Summer is officially just around the corner, and what better way to get into the seasonal spirit than celebrating National BBQ Week in style?
With a few hot and sunny days already this year, perhaps you’ve already whipped up your first BBQ of 2016. But if you’re still in need of an outdoor grill to get flipping your burgers on, you’ve come to the right place. To help you on your way, FourWalls have done their BBQ research to explore the pros and cons of the different types of grills out there.
Charcoal barbecues can reach extremely hot temperatures (500°C-700°C) and give your meat a smoky flavour.
Because you can get them in fairly small sizes, they’re more portable, which makes them easy to move around.
Best of all, financially, the grill itself is a relatively cheap option – but bear in mind you’ll have to keep stocking up on the charcoal!
Preparation-wise, they can be more time consuming, as you’ll have to wait for the coals to warm up to the right temperature.
Once the charcoal reaches peak heat, it begins to cool relatively quickly, restricting your cooking time.
The heat from charcoal barbecues is harder to control and doesn’t spread as evenly.
They can be time intensive post-BBQ too, as the coal means more scrubbing to get your grill clean and ready for its next outing.
They are quick and simple to fire up so less preparation time is involved.
With the flick of a switch, you can easily control the temperature.
Because there’s no messing around with charcoal, they’re easier to keep clean.
You won’t get the authentic, smoky flavour that charcoal barbecues provide.
Because they are more complex, they’re usually pricier than a simple coal grill. The added mechanisms will make them more expensive to repair, too.
Gas barbecues tend to hit lower temperatures than charcoal – usually up to 450°C. If you’re looking for a nice caramelised sear to your steak, this might not be right for you.
Their slight size and weight make them the easiest option to pack away and whip out in any given location.
Because they’re smaller, they are quicker to clean too.
As you’re limited by how much you can cook at one time, they’re not very practical if you’re catering for larger numbers.
They don’t get as hot, so you could be on grill duty for a long time if you’re trying to sear the perfect steak!
Because there are no open flames, electric barbecues are a safer option to avoid potential accidents like burns or wild sparks or flames. With manual settings, you can precisely control temperature levels.
Once your BBQ bash is over and done with, all you need to do is wipe it down with a damp cloth to clean it.
Be sure to check first, but if you live in a block of flats, you might be able to use an electric barbecue as the risk from an open flame is removed.
The lack of open flame – although a handy safety feature – takes away the traditional BBQ element.
Similar to gas grills, you’ll miss out on the classic, smoky flavours of a charcoal BBQ.
The initial outlay for an electric BBQ can be quite dear.
National BBQ Week kicks off on Monday, May 30, and the week-long celebration of all things BBQ comes to an end on Sunday, June 5.