I love to grill. Rain, shine, or black of night, I always prefer to cook out. My affinity for grilling probably came from my father. Growing up in West Virginia, I still remember him bundling up in his coat--flashlight in hand--to check on the coals. Many of us are not that dedicated, but no one can argue with this fact: Summer is grill time.
Charcoal vs. Gas
Charcoal is the traditional grilling method. Needless to say, it's my father's first choice. He tried gas but quickly reverted
back to charcoal, because, he says, gas doesn't provide the smoky flavor he prefers. I love charcoal for the ritual of lighting
the coals and the challenge of cooking over an open flame.
Charcoal has certain advantages too. You have lighter and often less expensive equipment. It allows you to smoke your meat by adding water to the coals. Also, wood chips, such as hickory or apple, can be tossed into the fire to enrich the flavor.
There are three basic methods for lighting a charcoal grill. You have lighter fluid, which can leave a gaslike taste to food. Then there's the electric starter, but it requires an electrical outlet nearby. The method I prefer is the charcoal chimney. With the chimney, you pour charcoal in the top and place crumpled newspaper in the bottom. Light the newspaper, and in about 15 minutes you have hot coals.
Now gas grills have eclipsed the popularity of charcoal. Why? Well, gas does have its advantages. It gives you more control over your heat. Just as in cooking inside, the temperature can be turned up or down. A gas grill is easier to light and takes less time to be ready for action, so for many busy families, it's the only choice. Some utility companies will even connect your grill directly to the gas line, which ensures you'll always be prepared. Finally, gas is essentially clean burning and environmentally friendly.
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