If you hang around backyard cooks long enough, you notice something funny. Everybody has a strong opinion about what makes the better grill. Some folks swear by charcoal and say it gives food a flavor that gas can never produce. Others love the convenience of gas and wonder why anyone would mess with charcoal in the first place.
I’ve used both for years. I keep a gas grill on the deck for weeknight dinners and a charcoal setup for long, slow, relaxing cooks. There isn’t a right answer for everyone. It really comes down to what you want out of your grill. Since we’re heading into the holidays and a lot of people are shopping for new gear, I figured this is a good time to break everything down.
What Makes Charcoal Grilling Special
Charcoal grilling hits a different part of the brain. You light the coals, wait for them to ash over, and suddenly the whole backyard smells like summertime even when you’re bundled up in December. There’s a ritual to it. You move the coals around, adjust vents, manage the heat. It feels like cooking is part of the event instead of the obstacle to it.
The Flavor Factor
Charcoal gives food a deeper flavor. I know people argue about this online, but the truth is pretty simple. When fat drips off the meat and hits the hot coals, it vaporizes and rises back into the food. That creates a smoky, rich layer you can’t get the same way on gas.
High Heat Performance
Charcoal also hits higher temps. A good chimney of briquettes or lump charcoal can reach searing heat fast. That’s perfect for steaks, smash burgers, kabobs, or anything that tastes better with a heavy crust.
The Tradeoff
Charcoal takes more time. You do a little more babysitting. It also leaves ash behind that you need to clean out. If you enjoy the process, it’s relaxing. If you just want dinner on the table, it can feel like a chore.
Why Gas Grilling Still Wins For Many People
Gas grilling is the go to choice for weeknight cooking or anything that needs speed. You press a button, wait a couple minutes, and the grill is ready. When it’s cold outside, that convenience becomes a huge deal.
Fast Heat, Easy Control
Temperature control is one of the biggest perks. You can dial knobs up or down and the burners respond fast. There’s no guessing about heat zones. You know exactly where the hot side is and where the cooler side is. If you’re new to grilling, gas gives you a smooth learning curve.
Clean Cooking
Gas burns cleaner. No ash. No charcoal dust. No bags of fuel stacked in the garage. You clean the grates, empty the grease tray, and you’re good to go. If you grill several nights a week, this alone makes life easier.
The Tradeoff
The flavor from gas grilling is still good, but it doesn’t have quite the same depth. You can add smoker boxes, wood chips, or pellets to bring in more character, but the smoke profile stays milder than charcoal.
Which Grill Works Best For Winter Cooking
Winter grilling brings a few new challenges. Colder air pulls heat from the grill, and wind can make steady temps harder to maintain. Both types of grills still work, but they behave differently once the temps dip.
Charcoal in Winter
Charcoal handles cold weather surprisingly well, but it burns faster. You’ll use more fuel to keep the temp steady. If you like slow smoked ribs, pork shoulders, or chicken, the colder air means keeping a closer eye on your vents.
I still grill with charcoal in winter, but only on weekends when I have time to enjoy the process.
Gas in Winter
Gas wins the winter season for most people. It heats up fast even on cold days. The lid holds heat better, and you don’t need to keep feeding it fuel. If you’re grilling burgers, chicken breasts, wings, or veggies, gas keeps the routine simple.
If you cook outside all year long, gas becomes the workhorse.
Picking the Right Grill For Your Home
Here’s how I help friends choose when they ask me about grills. Every backyard is different, and every cook cares about different things, so answering these questions gets you to the right choice fast.
Do you love the process or the convenience
If you enjoy taking your time, lighting coals, playing with vents, and feeling like you’re part of the cook, charcoal fits your style. If grilling is just part of dinner and you want speed, gas is the better pick.
How often are you cooking
People who grill once or twice a week usually love charcoal. People who grill four or five nights a week lean toward gas.
What do you like to cook
- Steaks, smash burgers, kabobs, wings: charcoal gives bolder flavor
- Weeknight dinners, chicken breasts, fish, quick meals: gas wins
- Low and slow cooking: both work, but charcoal feels more natural
Do you plan to grill all winter
If you stay inside when it’s cold, either grill works. If you grill year round, gas makes life easier.
What I Use Personally
I keep both. My gas grill handles quick cooks, winter meals, and weekdays. My charcoal setup is for slower weekends, big family meals, and anything that tastes better with smoke. Once you use both long enough, you start choosing the grill based on the mood, not just the recipe.
If you forced me to pick only one, I’d probably stick with gas for the convenience. But I’d miss that charcoal flavor. A lot.
Final Thoughts
Choosing between charcoal and gas doesn’t need to be a big dramatic decision. Both make great food. Both work all year long. Both have strengths and weaknesses, and most cooks fall in love with whichever style fits their routine.
If you’re buying a grill for the holidays or shopping for yourself, think about what kind of cook you want to be. Do you want fast heat and easy cleanup, or do you want the deeper flavor and the hands on feel of charcoal
Whatever you choose, the real fun starts once you fire it up. If you want help picking a model or setting up your grilling area for winter, I’ve got more guides coming soon.