Gas BBQ vs coal BBQ

wrmwit

I'll be purchasing a BBQ in anticipation of a fine summer!

I don't know whether to get a gas or coal BBQ. Can you get the same chargrilled taste from a gas BBQ? They also seem cleaner.

What are the pros and cons of both?

Thanks in advance.

Marcusm

wrmwit wrote: »

I'll be purchasing a BBQ in anticipation of a fine summer!

I don't know whether to get a gas or coal BBQ. Can you get the same chargrilled taste from a gas BBQ? They also seem cleaner.

What are the pros and cons of both?

Thanks in advance.

I'm also in the market for a new BBQ. I have had a gas BBQ for 10 years and will be sticking with gas. Views differ as to what gives the strong smoky flavour as to whether it derives from the charcoal (note not coal but charcoal which is wood which has been heated) or from the juices falling from the food being burned off. I get great flavours from my gas BBQ and it is very easy to clean and requires no maintenance or stock of fuel/starters other than gas.

For me, it is imperative to get a BBQ with a hood which turns it into an oven (pref with a thermostat). I like cooking big pieces, legs of lamb, steaks 2-3 inches thick, whole chickens n the BBQ. With a gas one, you are likely to use it more often as there is less faffing about with preparation and post event cleaning.

hidinginthebush

As a coal bbq owner, gas all the way. Lighting the coal, waiting for it to heat up, etc. is a pain. Gas you just knock it on and off you go.

filbert the fox

Gas Gas Gas. Great gas.

The flavour of food is dependent on the cooking method. The imparting of flavour occurs when fats drip onto a solid hot coal(like volcanic/ceramic coals) and vaporise.
The best barbecue is one with the non see through lid which keeps the heat and the flavour in.

Gas is so convenient in the blustery/showery nation we occupy. close the lid even in the rain and you've still got grub.

We like to cook chicken on the grids . The flavour of thighs/legs with skin off is superb.

We have been known to do drunken chicken in the unit and the flavour is well soooo good.:)

MaceFace

I'll offer my advise as someone who owns a coal BBQ (Big Green Egg), and two gas BBQs (different sizes and quality).
A gas BBQ should really just be called a grill as it is generally intended to cook food at a higher and quicker temperature than charcoal (of course you can cook low and slow on a gas BBQ, but that's not quite the same).

To decide - you need to ask yourself how often you will be cooking, what type of food and how long you will spend preparing and cooking the meal.

For burgers, steaks, chicken, wings etc., a gas is perfect. You won't get any real bbq flavor off the grill, regardless of what anyone else says. That's not a problem though - learn how to make good rubs and sauces. That will give you unbelievable flavors that will leave your friends very jealous.
If choosing a gas grill, I recommend Weber - they will last over 10 years, and maybe more left outside around the year (with a cover). Replacement parts are easy to come by. The main thing though - the parts used are high quality. My cheaper gas grill is simply a way of cooking outdoors and lessening the cleaning afterwards, but the cooking is better on the smaller Weber with the porcelain enameled cast iron grate with offers a better cook.

For cooking bigger items or wanting a "real bbq" - you need charcoal, but not just that, you really need something that allows you to control the cook - something that allows you to keep the temperature at something like 250F for hours at a time. Most charcoal bbqs you see in Woodies and the like are just boxes that allow you to burn coal in. Personally, I would never bother with any of these. I strongly recommend that if budget allows and you want charcoal, you look at a proper smoker. Something like a Smokey Mountain or even better a Big Green Egg or other kamado style bbq. It will set you back, but I fully expect my BGE last me for the rest of my life (hopefully that is 50 years).
Cooking on charcoal can be a pain - if you come in from work or shopping and you want dinner in an hour, you may struggle to get that off charcoal. It will also cost you more as coal will cost more than gas for a small cook. Once you start down this road, then you will soon realise that you need a lumpwood charcoal and not the briquettes which are full of additives which ruin the taste.

TL;DR: If you are looking for every day use for cooking outdoors on the spur - get a gas. If you want a proper BBQ with all a cook entails - go for a proper charcoal. Remember - you get what you pay for.

bside29

The most convincing argument for gas? Probably 90% of the world's greatest and most expensive steakhouses grill their rare aged prime beef with gas.

The one simple thing you need to know is that it is a matter of taste and convenience.

Below is a link for more info about Gas grills:

http://www.homereviewed.com/best-gas-grill-under-500/