Charcoal vs. gas grill—also known as the “great summer debate.” Our simple pros and cons list will help you decide which grill is best for your family.
Everyone has their own opinion when it comes to grilling. Which type of grill is the best? Is there a correct choice for whipping up amazing grilling recipes? You have to consider the desired flavor, of course, as well as space constraints, budget and style.
Rather than guessing which to use at your next cookout, we’ve tested and reviewed gas grills and charcoal grills so you can make a well-informed decision.
Our Test Kitchen expert, Catherine Ward, recently tested 15 models from brands like Weber, Napoleon and Char-Broil. Here we weigh the pros and cons of each grill type so there’s nothing standing in the way between you and the best barbecue.
What’s the difference between charcoal and gas grills?
If it’s not already obvious, the key difference between charcoal and gas grills is the fuel source. Charcoal grills rely on burning coals to heat, whereas gas grills utilize gas, either from a hard-wired natural gas line or a propane tank. They operate similarly to a gas range, where you simply press and turn a knob to start cooking.
You’ll also notice a size and shape distinction. Charcoal grills are typically kettle- or barrel-shaped, but there are also Kamado grills which are oblong and egg-shaped. Gas grills are often large and rectangular, with a hinged lid.
All About Charcoal Grills
According to some die-hard barbecue fans, charcoal is the only way to grill. Charcoal provides that rich, smoky flavor that gas, even with an attached smoker box, just can’t match.
A grill has to reach a temperature of at least 600 degrees Fahrenheit to achieve a nice sear on your meat. This is no problem for a kettle grill filled with red-hot charcoals, which can reach 700 degrees Fahrenheit. That higher heat is key to charcoal’s scrumptious, smoky flavor. When the drippings from your steak, chicken or veggies fall on the hot coals, they turn into flavor-packed steam and smoke that goes right back into the meat. While there are gas grills that can reach higher temperatures, they’re usually on the pricier end.
Speaking of price, charcoal grills are easier on your wallet. A basic charcoal grill will run you about $60, while a moderately priced one can be found for around $200. Of course, higher-end models go up from there, but charcoal grills are generally far less expensive than gas grills. However, you have to consider the fuel cost, too, when pricing out a grilling session. A 20-pound propane cylinder can provide around 25 days of cooking time, whereas a 20-pound charcoal bag will yield only three grilling sessions. The type of charcoal you cook with can change the way your food tastes as well. Clean-burning hardwood/lump charcoal can go for $35 to $40 for a 20-pound bag.
There are some important downsides to charcoal grills. For starters, they take much longer to heat up. Charcoal grills, on average, take about 15-20 minutes to reach the proper cooking temperature (not including the time it takes to light the charcoal), whereas gas grills instantly light up and take about 10 minutes to reach the cooking temperature.
Charcoal grill cleanup is also a bit more cumbersome. Unlike a gas grill, which only needs a quick brushing, a charcoal grill must be emptied of its used ashes before scrubbing.
How We Tested Charcoal Grills
To truly understand the pros and cons of charcoal vs. gas grills, we spent a week testing eight 22-inch kettle charcoal grills in our outdoor test kitchen. We tested three models from Weber (spoiler alert: this brand was our favorite), as well as picks from Char-Broil, SnS, Oklahoma Joe, Napoleon and LOCO.
Before we could get cooking, our Product Testing Team members built each grill, examining ease, instructions and sturdiness. Then, our grilling expert took over. Catherine prepared barbecue chicken, steak and ribs on each model, paying close attention to temperature control and heat retention. She also looked at special features, like a built-in thermometer or side prep table. When it was time to clean up, she considered ease of cleaning—especially ash removal and how well each model responded to cleaning with a grill brush.