The Quick Take
Gas grills are best for quick, convenient cooking with adjustable heat and little cleanup. Charcoal grills need more setup time and hands-on heat management, but a bed of glowing coals gives a hotter searing zone and adds the smoky aromas of burning wood and charcoal. On an Arteflame, the center grate over the fire passes 1,000°F, while the steel cooktop around it runs about 450–550°F toward the inner edge and 250–350°F toward the outer edge.Key Facts at a Glance
| Feature | Gas Grilling | Charcoal / Wood Grilling |
|---|---|---|
| Warm-up time | A short preheat | About 20–30 minutes for the coals; 30–45 minutes for the steel cooktop on an Arteflame |
| Heat | Varies by model; check the maker's rating | Very hot over the coals; over 1,000°F on an Arteflame center grate |
| Flavor | Clean, no smoke unless you add wood chips | Smoky, from burning wood and charcoal |
| Cleanup | Brush the grates, empty the grease tray | Scrape the cooking surface, remove cooled ash |
| Fuel cost per cook | Usually lower | Usually higher (charcoal or hardwood) |
Understanding the Great Grill Debate
Gas grilling is the microwave of the backyard, and I do not mean that as an insult. It is reliable, fast and needs almost no planning. You turn a knob, hear the tick-tick-tick of the igniter, and you are ready to throw on some hot dogs for the kids before the sun goes down. If your main goal is putting food on the table in under 30 minutes on a Tuesday night, gas is a fantastic tool.
If you want cooking to be part of the evening, real fire is hard to beat. Cooking over charcoal or hardwood is hands-on. It slows you down and gets you working with the fire. The radiant heat from glowing coals builds a deep, savory crust quickly, and the burning wood adds aroma that a gas flame doesn't.
That is why the Arteflame is built around a live wood and charcoal fire in the center: very hot direct heat on the center grate for searing, and a solid steel cooktop around it with natural heat zones, so you control the heat by moving the food rather than turning a dial. For a full comparison of wood-fired cooking and gas, see wood-fired vs. gas grilling.
Step-by-Step Instructions
- Assess your weekly schedule. If you only grill for 15 minutes after a 10-hour workday, gas might be your most realistic option. If grilling is a weekend event or a relaxing evening ritual, charcoal or wood is the way to go.
- Evaluate your flavor expectations. Burning wood releases compounds such as guaiacol and syringol that give grilled food its smoky taste. A gas flame burns clean, so gas grillers who want smoke add a smoker box of wood chips.
- Consider your temperature needs. A deep crust on a thick ribeye needs a very hot surface, so the outside browns before the inside overcooks. A bed of hot coals delivers that, and the Arteflame center grate passes 1,000°F. Many gas grills can sear well too; check the rating of the model you are considering.
- Think about versatility. Do you want a grill that is also a centerpiece for entertaining? An Arteflame charcoal and wood grill doubles as a backyard fire pit, so you can go from cooking dinner to roasting marshmallows with friends.
- Factor in the cleanup process. Gas grills need their grates brushed and their drip trays emptied. With a flat steel cooktop over a charcoal fire, grease runs toward the fire in the center, and you clean up by scraping residue into the fire while warm, then wiping with a cloth and a thin coat of oil.
Pro Tip: Lighting a center fire is easier than people think: pour a little vegetable oil on three paper napkins, place them in the grill, stack your firewood or charcoal over the napkins, and light the paper. Give an Arteflame 30–45 minutes for the steel to heat through, which is just enough time to prep your meat and vegetables.
Common Mistakes to Avoid
- Expecting smoke flavor from gas alone. A gas flame doesn't add smoke. If you want it, add a smoker box with wood chips, or cook over wood or charcoal.
- Trusting the built-in lid thermometer. Lid dials measure the air several inches above your food, not the food itself. Use an instant-read thermometer such as a ThermoWorks Thermapen, and see how to use a meat thermometer.
- Overcomplicating the lighting process. You do not need a blowtorch or lighter fluid that can leave an off taste. A few oiled paper napkins under your wood or charcoal work well.
- Flipping meat too early on charcoal. If it is sticking to a traditional grate, it is not ready. Use a sturdy pair of OXO grilling tongs and let the fire build a crust before you pull.
- Ignoring the grease. On any grill with open grates, fat dripping onto burners or coals causes flare-ups. On a flat steel cooktop, fat can't drip onto the fire; it runs toward the center fire instead.
Make It Your Own
Once you decide on your fuel type, you can still customize the experience to get exactly what you want out of your backyard kitchen.
- Add wood chunks to charcoal: Toss a chunk of hickory or applewood onto your hot coals for a boost of sweet smoke.
- Use a smoker box for gas: If you went the propane route, fill a metal smoker box with wood chips for some smoke flavor.
- Master the two-zone fire: On a traditional charcoal grill, bank your coals to one side. On an Arteflame, use the flat steel cooktop, which is hottest near the center and cooler toward the outer edge.
- Season boldly: Real fire handles robust flavors well, so do not be afraid to coat your meats in a hearty Kinder's BBQ rub.
- Want a griddle instead? If you are weighing a gas griddle against a wood-fired flat top, read Blackstone vs. Arteflame.
Frequently Asked Questions
Is gas or charcoal cheaper in the long run?
Gas is usually cheaper per cook. Charcoal and cooking wood cost more per session, which many grillers accept for the flavor and the heat. Your local fuel prices decide the exact difference.
Is it healthier to grill with gas or charcoal?
The fuel matters less than how you cook. The U.S. National Cancer Institute notes that HCAs and PAHs form when meat is cooked at high temperatures or over an open flame, and that you can reduce them by avoiding direct contact with flames and smoke from dripping fat, flipping meat often, and cutting off charred portions. A flat cooktop that keeps fat from dripping onto the fire helps with the dripping-fat part.
Can I use wood instead of charcoal?
Yes. Dry, seasoned hardwood such as oak, hickory or cherry burns hot and adds great flavor. Don't put wood logs in a standard gas grill, but an open-fire grill like the Arteflame is made for it.
Keep the Fire Going
Whether you choose the push-button convenience of gas or the ritual of charcoal and wood, the most important thing is that you are getting outside and cooking. Sure, I am biased toward a real fire: there is nothing like watching friends gather around the glowing center grate of an Arteflame while a crusted steak sizzles on the steel. But any grill is better than no grill, and every time you fire it up, you get a little better at the craft. Respect the heat, use a good thermometer, and maybe warn the in-laws before you cook a 15-pound brisket for the first time.
Ready for more? Compare wood-fired vs. gas, or explore more grilling guides and keep the fire going.