WHICH ONE IS BEST?
Let's get one thing straight: for the true steak lover, the grill isn't just a tool; it's an instrument. The choice between gas and wood/charcoal isn't just about fuel; it's a decision that defines the very soul of your food. While gas offers push-button convenience, it doesn't give you the primal, sensory experience of cooking over a live fire.
Wood and charcoal grills turn grilling into a culinary event, infusing your steaks with a rich, authentic smoky flavor that elevates a good meal to an unforgettable one. It's the difference between cooking and crafting. The hands-on heat control and the aroma from real wood or charcoal allow you to fine-tune every detail, ensuring your steak is seared,cooked, and served with the precision of a master. If you're chasing the perfect sear and a taste that tells a story, the choice is clear.
THE FLAVOR FACTOR: WHY WOOD WINS
The secret to that unmistakable, mouth-watering flavor lies in the fuel. Gas grills burn propane or natural gas, which are flavorless. The 'grilled' taste from a gas grill comes primarily from fat dripping onto the burners and vaporizing.
Wood and charcoal, however, are the flavor. As they burn, they release aromatic compounds that are absorbed by the food. The smoke created when fats and juices hit the hot coals is thicker, richer, and more flavorful than the steam from a gas grill. Plus, the type of wood you use—from hickory to oak to fruitwoods—adds another layer of complexity, allowing you to customize the flavor profile of your steak in a way that's simply impossible with gas.
MASTERING THE FIRE: CONTROL & CRAFTSMANSHIP
It's true, lighting a gas grill is as easy as turning a knob. But where's the fun in that? Cooking with wood and charcoal is an interactive experience that puts you in complete control of the elements.
By arranging your coals and wood, you can create distinct heat zones—a screaming hot side for that perfect, crusty sear and a cooler side for gentle, even cooking to your desired doneness. Learning to manage the airflow and fuel is a skill, a craft that you master over time. The reward for this effort is a steak cooked exactly the way you want it, with a depth of flavor and a sense of accomplishment that a push-button grill doesn't offer. The process itself becomes part of the pleasure.
It worked exactly how I expected, and people love to see the Arteflame not only for the delicious food that comes from the plate but also call it a real eye-catcher.
So far I love my Arteflame. Did I mention it’s my favorite cooker, and I own a Yoder, an Egg, a gaser, a flat top griddle, a Smokey Mountain, CampChef stove, and two kettles. My favorite way to use the Arteflame is using the riser and cooking on natural stone over a hot open flame.
Unequaled quality of materials and fabrication added to a wonderful design. Very easy to control cooking temperature by moving food to a hotter or cooler section of the plate as needed. I’ve used the rotisserie and pizza oven and both work well.
THE VERDICT: AN EXPERIENCE WORTH THE WAIT
In the end, the choice between gas and wood/charcoal isn't just about a grill; it's about what you value. If your priority is speed and convenience above all else, a gas grill will serve you well. But if you believe that the best things in life are worth a little extra time and effort, then there is no substitute for cooking over a live fire.
The deep flavor, the hands-on control, and the sheer joy of the process make wood and charcoal grilling a lifestyle, not just a cooking method. For those who refuse to compromise on the quality of their steak, wood wins. And with an Arteflame, you're not just grilling; you're creating a centerpiece for unforgettable gatherings.
gas grills heat food indirectly
Gas grills heat food indirectly and are not well-suited for proper searing as they typically don't reach the high temperatures required. Although some high-end gas grills have sear burners, they are often small and limited in their capacity.
For those looking to truly indulge in the taste of barbecued food, charcoal and wood grills are the better choice in our view. Their intense heat speeds up the Maillard reaction, which builds more flavor on the surface. So, if taste is your priority, opting for a charcoal or wood-fired grill is the way to go.
taste of wood-fired grilled food
Why We Prefer Wood-Fired Grilled Food
What makes wood-fired grilled food so exceptional? It comes down to two key elements: searing and smoke flavor. Searing creates a caramelized, flavorful crust that enhances both texture and taste. Meanwhile, the natural aroma of wood smoke infuses your food, giving it the smoky flavor you crave—a taste that's hard to get from a gas grill.
If you’re ready to elevate your grilling game, it’s time to switch to a wood-fired grill. With a wood-fired grill, every bite carries smoke and a caramelized crust. Make the change today—your taste buds will thank you!
THE KEY TO GREAT STEAKS
When it comes to achieving the perfect sear on 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 around 350°F. However, to truly achieve the best results, the temperature needs to exceed 500°F. Unfortunately, grilling at a lower temperature results 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. Steakhouses sear under very hot broilers or over wood fires; at home, the hotter your grate, the faster the crust forms before the inside overcooks.
reach temperatures over 1,000°F
When it comes to searing, a charcoal or wood-fired grill has the edge. Few grills reach temperatures over 1,000°F, providing the intense heat necessary for achieving that coveted sear.
If you are looking for a versatile grill that sears at high temperatures and is easy to use, take a look at the Arteflame. Its center grate reaches steakhouse searing temperatures above 1,000°F.
So, while most gas grills are capable of browning food, reaching the temperatures required for proper searing is a challenge. For the hardest sear, we recommend a charcoal or wood-fired grill.
Arteflame XXL 40" Grills
HIGH TEMPERATURE SEARING
FOR STEAKHOUSE QUALITY STEAKS
Steak aficionados, listen up! When it comes to achieving that perfect sear on your favorite cut of meat, the choice of equipment is vital. Steak restaurants rely on very hot broilers, or grill over a wood fire.
To get close to a steakhouse sear at home, you need a very hot cooking surface. On an Arteflame, the center grate over the fire passes 1,000°F.
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: for a steakhouse sear, temperature is what matters most. 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.
SEARING VS BROWNING,
WHAT'S THE DIFFERENCE?
Browning is where most of the flavor in grilled food comes from: the Maillard reaction on the surface of meat, and caramelization on vegetables and fruit. It needs a hot, dry surface. On an Arteflame, the center grate over the fire sears steaks and chops quickly, while the steel cooktop around it browns vegetables, fish and smash burgers at lower heat.
For thick steaks and chops, a reverse sear gives the most even result: cook them gently on the cooler outer edge of the cooktop until they are nearly done, then finish over the fire for the crust. Brisket is a different job. It needs hours of low, steady heat to turn tender, and no amount of searing replaces that.
Once you know which part of the grill gives which heat, browning is a matter of moving food to the right spot at the right time.
ARTEFLAME XL 30" GRILLS
TRY REVERSE SEARING
THE PERFECT STEAK
The reverse sear: gentle heat first, the crust last
A reverse sear cooks a thick steak slowly first and sears it at the end, so it is evenly done from edge to edge under a dark crust. On an Arteflame, start the steak on the cooler outer edge of the cooktop and turn it now and then until the center is about 10–15°F below your target. Then move it to the center grate over the fire and sear it for about a minute per side.
For medium-rare, take the steak off at about 125–130°F; it keeps cooking a little while it rests. USDA's safe minimum for whole cuts of beef is 145°F with a 3-minute rest.
SOUS-VIDE FIRST,
GRILL SECOND
Elevate Your Steak: Combining Sous-Vide Precision with a Perfect Charcoal Grill Sear
For tenderness and precision, some steakhouses use the sous-vide technique. This method involves cooking steak in a vacuum-sealed bag at a precisely controlled temperature, such as 131°F for four hours, for a soft, tender result.
To elevate flavor, pair sous-vide with the smoky, high-heat power of a charcoal grill. After sous-vide cooking, pat the steak dry to ensure a flawless sear—a crucial step since moisture impedes the caramelization that forms the perfect crust.
Sear on the hottest part of your grill; on an Arteflame, that is the center grate over the fire. Expose the steak to intense heat briefly on both sides to achieve a charred, flavorful exterior while preserving the succulent, medium-rare interior. This fusion of sous-vide tenderness and charcoal-seared flavor creates a steakhouse-quality experience.
By mastering this combination and ensuring a dry surface before searing, you’ll unlock the full potential of your steak—juicy, tender, and bursting with flavor.
SMOKE FLAVOR AS SEASONING
Unlock the Flavorful Magic of Smoke with Charcoal Grilling
Smoke imparts a distinctive flavor that’s hard to replicate, and porous foods like bread quickly absorb its rich aromas. Charcoal grilling offers a unique opportunity to experiment with wood varieties, each contributing its own distinct smoke profile. Hickory delivers bold, rich flavors perfect for steaks, while alder’s subtle notes enhance the taste of salmon. These differences arise from the natural compounds in wood, such as lignin, which contribute to its unique character.
While charcoal itself burns cleanly, producing minimal smoke, the true flavor magic happens when wood or wood chunks are added. Oils and drippings that fall onto the coals can produce unwanted flavors, making the addition of quality wood essential for achieving the desired smoky profile. Gas grills have a harder time with this, since smoke boxes and loose-fitting lids let much of the smoke escape.
The Arteflame grill is built for balanced smoke flavor. Its engineered airflow ensures an almost complete burn while still producing just enough smoke to flavor your food. For enhanced smokiness, simply add fresh wood to the fire or use the optional grill grate riser to position your food directly in the smoke stream. This versatility lets you dial in the smoky taste you like, elevating your grilling experience to gourmet levels.
