Charcoal Or Gas - Two Great Ways to Barbecue

Simple question. Popular debate. Charcoal grillers feel there's nothing like the taste and smell of grilling over hot coals. They take a certain pride in their ability to get the fire started and tend it properly while they cook.

Gas grillers like having a perfect fire at the push of a button and appreciate the precision temperature adjustments gas grills can provide. They're glad there's no charcoal to mess with before they cook and no ashes to deal with when they are done.

Who's right? Everyone! Taste tests have shown there's no significant flavour difference either way. The choice is strictly personal and depends mostly on how you plan to use your grill. Grill every night or just on special occasions? Cooking hot dogs and burgers or turkey and roasts? Cost an issue? While gas barbecues are initially more expensive, they cost less to operate over time.

Charcoal or Gas? Both great choices - pick the one that is right for you! View our range of gas and charcoal barbecues.

Construction

Charcoal barbecues made of high-grade U.S steel are the best. Find one with a finish that's baked-on rather than sprayed. A durable, baked-on porcelain enamel finish protects the steel, preventing the grill from rusting, peeling and fading. Leg couplings and grate supports should all be welded for added strength and stability. Wheels made of heavy duty plastic won't crack in extreme heat or cold.

Basic Features

Look for stainless steel or nickel plated cooking and charcoal grates - they clean up easily and help prevent rusting. Be sure that the grill has plastic or wooden handles that stay cool when the unit is in use.

Added Conveniences

A hinged cooking grate makes it easier to add briquettes. Some grills feature a cleaning system that sifts the ashes for you and makes clean-up easy. if you are considering a grill with a work surface, be certain that it is made of a material that will clean easily and stand the test of time

Construction

Choose a grill made of high grade U.S. steel. The cart should be sturdy, with legs and grate supports that are welded for strength and stability. Also opt for a baked-on, porcelain enamel finish.

Basic Features

Look for a barbecue with a lid or two or more evenly spaced burners to cook food evenly, with no hot spots. Cooking grates should be stainless steel or coated with durable, porcelain enamel for easy cleanup and rust resistance. 

Pay attention to the cooking system. Look for angled steel bars at the bottom of the cooking compartment rather than lava rocks. This flavourizing system prevents juices from collecting and catching fire, virtually eliminating flare-ups. The angled bars vapourise the juices, turning them into smoke that rises and gives the food its great, grilled taste.

Added Conveniences

Optional side burners are great for cooking sauces and other dishes. Flip-up side tables give you extra space for food preparation.

What about BTU's?

BTUs are NOT a measure of cooking power. They indicate the volume of gas a grill can burn. Tightly engineered grills are fewer BTU's and cook food more efficiently.

Assembly

Choose the grill with more pre-assembled and/or welded parts - they're more stable, and are less apt to rust. Look for easy-to-follow instructions and precision cast and die-cut parts for easy, accurate assembly.

Quality Assurance

It makes sense: the better the quality of grill, the more confident the manafacturer is with the guarantee. The very best manufacturers warrant their charcoal grills for at least 5 years, gas grills for 25 years or more - obviously your best choice.

Brand Name

Choose a grill that comes from a company with a good reputation and a well trusted brand name. You want easy accessories, replacement parts and service. Look for a customer service phone number and a web site address.

Cooking Tips

Keep it covered! Keeping the grill lid down keeps hot air circulating around the food, helping it cook evenly.

Take out the Guesswork

Use an instant-read meat thermometer to know for sure when your food is done.

Keep It Clean

Use a wire brush or crumpled aluminium foil to clean your cooking grate before and after every use.

Be Careful

Never place your hands directly over the heat. Use specially designed cooking tools with long handles to turn food and avoid burns.

Always Preheat the Grill

Heating your barbecue for 10 minutes before use ensures it is up to temperature and ready to sizzle those sausages!

Master the Two Different Cooking Methods

There are two methods of cooking direct and indirect cooking methods:

Direct Cooking
This method of cooking is primarily for searing and cooking foods that take less than 25 minutes to cook, such as steaks, hamburgers, and chops. Food is placed directly above the heat source and must be turned halfway through the cooking time to expose both sides to the heat.

Indirect Cooking
This method of cooking is used for larger cuts of meat and all foods that require longer cooking times and low temperatures, like ribs! Foods are cooked by reflected heat, similar to a conventional oven. This allows faster cooking and juicier meats without having to turn the food and without danger of burning. This method can ONLY be used in a covered grill.