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.
