1. Mistretta 1
James Mistretta
Mrs. Bennett
12th literature
12 September 2011
The Heat on Meat
The Great Grill Wars have waged for many years now, since gas grills became widely
available in the later years of the 1990s. Many have their strong opinion on which grill is
superior, yet the majority of casual grillers seem to agree that neither charcoal nor gas plays a
strong role in the overall outcome of the food. Although, many hardcore grill enthusiasts agree
that charcoal grills are the one true way to cook meat, saying that only charcoal can give that
perfect, unique taste, while more casual grillers will say that charcoal grills are too much of a
hassle to handle, and that gas grills fulfill their individual needs perfectly. The popular consensus
seems to agree that gas grills have far more utility than charcoal grills but may lack in the taste
categories, while charcoal grills are a bit more trouble for a bit more deliciousness. Most agree
that the best course of action would be to buy both, using the gas grills for the weekdays and
saving the more time-consuming charcoal for the weekends.
Charcoal grills are generally regarded as superior in the competitive grilling world due to
their “distinctive flavor...” (Seder) saying the meat gets “…infused with notes of wood and
smoke” (Seder). Using charcoal to grill meat has been practiced since before man could even
record history, all the way back when cavemen could harness the power of fire. Charcoal is
generally regarded as superior because the charcoal that is used to cook the meat can instill
certain flavors into the meat. Using cedar or pine charcoal could drastically alter the
flavor of the food, not to mention if a smoke box is used along with the coal. If a smoke box is
present in the grill then the flavor of chips used will definitely alter the food, giving a more
smoky and natural taste. Taste tests all seem to show the same results when the charcoal grillers

2. Mistretta 2
say, “That char taste is incredible, it can’t be beat” (Downs).
Gas grills may take the back seat (or even the dumpster) in grilling competitions, but gas
grills are a must-have for most common American households. Gas grills may not give off that
woodsy, smoky flavor that charcoal grills are renowned for, but a gas grill can cook four times
the amount of food charcoal can in the same amount of time. Gas grills are “…the conventional
microwave oven of the grilling world” (Crowe). Although grill enthusiasts say that only a
charcoal grill can give off that perfect char-grilled taste, the common household griller usually
agrees that there is no difference in the taste between the two. The gas grill can be augmented to
offer the same flavors that a charcoal grill would impart into the meat, making the gas grill easily
superior in the opinion of the logical, time-constricted gentleman. The gas grill, in all its glory, is
also usually more expensive than the charcoal powered grill. A simple charcoal grill, which can
be sold for as cheap as thirty dollars, which is usually nothing more than a metal sphere on legs,
while a simple two-burner gas powered grill usually starts around a hundred and twenty dollars
(Raichlan).
When it comes to heat, competitors just cannot beat a charcoal grill. Gas grills do get
heated just as well as charcoal grills, but it takes a very expensive grill to reach the max
temperatures that even the cheapest charcoal grill can soar by with ease. The best part about
charcoal is that it “...creates a hotter flame, which can be great for searing meat like steak”
(Raichlen). The middle to high end gas grills can usually reach max temperatures around six
hundred degrees Fahrenheit, while most “…loaded kettle grills with red-hot charcoal can reach
700 degrees” (Webber). While charcoal grills do surpass gas grills in temperature, it does take
slightly more time for a charcoal grill to reach its maximum temperature that for gas grills. It
takes at least twenty minutes for charcoal to glow that dazzling red that means it is ready for
flavor, yet gas grills need only five minutes or so, as it takes no more than a turn of a dial and a
push of a button to have the flames roaring in seconds (Crowe).

3. Mistretta 3
Charcoal grills are known to excel in the taste category due solely to the charcoal used to
infuse the meat with that natural smoky flavor, which tends to be the only reason that charcoal
grills are superior. Although many grill enthusiasts will stick to their guns when this topic is
brought up and say that there is no substitute for the charcoal flavor, many gas enthusiasts have
come up with small briquettes that can be placed in a gas grill to help replicate the flavors that a
charcoal grill will help to give. Gas enthusiasts agree that meat cooked with the briquettesis
almost identical in flavor to meat cooked in regular charcoal grills (Kirkland). Charcoal
enthusiasts will never agree to these truths, refusing to acknowledge that fact that briquettes and
gas work just as well as charcoal, and in half the time. Besides the new up and coming
briquettes, there are also additions like smoke boxes and lava stones which can also help to
enhance the flavor of the gas grilled meat. Smoke boxes can sit under the grates and slowly coat
the meat in smoky goodness, while the lava stones act as the platform to heat the meat on, and
sear the flavor directly into the meat (Seder).
Gas grills have become extremely popular of late due to the increasingly busy schedules of
the common grilling enthusiast. Gas grills promise a steady supply of heat and ease of keeping
that heat constant, while charcoal grills are filled with guesswork and need constant attention to
the amount of charcoal fuel that the flames are enveloping to keep the steak burning right. Gas
grills usually have anywhere from one to three burners depending on how much had been paid
for them, grills that go upwards towards a thousand dollars usually have not only multiple
grilling compartments, but up to eight or twelve burners for maximum grillage. Gas grills can
insure a good meal in no less than twenty minutes, while charcoal grills need a very ample
amount of time to cook even the first dish (Kirkland).
Gas grills are also superior in the upkeep category, as they require almost nothing more
than scraping the grill after use and replacing the propane when the tank runs dry. Sometimes
they may get a bad ignition switch or a leaky pipe, which also need to be replaced and

4. Mistretta 4
monitored, but these problems do not usually happen often in even the first years of use.
Charcoal grills, on the other hand, need much more attention to detail. Charcoal needs to be
cleaned after every use or else the dust will not only build up, but begin to coat the meat while it
cooks, which is something that no person really desires. The grates also need to be checked every
few meals due to the heat most charcoal grills tend to get to; if the meat remains do not get
cleaned off and get continually burned into the metal, they will begin to break down, which
could lead to catastrophe if the meat falls straight into the coals. Charcoal grills need constant
maintenance while gas grills need little, but the amount of both, especially gas grills, can be
heavily minimized if the grills are covered after use. Most stores where either type of grill can be
bought usually sell covers as well, most frequently as a complimentary item to the grill.
When it comes to the size category, charcoal grills have gas grills beat easily. Charcoal
grills are great to have if space is limited, while gas grills take up a tad bit more room. Charcoal
grills can sometimes be a nuisance, though, if the space is very limited and many people are
crowded into a small area; sometimes complaints are to be had by neighbors who dislike the
amount of smoke charcoal grills throw off. This smoke is the very same thing that makes
charcoal grills superior in the taste category, and even though most people enjoy the smell of
perfectly glazed meat slowly cooking on fiery goodness, some feel the need to complain about
this absolute perfection. On the flip side, gas grills are larger and bulkier, so they require more
room to grill the food, but they throw off almost no smoke at all, depending on the glaze that is
used and if a smoke box is involved. Gas grills tend to be much easier to keep fuelled as well, as
the propane tanks can be reused again and again, and last for a good thirty days, depending on
the amount of grilling done and how long it takes to grill. Charcoal grills need to have charcoal
constantly added to help maintain a constant temperature, which tends to be much more pricey
than propane. The charcoal ash also needs to be thrown out and moved safely to a different area;
the ash can be used well as fertilizer.

5. Mistretta 5
For some grill enthusiasts, although not many, meat is not the main meal the individual
enjoys grilling. Although the original grill was not meant to be used on foods of the more green
variety, some choose to use the grill for other needs, like frying up their favorite squash or
zucchini. These non-meat products are not usually the first food flying off the plates at local grill
outs, but they are needed none the less. A perfectly grilled vegetable is surprisingly hard to do on
a charcoal grill, while the most novice grill enthusiast could darken the veggie to their preference
with ease on a gas grill. Due to the charcoals high, unwavering temperatures, the greenery could
very quickly turn into a crumbling black mess, while propane grills more tame temperatures can
give the food that perfect texture and look that even the most carnivorous guest will desire.
Nothing shows perfection like the subtle black grill lines leaving their brand in the flesh of any
food that comes in contact with their superheated metal fingers.
In the end, there will always be the argument as to which method of grilling is better, but
most seem to agree that the debate is purely opinionated as to what the griller enjoys using more.
The highest class of grill enthusiasts agrees that both grills should be owned for the maximum
grilling experience. The gas grill is the perfect tool to use on the weekdays when there really is
not enough time to fiddle with starting and maintaining heat or smoking meat for multiple hours
to achieve perfection. The gas grill ensures delicious food in record time so the best foods can be
had any day of the week. In addition, the charcoal grill is a phenomenal item to have for grilling
on the weekends, when there is that lazy warm mood and the sun is shining. The weekends are
the perfect time to wake up and grill all day to enjoy an absolutely delightful food in the evening,
while the weekday gas grill is there to comfort the hard working grillers with a delicious burger
or steak made with little to no hassle. Grilling will always be the best way to prepare food and
will always be the best way to bring a family and friends together to enjoy some delicious food
and happy times.

6. Mistretta 6
Works Citied
Crowe, Robert. "The Infernal Debate."Chron. N.p., 1 Jan. 2010. Web. 2 Sept.
2011. <http://www.chron.com/news/houston-texas/article/The-infernal-debate-Wood-charcoal-
or-gas-1798525.php>.
Downs, Stacy. "The Great Grill Debate."Azdailysun.N.p., 1 Jan. 2010. Web. 2
Sept. 2011. <http://azdailysun.com/lifestyles/food-and-cooking/article_47f30ed9-c79b-5f53-
a375-52398236d2d7.html>.
Kirkland, Vanessa. "Barbque Islands."Tree.N.p., 1 Jan. 2010. Web. 6 Sept.
2011. <http://www.tree.com/food-dining/barbeque-islands.aspx>.
Raichlan, Steven. "Grill Debate: Gas vs. Charcoal." Real Simple.N.p., 1 Jan.
2010. Web. 2 Sept. 2011. <http://www.realsimple.com/food-recipes/cooking-tips-
techniques/grilling/grill-debate-charcoal-vs-gas-10000000685629/index.html>.
Seder, Vanessa. "Charcoal vs. Gas Grills."Ladies Home Journal.N.p., 1 Jan.
2010. Web. 2 Sept. 2011. <http://www.lhj.com/recipes/easy/grilling/charcoal-vs-gas-grills/>.
Webber, Roxanne. "Gas versus Charcoal."Chow.N.p., 1 Jan. 2010. Web. 2 Sept.
2011. <http://www.chow.com/food-news/54480/gas-versus-charcoal-2/>.