Why Charcoal Still Beats Gas: A Char-Griller Comparison

There’s a reason charcoal grills have stood the test of time.

Gas grills may promise convenience. They light fast. They heat up quickly. They’re predictable. But when it comes to flavor, control, versatility, and real backyard experience, charcoal still wins.

At Char-Griller, we build both gas and charcoal grills. We understand the strengths of each. But if you’re asking which grill delivers the most authentic barbecue experience — the kind that keeps people coming back for seconds — charcoal still leads the pack.

Let’s break it down.

1. Flavor: The Deciding Factor

The biggest difference between a charcoal grill and a gas grill comes down to one thing: flavor.

When you cook over charcoal, drippings hit hot coals and vaporize, sending smoke back up into your food. That smoke is what creates the deep, rich, unmistakable BBQ flavor people associate with backyard cooking.

• Gas grills heat food.
• Charcoal grills flavor food.

Char-Griller charcoal barrel grills, offset smokers, and kamado grills are designed to maximize airflow and smoke circulation. The result? A natural wood-fired taste you simply cannot replicate with propane burners.

If flavor is your priority, charcoal isn’t optional. It’s essential.

2. Heat Output: Charcoal Runs Hotter

When it comes to high-heat searing, charcoal has the edge.

Charcoal grills can reach higher temperatures than most standard gas grills. That means:

• Better steakhouse-style sear
• Crispier chicken skin
• Faster caramelization
• Superior crust development

With a Char-Griller charcoal barrel grill or AKORN® kamado grill, you can push temperatures high enough for serious searing while still maintaining control.

Gas grills are efficient.
Charcoal grills are powerful.

If you want that dark crust on a ribeye or that perfect char on burgers, charcoal delivers.

3. Versatility: One Fuel, Multiple Cooking Styles

A charcoal grill isn’t just a grill.

With proper setup, you can:

• Grill hot and fast
• Smoke low and slow
• Roast whole cuts
• Bake pizzas
• Sear and reverse sear
• Indirect cook large proteins

Take the Side Firebox attachment — you instantly have offset smoking capabilities. Add lump charcoal and hardwood chunks, and you control both heat and flavor.

When you want one grill that does it all, charcoal gives you more room to grow.

4. Fuel Control and Customization

Charcoal gives you hands-on control over:

• Temperature
• Airflow
• Smoke intensity
• Fuel type

Lump charcoal burns hotter and cleaner. Briquettes burn more consistently. Hardwood chunks add specific flavor profiles — hickory, oak, apple, mesquite.

That flexibility is why serious backyard cooks and competition pitmasters lean toward charcoal. You aren’t just cooking — you’re managing fire.

And that control becomes second nature quickly.

5. Cost Over Time

While gas grills may feel convenient, they rely on propane refills and burner systems that wear over time. Replacement parts can add up.

Charcoal grills have fewer mechanical components. With proper care, a well-built charcoal barrel grill can last for years with minimal upkeep.

And lump charcoal offers another advantage: you can extinguish and reuse it for multiple cooks.

Charcoal is simple.
Simple lasts.