With spring literally around the corner, it’s time to dust off the old grill and get ready for America’s favorite pastime. Although delicacies like sushi weren’t around fifty years ago, some things never change: everyone still loves a good barbeque! What has changed however, are the grills we use. Long gone are the days when all that existed was the good old charcoal grill. Now there are numerous models to choose from. Here’s a list of the pros and cons of the different types of grills out there to help you make the best, most informed choice possible.
Charcoal Grills
What’s a barbeque without the smell of lighter fluid in the air, right? Although it takes longer to light, longer to cook, and longer to clean, about 33% of American grill owners agree that anything without charcoal is just not a barbeque. Any self respecting barbeque cook-off contestant swears that a traditional charcoal grill simply tastes better and they wouldn’t dream of using anything else, although taste tests seem to reveal no tangible difference. Charcoal grills are also substantially cheaper than the other types of grills on the market. At the end of the day, the heart of the issue might also be an ego thing. Men love being in control, and manning the coals is simply one of the greatest pleasures out there. We may not hunt for our meat anymore, but at least we worked for it!
If the time and inconvenience still hasn’t deterred you, the harmful effect of the smoke and toxic lighter fluid fumes might. Smoke and fumes are bad for the environment and possibly for your health as well, although fumes can be eliminated by using an inexpensive charcoal chimney starter to light the coals. Studies have linked all types of barbequing to possible risk of cancer, but charcoal grills are probably the worst since it’s harder to adjust the heat level to prevent the amount of charring and fat dripping on the fire, both of which have been found to contain carcinogens.
Gas Grills
Gas grills definitely win in terms of popularity, accounting for about 60% of sales. Gas grills are easy to use and get the job done efficiently for those of us who are more interested in the results than the process. They’re ready to use instantly, without having to wait for the coals to turn white hot, they cook evenly and quickly, and there’s no ashes to dump at the end. Buying a gas grill is a no brainer for anyone who isn’t emotionally attached to old-school coals.
Electric Grills
Electric grills are basically unheard of, accounting for only 7% of total sales each year. Although they are just as easy and efficient as gas grills, most people prefer one of the other options that have open flames as opposed to electric elements. Even if you can get over requiring coals to call it a barbeque, it’s not easy to
get over the need for fire. Nonetheless, for the concerned consumer, electric grills are not detrimental to the environment and since they do not have an open flame to char meat, may be better for your health as well.
Charcoal Gas Grills
Charcoal and gas combos are possibly the best of both worlds, with a small propane tank for lighting the coals. You get the advantages of coal cooking without the hassle of having to light the coals or the dangerous lighter fluid fumes.
Although most grills are freestanding, it’s also possible to have any type of grill built into a permanent brick framework on the deck. Some additional features of interest available in middle to high range barbeque grills include:
- Stainless steel is the best material for racks and basin if you are planning on storing the grill outside, eliminating rust and corrosion
- Shelves, warming racks, and increased work and storage space are a plus
- Easy to remove ash catchers make for easier cleaning
- Flare-up control system or flavor bars to divert or eliminate fat drippings
- Smoker boxes for smoking fish or meat, rotisseries for roasting, and searing burners for high heat to lock in juices
We hope these distinctions help you to buy the grill that’s right for you and lead to many enjoyable hours out in the great outdoors!
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