The Story of Two Grills -- What do you love?

By: RE/MAX Complete

Get two neighbors who own two different types of grills into a debate on which kind is better, and you could easily start World War III.  Charcoal or gas -- many people are as passionate about their preferred grilling method as they are about their favorite football team.  Neither of us being the one to shy away from such a highly controversial topic, we offer you our two cents on the subject.

The main argument for the charcoal grill is that the smoke from the coals imparts taste on the meat, and many people say that this enhances the taste.  They can use wood as fuel, which gives you more options as far as the smoky flavor goes.  And speaking of smoke, they are easier to smoke the meat in than a gas grill.

Of course, there are some disadvantages.  Charcoal grills are messier to use and clean.  It takes more time to prepare the fire, and a certain amount of skill to control it.  And since the charcoal briquettes don't burn forever, you need to keep an eye on them and replenish them continuously during the grilling.

Owned by about two thirds of Americans, gas grills are the more popular kind.  The main reason is their convenience: turn the knob, and voila- the fire is on.  Since no ash results from burning gas, these grills are easier to clean.  Additionally, the fire is easier to control compared to charcoal, and one propane tank will provide fuel for many hours without the need to be replenished in the middle of grilling.

The disadvantages?  The main one is a slightly diminished taste since gas has no flavor to enhance the meat.  Another minus is the price - gas grills are often more expensive than their charcoal cousins.

*Photo Credit*

When lighting a gas grill, make sure you open the lid before you turn the gas on.  Keeping the lid closed could cause gas build up and result in an explosion.

TIPS FOR BOTH TYPES:   Whichever your preferred grilling method is, there are ways to enhance it.  If you are a charcoal fan, consider using natural lump charcoal instead of the charcoal briquettes.   The latter are made of compressed sawdust and petroleum, which produce sharp, better smoke, while the natural charcoal is, well -- more natural.  If gas is your fuel of choice, consider using wood chips to add smoky flavor.  Many different types are available:  alder and oak for seafood, cherry and apple for chicken or pork, mesquite for beef, and hickory for barbecue.

We would love to hear from you...are you even reading this?  We would love to know what you prefer...GAS or CHARCOAL!