Charcoal vs. gas grill

I love gas grills. Too much work with the charcoal, maybe I'm lazy, I don't care.

I voted dont care

Buy the pre-packed charcoal packets which you simply light the brown bag its in and then deposit in the BBQ, after 15-20 minutes spread the coals around, presto-hey BBQ ready to use. Gives about an hour of cooking time per bag. You get between 4 and 8 packets per sack depending what size you buy.

the whole fun about BBQing is the process of getting the coals glowing.

So did I, but the vote count for that option now (unlike yesterday) stands at zero. Who rigged the poll?

slightly smoky taste you get from the charcoal.

If it's too hot, turn it down; if it's too cold, turn it up.

Personally I think the taste from charcoal barbecued food is overrated.

Gas can and will never match the flavour and finish of using one of these.

These grills are exspensive I would never pay that price so I chose to build one myself ...total cost about 150euros!!!

Never managed to get a gas one so hot, guessing it's perhaps not possible.

In general, gas grills are better than environmentally than charcoal, says barbecue guru Rick Browne, who hosts public television's "Barbecue America." His latest cookbook, due out in May, is "The Best Barbecue on Earth."
"It's by far the least hazardous to the environment," he says of propane-fueled gas grills. "It's clean (burning). When you turn it on, it's there. You use the heat, and when you turn it off it's gone."
Conversely, charcoal must burn down to the coals to be ready for cooking, and continues burning after the food is cooked, he says. In addition, many people use lighter fluid to start the fire or burn charcoal that's treated with chemicals.
Marti Matsch, Eco-Cycle spokeswoman, agrees that propane is generally better than charcoal for grilling, although still problematic since it is a fossil fuel.
However, she says, the propane canister can be recycled, whereas chemical-infused charcoal leaves toxic residues behind, and any lighter-fluid container requires recycling as hazardous waste.

The best way to reduce the formation of PAHs and HAAS (cancer causing agents) is to try to keep the heat low and cooking times short. Reduce as much as possible the burning of fat and creation of smoke. Of course you still need to reach temperatures that will kill any potential bacteria, but you don't need or want to char foods.

Below are some ways to reduce your chance of dangerous exposure:

Try to cook the foods as far away from the heat source as possible.
Don't let the flames touch the meat.
Keep the heat down. Controlling heat may be somewhat easier with a gas grill than with a charcoal grill. (By the way, a gas grill has not been shown to be any safer than a charcoal grill.)
Use slower-burning woods, such as hardwoods, or slower-burning briquettes.
Use foil or a drip pan. The smoke created from fat dripping on the heat source also contains carcinogens that can then be absorbed by the food. This will prevent the fat from reaching the coals or flames.
If meat does become charred, cut off as much as you can.
Use tongs to flip the food over. A fork will pierce the food, causing juices to drip out and burn.
Eat low-fat cuts of meat, and trim off as much as possible. Likewise, use low-fat marinades. Cut off fat and skin before grilling.
Precook your meats by baking, boiling or microwaving and then just put on the grill at the end to add the flavor.
Don't grill frozen foods, they will char on the outside before the inside is cooked.

Eat low-fat cuts of meat, and trim off as much as possible. Likewise, use low-fat marinades. Cut off fat and skin before grilling.
Precook your meats by baking, boiling or microwaving and then just put on the grill at the end to add the flavor

PAHs and HAAs have been shown to cause cancer in animals, however, the link has never been made in humans. Cultural studies have shown that in places where barbecued meats are a big part of the diet there is a higher incidence of stomach cancer.