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FOR STEAKHOUSE QUALITY STEAKS

Gas or Wood Fire Grill,
which is Better?

WHICH ONE IS BEST?

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.

convenience and ease of use

On the other hand, gas grills provide convenience and ease of use. These grills come with adjustable burners that enable temperature control with a simple turn of a knob. Unlike wood grills, there's no need to wait for charcoal to ignite and reach the desired temperature. With a gas grill, you can start cooking immediately. Additionally, gas grills are easier to clean but do require much more maintenance compared to their wood counterparts. Arteflame grills use no valves, switches or gimmicks of any kind that can break.

To summarize, wood grills excel in the realm of flavor, infusing your food with an unrivaled smoky taste that delights the palate. The use of wood or charcoal provides much higher temperatures, ensuring perfect cooking results. On the other hand, gas grills offer convenience.

Armed with a thorough understanding of the benefits associated with both wood and gas grills, you're now equipped to make an informed decision. Consider your personal preferences, cooking style, and the overall grilling experience you desire. Ultimately, the choice between wood/charcoal and gas grills will depend on your specific needs and desires.

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.

A REAL EYE-CATCHER

ERWIN D.

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.

LOVE MY EURO

XAVIER R.

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.

BEST GRILL I’VE EVER OWNED

JESSICA DAWSON

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Arteflame accessory ring

GAS TASTE VS WOOD FIRE TASTE

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.

Arteflame Food Saver

taste of wood-fired grilled food

But why is the taste of wood-fired grilled food so exceptional? There are two key elements at play here: searing and smoke flavor. Searing locks in the juices and creates a mouthwatering caramelized crust on your food, enhancing its flavor and texture. And let's not forget about the unmistakable aroma of smoke that infuses your food, giving it that irresistible smoky flavor that you crave.

Now, let's talk about gas grills for a moment. It's important to note that the gas used in your grill is the same gas that powers city buses. Just think about it. Grilling on gas means your food is being exposed to the same fumes as a city bus exhaust! Do you really want that unpleasant smell lingering on your food? We're guessing not.

So, if you're serious about taking your grilling game to the next level and indulging in the lovely taste of wood-fired grilled food, it's time to make the switch. Say goodbye to compromise and hello to flavor perfection. Get yourself a wood-fired grill today and ignite a world of culinary possibilities. Your taste buds will thank you!

WHY IS A GREAT SEAR IMPORTANT?

When proteins and carbohydrates (sugars) are heated together, the Maillard reaction occurs, which is essential for developing rich and complex flavors in food.

Steakhouses sear over wood at 1,000°F to properly sear the food and enhance its flavor. Arteflame Grills 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.

Giant juicy hamburger with cheese and sauce

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 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.

TEMPERATURE IS THE KEY
TO GREAT STEAKS

Perfectly grilled ribeye steak

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 their food at 1,000°F; if you want steakhouse quality, you need steakhouse temperatures.

Perfectly seared steak

reach temperatures over 1,000°F

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.

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 gas broilers capable of reaching scorching temperatures of 800°F - 1200°F or, even better, grill over a wood fire at these same temperatures.

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 800°F++. However, it's important to note that gas grills meeting these temperature criteria are relatively rare.

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.

chef holding up a tomahawk steak

SEARING VS BROWNING,
WHAT'S THE DIFFERENCE?

Browning is a culinary technique that holds immense power when used correctly. However, it must be approached with precision and care to ensure the desired results. Striking the perfect balance between achieving a beautifully browned exterior while avoiding overcooking requires a deep understanding of the culinary arts.

When it comes to browning meats, the Arteflame reigns supreme. Its ability to generate intense heat allows for the quick searing of the surface, creating a delectable crust. This method is particularly suitable for tender cuts such as steaks and chops, as it guarantees a perfect balance of browning and maintaining the desired temperature within, resulting in a succulent, mouthwatering dish.

Conversely, when dealing with tougher cuts like brisket, the reverse searing method proves to be invaluable. This technique involves a more cautious approach, employing low heat to gently raise the internal temperature of the meat before subjecting it to a fierce sear over high heat. With patience and precision, the reverse searing method ensures that every inch of the meat is infused with rich flavors, delivering a tender and succulent end result.

Mastering the art of browning is an endeavor that calls upon experience, expertise, and a keen understanding of the ingredients at hand. It is through this careful mastery that the true potential of flavors can be unlocked, elevating the dining experience to new heights. The controlled application of heat and the transformative effects it has on food are the fundamental pillars upon which the art of browning is built.

In conclusion, browning is an essential flavoring technique that demands skill and finesse. Whether it be the use of a charcoal grill to impart a tantalizing sear on steaks and chops, or the reverse searing method to transform tougher cuts into tender delicacies, the art of browning is an invaluable tool for any culinary enthusiast. Through practice and experience, one can unlock the potential of browning, unraveling a symphony of flavors and elevating any dish to a realm of unparalleled gustatory pleasure.

TRY REVERSE SEARING
THE PERFECT STEAK

The reverse searing method has long been heralded as a foolproof technique for achieving delectable, succulent steaks with an impeccable sear. This approach produces a prfect sear of the outside with a perfectly cooked interior.

To embark on the reverse searing journey, it is crucial to comprehend the fundamental steps of this process. The primary objective is to get a perfect sear over 1,000°F like a steakhouse. After you have the perfect sear, move the steak to the flat cooktop to further raise the steak's internal temperature to the desired level, cognizant of the fact that it will continue to ascend while resting. As a general guideline, if the goal is a medium-rare steak at 135°F, remove the steak from the grill at 120°F.

The reverse searing method brings out the best in steaks. By defying conventional wisdom, one can attain a steak that is simultaneously tender, juicy, and flawlessly seared.

SOUS-VIDE FIRST,
GRILL SECOND

For achieving the optimum tenderness and ideal internal temperature of steaks, many esteemed steak restaurants utilize a cooking technique called sous-vide. This involves warming the steak in a vacuum-sealed bag at a precisely controlled temperature for several hours (4 hours @131°F). The result? A softer and more tender steak that is sure to please even the most discerning palates.

To take your steak to the next level and achieve the pinnacle of flavor, consider fusing the sous-vide technique with the unmistakable smokiness of a charcoal grill. This combination will impart a tantalizing sear to your steak, creating a harmonious union of delectable textures and flavors.

After the sous-vide process, it is crucial to carefully pat the steak dry. This step ensures the perfect a flawless sear. The crucial element in achieving the desired sear is the absence of moisture on the surface of the steak. Moisture inhibits the searing process, impeding the creation of the coveted caramelized crust.

To achieve the perfect sear, it is recommended to employ a high-temperature grill setting, ideally reaching temperatures of 800°F or higher. This high heat is instrumental in forming a delectably charred exterior while maintaining a succulent medium-rare interior. By exposing the steak to the intense heat for a brief duration on both sides, you ensure an impeccable sear that will elevate your steak.

The marriage of sous-vide tenderization and a scorching  grill delivers an unparalleled steak experience. Remember to meticulously remove any moisture from the steak's surface to guarantee an impeccable sear. Only then will you unlock the full potential of your steak.

Table full of grilled food

SMOKE FLAVOR AS SEASONING

Smoke adds a distinct flavor to food that can't be replicated. 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.

TIPS ON THE BEST WOOD FOR GRILLING