I say gas because it is faster and more easily controlled. And by the way, I mean Natural Gas (even though i am technically in the propane business). I had a gas line put in for ~$300 when I got my gas grill. I have never had to worry about running out and the cost of Nat Gas is probably 20% of Propane. I have never done the math on charcoal, but I'd bet it is at least as expensive as propane. It was great for Hurricane Ike when we didn't have power for 11 days. Didn't have to worry about running out of nat gas, and I do have a charcoal weber and a bag of charcoal as a backup.
However, I will concede the taste argument for charcoal any time.
Health? I like my steaks, meat and vegetables with Polycyclic Aromatic Hydrocarbons. Nothing like a lot of benzene rings to give your food that taste and smell!
However, I will concede the taste argument for charcoal any time.
Health? I like my steaks, meat and vegetables with Polycyclic Aromatic Hydrocarbons. Nothing like a lot of benzene rings to give your food that taste and smell!
from the link: polycyclic aromatic hydrocarbons and heterocyclic amines created as food is cooked over the high heat of an open flame. (Part of the reason why being a chimney sweep is such a dangerous job.) You can try scraping PAHs off the surface of your burnt toast or spare ribs; don't bother trying with the HCAs, which are also formed inside meat cooked at high temperatures.
http://www.epicurious.com/archive/blogs/editor/2013/06/grilling-charcoal-vs-gas.html
Last edited: