Grilling season is in full swing in Northwest Arkansas. Grilling is not only a way to prepare meals; for many, it's also a passion.
"Barbecuing is no longer just a pastime, but an integral part of the North American lifestyle," said Jack Goldman, president and CEO, Hearth, Patio & Barbecue Association. "We expect consumers' passion for flavorful food and entertaining their family and friends to continue to increase."
The HPBA's 2017 industry survey found that 70 percent of adults in the United States own a grill or smoker. Flavor, lifestyle and entertainment are the prime reasons people grill.
Charcoal- or gas-fueled grill?
When it comes time to replace or upgrade a grill, the age-old question remains: Do I choose a charcoal- or gas-fueled grill? That decision can spark heated debate among grillmasters, but for many it may boil down to a number of factors.
Cost
Charcoal grills tend to be the less expensive than gas grills. The food and beverage trend reporter Chowhound indicates that a low-end grill can be purchased for around $25. However, deluxe charcoal kettles and other charcoal alternatives tend to be considerably more expensive. The most popular gas grills may cost anywhere from $130 to $300. Those who prefer more options and high-end offerings can pay between $800 and $1,500.
High heat searing
When cooking expensive, well-marbled steaks or other dishes that benefit from high-heat searing, charcoal grills seem to outperform gas ones, at least according to the experts behind The Sweethome, a product recommendation site owned by The New York Times Company. That isn't to say gas counterparts can't come very close. And deploying a cast-iron pan on top of the grates can help concentrate the heat and allow the meat to cook in its own fat.
Convenience
There is no doubt that gas grills are a marvel in regard to convenience, especially when they are directly tied into a home's propane or natural gas system. In such instances, one never has to worry about running out of gas. Gas fuel tends to be cheaper than charcoal and easier to clean, and some gas grills come with side burners that enable cooks to prepare side dishes right next to their grilled entrees.
Portability
For those who want to grill at home and on the go, then a charcoal grill is the right investment. A charcoal grill can be brought to a campsite or a park without going to great lengths.
Clean-up
Gas grills generally are easier to clean, and home chefs do not have to wrangle much ash or leftover coals once they're done cooking.
What about smoking with wood chips?
While a charcoal grill can lend some amount of smoky flavor, it still can't come close to the flavor from relying on various woods for extra smoke. Experimenting with rubs and marinades is one way to do it, as is using wood on a grill or smoker to impart intense, savory flavor.
Serious Eats says that grilling with wood is one of the best ways to add flavor that cannot be replicated to the same degree in the kitchen. While a charcoal grill can lend some amount of smoky flavor, it still can't come close to the flavor from relying on various woods for extra smoke.
The first step to utilizing wood when cooking is to learn the basics of pairing flavors. For example, poultry does well with sweet, fruit-flavored wood chips, while pork and beef benefit from fuller flavored woods, like mesquite and hickory.
The grilling and smoking resource Grill Beast says there are many woods available to chefs. Acadia, alder, birch, cherry, maple, oak, and pecan are just a few. Home chefs can try different types of woods to see which flavor profile works best for their recipes.
Next up, cooks should decide on the size of the wood being used. The options include chips, chunks and logs. Logs are not very convenient for most meals and are best reserved for barbecuing in a pit. For some smokers and cooking methods that utilize low heat over the course of hours, or if you'll be using the grill for slower cooking, large chunks of wood are appropriate because they'll last longer. However, when grilling, many people find thin chips are their best option because they smoke quickly and are easy to move around and manage.
There are mixed reviews on whether or not to soak the wood prior to use. Some feel that it can affect the amount of time it takes the wood to get started in terms of chunks and logs. Others feel it adds to the production of smoke. Cooks can try different techniques to determine if soaking has a positive impact. Chips may need to be soaked; otherwise, they can ignite and extinguish before any real flavor is delivered to the food. Another workaround is to place the chips in a foil packet to prolong their longevity on the grill.
Over time, grilling enthusiasts can master the art of using woods to add flavor to their foods. Always use untreated wood that is safe for food. If you can't identify the origins of a wood, it may contain pesticides or other chemicals that can be harmful. So only use those with confirmed origins.
NAN Dining Guide Spotlight on 06/16/2019