Updated on Nov. 01, 2024
Charcoal vs. gas grill—also known as the "great summer debate." Our simple pros and cons list will help you decide which grill is best for your family.
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Everyone has their own opinion when it comes to grilling. Which type of grill is the best? Is there a correct choice for whipping up amazing grilling recipes? You have to consider the desired flavor, of course, as well as space constraints, budget and style.
Rather than guessing which to use at your next cookout, we’ve tested and reviewed gas grills and charcoal grills so you can make a well-informed decision.
Our Test Kitchen expert, Catherine Ward, recently tested 15 models from brands like Weber, Napoleon and Char-Broil. Here we weigh the pros and cons of each grill type so there’s nothing standing in the way between you and the best barbecue.
If it’s not already obvious, the key difference between charcoal and gas grills is the fuel source. Charcoal grills rely on burning coals to heat, whereas gas grills utilize gas, either from a hard-wired natural gas line or a propane tank. They operate similarly to a gas range, where you simply press and turn a knob to start cooking.
You’ll also notice a size and shape distinction. Charcoal grills are typically kettle- or barrel-shaped, but there are also Kamado grills which are oblong and egg-shaped. Gas grills are often large and rectangular, with a hinged lid.
According to some die-hard barbecue fans, charcoal is the only way to grill. Charcoal provides that rich, smoky flavor that gas, even with an attached smoker box, just can’t match.
A grill has to reach a temperature of at least 600 degrees Fahrenheit to achieve a nice sear on your meat. This is no problem for a kettle grill filled with red-hot charcoals, which can reach 700 degrees Fahrenheit. That higher heat is key to charcoal’s scrumptious, smoky flavor. When the drippings from your steak, chicken or veggies fall on the hot coals, they turn into flavor-packed steam and smoke that goes right back into the meat. While there are gas grills that can reach higher temperatures, they’re usually on the pricier end.
Speaking of price, charcoal grills are easier on your wallet. A basic charcoal grill will run you about $60, while a moderately priced one can be found for around $200. Of course, higher-end models go up from there, but charcoal grills are generally far less expensive than gas grills. However, you have to consider the fuel cost, too, when pricing out a grilling session. A 20-pound propane cylinder can provide around 25 days of cooking time, whereas a 20-pound charcoal bag will yield only three grilling sessions. The type of charcoal you cook with can change the way your food tastes as well. Clean-burning hardwood/lump charcoal can go for $35 to $40 for a 20-pound bag.
There are some important downsides to charcoal grills. For starters, they take much longer to heat up. Charcoal grills, on average, take about 15-20 minutes to reach the proper cooking temperature (not including the time it takes to light the charcoal), whereas gas grills instantly light up and take about 10 minutes to reach the cooking temperature.
Charcoal grill cleanup is also a bit more cumbersome. Unlike a gas grill, which only needs a quick brushing, a charcoal grill must be emptied of its used ashes before scrubbing.
To truly understand the pros and cons of charcoal vs. gas grills, we spent a week testing eight 22-inch kettle charcoal grills in our outdoor test kitchen. We tested three models from Weber (spoiler alert: this brand was our favorite), as well as picks from Char-Broil, SnS, Oklahoma Joe, Napoleon and LOCO.
Before we could get cooking, our Product Testing Team members built each grill, examining ease, instructions and sturdiness. Then, our grilling expert took over. Catherine prepared barbecue chicken, steak and ribs on each model, paying close attention to temperature control and heat retention. She also looked at special features, like a built-in thermometer or side prep table. When it was time to clean up, she considered ease of cleaning—especially ash removal and how well each model responded to cleaning with a grill brush.
After all is said and done, we gathered approximately 320 data points across the following categories:
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There’s no denying gas grills’ convenience. With a simple press of the ignition button and a turn of the dial, your gas grill will spark to life. After a quick preheat, you’ll be ready to grill rather than wait for the coals to heat up. You can also go from low heat needed for bone-in chicken to searing hot for kebobs or steak without worrying about moving around hot coals.
This temperature control provides so much versatility. With a gas grill, you can easily cook delicate foods—such as fish, shellfish, fruits and vegetables—without overpowering the food with the smoky flavor that comes along with charcoal grilling. If you do want the smoke flavor, though, you can easily add a smoke box or learn how to turn your grill into a smoker.
Gas grills are also better for you and the environment. Our sister site, The Healthy, recommends opting for a gas grill because gas-grilled meats contain fewer carcinogens than char-kissed charcoal-grilled meats. Research also shows that a gas grill’s carbon footprint is about one-third of a charcoal grill’s.
That said, you’ll need to consider the drawbacks of gas. Unlike the charcoal grill that can be set up in a jiffy, a mid-range gas model is a bit more complicated to assemble and hook up to a propane tank. And while there are safety precautions to follow with any form of cooking, you have to be extra careful when cooking with a gas grill. Always make sure that your propane tank is properly attached without leaks, your grill is at least 10 feet from your home/surrounding structures and that the grill is free from grease.
Lastly, there’s the price. All that convenience comes with more dollar signs, with cheaper models starting at a few hundred bucks and higher-end options pushing close to a thousand.
After a week of testing charcoal grills, we switched gears and tested seven 3-burner gas grills. While many models come in natural gas and propane varieties, our outdoor test kitchen is only compatible with the latter. We tested two Weber models and picks from Char-Broil, Napoleon, Monument, Kenmore and Expert Grills.
Our testing process was very similar to that of the charcoal grills. We started by judging assembly—a feat arguably more tedious and thus a more important consideration—than the fairly simple-to-assemble charcoal grills. Catherine then grilled up another round of barbecue chicken, steak and ribs. She paid close attention to the grill’s design features, ease of use and overall grilling surface area. She also evaluated the flavor and sear on each item. In total, we prepared 21 dinners on these grills. Yum!
Our tests gathered over 245 data points in the following categories:
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Charcoal and gas grills each have pros and cons. Charcoal grills are the key to rich, smoky flavor, and they’re often easier on the budget. However, they take a long time to heat up and can be tricky to clean. Gas grills prioritize convenience and are the perfect vessel for cooking delicate foods—yet they’re much pricier.
Only you can decide which type of grill is best for your family and lifestyle. With so many delicious grilling recipes to cook up this summer, you can’t go wrong either way.
Taste of Home writer, Kaila Harmon, also contributed to this article
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