Why You Should Grill Over Gas Instead of Charcoal

Summer is finally here, which means it’s time to fire up the grill and bring out the burgers and hot dogs.

But before you get to grilling, consider the method that you will put your culinary reputation on the line with.

In the world of grilling, there are two schools of thought: gas and charcoal. But in the heat of summer, your best bet is to go the gas grill route.

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So why choose gas over charcoal?

While the latter does get much hotter (about 2,000 degrees Fahrenheit), gas grills feature surfaces heated by the gas flame that creates radiant heat, which helps cook your food.

Charcoal enthusiasts even claim that their food tastes better. But true grill masters understand that the unmistakable taste of grilled food comes not from the heat source but the drippings.

When those drippings hit the heat source, it unleashes a dangerously delicious concoction of flavors, smoke, and flame.

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If you don’t want to take my word for it, consider that Intellectual Ventures founder, former Microsoft CTO, and barbecue world championship-winning chef Nathan Myhrvold has actually devoted significant financial resources to gain a better understanding of the science of food and cooking.

When it comes to cooking meat properly, he offered a hilarious take on charcoal in Modernist Cuisine by saying the debate “shouldn’t be about which charcoal is best. It should be about whether charcoal is necessary at all.”