To Gas or Not to Gas. Is That The Question? - The Source

Today there are almost as many different types of BBQ grill as there are days in the year, so choosing the right one can be tricky.

Perhaps the most fundamental question in buying a BBQ is whether to go for charcoal or gas.

So what's best, well simply there isn?t an easy answer.

Originally most people entered the market by way of a simple inexpensive charcoal grill, but with gas grills now starting at under ?50 this has all changed, so is it gas, charcoal, or both?

Charcoal Grills - BBQ purists' would argue that you can only really get the true BBQ taste from charcoal, that it adds flavour and depth to grilled food, whereas gas simply cooks. Certainly charcoal does impart a smoky style.

For some, lighting and maintaining a charcoal grill at the right temperature can be a tricky business, you can control the heat by varying the depth of charcoal across the grill from thin for a low heat to deep for hot.

For even the expert griller there remains the set-up time, although both charcoal and charcoal grills have become easier to light and the addition of a natural charcoal lighter, such as coconut gel also helps speed things up.

Gas Grills - Modern gas grills are now much easier to use and are perfect for both impromptu, or 'after-work Barbi?s' as well as more sophisticated alfresco eating. They also get up to cooking speed quicker and are much more controllable, especially the multi-burner grills, or those with a hood or smoker attachment.

Many gas grills now come with either a rotisserie, hob, griddle plate, wok or warming plates. If you are a regular BBQ user, it pays to have a hooded, multi-burner grill, with a minimum of 3 burners.

Gas grills with lava-rock beds are perfect as you can even get a charcoal smoke effect by throwing on wet wood chips or herb branches. Even gas canisters have changed with either lightweight see-through styles or those with gauges to ensure you don't run out of gas.

Disposables - The simplest form of BBQ is the disposable, essentially an aluminium tray filled with charcoal and covered with a wire mesh cooking surface, however, whilst seemingly a good idea, these grills can be both flimsy and dangerous. It can be difficult to cook food properly and they can be a potential fire hazard unless disposed of safely.

Semi-Disposable - mainly bucket style charcoal grills, which cost around ?5-7 and have a limited life, they are better than disposables and can be safely cooked on and moved.

Charcoal or Gas Tray Grills - Probably the most basic form of standard BBQ these grills consist of a 'tin tray on legs' some with a separate, detachable hood, no cooking height variation and powered either by a single gas burner or charcoal. Cast iron 'hibachi' style charcoal grills are another option.

Larger Tray Grills - Most charcoal grills fall into this category as well as 2-3 burner gas grills. Most will have adjustable grill heights and some will have a 'hinged' hood.

Multi-burner Grills - Great for control and many will come with a separate griddle and gas hob, nearly all will have hinged lids or hoods. The minimum number of burners is 3.

Dual-fuel - A new type of grill is the dual-fuel grill which combines the best of both gas and charcoal in one grill.

Smokers - A new phenomenon are the ?smokers? which are now available in many outlets and on-line. Using a separate indirect heat source, these allow a slower and different style of BBQ.

National BBQ Week is just around the corner (28th May - 3rd June). For further information on how you can get involved and for some great recipes why not visit www.nationalbbqweek.co.uk

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