Charcoal vs Gas Grill: Pros, Cons and Which to Choose

Editor’s note: Originally published July 2018. Reviewed and updated November 2026.

Charcoal or gas? Charcoal grills usually cost less to buy, run hotter and give food a smokier flavor. Gas grills light faster, hold a steady temperature with little effort and are easier to clean. The right choice depends on how often you grill, how much time you have and how much you value smoke flavor over convenience.

Charcoal vs gas grill at a glance

Charcoal grills: pros and cons

For many people a charcoal grill is the first grill they own, and glowing coals under burgers and steaks are what most of us picture when we think of a cookout. There’s a reason propane never replaced charcoal, though gas does have real advantages.

Charcoal pros

Heat. A carefully tended charcoal fire can get hotter than most gas grills, which helps you get a deep sear on a thick steak while keeping the inside rare.

Low and slow. Charcoal can also hold low temperatures for long periods, which suits slow-cooked barbecue. Running a gas grill on low for 12 hours or more is less practical and uses a lot of fuel.

Cost. Charcoal grills generally cost much less than gas grills with a similar cooking area, and fuel goes a long way on long cooks.

Flavor. Charcoal fans love the smoky depth it adds, and wood chips add even more aroma. Many gas grills use flavorizer bars or smoker boxes to create some smoke from drippings or wood, but most can’t fully match even a basic charcoal grill.

Portability. Charcoal grills tend to be lighter and simpler, so the same grill can often handle dinner at home and a camping trip. Charcoal itself is easy to buy and carry.

Charcoal cons

Time. Expect to spend at least 20 minutes lighting the coals and letting the heat even out across the grate before food goes on.

Temperature control. Holding a steady temperature takes practice, and changing it quickly is hard. Experienced grillers build hotter and cooler zones, but it’s an inexact skill. A reliable thermometer helps a lot here; see how to choose a meat thermometer.

Convenience and cleanup. Coals need tending, which means more time at the grill and less with your guests, especially in cold weather. Ash makes cleanup messier than with gas.

Gas grills: pros and cons

Gas grills trade some flavor and a higher price for speed and control. They can go from low heat to searing heat quickly, which makes them versatile for a wide range of foods.

Gas pros

Speed. A gas grill heats up fast enough for a weeknight dinner. Marinate chicken in the morning, light the grill at dinner time and eat in about half an hour.

Temperature control and versatility. Gas holds a set temperature without tending a fire, and you can raise or drop the heat in moments, slow-cooking one minute and searing the next. Pair it with a wireless thermometer such as the Weber iGrill and you’ll get an alert when food is done. Compare options in our wireless BBQ thermometer guide.

Convenience. Because there’s less to manage, you spend more time with family and friends and are more likely to grill year-round. Cleanup usually means emptying or replacing the grease tray. At home, some gas grills can run on a natural gas line instead of propane tanks.

Gas cons

Cost. Gas grills cost considerably more to buy than charcoal grills with similar cooking power. They also have more parts, which can be expensive to replace. Propane tanks need refilling, which adds an ongoing cost.

Flavor. Even with flavorizer bars or a smoker box, food from a gas grill rarely tastes the same as food cooked over charcoal. Some people prefer this, because the flavor of the meat or vegetables comes through more clearly.

Portability. Portable propane grills exist, some folding down to roughly suitcase size, and they’re very convenient. They still need a fuel supply, and they usually can’t match a charcoal fire for heat or flavor. See our Coleman RoadTrip vs Weber Q comparison for portable gas options.

Health considerations

Cooking meat at high temperatures over an open flame forms compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). This happens with any high-heat grilling, but charcoal’s hotter, smokier fire tends to produce more of them than gas. Scraping off the charred surface doesn’t remove HCAs that form inside the meat.

The National Cancer Institute’s fact sheet on chemicals in cooked meats explains what is and isn’t known about the risk. If you grill several times a week and want to keep exposure down, gas may suit you better, or you can save charcoal for special occasions.

Whatever you grill on, cook to a safe internal temperature: 145°F for whole cuts of beef, pork and lamb (plus a 3-minute rest), 160°F for ground meat and 165°F for all poultry. See our safe internal cooking temperatures chart.

Environmental impact

Both fuels release carbon dioxide when they burn. Charcoal generally produces more carbon dioxide and smoke than gas for the same cookout, so if environmental impact matters to you, gas is usually the better choice.

Safety tips for both

Charcoal and gas each have their own grilling safety risks.

Gas grills:

• Treat propane cylinders carefully: don’t overfill them, use them within their expiration period and never store them indoors.
• Only use a gas grill outdoors in an open, well-ventilated space, because carbon monoxide can build up quickly without ventilation.

Charcoal grills:

• Use lighter fluid with care, and keep it well away from the grill so stray embers can’t ignite it.
• Watch for flare-ups when cooking greasy food.
• Coals stay hot for a long time. Let them burn out completely or soak them in water before disposal, and make sure ash is cool before throwing it away.

Also check local rules before you grill: some apartment buildings, balconies and public spaces restrict grills or certain fuels.

Which should you choose?

• Pick charcoal if you love smoky flavor, enjoy tending a fire, want maximum searing heat or long barbecue cooks, or are on a tight budget.
• Pick gas if you want to grill often, especially on weeknights, value easy temperature control and cleanup, or want to limit smoke and char.
• Not sure? Start with an inexpensive charcoal grill to learn the basics, then decide whether a gas grill is worth the extra investment.
• Consider both. An affordable, portable charcoal grill for weekends and trips plus a gas grill for everyday meals covers almost everything.

If you’re leaning toward gas, our best gas grill under $300 guide is a good starting point.

Bottom line

Neither fuel wins outright. Charcoal gives you more heat, more flavor and a lower price in exchange for time and skill. Gas gives you speed, control and easy cleanup in exchange for a higher price and less smoky food. Decide how often you’ll grill and how much time you want to spend at the grill, and the answer usually becomes clear.

FAQ

Does charcoal really taste better than gas?

Most people find charcoal gives food a smokier, more traditional barbecue flavor. Gas grills with flavorizer bars or a smoker box get closer but rarely match it. Some cooks prefer gas because the food’s own flavor stands out.

Is a gas grill healthier than charcoal?

Gas grilling generally produces less smoke and char than charcoal, so it tends to form fewer HCAs and PAHs. High-heat cooking on either fuel produces some, so avoid heavy charring either way.

How long does a charcoal grill take to heat up?

Plan on at least 20 minutes to light the coals and let the temperature even out. A gas grill is usually ready within minutes.