Gas or Wood Fire Grill,
which is Better?

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.

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 no push-button grill can ever provide. The process itself becomes part of the pleasure.

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 superior choice. The combination of their intense heat and the Maillard reaction guarantees a more flavorful and satisfying meal. So, if taste is your priority, opting for a charcoal or wood-fired grill is the way to go.

Why Wood-Fired Grilled Food Stands Above the Rest

What makes wood-fired grilled food so exceptional? It comes down to two key elements: searing and smoke flavor. Searing locks in juices while creating a caramelized, flavorful crust that enhances both texture and taste. Meanwhile, the natural aroma of wood smoke infuses your food, giving it that irresistible smoky flavor you crave—a taste no gas grill can replicate.

Speaking of gas grills, consider this: the propane or natural gas fueling them is the same used in city buses. Do you really want your food exposed to the fumes of a bus exhaust? That’s hardly the flavor you’d hope for in your next cookout.

If you’re ready to elevate your grilling game, it’s time to switch to a wood-fired grill. Say goodbye to compromise and hello to unbeatable flavor. With a wood-fired grill, every bite is an adventure in smoky, caramelized perfection. Make the change today—your taste buds will thank you!

When it comes to searing, a charcoal or wood-fired grill is essential. Few grills can 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 provides the convenience and ease of a gas grill, look no further than the Arteflame. This innovative grill combines the best of both worlds, achieving steakhouse searing temperatures that surpass even those of traditional charcoal grills.

So, while most gas grills are capable of browning food, reaching the temperatures required for proper searing is a challenge. For those seeking the ultimate searing experience, a charcoal or wood-fired grill is recommended.

Unlock the Flavorful Magic of Smoke with Charcoal Grilling

Smoke imparts a distinctive flavor that’s impossible 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 struggle to replicate this, as smoke boxes and loose-fitting lids fail to trap the smoke effectively.

The Arteflame grill excels in creating perfectly balanced smoke flavors. 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 allows you to achieve the perfect smoky taste every time, elevating your grilling experience to gourmet levels.