Uncle Al
Senior Cook
Hi,
I thought I'd add my two cents.( better late than never)
The major difference between cooking on gas, wood (down to embers) or charcoal is the temp achieved and the method of heat transfer.
Gas does it by convection, flame heats air, air heats meat. Wood and charcoal do it by radiation. It's the higher temps in conjuction with the direct heat tranfer that creates the carbonization (char) of the natural sugars in the meat. That's what gives the "true grilled flavor". Having PCI grates on a gasser does add a little char flavor.
But you all know all that I'm sure. I just had the urge to type !!
Anyway there is an alternative, albeit expensive, and thats an infrared grill. It has the convenience of gas and cooks by radiation. Those suckers can get wicked hot like 1200°. Great for steaks.
Al
I thought I'd add my two cents.( better late than never)
The major difference between cooking on gas, wood (down to embers) or charcoal is the temp achieved and the method of heat transfer.
Gas does it by convection, flame heats air, air heats meat. Wood and charcoal do it by radiation. It's the higher temps in conjuction with the direct heat tranfer that creates the carbonization (char) of the natural sugars in the meat. That's what gives the "true grilled flavor". Having PCI grates on a gasser does add a little char flavor.
But you all know all that I'm sure. I just had the urge to type !!
Anyway there is an alternative, albeit expensive, and thats an infrared grill. It has the convenience of gas and cooks by radiation. Those suckers can get wicked hot like 1200°. Great for steaks.
Al