Often people ask us what is better: charcoal grilling or gas grilling? The answer we give to our customers, however, may surprise you.
It depends! But why is that?
Let us start with learning what charcoal grilling is.
Lump charcoal is hardwoods which are slowly heated without oxygen – removing water or impurities to make flavourful charcoal. Different hardwoods may be used in order to get different flavours.
Those flavours are what makes for the most exciting part about charcoal grilling. At Sun Country, we carry three different types of charcoal: Maple Leaf, Big Green Egg, and True ‘Cue. Each one features different types of hardwoods. Maple Leaf has Maple, Beech, and Birch. Big Green Egg has Hickory and Oak. True ‘Cue has Ebony and Oak.
Different flavours mean different tastes. To top it off, the charcoal is burning and thus smoking your food. Some people simply do not like the taste of charcoal for that reason. Others say it takes too long to get ready and can make a mess. While sure, that is true. Let us break it down further.
How to Charcoal Grill
Outside of having the variety different charcoals, there are a few different ways to charcoal grill. Traditional kettle charcoal grilling dates as far back as the 1950’s. After being lit, your food good similar to a gas grill, only with the smokey, natural taste of charcoal added to it. Once again: different charcoal gives different flavours.
Then there are Weber’s Smokey Mountain smokers (pictured above), are great for long, drawn out smoking. You can cook for hours at a time, allowing the smoke to enter the food and make it fall-off-the-bone good.
Of course, there is both the Big Green Egg and the Kamado Joe. The ceramic charcoal grills feature both smoking and grilling options.
The favour does not have to stop with charcoal, either. Wood chips come in a variety of flavours and can be added to the charcoal at any point for added fun.
If you would like to see any more charcoal grills, stop by Sun Country today!