill and charcoal grill guidelines.
Size: It’s tempting to buy grills based on their overall size, especially if you’re working with a small patio or balcony. However, you’ll want to consider the surface area for actual grilling. You should have enough space to shift food to a hotter or cooler zone while still being able to flip or rearrange pieces as needed.
Construction: Both gas and charcoal grills require ventilation, so seek a grill with adjustable dampers, a snug-fitting cover, and a firm grilling surface.
Temperature: Many grills include a built-in dial thermometer. However, these could be more reliable. Set up a few dollars to purchase a high-quality instant-read thermometer and a probe thermometer for monitoring cooking progress.
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