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 cannot match: authentic smoky flavour and searing heat that makes steaks unforgettable.

We stock both gas (Coleman and Broil King) and charcoal (Big Green Egg, we are a Platinum Dealer), so we are 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.

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 means 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 Cannot 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

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 means a hotter fire. Less airflow means a cooler fire. It is simple in theory and takes practice to master.

The Charcoal Advantage: Flavour and Heat

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

Extreme heat for searing. Charcoal grills easily hit 370C+ over the coals. That is 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. Cannot rush it.

Learning curve. Temperature control is not automatic. You will 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

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

The Real Difference: Flavour

Let's be direct: charcoal-grilled food tastes different to 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 will not 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 cannot 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 are partially right. For everyday grilling, gas produces great-tasting food.

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

The truth: they taste different. Neither is universally better. It is preference.

Cost Comparison

Upfront Cost

Coleman gas grills from $849 (2-burner) to $2,199 (Dual Fuel). Broil King gas grills: premium range, varies by model. Big Green Egg kamado bundles from $2,400 (Medium) to $7,750+ (XL premium setups). Premium gas and charcoal options overlap significantly 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 many cooks feel the results justify it.

Maintenance Costs

Charcoal: Minimal. Replace grates eventually. Kamados like the 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. More moving parts means more potential maintenance over time.

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 ready
• 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 is not 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
• Do not want a learning curve

From our showroom: Coleman for families and everyday grilling. Broil King for serious home cooks who want premium performance and longer warranty coverage.

Who Should Choose Charcoal?

Charcoal grills are ideal if you:

• Prioritise 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
• Do not mind a learning curve

From our showroom: Big Green Egg if you are serious about charcoal grilling and want a grill that lasts decades. Masterbuilt Gravity Series if you want genuine charcoal flavour with digital convenience and no fire management learning curve.

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. Now you have both:

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

This is 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. They serve genuinely different purposes.

The Verdict: Which Should You Buy?

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

Buy charcoal if: Flavour and the cooking experience matter most. You are 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)
• Want charcoal flavour without the fire management? Masterbuilt Gravity Series

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

There is no wrong choice. Gas and charcoal both produce great food. The right grill is the one you will actually use.

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