Charcoal grills vs. gas grills. For what seems like an eternity, there has been a debate over which grill is superior in the all too important matter of taste.
Throughout the life of barbecue grilling, there have been countless taste tests done presenting people to charcoal and gas grill cooked foods to determine the best form of barbequing. In the end, gas grills lost. Unlike gas grills, charcoal grills focus on producing smoke to enhance the flavor of the food. Gas grills use a healthy fuel to heat food, giving it an ¨artificial¨ taste that is easily recognizable.
Steak is commonly used as a control for charcoal grills and gas grills to determine superiority. When exposing other types of food to barbeque smokers, most people can't tell the difference between the two. Grilling bbq food in the smoke that charcoal provides really improves the flavor and presents a very noticeable and pleasing taste. Open flame cooking goes best with the use of charcoal instead of gas. Remember, gas grills do not produce smoke – they use fuel. Barbeques produced in this manner will often yield inferior results in regard to taste overall. Try both grills out and see which one you like best! Gas grills use a healthy fuel to heat food, giving it an ¨artificial¨ taste that is easily recognizable. Charcoal grilling depends on fine quality wood to cook the mouth watering food. Cheap charcoals and popular ones made from sawdust are inferior to charcoal that mixes hardwood and ¨real¨ pieces of wood known in the barbecuing industry as lump charcoal. Remember, to produce lip smacking barbeque recipes, avoid charcoal loaded with sawdust. Better quality charcoal leaves less of a mess, less ash, and less grease. Remember, grilling recipes done with gas grills can become out outstanding, but charcoal grilled foods are that much better – cooking tasteful, beautiful, and capturing that splendid meat flavor that we all strive to achieve in our barbequing endeavors.
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