fueled by medium rare

Life is all about important decisions: Diesel or gas? Motorcycle or boat? Hamburger or hot dog? Is it better to grill with propane and natural gas or charcoal? Grilling with propane or natural gas offers an enhanced, more controllable and healthier choice than charcoal.

In less time than it takes to cook a steak, we’ll see why gas grills outsell their charcoal contenders year after year.

  • When propane combusts, it makes more steam than charcoal. More steam means more moisture, which means a juicier steak or burger.
  • Gas grills hold temperatures more steadily, allowing you to tell Uncle Gary that his filet will be done in five more minutes — and stand by your word.
  • Producing little or no ash, propane grills are easier to clean — and less time cleaning means more time eating!
  • Natural gas and propane grills can more easily be configured for indirect and multi-zone cooking, which means you can cook the steak without overcooking the asparagus all at the same time.
  • Gas grills can come with a wide range of accessories. Most are set up so you can easily attach a rotisserie accessory, and many come with side burners so you can keep sauces sizzling or cook a couple of side dishes.
  • With gas grills, you have your choice of liquid propane or natural gas. Who doesn’t like options?
  • Most gas grills use metal plates, lava rocks, and ceramics to radiate heat, so there are no open flames or flare-ups. Safer cooking is better cooking.
  • Some scientific studies have found that gas grills are healthier. This is because charcoal-grilled meats contained more carcinogens — polycyclic aromatic hydrocarbons (PAHs) — than meat heated with propane. Also, charcoal flames are hotter, which chars meat and creates heterocyclic amines (HCAs), another carcinogen.

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