Bobby Flay's Answer To The Heated Charcoal Vs Gas Grill Debate

More pressing than Shakespeare's iconic, "To be, or not to be," is the debate over whether to use a charcoal or gas grill. As with most great debates, the most common answer is that it depends. From cooking to cleaning, which you should be doing to any grill after every use, heated charcoal and gas grills each have their pros and cons. Still, even celebrity chefs like Bobby Flay are willing to choose one over the other when it comes down to it.

In June of 2017, Flay revealed which side of the heated grill debate he stood on when sharing tips to grilling chicken to perfection. In a conversation with People, Flay acknowledged the debate before highlighting the strengths of heated charcoal grills saying, "[...] I think if you want to use charcoal, it's a great idea. It's more pure, it's got more flavor, it's more old school. But I understand the gas grill for sure. I own both."

Charcoal grills impart a mouthwatering smokiness, especially to ingredients that take longer to cook, like meat, that a gas grill can't accomplish as easily. Plus, you shouldn't try to turn your gas grill into a smoker, since it will never be as efficient. 

When using a charcoal grill for steak, make sure to season for at least thirty minutes before grilling, and don't disturb or adjust the meat until the sear marks darken and the meat no longer sticks to the grill. To make it easier on you, break line of sight with the meat by closing the lid and letting the charcoal take over; the unique, smoky flavors of the charcoal will seep into the meat as it cooks.

If you have ingredients that cook more quickly, however, leave the lid open so they don't overcook. Creating indirect and direct heat zones is the best way to manage items that have different heat and cooking time needs, and this wire rack trick helps by creating more space to work with. A couple minutes before your ingredient is finished cooking, brush on a complementary glaze and let it melt and caramelize into the food; meat and vegetables alike benefit from this added boost of flavor.