The great Gas BBQ dilemma

The Great Gas BBQ dilemma 

Like marmite, it appears people either love or hate the idea of using a gas BBQ. Unlike marmite however, most people who hate them haven't actually tried to cook on one. Here are a few pointers that might help you to make your mind up.

What's to hate?

There really is nothing quite like the smell of a good old charcoal BBQ. As the meat begins to cook the fumes mix with those from the charcoal. Maybe it's the reminiscent factor but this seems to complete the BBQ atmosphere. Obviously, gas BBQ do produce some cooking smells but it's fair to say it's not quite the same.

For those of you who have tasted meat cooked by an experienced BBQ hand, you may very well believe that charcoal BBQs produce tastier food. The charcoal flavoured smoke infuses the meat which is why charcoal BBQ food has that distinctive BBQ flavour. You can also add herbs to the coals so that they too infuse the meat. This wouldn't be advisable on a gas BBQ.

Purchasing gas canisters and also disposing of old ones can be quite a chore. With charcoal you can basically get a bag from any garage forecourt, although it won't last as long. The other problem with gas canisters is that you can't be sure how much gas you have left.

What's to Love?

A gas BBQ will heat up much quicker than a charcoal one. As soon as you flick the pilot switch, the BBQ will start to heat up so it will be ready for action in roughly 10 minutes. With charcoal, you must first indulge in the skillful process of lighting the coals, ideally without the use of fire lighters as these will hamper the taste. You will then need to leave it burning for a good 30 minutes until the coals start to absorb the heat, glow red and then finally white signalling they are ready for action.

Most gas BBQs have a dial which controls the gas output. By turning this dial you can control the heat of the BBQ. Anyone who has cooked or eaten sausages that are burnt to a crisp on the outside yet raw in the middle will see the benefit here.

Charcoal BBQs tend to peak for about an hour then gradually the charcoal will start to burn out and loose its heat. It is very difficult to maintain a steady cooking temperature from then on. A gas BBQ will keep going as long as you need it to. Which is fantastic if you are cooking for large groups or if your guests arrive at different times through the day.

Gas BBQs don't create much smoke, some will see this as a positive, some as a negative. I suppose this depends which way the wind is blowing. There's only so long your guests will put on a brave face with big puffs of smoke circling them all day. It might well be better for the environment too.

So, next time you're at a party with a gas BBQ, pay it a little more attention than you otherwise would, you might just be converted.