Choosing between a gas grill and a charcoal grill is still highly debatable. Both grills have their own pros and cons, but the question remains, Is there a taste difference between gas and charcoal grill?
In order to achieve grilling perfection, you have to brown the surfaces of meat evenly to produce the Maillard reaction and caramelization. This is the state when the meat creates a complex, sweet compound on the surf. Searing is the process of creating a satisfying crust with an even sear from edge to edge. Therefore, the main challenge for both grills is to achieve a perfect searing process to release the natural meat flavors.
There are two main factors in achieving the searing process: getting the right temperature and smoke.
Ever wonder why expensive restaurants are using gas grills? Yes, it’s because of the convenience and the price. But most importantly, restaurants want to achieve a dark all over sear which can only be achieved by using high heat. However, you need to understand that the level of heat and temperature still depends on the make, the model, and how you set up your grill. It’s difficult to know how much heat a gas grill will deliver because manufacturers only list the British thermal unit.
Control and convenience are also among the advantages of gas grills over charcoal grills.
When it comes to producing high temperature, charcoal grills are undeniably the best. You’ll be able to get the high heat you want in no time. It can get hotter than those standard gas grills without infrared burners. Charcoal grilled meats are also crispy on the outside and fresh on the inside. However, controlling the temperature can be a bit difficult. It’s also difficult to light and may take a lot of your time.
What You Have To Know:
The perfectly grilled meat doesn’t have to be cooked on a high temperature. Aside from searing, there is no need to cook the meat in high heat. In fact, we cook everything way too hot. A good advice is to grill the meat in 225°F or 325°F.
The smoke from a gas grill is less compared to the smoke coming from a charcoal grill. Gas smoke produces no flavor at all because it’s simple and it’s composed of only two things: water and carbon dioxide.
On the other hand, charcoal smoke is a bit more complex. It has a broader flavor range of tasty flavor molecules. It is burning organic molecules with lignin and cellulose.
What You Have To Know
Smoke can only change the flavor of food when they’re cooked slowly like chicken, thick cut steaks, turkey, and other meat.
Given the information above, the argument between using a gas grill and a charcoal grill is still not conclusive. Gas grills are perfect for commercial uses because of its controllability and convenience. On the other hand, charcoal grills are still perfect for families who love the original charcoal-grilled meat flavor.
Well, since this argument is mainly about the taste of the meat cooked on both grills, we’ll say that charcoal-grilled meats are tastier and more flavorful. Do you agree? Share your thoughts on the comment section below.
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