Agreat deal of words, tears, and possibly blood have been spilled over which makes a better grill: charcoal or gas.

Charcoal grills have at least four advantages:
They cook hotter.
You can burn wood in a charcoal grill, which gives you more flavor.
It’s easier to smoke in a charcoal grill.
Charcoal gives you the primal thrill of lighting and playing with fire.
Of course, charcoal grills have a few drawbacks:
They’re fussier and messier. (Some grill jockeys might regard this as a benefit not a disadvantage.)
They’re less predictable and require more attention.
They gradually lose heat and need to be restoked every hour.

Professional pit masters like to dump on gas grills, but actually, 68 percent of American grill owners prefer and use gas, and the number is growing. Gas grills, too, have their advantages and drawbacks. On the plus side:
Gas grills offer the advantage of push button lighting
Gas grills provide a constant and consistent heat with the twist of a knob.
A propane tank will burn for as long as 20 hours.

The chief drawbacks to gas grills are:
A slightly diminished flavor in the end product, for unlike charcoal, gas imparts no taste.
It’s harder and in some instances impossible to smoke on a gas grill (although many new models have smoker boxes with dedicated burners, which, theoretically at least, makes this task easier).
Gas grills deprive you of the primal thrill of lighting and playing with fire.

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