Which is more advantageous, charcoal grill or gas oven?
Barbecue, as a relatively primitive cooking method, places food (mostly meat, seafood and vegetables) in hot and dry air at a place close to the heat source until it is edible. It has also become a way of leisure and entertainment for many people to gather together.
Whether in Asia, Europe or the Americas, barbecue is often the first choice for family entertainment and corporate gatherings. so which is more advantageous, charcoal grill or gas oven?
Gas oven
Gas oven, the body is made of stainless steel material, through the electronic pulse ignition, the use of liquefied petroleum gas or natural gas combustion, heat to heat food, electronic pulse switch can control the size of the flame to control the temperature, simple operation, safe, efficient health and energy saving, practical and convenient, suitable for family, supermarket, leisure snacks and food festival use.
As we all know, there was no other way to choose before, now gas barbecue oven instead of charcoal barbecue, as a continuation of the barbecue industry, has become a healthier and environmentally friendly barbecue choice in the new era, grilled food without carbon ash, bright color, tender and delicious meat, clean and sanitary, eating more at ease.
The main type of barbecue is still charcoal, but more and more people are using gas ovens. Today we summarize the advantages and disadvantages of smokeless roasters to help you make your choice.
Charcoal Grill
Fans of charcoal grills will never choose gas grills. They do have a point: charcoal roasters can reach a blistering 482 degrees Celsius at the surface of meat, much hotter than standard gas roasters without infrared burners. Using this heat allows the skin of steaks and lamb chops to turn into our beloved pastry, while keeping the red and pink inside of the meat.
Another major advantage of charcoal roasting is smoke, an interesting byproduct of burning. Charcoal smoke contains a wide range of flavor molecules, especially when ignited. The gas fuel is just simple molecules (CH4 is natural gas and C3H8 is liquid propane). When they're fully burned, it's just water and carbon dioxide, no flavor. Wood must be added to an air oven to produce smoke. When fat and juice from food drips onto the burning charcoal, a lot of smoke is produced. Smoke does not significantly change the flavor of fast-cooking foods such as hot dogs, beef burgers, or even lean steaks if it is only a brief encounter. In thick cuts of steak and chicken, the flavor produced by the smoke can be clearly felt. If you use your grill for a long, low smoky roast, there is a noticeable difference in flavor. The smoke produced by gas ovens is very homogeneous in flavor.