- Charcoal grills require more preparation than gas grills. When using a gas grill, the only preparation is turning a knob and waiting for it to heat up. With a charcoal grill, the preparations consist of adding charcoal, dousing the coals with lighter fluid, then lighting with a lighter. The gas grill will take around 10 minutes to heat up, while the charcoal will take 20 minutes to heat up properly.
- Gas grills are more expensive than classic charcoal grills. Buying one large bag of charcoal will last for about five cookouts, while a propane tank will last for well over 12 hours per refill, depending on how many BTUs the gas grill has. (BTUs describe how hot the grill can get.) In the long run, however, the difference in fuel cost is minimal.
- Cleaning a charcoal grill requires brushing the grates and cleaning out the ashes after each use. Cleaning a gas grill involves turning the grill to high heat after cooking and then brushing away the residue. Either way, the difference in cleanup is minimal when comparing gas and charcoal grills.
- Charcoal enthusiasts are at an advantage when it comes to the debate over flavor. The only way to achieve charbroiled, smoky-tasting food is by using a charcoal grill. Flavor chips can be purchased for use in a gas grill to replicate the smoky taste. The smoke flavor of a charcoal grill could overpower delicate foods such as fish, fruit, and vegetables; they will benefit from being cooked on a gas grill.
- Charcoal grills burn hotter than gas grills. When cooking steaks and lamb pink in the middle and crisp on the outside, you need high heat. Charcoal grills can get as hot as 700 degrees Fahrenheit, the temperature needed to sear meat. Gas grills have temperature controls that make maintaining temperature easy. But even the higher-end gas grills will only achieve a temperature of around 500 degrees Fahrenheit.
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