Gas or Wood Fire Grill,
which is Better?

When it comes to selecting a grill, the first decision you'll need to make is whether to go a wood/charcoal grill or a gas grill. This choice is crucial as it will shape your entire grilling experience. To assist you in making an informed, let's dive into a comprehensive breakdown of the advantages and disadvantages of wood and gas grills. By understanding the benefits offered by each, you will be able to determine which one best suits your and preferences.

Wood grills elevate grilling to a whole new level by adding the most exceptional and tantalizing flavors. The use of wood or charcoal as fuel enhances the taste and aroma of your grilled food, taking it to a gourmet level. The smoky flavor imparted by wood grills is unmatched, giving your dishes a unique and memorable character. Additionally, wood grills offer greater control over the temperature, allowing you to achieve the perfect level of heat for different types of ingredients. This precision ensures that your food is cooked to perfection, guaranteeing an exquisite dining experience.

Are you tired of compromising the flavor of your grilled food? Look no further! The solution to your problem lies in opting for a wood-fired grill. It's time to take your grilling experience to the next level and indulge in the exquisite taste that only a wood-fired grill can provide.

Let's be honest, the primary reason why people prefer grilling over other cooking methods is the unbeatable flavor it imparts to the food. And when it comes to flavor, grilling with wood is in a league of its own. The unique taste that a wood-fired grill adds to your food simply cannot be replicated elsewhere.

When proteins and carbohydrates (sugars) are heated together, the Maillard reaction occurs, which is essential for developing rich and complex flavors in food. To achieve this delightful result, it's important to use the right equipment and temperature.

To properly sear food and enhance its flavor, a grill temperature of at least 500°F is necessary. Charcoal and wood-fired barbecues, with their infrared heat, excel at reaching these high temperatures and are perfect for achieving that coveted sear. The intense heat generated by wood or charcoal creates a beautifully caramelized crust on the food, resulting in a more enjoyable dining experience.

When it comes to achieving the perfect sear on your meats, it is important to understand the limitations of most gas grills. While these grills can certainly "brown" the surface of your food, they often struggle to reach the high temperatures required for optimal searing.

The process of browning, known as the Maillard reaction, begins at around 350°F. However, to truly achieve the best results, the temperature needs to exceed 500°F. Unfortunately, grilling at a lower temperature such as 250°F can result in excessive cooking of the interior of the meat, as the browning process takes too long to occur.

What sets searing apart from simple browning is the surface dehydration and crispness it imparts on the food. This creates a desirable contrast in texture between the outer crust and the tender interior. While browning can be accomplished on both gas and charcoal grills, it is the searing process that calls for higher temperatures and a different approach.

Steak aficionados, listen up! When it comes to achieving that perfect sear on your favorite cut of meat, the choice of equipment is vital. While many steak restaurants rely on gas broilers capable of reaching scorching temperatures of 800°F - 1200°F, this level of heat is not typically achievable on a regular home gas grill.

To truly replicate the mouthwatering sear commonly found in steakhouses, it is essential to ensure that your gas grill can reach a minimum temperature of 500°F, and ideally 800°F++. However, it's important to note that gas grills meeting these temperature criteria are relatively rare. Therefore, conducting thorough research before making a purchase is crucial to avoid disappointment.

In contrast, Arteflame grills are known for their ability to generate intense heat, exceeding 1,000°F. These high temperatures are precisely what you need to create that sought-after edge-to-edge sear on your steak. So, if achieving a seared masterpiece is your goal, an Arteflame grill may be the ideal choice for you.

Remember, when it comes to grilling perfection, don't settle for anything less than the optimal temperature range. Whether you opt for a gas grill that can reach these high temperatures or choose the reliability of an Arteflame, the key is to ensure that your grilling equipment can deliver the intense heat required for a flawlessly seared steak.

The reverse searing method has long been heralded as a foolproof technique for achieving delectable, succulent steaks with an impeccable sear. This approach not only produces a perfectly cooked interior, even in the case of thick cuts, but also grants the griller greater mastery over the process. Contrary to popular belief, searing does not lock in juices, and the reverse searing method artfully dispels this long-standing myth.

To embark on the reverse searing journey, it is crucial to comprehend the fundamental steps of this process. The primary objective is to gradually raise the steak's internal temperature to the desired level, cognizant of the fact that it will continue to ascend while undergoing the searing and resting phases. As a general guideline, if the goal is a delightful medium-rare steak at 135°F, commence the searing stage when the internal temperature reaches approximately 115°F.

Once the internal temperature has been appropriately calibrated, the sizzling searing process can commence. As the steak graces the searing hot surface, a tantalizing crust is formed, captivating the senses with a symphony of rich aromas and irresistible flavors. However, it is important to exercise patience and restraint, permitting the steak to luxuriate in its own juices for a minimum of 5 minutes during the resting phase. This allows for a harmonious integration of the desired internal temperature with the exceptional sear, culminating in a truly impeccable steak.

Through the reverse searing method, grilling enthusiasts can revel in the art of bringing out the best in their steaks. By defying conventional wisdom and employing meticulous control over the cooking process, one can attain a steak that is simultaneously tender, juicy, and flawlessly seared. With each bite, the discerning palate will be captivated by a myriad of exquisite flavors and textures that can only be achieved through the mastery of the reverse searing technique.

Smoke adds a distinct flavor to food that can't be replicated. It occurs when there's insufficient oxygen to completely burn the available fuel, such as charcoal or wood. Incomplete combustion results in tiny unburned particles – smoke. Porous foods, like bread, quickly absorb smoky flavors, and experimenting with different wood types that produce varied smoke flavor profiles is a charcoal grill advantage. Hickory, for instance, imparts a bold and rich flavor to steaks, while alder is perfect for salmon. Each wood type's unique characteristics, derived from components like lignin, contribute to its distinct smoke profile.

Charcoal is primarily carbon and doesn't produce much smoke by itself. The smoke in a charcoal grill comes from drippings (oils, grease, sauce, proteins) that fall onto the charcoal.  These drippings do not give a good smokey flavor. To create specific smoke flavors, wood or wood chunks need to be added to the charcoal. Adding wood or wood chunks to a gas grill is challenging, and even with a "smoke box," the lid often doesn't seal well enough to trap the smoke for long, imparting minimal flavor.

The engineered airflow of the Arteflame accomplishes an almost complete burn but produces enough smoke to flavor your food.  For more smoke flavor, add some fresh wood to the fire or simply use the optional grill grate riser to reduce the heat and put your food directly into the smoke stream for just the perfect amount of flavor.