Here is a really fabulous write up from Kenji Alt on the topic. He has way more experience with charcoal than I do: www.seriouseats.com/2015/09/charcoal-vs-gas-grills-the-definitive-guide.html

*Bought for my son. We have had one for years, works great. Can cook indirect and smoke meat. Done chicken, ribs, turkey, and the regular **MyBest.Kitchen** hot dogs and sausages. Excellent grill*

Adam got called out by Helen!!! Both KZreadrs watch each other wooooohooo!!!

@tykjpelk

4 жыл бұрын

He also said once that she's one of his top 2 foodtubers he'd like to have dinner with, they should do a collab.

@bl6973

4 жыл бұрын

Simen Martinussen They’re also super similar. Both parents who enjoy no fuss cooking.

I have a grill that has two separate sections, one side propane and the other charcoal (I use lump). Whenever I cook for a larger number of people, I use both sides, cooking the exact same type of items on each side. Every time I have done this, everyone has always said the food cooked on the charcoal side tastes much better. Not once has anyone said they preferred the gas cooked food.

Ahhh, a beautiful articulate lady who is a grill master! Most grilling channels are guys! Subscribed! Just bought my first gas grill and have been living it up on my balcony all summer 🌞

Hi Helen, Thank you for the great info- especially the foil trick! You are obviously very brave for diving into this subject! I love your channel and the way you deliver your subject matter! I could listen to you for hours! :) Take care, be well and all the best from California 💛

After cooking, close the lid, turn up the heat and let the grill run until the residue is reduced to char. Allow the grill to cool a bit and brush off the char. OIling the grate using a paper towel before placing food for the next session will remove any gray dust. Never wash the grate again.

I have both a good quality gas grill (Napoleon prestige pro 500) and a quality chargoal grill and smoker (Big green Egg) and I use both regularly so I have a good idea of the pros and cons of each. In the end it IS a tradeoff of quality vs. convenience. This is the short conclusion both from this video and from Kenji's write-up linked in the pinned comment. However, I don't agree that the convenience gap is quite as large as mentioned, mainly because I've found convenient solutions to some of the convenience points mentioned (mainly by using additional gadgets to make my life easier :)). These are: 1) Cleaning. I actually find cleaning my BGE to be faster and easier than cleaning my gas grill. Sure the BGE has ash to clean, but the ash doesn't need to be collected every cook. I use a grill basket for the charcoal and before every cook I just give it a good shake so the ash falls down below, and only once every 4-5 good cooks enough ash collects that I have to actually scoop it out. Here too there's a cheat and that is an ash vacuum. You can just vacuum the remaining ash in seconds and problem is gone. Compared to that cleaning my gas grill is an absolute hassle because grease will collect in all the little hard to reach nooks and crannies between the gas burners, I have to clean out the ignition plugs that won't work properly otherwise and etc. The BGE doesn't have any hard to reach spots. Everything is very easy to get to. I'd rather clean my BGE every time over my gas grill. 2) Temperature control. If doing a fast short grill with an open lid with the coals just roaring as high as they'll go, then what you do is set up 2 temperature zones with coals only on half of the grill and play around with that. You move the meat around the different areas and control how fast you want stuff to cook. If you intend on cooking something for any length of time you just get yourself a temperature controller like a Flameboss and that useful device will keep your temperature steadier than your kitchen oven would with absolutely zero hassle and will do it over many hours. I regularly leave overnight cooks going over 12 hours without the temperature budging more than 1-2 degrees in either direction. 3) Startup time - While it's true that nothing can ever beat the ease of use and convenience of just turning a knob to light up the grill, there's also short-cuts in that area too. I use a new product called the "Grill-Gun" to light up my charcoal in less than a minute. It is far quicker and easier than a chimney, and shortens the time needed to get started to around 10-15 minutes. This pretty much completely negated the hassle of lighting the coals for me, making the burden mostly shaking the ash and adding some more charcoal (have to get my gloves in order to avoid getting dirty, etc.). So all that said, when DO I use my gas grill? When my kid wants me to grill him a couple of hotdogs pronto and I want to get start to finish as fast as possible, that will still go faster with less work. Also if my BGE is occupied with a low and slow and I want to cook something hot and fast at the same time. If I have the time and cook anything serious I will prefer the BGE most of the time though.

@andrel6295

3 жыл бұрын

I could not agree more with you. I have an electric smoker, 2 natural gas BBQ and a ceramic grill. As far as I know the ceramic grill is now the main cooking station. There is no other cooking way that makes food this good even for short cooks. As an exemple, I made pizza on the ceramic grill and it takes about 15 min or less to cook and the crust has a little bit of that smoke taste in it. One of my BBQ has a rotisserie and the chicken comes out very good but it is so much better on the Kamado grill. Thank you for this great comment you could not be more right.

Quick grilling a burger over a cherry wood fire gave it a lot of sweet smoky flavour. I got some good smokiness in roasted red peppers when I put them directly on an oak fire. It really doesn't take much.

I have a gas grill by Weber, a typical charcoal grill (also by Weber), and a Big Green Egg, which uses lump charcoal. The Big Green Egg cooks the most delicious food by far, I think, and my family agrees. The hard part is getting the lump charcoal lit and grill preheated. Last year, I found a nozzle device that screws onto a 14 oz propane tank. The device has a built in starter. Open the valve, click the starter and Wham! you have a portable blow torch to light the charcoal. It takes the hassle out of getting the thing lit, and the fully-lit charcoal preheats the grill much faster.

@rm5282

4 жыл бұрын

I had a gas grill for 11 years and loved it. I also have had a stick burner for 15 years. When my gas grill was in need of new cooking grates I saw that it was going to cost me $250 to replace all five. I was able to get a Louisiana Grills Kamado 24 inch unit at Costco for $599. It was a no brainer. I light the kamado using two thin sheets of paper towels dabbed in vegetable oil. My grill is ready to cook in 10-15 minutes. To me it is just as convenient as my 5 burner gas grill was. I always keep wood seasoning for use on my stick burner and I keep lump charcoal available for my kamado. I use bbq grilling sheets to protect my fish when cooking over charcoal. I no longer have a gas grill and don't intend to buy another one.

What an excellent, comprehensive and well-considered analysis. Thank you!

I haven't grilled in years. The video is very informative , thanks for making the video..

Love your videos. Rational, skilled and funny!

If you watch Guga Food, he compared grilling steaks quickly like steakhouse and reverse sear. He and his cousin did say that in reverse sear, they could taste more ‘charcoal flavour’ in the reverse sear one. So charcoal does give some flavour to the meat. Note that he uses indirect heat for reverse sear, so it wouldn’t be the flame that give flavour during the ‘reverse’ phase in reverse sear.

@carmenschumann826

4 жыл бұрын

. . . one cannot sear in indirect heat ! And what - pls - should be 'the reverse phase', if you have 2 phases (warming and searing OR searing and warming) - in either case you have a first and a second phase - if the usual / conventional sequence of phases is changes then there is a reverse sequence of phases - but there is no reverse phase !

@bigbrain296

4 жыл бұрын

Carmen Schumann I see, you just replied without any idea of which video I’m talking about, shameless.

@carmenschumann826

4 жыл бұрын

@@bigbrain296 . . . : you were the person not naming what you mean - I just can take your words and determine: you don't know what you are talking about ! ( I know Guga Food and their other channel pretty well, they don't talk that much nonsense there . . . )

@rm5282

4 жыл бұрын

@@bigbrain296 I know exactly what you mean. I watched the video too. When I do a reverse sear on my steaks using the kamado I manage my temperature to 250°F . I place the room temperature steaks on the grill with a meatprobe inserted. I pull it off the grill once the internal temperature of the steak is 115°F. Then I open the vents to get the grill to 700°F. Then the steaks go back on the grill for two minutes on each side to get to 134°F. Going slow on the reverse stage allows the steak to retain more moisture in my experience. I've done sous vide as well. I set the sous vide to 126.2°F and run for 90 minutes; this is where my experimentation has lead me with the particular device I have (Omocook). I got it on Amazon for $83. When the sous times still has 20 minutes left I fire up my grill. After patting the steaks dry with a paper towel they are ready for searing. A friend at work and Gouga got me into sous vide.

hope you do a show on the outdoor griddle someday like the blackstone or campchef. they're gettting popular and we are sure you can teach a few things than whats out there now. great todays lesson thank you

I’ve got the room, so I have a charcoal grill, a gas grill, and a pellet smoker. I guess you can never have too many grills LOL

@djsgravely

4 жыл бұрын

No argument here, but which one is your go-to?

@supersosiska

4 жыл бұрын

Damn! I wanna be you :D.

@MrJimodoom

4 жыл бұрын

Similar, weber charcoal, a gass grill.. a hand made smoker and a bradley smoker.. selling the latter 2 for a kamado Joe

@MikeOBrien1945

4 жыл бұрын

djsgravely Probably my old Weber genesis. I’ve had it for many years...keep it clean, and use Grill Grates. Honestly, it has NEVER failed to light on the first press of the button. I kind of wish it would break so I could buy a new model, but I think it is going to outlive me.

@MikeOBrien1945

4 жыл бұрын

Alexey Boltax yeah...me too...but younger.

When I grew up my father would only grill with mesquite lump charcoal. Since I've done a ton of grilling with different charcoals, woods, wood chips, and gas. For quick grilling I have to agree that the smoke doesn't do much. I do think smoke does add a noticable flavor, but not enough that I'd bother firing up the grill for most quick tasks. Where charcoal does make a noticable difference, to me, is when you cook things for a longer time with indirect heat. You mentioned southern BBQ, but I also find charcoal/wood make a huge difference for things you cook a little slower over indirect heat. Whole chickens, tri tip, and leg of lamb are some of my favorites. Also I think the wood/charcoal you use matter immensely. Hardwood and charcoal impart less flavor, but work well for longer cooks. Certain woods, like mesquite, citrus, and wine barrel staves impart so much flavor, I don't use them for things I plan on cooking longer than an hour or so.

@helenrennie

4 жыл бұрын

Thank you so much for this comment. I appreciate that you explained the situations when different heat sources would be advantageous. I don't have any experience grilling on wood. I was primarily comparing gas grilling to charcoal briquettes grilling. Grilling over wood is a special skill. I think it's great for people who enjoy it, but the heat management requires very serious practice there.

@coolkoby

4 жыл бұрын

Have you ever used a combination of the two or is it strictly charcoal or wood?

@Ferrousbull

4 жыл бұрын

@@coolkoby I have. For wood that imparts more intense flavor, I tend to use both. Wood has to be pampered and that can be tedious is you are splitting your attention. Unless I'm giving the grill my fill attention I usually just throw some wood onto a charcoal fire periodically when cooking on indirect heat with the cover on (this part is important because the wood can create flames which will char anything directly above and the cover traps smoke and heat, but you still need to keep an eye on your coals so you don't smother them). My favorite things to cook this way are Santa Maria style tri tip with wine finishing oak chips and spatchcocked chicken with mesquite wood.

Hank Hill is somewhere out there smiling. The portable induction burner tip is good too, I've used a Lodge cast iron out in my driveway many times when I was in the mood for a ribeye XD

I guess this "war" will never be over. I know that dealing with gas grill is so much easier than charcoal, but i got a Weber Performance that starts charcoal with Propane and now my teenage sons grill like pros. And the flavor of leftovers is unbelievable. We actually make extra to have leftovers.

@edstar83

3 жыл бұрын

Charcoal > gas flame. Gas = convenience. Charcoal = flavour. No contest.

Hey Helen...Great info here; i loved your shout out in response to adam ragasua's recent video...why does the gross smoke from last time infuse so much better than the nice smelling wood chips?

My experience is that cow boy lump charcoal grilled food tastes better than gas. I have both types of grills. When I want smoke, I soak wood chips, when grill is hot I throw them in the fire and when they start smoking I put the meat on. I rarely use the gas grill anymore.

The only part of this video I have to disagree with is that charcoal doesn't add much flavor in short cooking times. The proof is in the leftovers. Even the next day, still getting plenty of smoky flavor. That said, my charcoal briquettes have applewood incorporated into them and I'm sure you could achieve a similar result with some woodchips on a gas grill

@jimrogers1500

4 жыл бұрын

I just commented the same. Even without wood in the charcoal you will get a smoke flavor in fast cooks.

Ugh. I've avoided subscribing to KZread channels for years. Now quarantine has me subscribed to Jelle's Marble Runs and Helen. Good luck algorithm.

The chemistry of charcoal cooking depends on the source of the charcoal. Compressed briquettes tend to have "binder" materials in them. Binders are often bitumen or asphalt. If you like a "tar-like" tanginess to your fish or chicken, it may be fine. Natural (lump) charcoal will give cleaner flavor.

Charcoal Rules, Gas Drools.. 😘😘

@andrewgraham3658

4 жыл бұрын

Agreed! Nothing beats a hot bed of hardwood Charcoal. The heat is so consistent

Charcoal gives the grilled food a special taste and have you ever tried to make a tea using charcoal, the taste is amazing especially when you add mint

@rm5282

4 жыл бұрын

It does beans in a cast iron skillet well too. I will have to try the tea idea. Thanks!

I agree that charcoal briqquettes may not give you much smoke flavor, but a good quality lump charcoal will have no problem giving plenty of smoky flavor, even for the quick cooks like steak or fish.

I’ll have to try the foil trick.

First off been cooking on grills most of my adult life. The foil tip is a keeper. As for your assertion that the ease of gas supersede the nuance of coals, might not tell the whole story. Live fire is just that alive. You have to work the problem and learn how to tame that fire. I use both gas and charcoal, often with wood added on. If I have the time and there is no rain, I go with charcoal every day. One of my favorite techniques is to place flank steak directly on lump charcoal. The sear is like no other, yet done so quickly the steak remains rare. (Thank you Alton Brown for that one).

Great video…I love grilling on gas because it is convenient for fillets and burgers. Thanks for the info on preheating the grill. So informative I will watch it again this weekend.

Excellent video. Trying to decide to replace my 18" Weber charcoal with another charcoal or gas but after watching this I'm lending towards trying gas

The shoutout is gonna make Adam's day !

We had an electric outdoor grill for a few years. Worked very well. Used to bake potatoes and grill chicken breasts on it. They came out really well. Meat would get a nice char to it. The grate was non stick and dishwasher safe.

My problem is the gas grills I've used don't get hot enough to get good results. I'm sure if I spend >$500 this won't be a problem, but I don't want to spend that much on a grill. I did however have a tiny gas grill on a sailboat that would get scorching hot (it had to be powerful enough to cook in strong winds). I use lump coal and a decent charcoal kettle grill, but I also use it for smoking, more so than grilling.

I just traded in my Brinkmann charcoal grill for a Weber Summit Charcoal grill. I hope it's the last one I will ever need. I have no trouble holding whatever temp I want by adjusting the air flow. Usually within 10 to 20 degrees of my desired temp.

Hope you will do a video on grilling burgers. I am looking into gourmet burgers (turkey and salmon too) without buns.

Thanks Helen! Can't wait to try using that foil trick! I'm assuming it'll work just as well on an electric grill.

@carmenschumann826

4 жыл бұрын

. . . guess the foil more reflects the heat back than it traps the heat . . . and I would not recommend the 'foil trick' on an electric grill - it might destroy the heating element . . .

@helenrennie

4 жыл бұрын

This is a cook's illustrated trick specially designed and tested on gas grills. In principle it should work on electric, but I don't know if it could have some negative consequences.

@carmenschumann826

4 жыл бұрын

@@helenrennie . . . possible negative consequences depend on how well designed the heating element is: if there is a sensitive thermal protection, the heating element will be cut of from energy supply before overheating and switch back on again when thermal conditions are ok (which means: no gain in temperature), - but if not, the heating element is designed to radiate a certain amount of heat energy to the environment and if this energy radiation is prevented by reflectors or heat traps then the element might destroy itself by overheating . . .

Helen, your calling smoking as wood only, which yes can be done on both, but that discounts altogether the smoke flavour from charcoal itself. It's not even fair to bring wood smoke into the picture, since they can be achieved on both. As a fair comparison, with charcoal you get it's unique smokey flavour, and wish gas, it's unique, more stubble one. It's just important to note that charcoal does give the benifit of unique smoke all in itself, completely beside the rendered fat and smoke

Lol!!! Wonderful and Accurate introduction. KCBS Juliet.

Meathead Goldwyn concludes his article with "if you're going for taste use charcoal ".

@helenrennie

4 жыл бұрын

That's true. Charcoal will give you slightly stronger aroma and faster browning. Gas will give you easier heat management. With gas you need to jump through a few hoops to get great flavor. With charcoal you need to jump through a few hoops to get great texture. Since my first priority is texture and since gas is so much easier, I choose gas.

@uptonogd1

4 жыл бұрын

@@helenrennie I guess I misunderstood. Your video led me to believe, perhaps mistakenly, that Meathead Goldwyn agreed with all your opinions. And, you gave us the link because his explanation was more in depth.

Best steak ever at Pinnacle Peak Patio in Arizona. I can taste the mesquite. Lesson learned. High heat searing a steak in 5-7 minutes picks up no flavor other than vaporized fats from open flame. A lower and slower heat from a wood burning fire with a reverse sear produces way more flavor. Charcoal itself can produced a dirty smoke that will make your BBQ taste like a house fire if your not careful. Note that I said BBQ and not grilling. My gas grill will get so hot on full, all the grids can get an orange glow. Put a steak on that and it burns the sear marks quickly producing bitter carbon. 550 degrees max for me. Tomorrow is steaks about 7 inches over a small charcoal base with some oak and mesquite chunks. One stick of dried hot wood will quickly raise temps to 550 for a quick final sear.

I think saying one is better than the other is the quintessential apples v. oranges. Two very different methods as those are two very different fruits. It's really a preference. I do not like working with charcoal, nor do I like the taste of it. Further, a true smoker is in a category of its own. I don't care to futz with that. Your vid is a great exposition of some key differences. I have a Solaire gas grill with ceramic burners (and the regular burners, which I haven't ever unwrapped/used in 15 + years.. It gets very, very hot--(750)d. Here's a tip to provide some heat management for your gas grills: a baking stone, which will absorb yet also deflect heat. You simply turn it over on next use and all the ick will burn away. Alternatively, you can go to your masonry supply store and get firebricks. You can get a low profile brick, which I recommend, and use several of those to achieve what you can with a baking stone. Again, just flip on the next use, and bottom ick will burn away. Don't use other bricks as they have dies that are not food safe. I need these accoutrements because of the nature of my grill (ceramic), but they are useful if you wish to slow down on a non-ceramic. I spatchcock both chicken and my TG turkey (now for 2 years) and cook on my gas grill...but not without the baking stone. Also if you invert a pan insert, you can put your spatchcocked bird on the rack and provide additional management of the cooking. It has the advantage of raising the breast higher...so it has a little different heat zone than the thighs and legs.

Meathead and Hellen in the same video? What is this, a crossover episode?

I'm totally biased in favor of lump charcoal or even wood, but also I cook with the embers and not with the flame (so a mix of indirect heat and direct heat). Helen and Kenji's explanation make sense for what i see most common in the area of the midwest I live, most people grill burgers or maybe some steaks in 20 to 45 mins (even less for some burger patties) at a quite high heat. what about when grilling like in south america, slowly with embers, on a cooking grate that might even have its irons v shaped, so fats flows towards a drip tray and avoiding that most of them drips into the coals and generates flames? using that technique you would not be able to cook skirtsteak in less than 60 mins and beef short ribs in almost 2 hours. that would allow the meat to soak up some flavor. yes, it would take yo 30 mins to get the fire started, some 15 mins to heat up the grill (use that time to clean the grates!) but it will definitively taste different than just cranking up the gas grill to max.

thanks

Me too. To much fuzz with Charcoal in the middle of the week after work. But in the weekends i love Charcoal. Not because it's better than gas, but because it's more cosy and i have the time :-) Helen, my love, you are as great as always :D

I use gas... to start my charcoal grill. Lump charcoal only, because brickquettes taste funny to me. And for goodness sakes don't use starter fluid. If you want really strong smoky BBQ flavor use mesquite charcoal. Only city people would stoop to using an electric grill. (No offense, city people 😅). Propane is very convenient for grilling but the result isn't the same for me as charcoal.

@TheGreatSantini500

4 жыл бұрын

Mesquite wood deposits slightly higher levels of benzopyrene than other hard woods, but that is not a problem for barbecuer who simply throws a handful of mesquite chips on the coals (cancer). I like apple mostly.

@Crazywaffle5150

4 жыл бұрын

That flavor you speak of is superior flavor in my opinion.

You can get the smokey flavor without charcoal. Use liquid smoke or a smoker box. Generally speaking, people like to cling to myths they heard without really checking the facts. Some people should really indoctrinate themselves with The Food Lab book. My top favorite myths people cling to are: 1) Chefs overdoing marination times. (Better off with a dry brine) 2) "Smoke can only be achieved on charcoal". 3) Lemon/lime juice makes the chicken more tender after 24 hours. NO! making chicken ceviche does NOT tenderize meat. It chemically cooks it and can make proteins rubbery. 4) Bringing meat to room temperature does not make such a tremendous difference etc...

Always been silly. For convince I love gas grills. For a weekend BBQ I fire up the charcoal grill.

Can you do a video about induction cook tops

Pellet smokers are the way to go, the future of grilling. easy as hell and virtually idiot proof.

@supersosiska

4 жыл бұрын

The only bummer is the price of the smoker... :(. Nevertheless: saving money for one :D

@rm5282

4 жыл бұрын

@@supersosiska with a pellet grill you will always rely on a power source. With charcoal and gas you only need the fuel. I can take my charcoal grill to places without electricity and not need a generator.

I have both a top tier Weber gas grill as well a Big Green Egg (hard lump coal) grill. My Weber collects dust while I use my BGE for everything. Try to do a Neopletana pizza at 900° on a Weber 🤣 Next up Induction vs flat top glass vs gas range?

Propane has a scent that gets in the flavor of the food.

I love you Helen!🌹😘❤

As you said with gas grills, good electric grills cost a lot. With a good electric grill, you can get a comparable final product of a gas grill. Btw, I am using a heavy iron grilling pan on gas, and that works great, but is also very dangerous, because of the heat.

@AndyBHome

3 жыл бұрын

My parents had a cheap electric grill and yet it was wonderful. I think electric grills are underrated.

@y2ksw1

3 жыл бұрын

@@AndyBHome Exceptions made 😊

#RealComment : For a strong, smoky flavor while grilling tender foods: 1. Add the wood early so that it catches on fire. Soak the wood with water from a spray bottle so that it smokes. Place meat on the grill while it is still very cold.

A gas bbq is an outdoor version of an oven broiler (grill in Europe). So, of course charcoal is better

@helenrennie

4 жыл бұрын

fat doesn't drip into the broiler because it's above the food. fat does drip into the gas grill.

@TheGodYouWishYouKnew

4 жыл бұрын

Helen Rennie I don’t believe that makes much of a difference. I’ve made many foods on a gas bbq and oven broiler and they seem to come out the same to me.

I have to completely disagree with the idea that you can't taste the smoky flavor from charcoal, even on fast cooks. I pulled out the old Weber kettle just last week and made burgers, cooked for 6 minutes. Family had no idea I was doing that and thought I was on the gas grill. Everyone commented on the nice smoke flavor and asked what I did. You don't need wood either. Lots of long slow bbq cooks are done with charcoal only and come out with plenty of smoke flavor. Not as good or the same as certain woods but clearly noticeable. Oh and I've also made pizza in the firebox of my smoker with charcoal only and it gets a good bit of smoke flavor.

@andrel6295

3 жыл бұрын

I agree with you Jim. I have an electric smoker, 2 natural gas BBQ and a ceramic gril (Kamado) and the Kamado is my main cooking station as no other cooking method brings that much flavor to my food. I do use all of them but my favorite is the charcoal grill.

What about wood pellet grills?

There is a link between breathing and eating charcoal particles and good health.

Trusted academic source here. Balanced perspective.

the answer to the question is Yes.. LOL

You really have to come to South Africa. Here we call it BRAAI. It is a lifestyle, not just preparing meat, and it is definately not called cooking. We call it Braaivleis (braai meat). By the way love your videos.

Yes charcoal all the way!

I’m going to have to disagree about the herbs on grills. I’ve added rosemary to the grill while grilling peaches and the flavour comes through loud and clear

My wife says, "The wood makes it good!"

@jeffbeck6699

3 жыл бұрын

I say, "Sticks float: They wood."

I've worked for moving companies and I used to help prep apartments and I can tell you that everybody leaves behind their charcoal grill, exact opposite with gas, everybody takes there gas grill. And usually the price points can be similar for both depending on brand name. I prefer gas for speed and cleanup ease.

@Crazywaffle5150

4 жыл бұрын

Just cook inside lol.

Yes. Next question?

Expensive steak house chefs don't grill. Expensive steak house chefs sear in pans, often using the carbon-steel variety. I grill cheap steaks. I pan-sear (usually reverse-sear) expensive cuts even if I'm cooking outdoors. And, yes, charcoal grills can get much hotter. I have both gas and charcoal. I use both regularly, my choice depending on whether I'm opting for convenience or maximizing the Maillard reaction. And for slower, indirect cooking of, say, salmon or chicken thighs, charcoal *does* add flavor.

ROMEO AND JULIET STARRING HANK HILL WOULD BE AMAZING! I'D BUY THAT FOR A DOLLAR!

If the theme here is BEST results, the comparison should be between grill styles, i.e., a Kamato grill such as the Big Green Egg (lump charcoal) and gas. Kamotos gets much hotter, and are not difficult to control once you understand it, and offers the ability to do long cooks (smoker, thermal retention) or Fukashima hot (e.g., steaks), pizza and the like, hotter than gas. Lump adds a degree of smokiness even without adding wood. Gas offers convenience, but does virtually nothing for flavor. The flavor bar argument is non-sense. Bad thing about gas is the limited life of components. Expensive, and you need to replace parts an buying new grills is inevitable. (Most are junk). In short, I used (good) gas grills for decades, then bought a Kamoto grill and never looked back. I did fire up the gas grill perhaps twice just to confirm I wasn't crazy for deciding to kick that thing to the curb. By the way, if I only had a gas grill, I would not do steaks on it. I would cast iron fry it, pan into the oven, baste in butter, etc...traditional. Since I don't, I typically, if I have the time I will sous vide the steak 2 1/2 hrs, finish it on the egg at volcanic temp. Wow. Better than any steak house.

Propane and propane accessories.

Grilled steak at a restaurant taste nothing like charcoal grilled steak to me.

@andrel6295

3 жыл бұрын

Totally!!! Unless you use some liquid smoke or a smoke machine you will not taste any smoke in your steak and the liquid smoke is tricky to use and noticeable in the taste of food, beurk! Charcoal is king!

🚨CHARCOAL REIGNS SUPREME! ALL HAIL CHARCOAL 😂 🚨

@susanpremo8068

4 жыл бұрын

Just kidding on the thumbs down. The only reason I don't like charcoal is the smell, makes me feel ill.

While I agree with most of the information. I have to mention that if I grill burgers/steaks/veggies WITH additional wood pellets (so possible on gas too), it does add lots of smoky flavor to it even if it's cooked only 5 minutes. Without pellets, it's almost the same on charcoal and gas for short grill yes!

Very nice summary, i reached same conclusion, i have both charcoal and infra red gas grill, for me, the gas infra grill gives more smoke and the actual food flavour is more dominate and stronger, and for left over it is way better at the second day where the aroma remains clean, personally i hate the taste of charcoal that pops out on the second day. I used to clean my gas grill every time I use it ( twice a week as minimum ) and keep it seasoned and ready for next grill. I use my charcoal one for long smokings or pizza on wood only.

I've always been a real wood/charcoal man myself... Watching people use gas is just pro-*pain*-ful! 😋

Written on the wall of a London public convenience: I love grils. Subsequently, the word 'grils', had been crossed out and replaced by 'girls'. Under that, someone had added: What about us grils then?

Helen. Wrong! Wrong! Wrong! Respectfully, real firewood is THE only way to to do real grill. I live in the Boston area as well. Tell you what, next time when my dear friend and master grill cook from Buenos Aires Argentina is in town, if you wish I'll send you a shout in case you feel like having a taste of firewood grill. I know this sounds weird, but other than being crazy south-American immigrants that mostly grill in the winter, and insist on rock salt as the only addition to grill beef, we are pretty much normal family folks.

@helenrennie

3 жыл бұрын

Thanks so much for the invite :) I never say no to a bbq (as long as covid is over)

@doctorwhy6504

3 жыл бұрын

@@helenrennie Absolutely. BTW. Thank you so much for the egg pasta video. That was absolutely brilliant. Your video saved my horrible fresh pasta crisis day I was having. Keep the great work.

Charcoal is waaaaaaaay better than gas. No debate.

Propane, taste the meat not he heat

@Crazywaffle5150

4 жыл бұрын

I taste both. By that logic, don't even marinate your meat. I like other complex flavors in my food, that's why seasonings is a thing.

If the charcoal chimney starter was around in 1955 the gas grill would never even have been invented.

@rm5282

4 жыл бұрын

Those chimney starters are excellent

@Crazywaffle5150

4 жыл бұрын

Best invention ever.

“Yes but no.” **end credits**

Gas is for grilling Coal is for BBQ,, it's like comparing an useless rock To an perfectly sunbathed tasty orange

Tastes the same to me

You and Meathead, get married..... :-D :-D

. . . despite an obvious overwhelming fraction of old-school charcoal freaks: A good quality charcoal from hardwood ('white coal' like it is used e.g. in Japan is almost pure carbon and burns with an almost invisable blue flame when fully lit) doesn't smoke at all ! thus it doesn't add any remarkable flavor to the food . . . lesser quality charcoal is cheaper but must be prepared (pre-heated) for a longer time to get rid of the unwanted remaining residuals in the coal which cause a nasty type of taste . . . And like on a charcoal grill by direktly adding smoke wood to the coals smoke flavor can be applied by adding smoke wood in a "smoke box" (smoke machine) on a gas grill, too . . . but if you are a moldy fan of nasty burnt fat residues / taste, pls. feel free to proceed as always . . .

Kkkkkk you are soo wrong

The best steak houses do grill on gas. That's why my steaks are better.

She must break you.

This lady really DOES NOT know what she's talking about. First, charcoal IS where you get the smokey wood flavor..IT'S MADE OF PARTIALLY BURNT HARDWOOD! Second, I have both a gas grill and a simple charcoal grill. I can taste a HUGE difference between the 2 on beef! I always do steaks and burgers on the charcoal, because when cooked on gas, I can hardly taste the difference from a frying pan. But on charcoal, I can taste a world of difference. Only when I'm cooking foods like fish, veggies, or pork do I use the gas grill, because it's easier to regulate the temp. Even then, I have a stainless steel perforated box in which I place hardwood chips. I set this box inside the gas grill for a smokier taste. Gas just doesn't give much flavor, I don't care how much fat juice drips down onto the burner. This is the first time I've seen this lady's videos, and based on this, it will be my last as well.

No! It isn't! Gas and charcoal for cooking the same thing, protein or vegetable, are identical Charcoal shouldn't "smoke", as that is the property of wood which has still resin in it... charcoal doesn't ... What gives food it's cooked smelled on a grill is fat and "juices" which drop to the fire and get instantly evaporated, and thus return to the food above and give it the special grill smell: it's not charcoal, it doesn't have any smoke properties. A good chef can do the same effect inside a kitchen with a good grill pan and good grilling techniques. An extraordinary chef can do a better result than an outside grill on a Sous Vide runner, a good IR screen on a propane torch, and a small smoke machine to give it a mesquite spice flavor.

@carmenschumann826

4 жыл бұрын

. . . well said, good quality charcoal from hardwood ('white coal' like it is used e.g. in Japan is almost pure carbon and burns with an almost invisable blue flame when fully lit) doesn't smoke at all ! . . . lesser quality charcoal is cheaper but must be prepared (pre-heated) for a longer time to get rid of the unwanted remaining residuals in the coal which cause a nasty type of taste . . . And like on a charcoal grill direktly smoke flavor can be applied by adding smoke wood in a "smoke box" (smoke machine) on a gas grill, too . . .

@Douglas.Kennedy

4 жыл бұрын

Good charcoal does indeed smoke. Some varieties less than others but even Japanese charcoal smokes enough to make a difference. Gas grill with wood chips is a close second. In fact, Mesquite charcoal can be overpowering!

@carmenschumann826

4 жыл бұрын

@@Douglas.Kennedy . . . good quality charcoal does not smoke (remarkable) when fully lit - good quality charcoal consists of up to 98% pure carbon and carbon does not smoke at all . . . smoke is unburned woodgas from the pyrolysis process which in high quality charcoal processing is done nearly completely . . .

Charcoal is superior to gas in every way.

@carmenschumann826

4 жыл бұрын

. . . you have a big mouth . . .

@garrettmineo

4 жыл бұрын

Nope.

@guycoburn1633

4 жыл бұрын

Not in convenience. I spent many years with a gas grill -- turn on the grill while prepping the food, and it was ready to go as soon as I finished prepping (about 15 min). A quick scrape of the grill cleaner was all it needed for maintenance except for a big clean out once a year I would use my gas grill 2-3 times a week and it was a consistently even heat source. Cheaper and more convenient than charcoal. When I had a charcoal grill, I would only use it once a month because of the hassle to start it, get the coals evenly burning Spread them or bunch them as needed, messing with the grills to have access to the charcoal, having to judge how much is needed to keep the heat on just the right amount of time. Easy to use not enough or too much. AND THEN cleaning up the mess afterwards, before the next use; usually had to wait until the next day (if I had time the next day). Maybe the charcoal tasted better if cooked perfectly, but I'd rather have a LOT of grilled food than once a month, if that.

@Douglas.Kennedy

4 жыл бұрын

Gas is more convenient. I stick with charcoal myself, but the outdoor gas griddle is a lot of fun and keeps heat and grease out of the kitchen.

@rm5282

4 жыл бұрын

@@guycoburn1633 I do thesame thing with my kamado using lump charcoal. It takes 2-3 paper towels dabbed in vegetable oil placed on the fuel grate. In 10-15 minutes to get to 500°; maybe another 5 minutes to reach 600° depending on the amount of charcoal. I can get the grill hotterfaster by adding additional paper towels dabbed in vegetable oil.

This whole video is an attempt to justify the laziness of using a gas grill. This lady obviously has limited experience cooking over charcoal or she wouldn’t be making such ignorant statements.

just wasted 10 minutes