Gas vs Charcoal Grills: Which Should You Buy?

Gas or charcoal? It's the backyard debate that never ends.

Gas grills are convenient. Turn a knob, wait 10 minutes, start cooking. No fuss, no mess, no learning curve. That's why gas outsells charcoal nearly 2-to-1 in Australia.

But charcoal brings something gas can't match: authentic smoky flavour and searing heat that makes steaks unforgettable.

So which one should you buy? The honest answer: it depends on how you cook and what matters most to you.

We stock both gas (Coleman and Broil King) and charcoal options (Big Green Egg - we're a Platinum Dealer), so we're not here to push one over the other. This guide breaks down the real differences so you can make the right choice for your backyard.

Prefer to see both in person? Visit our Wetherill Park showroom or call 0434 010 411.

The Bottom Line Up Front

Don't want to read the whole article? Here's the summary:

Choose gas if:

• You want convenience and speed
• You grill on busy weeknights
• You cook delicate foods (fish, vegetables)
• Easy cleanup matters
• You prefer precise temperature control

Choose charcoal if:

• Smoky flavour is your priority
• You enjoy the grilling ritual
• You want maximum searing heat
• You cook low-and-slow BBQ
• Budget is a concern (lower upfront cost)

The truth many people discover: You end up wanting both. Gas for Tuesday night chicken. Charcoal for weekend brisket.

If you can only buy one right now, keep reading.

Gas Grills: The Convenience Champion

How Gas Grills Work

Gas grills run on LPG (bottled gas). Connect a gas bottle, turn the knob, press the ignition button. Flames appear instantly under metal heat plates that distribute heat across the cooking surface.

Temperature control is simple: higher flame = hotter grill. Most gas grills have multiple burners so you can run different zones at different temperatures.

The Gas Advantage: Speed and Control

Ready in 10 minutes. Light the grill, close the lid, let it preheat. You're cooking before charcoal would even be lit.

Precise temperature. Need 180C for chicken? Turn the knob until the thermometer hits 180C. Hold it there all cook. Simple.

Easy cleanup. Brush the grates, empty the grease tray. Done. No ash to dispose of.

Weeknight friendly. Home at 6pm, eating by 6:45pm. Gas makes that possible.

What Gas Grills Can't Do

Flavour limitations. Gas burns clean. That's good for tasting your food's natural flavours, but it means no smoky BBQ taste. You can add a smoker box with wood chips, but it's not the same as charcoal.

Lower maximum heat (on most models). Average gas grills top out around 260-290C. That's hot enough for most cooking, but charcoal can hit 370C+ for serious searing. Premium gas grills with sear burners can match charcoal, but they cost significantly more.

Ongoing fuel costs. Gas bottles need refilling. Depending on how often you cook, that's $25-35 every few months.

Gas Grills We Stock

Coleman Gas Grills - Reliable, affordable, perfect for families and beginners. Easy to use, solid performance, great value.

Broil King Gas Grills - Premium option with higher heat output, better build quality, professional-grade features. For serious gas grillers who want the best.

Charcoal Grills: The Flavour King

How Charcoal Grills Work

Charcoal grills burn lump charcoal or briquettes. The burning charcoal creates intense radiant heat that cooks your food. Temperature is controlled by adjusting air vents, not a dial.

More airflow = hotter fire. Less airflow = cooler fire. It's simple in theory, takes practice to master.

The Charcoal Advantage: Flavour and Heat

Authentic smoky flavour. When drippings hit hot charcoal, they vaporize into smoke that infuses your food. Gas can't replicate this. The difference is real and noticeable.

Extreme heat for searing. Charcoal grills easily hit 370C+ over the coals. That's steakhouse-level searing heat. Perfect crust, juicy interior.

Better for low-and-slow BBQ. Smoking brisket for 18 hours? Charcoal (especially in a kamado like the Big Green Egg) holds steady low temperatures better than gas.

Lower upfront cost. Basic charcoal grills start cheaper than gas grills. Premium kamados cost more, but entry-level kettles are budget-friendly.

What Charcoal Grills Require

Time and patience. Lighting charcoal takes 15-20 minutes before you can cook. Can't rush it.

Learning curve. Temperature control isn't automatic. You'll need practice to dial in the right vent settings.

More cleanup. Ash disposal after every cook. Grates still need brushing like gas, but ash adds an extra step.

Hands-on management. Charcoal grills need more attention during long cooks. Gas holds temperature automatically; charcoal requires occasional adjustments.

Charcoal Grills We Stock

Big Green Egg - Premium ceramic kamado. Incredible temperature range (110-370C+), exceptional fuel efficiency, lasts a lifetime. The gold standard for serious charcoal grilling. We're an official Platinum Dealer with Sydney's best range. From $1,500

For more on why kamados like the Big Green Egg are special, see our article: Best Charcoal for Kamado Grills.

The Real Difference: Flavour

Let's be direct: charcoal-grilled food tastes different than gas-grilled food.

The Science

When charcoal burns, it releases compounds like guaiacol that create smoky, bacon-like aromas. Gas burns clean with almost no flavour compounds.

When meat drippings hit hot charcoal, they create smoke that rises back and flavours the food. On gas grills, drippings hit metal plates and mostly just evaporate.

Does It Actually Matter?

For quick cooks (burgers, sausages, thin steaks): The difference is subtle. Most people won't notice much flavour difference on a quick 10-minute cook.

For thick steaks: Charcoal wins. The high heat creates better crust, and the smoke adds depth.

For low-and-slow BBQ (brisket, ribs, pulled pork): Charcoal absolutely wins. Hours of smoke exposure creates the authentic BBQ flavour you can't get from gas.

For delicate foods (fish, vegetables): Gas might be better. The clean heat lets the food's natural flavour shine without smoke overwhelming it.

The Honest Take

Gas grill advocates say the flavour difference is overblown. They're partially right. For everyday grilling, gas produces great-tasting food.

Charcoal advocates say gas is flavourless. That's unfair. Gas highlights natural flavours well.

The truth: They taste different. Neither is "better" universally. It's preference.

Cost Comparison

Upfront Cost

Coleman gas grills: From $999
Broil King gas grills: Premium range, varies by model
Big Green Egg kamado bundles: $1,500-$7,750+ depending on size and bundle

Premium gas and charcoal options overlap in price. The real cost difference comes down to which specific model and size you choose, not the fuel type.

Ongoing Fuel Costs

Charcoal (lump):

• Premium lump charcoal: $25-35 per 4.5-5kg bag
• Lasts 4-6 cooks on a kamado, 2-3 cooks on a kettle
• Cost per cook: $5-12 depending on grill type and cook length

Gas (LPG):

• Gas bottle refill: $25-35
• Lasts 15-25 cooks depending on usage
• Cost per cook: $1-2.50

Gas is cheaper to operate if you cook frequently. Charcoal costs more per cook but some prefer the results justify it.

Maintenance Costs

Charcoal: Minimal. Replace grates eventually. Kamados like Big Green Egg require gasket replacement every few years ($30-50).

Gas: Burners eventually need replacement ($50-150). Gas lines and ignition systems can need service. Moving parts = more potential maintenance.

Convenience Factor: A Typical Week

Here's how the convenience difference plays out in real life:

Tuesday night with a gas grill:

• 6:00pm - Get home from work
• 6:10pm - Light grill, prep food while it heats
• 6:20pm - Start cooking
• 6:45pm - Dinner on the table
• 7:00pm - Quick grate brush and done

Tuesday night with a charcoal grill:

• 6:00pm - Get home from work
• 6:10pm - Light charcoal (use Pyralit fire starters for easier lighting), prep food
• 6:30pm - Charcoal finally ready (if you're lucky)
• 6:35pm - Start cooking
• 7:00pm - Dinner on the table
• 7:15pm - Wait for ash to cool, cleanup
• 7:45pm - Actually done

Saturday afternoon with charcoal:

• 11:00am - Light charcoal for brisket
• 11:30am - Brisket goes on
• Next 12-18 hours - Occasional checking, enjoying the process
• Evening - Incredible smoky brisket

Gas excels at weeknight convenience. Charcoal excels at weekend projects where time isn't the constraint.

Who Should Choose Gas?

Gas grills are ideal if you:

• Cook on weeknights after work
• Want dinner ready fast
• Value convenience over ritual
• Cook delicate foods (fish, vegetables) often
• Prefer consistent, predictable results
• Live in apartments or areas with fire restrictions
• Don't want a learning curve

Recommended: Coleman for families and everyday grilling. Broil King for serious home cooks who want premium performance.

Who Should Choose Charcoal?

Charcoal grills are ideal if you:

• Prioritize smoky BBQ flavour
• Enjoy the grilling process as much as the results
• Cook on weekends when you have time
• Want maximum searing heat for steaks
• Plan to do low-and-slow smoking
• Have outdoor space and time for the ritual
• Don't mind a learning curve

Recommended: Big Green Egg if you're serious about charcoal grilling and want a grill that lasts decades. We stock the full Big Green Egg range and can help you choose the right size.

Why Many People Own Both

Here's what happens to a lot of grillers:

You buy a gas grill for convenience. It's great. You use it constantly for quick dinners.

Then you try charcoal at a friend's place. The flavour difference on that brisket or those steaks is undeniable.

You add a charcoal grill (or vice versa if you started with charcoal first). Now you have both:

• Gas for Tuesday: Quick chicken, vegetables, weeknight meals
• Charcoal for Saturday: Brisket, ribs, steaks, when you have time

This is actually the ideal setup if space and budget allow. Each grill excels at different things.

We see this constantly: customers start with one, end up with both within a year or two. There's no shame in that. They serve different purposes.

The Verdict: Which Should YOU Buy?

If you can only choose one right now:

Buy gas if: Weeknight convenience matters most. You'll use it more often, which means you'll actually grill instead of making excuses.

Buy charcoal if: Flavour and the cooking experience matter most. You're willing to invest time to get better results.

The best first question to ask yourself: How will you actually use this grill?

• Cooking 3-4 times per week, mostly after work? Gas
• Cooking once per week, mostly on weekends? Charcoal (kamado)
• Somewhere in between? Consider your flavour priorities

Second question: What do you want to cook?

• Burgers, chicken, sausages, quick meals? Either works, gas is easier
• Brisket, ribs, pulled pork, low-and-slow BBQ? Charcoal (kamado)
• Steaks? Both work, charcoal has an edge for searing
• Fish and vegetables? Gas is easier, less smoke

Budget consideration:

Coleman gas grills range from $999 (2-burner) to $2,199 (premium dual-fuel models) - reliable, everyday grilling ready out of the box.

Big Green Egg bundles range from $1,500 (MiniMax portable) to $7,750+ (XL premium setups) - a significant investment, but they last decades and handle everything from pizza to 18-hour brisket.

Because here's the truth: there's no wrong choice. Gas and charcoal both produce great food. The right grill is the one you'll actually use.