5 Reasons To Choose A Gas Barbecue This Winter
The debate on whether to buy a traditional charcoal barbecue or gas barbecue is a fiery one! There are arguments on both sides regarding taste, convenience and cooking experience – but if you’re considering a gas BBQ or struggling to decide between the two different fuels, here are 5 reasons why you should opt for gas this winter.
Easy to cook
Gas barbecues make cooking alfresco so simple. The BBQ lights immediately and you only have to wait a matter of moments before you can start adding the sausages or vegetable kebabs to the grill. This means it’s an ideal way to quickly make dinner for one, as well as for entertaining friends and family, because you don’t have to wait for the barbecue to heat up.
Especially during the winter months, gas barbecues give you the freedom to be spontaneous – if you fancy a burger for your dinner, just head into the garden, flick a switch on your BBQ and watch as the meat starts to sizzle. You also don’t have to deal with such factors as wind, which can wreak havoc with a charcoal-fuelled barbecue.
Charcoal barbecues are great, and everyone loves the smoked taste of freshly barbecued meat, fish, vegetables and more. However, the coals do require around 45 minutes to get hot enough for you to start cooking – so this winter, why not choose a barbecue you can light instantly and enjoy cooking on straightaway?
Plus, you can control the temperature on a gas barbecue, turning the heat up or down according to what you’re cooking. In contrast, a charcoal barbecue gets hotter but you then have less ability to regulate the cooking process, although you can move items to the edges of the grill to prevent them burning on the outside.
Easy to clean
Charcoal barbecues by their nature are messier. They create more smoke during the cooking process and take longer to clean up afterwards. Gas barbecues, on the other hand, are a doddle to cook on and clean! There are drip trays to gather the mess and to clean the grill you simply turn the heat up high for a few minutes and then wipe down the bits of food with a brush.
While charcoal barbecue enthusiasts will argue nothing compares to the taste of flame-grilled food, its crispy look and texture, you can use wood smoking to give gas barbecued foods a similar smoky taste. By placing some dry wood chips, such as oak or apple, into some water to make it moist and then adding it to a smoker box or wrapping it in some aluminium foil with a couple of pierced holes in the top to release the smoke, you can add some smoky goodness to a gas barbecue.
Gas barbecues come in all shapes and sizes, from compact to large. And you can select a barbecue to match your culinary needs, for example with side burners for cooking pasta or warming through barbecue sauces, and side tables for cooking utensils and salads.
Plus, you can buy portable gas BBQs which are great for day trips or camping holidays.
Cheaper to run
Investing in a gas barbecue will likely cost you more than a charcoal one, especially if you opt for a three or four-burner model. However, ongoing costs are less as a standard Calor Gas cylinder will keep your barbecue going for around 8 hours, even when the temperature is turned up to the max.