When backyard cooking comes into play, the charcoal versus propane debate stirs opinions from enthusiastic grillers. Each type has its benefits that fit in different cooking techniques and uses. The main difference is that a charcoal grill brings a smoky, authentic taste, while a propane grill provides convenience and a reliable temperature.
Charcoal grills offer that classic BBQ taste that is desired by many Canadian backyard chefs during their summer cookouts. The smoke woods provides the food with unique taste that cannot be reproduced anywhere near as well as a charcoal grill could. Propane grills allow you to just push a button and the grill will stay at 500 degrees for cooking times.
Your choice depends on whatever you consider most valuable; flavour or convenience. Many backyard barbecue enthusiasts in Whitby and around the GTA own both types as well. They use their charcoal grills for weekend feasts and try to get through the week with their propane grill. Either way, your backyard barbecue awaits the right grill for your taste.
The Big BBQ Debate: What Really Matters?
Choosing charcoal or propane could change everything about your backyard barbecue experience. Your choice can change everything; from how your food would taste, to how much time you will have in front of the flames.
Why Choosing the Right Grill Changes Your Entire Backyard Experience
The grill you end up getting as your main grill will become the main focal point in your outdoor living space. A charcoal BBQ, can create an authentic environment with the ritual of lighting the coals and taming the fire. The visual stimulation of glowing coals is a big part of the genuine barbecue experience that keeps people circling.
We have found that charcoal grills become naturally engaging. There is something elemental about watching flames lick and hearing the sizzle when your meat is placed on the grate. I bet your guests gravitate to the cooking, beer in hand, giving you helpful advice on what you should be doing and how.
A propane grill will generally be more aesthetically pleasing and easier to use. A propane grill will start with the push of a button on low until it warms up. Once, it’s warm, you can temperature control it and never stray too far from your seating options. You can have less fuss with cooking and have more time with your family and friends outdoors, no more running to the store for lighter fluid because you didn’t pick it up before, either.
Your choice may affect how you use your current yard too. Charcoal grills will always need more space and natural ventilation to smoke. Propane cooking gadgets can fit your deck, patio, or pool area and also won’t leave ash in the vicinity and on furniture—your partner will love this.
It all matters for entertaining—when you go propane, most of your entertaining revolves around how to be a host rather than watching a coal’s temperature. Some hosts appreciate having the charcoal treatment in the atmosphere and aroma of food preparation and cooking to the entertaining aspect of a gathering.
Pre-purchase Question to Ask Yourself: Flavour, Fuel, Lifestyle, Price
Flavour is important; most grillers fall in love with charcoal because of the smoke. People love barbequing to enjoy that smokey flavour. Propane cooking is cleaner and leaves almost no smoke flavour profile to the food, which is important in letting the natural flavour profile shine through.
Lifestyle. Make sure you are honest with yourself before you choose what works for you; i.e. do you want quick and easy meals at the end of the push on a weeknight? Propane ignites quickly and you have food ready in roughly 10 minutes. Do you enjoy spending weekends cooking? A charcoal grill could satisfy your passion but the setup time (20-30 minutes) is now part of the experience rather than a labour; it’s a ritual.
Do you have limited storage area available? Propane tanks take up less space than bags of charcoal and you don’t have to worry about finding a proper place to dispose of ash. Propane tanks can be stored vertically, requiring less space.
Budgetary considerations extend beyond the sticker shock. The initial price point shows propane units generally are more expensive at the outset ($300-$800) compared to pricing of charcoal entry levels ($100-$300). However, fuel costs tell a very different story over the months/years.
Filling a propane tank is roughly $25, delivering 20 hours of cooking time. Charcoal costs quickly add-up – you can plan on spending $15 to $25 for 1 bag, which will last your grill depending on the intensity of the grills over several cookouts (about 3-4).
Weather, we cannot ignore it; especially living in Canada. In the winter months of Canada, propane yields quicker cooking internal temperature in the cold, vs charcoal which takes longer to provide heat, and if it’s windy or wet there’s a high chance you could struggle to ignite a charcoal bed.
Taste Test: Smoke vs Sear
The most talked about BBQ argument comes down to flavours of charcoal vs propane grilling. Both fuels yield unique flavour profiles that can make or break the BBQ experience.
Charcoal Grill: Energetic, Rich, Smoky Flavour that Sear Soul
Charcoal grills provide that beloved smoky flavour, treasured by some BBQ fans. When the charcoal ignites, the smoke particles produced by burning charcoal seep-in your food creating layered complex taste that can’t be replicated by any other method. Last summer (2022), we personally tried both grill types by cooking identical steaks. The charcoal grill imparted that deep smokiness very similar to what you get from some of your favorite BBQ restaurants, and it’s not just advertising….there’s a significant difference.
Charcoal makes a difference in the flavor depending on the type. Hardwood lump charcoal gives a smokier flavor, and burns hotter than briquettes. Briquettes have the same light and mild smoke (flavor), while burning longer, making them the choice for longer cook times.
In addition, to really go for the smokiness, you can add wood chips of various types like hickory, maple, or fruitwood like applewood to your charcoal. Each wood type will create a distinctive flavor component to your grilling experience. Hickory gives you that strong bacon profile; applewood varieties give you just enough sweetness without being sweet, which works perfectly with pork.
Charcoal allows for high heat that creates optimal searing. You make an excellent flavor coating when making steaks and burgers when cooking at 700°F or above, which means it will enhance the flavors, and lock in secrets of flavor. Most propane grills will not reach those heat levels.
Propane: Clean taste light-char flavor and lighter flavors of the original ingredients.
Inspired by some of your favorite BBQ spots, propane heats cleanly with direct, consistent heat retains natural flavors. With no excess smoke, you have a more natural flavor of meats and seasonings and marinades you are using on your product.
The light-char flavor you will achieve with propane grilling flavor results in just the right amount of reflection without masking the more delicate foods of fish, vegetables or fruit. That cedar plank salmon you’ve been wanting to try? Propane doesn’t smother those lovely woodsy flavors with thick smoke.
Precision in temperature means you won’t have the bitter flavors of flare-ups and uneven cooking ruining flavor. Your salmon holds moisture, while your chicken skin crisps without burning. There’s no more hockey puck burgers because you improperly managed the heat.
Many chefs using grills prefer propane because of the clean heat when grilling sauces or marinades, they want the flavor to remain intact, not to be cloaked in heavy smoke. That expensive teriyaki marinade should be tasted, not overwhelmed by.
And, for the purists that simply appreciate the quality of values themselves, propane can be the ideal cooking method. You paid for excellent meat; now you have to let it talk.
Heat Control Performance
The debate for charcoal and propane BBQ’s can often be defined by their characteristic heat. Each fuel will place advantages on either high heat or low heat that can noticeably influence your grilling experiences.
Propane: Instant Ignition, Consistent Heat, Beginner Friendly
For convenience sake, propane grills win this race with instant ignition. Just push the button and you are cooking in 10-15 minutes. Charcoal takes about 20-30 minutes to warm up. So propane really wins the race for weeknight dinners.
Temperature control on propane models is extremely precise, just turn a dial. Most propane BBQs hold a defined temperature range of 200-550°F, the perfect range for consistent cooking. This reliability ultimately means fewer plateau and more consistent results.
For a beginner, this reliability is worth its weight in gold. No need to start managing fire or learning complex vent adjustments – the propane tank does it all for you. Your initial grilling experiences won’t go up in flames or get contrary ruined.
A multi-burner propane grill can allow you to maintain numerous temperature zones at once. Cook steaks at high heat while keeping vegetables warm at a lower temperature. That versatility doesn’t even come close to charcoal – especially when grilling for a gathering.
The downside? Propane usually isn’t able accomplish the high temperatures that serious steak-searing enthusiasts actually want. Even expensive propane grills fall short, getting into the ballpark of charcoal maximum searing temperatures – which is around 550-600 degrees F degrees for most appliances.
Charcoal: High Temperature Potential with Longer Heat-Up, A Good Bet for Well-Practiced Grillers
Charcoal requires patience – expect heating time of 20-30 minutes to arrive at cooking temperatures. The payoff? Temperatures even above 700 degrees F for superior high heat searing that will achieve the prized steakhouse crust you crave.
We learned this the hard way even after our first efforts using a charcoal grill. The wait was borderline exasperating until we realized the wait became part of the process. Open up a drink, prep your sides, and there is no rushing to the grill, as they say, good things come to those who wait.
Briquettes also offer a longer, more consistent burn than lump charcoal. Even though the learning curve was steep for many grill masters, this practice was upheld. While lump charcoal burns hotter and burns quicker, it requires more attention and you will be adding coal more often.
Temperature control with charcoal is mastered skill and experience. Replacing vents, placing coals, and cooking zones are all aspects of charcoal that require practice and ultimately the best flexibility. You can create a range of cooking zones – hot, medium and low – for seared, cooked and warmed up to limit food.
The best temperature range (200+ to 700 degrees +) can make charcoal for very effective smoking and grilling for different amounts of time. Known benefits have given competition BBQ teams the necessary incentive for at least some of their cooking with charcoal grills – despite charcoal grill’s additional messiness and time consuming pre-heating.
Cleanup & Maintenance
Keeping your BBQ clean has an effect on your grilling satisfaction and also longevity of your BBQ. The cleanup is very different for charcoal and propane grills and knowing those differences can impact your buying decision.
Which Grill Feels the Fastest to Relax?
Propane grills are generally quicker to clean up than charcoal grills. After your cooking is done, turning your burners to high for about 10-15 minutes to burn off food debris, followed by brushing your grates can easily all be done in 20 minutes start to finish.
Most propane grills would have grease trays or collection systems to make disposal easy. Remove the grease tray, bring it to the garbage (never dumping it down a drain) and wipe it clean. Some high-end grills have disposable grease tray liners so this step can be even easier!
The grates only require a basic brushing and are good to go. No ash to empty, no waiting for coals to cool, and an easy cleanup with no messy hands.
Charcoal grills take a little more time and patience on your part. You find waiting for your coals to cool can take each night, or even overnight, is quite the time drain for ash removal! Like seems to always be the case, waiting until you finally feel it’s time to cleanup?
A correct ash disposal system for charcoal grilling is most important; many newer models come with a removable ash catcher which can take the effort out, but finding a place to dump the ash will also be needed. Please never put hot ash in any garbage or close to any combustible stuff. Preparing a grill after use requires cleaning the grates to remove carbon buildup and old food stuck on the grate. This will require more effort than cleaning the propane grills’ grates due to the hotter heat and smoke-filled cooking area.
Charcoal grills produce ash, unlike propane grills. Ash must be regularly emptied to prevent rust on the grill parts, and allow airflow for the next charcoal fire.
If you leave ash out too long, you can end up with a paste from moisture which will be a tough clean-up effort, AND even rust out the grill when getting too wet. Briquettes leave more ash than lump charcoal fire due to the charcoal and binding properties. Plan on emptying the ash every other grill session (or every third) to prevent ash build-up which can prevent air flow to help get the charcoal fire started and maintained.
A proper ash container will also be a great purchase for safety sake to place your ash in before it cools if you need to take it from your grilling area. We find that a metal container with a lid that matches cools the best. Let the ash cool entirely before transferring to an enclosed container.
Propane grills produce grease which collects in grease trays
This must either be periodically emptied or cleaned to prevent a flare up (or fire). Highly combustible grease can ignite and cause an excessive flare-up that will burn your food and may ruin your grill.
If you have gas grills, the burner tubes can get clogged with debris, grease, or even bugs (spiders like making webs in there). The burner tubes should be cleaned with a pipe cleaner or special tool for optimum gas flow, and uniform heat to cook the food.
Both grills will require a seasonal thorough clean, but propane often requires clean-up less frequently than charcoal. The grill’s condition often reflects the frequency of cleaning before and after grilling. Checking and cleaning your propane grill once a month will keep it works reliably.
Cost Over Time: More Than the Price
BBQ ownership costs go way beyond the price on the sales price. The cost of propane and charcoal grill ownership has different implications on your pocketbook over several years of use.
Who’s Gonna Pay the Purchase Price, Fuel Refills, Accessories, and Cost of Ownership
Basic charcoal grills are typically around $100-$300. This makes a charcoal grill more affordable if you only consider the costs of purchase versus propane grills, which start around $200 and can be well over $1,000 for high-end grills. Because of this, many buyers let the initial purchase price factor heavily into their decision making process when it is only part of the story.
We certainly did some back of the envelope calculations for a family of four that grill twice a week for the six-month BBQ season in Canada. Hold on to your hats because your math might be completely wrong.
There is some variability in fuel sources based on how often you use your grill. A 20-pound propane canister will cost approximately $50-$60 and $15-$25 to refill which will give you approximately 20 hours of cooking time. Our family of four will end up spending roughly $60-90 in propane.
Lump charcoal can be anywhere from $15-$30 for an 8kg bag, lasting about 6-8 cookouts. Briquettes are only slightly less expensive and do not burn as high. Our family would spend $120-180 on charcoal, which explains why propane is cheaper for someone who enjoys grilling frequently.
The most essential accessories also vary from grill type. Some essential charcoal accessories would involve a chimney starter ($20-$30), long handled tools, ash removal tools, and maybe a side table for prep work. Propane essentials would be spare tanks ($50 – $60), gas gauges ($15-$25), and basic grilling tools.
When you factor in long-term maintenance costs, propane ultimately came out ahead even if the upfront costs were higher. Charcoal grills require frequent cleaning and replacement parts due to ash forming and higher temperatures of cooking. Propane grills require less frequent burner replacements, gas line service, and are less maintenance to keep clean.
There are hidden savings and worse case service costs with either type of cooker
For economic purposes, propane grills offer an alternate hidden advantage which I learned through firsthand experiences working with charcoal grills over my years of experience. With the propane, I’m able to use my burner to the exact end-point cooking temperature as needed. With charcoal, the heat stays hot until it just burns out. Because of this, you’ll be wasting less fuel, at least in consideration of the idea of being in control of shutting heat off when you want. When you run out of gas, it vanishes and you can refill. With charcoal, you can’t just add more and continue as-a-matter-of-fact, it must be replaced, it can’t be tossed back and forth in efficiency. For those reasons, more precision control at the end-point of cooking with propane, produces less food wastage. If you’ve saved any money with the rationalization balanced; if you cook using a grill…then and there is time and cost savings from frequent using of less “do-overs” when cooking too long. That “hidden” savings adds up when the warmth of summer grilling season, saving stove overcooked steak and dried chicken cooking if the temperature was controlled with ease.
Charcoal burners create an extra cost and build therefore expense of that underestimated expense. Far less efficient a heat source than propane, charcoal requires money spent in grilling season. I can spend as low as $5 – 10 a bottle each time using starter fluid or as long as a chimney starter if you slowing keep it indoors and keep use to a minimum. A more frequently disperse grate due to exposure, and far cleansing area due to ash from every other cooking.
Conversely charcoal use is superior in frequency of grilling less. Not that a stale propane tank pressure after a summer or lumped charcoal after a period doesn’t prove to be issue.
Pricing varies all across Canada of course. Propane refills could be more expensive from rural areas because there are not a lot of suppliers. Urban areas may be even more expensive if they are specialized retailers that charge premiums, premium lump charcoal.
Weather variability could proportionally add costs with either choice. Propane tanks have the potential to freeze in harsh Canadian winters and the performance can be impacted. Charcoal storage needs to be protected and dry, since charcoal absorbs moisture and makes it more difficult to ignite.
Health & Environment
There are meaningful differences between charcoal and propane methods, with varying impacts on our health and the environment. Your choice of grilling method affects not only flavour but also your carbon footprint and local air quality.
Propane: Lower Emissions, Cleaner Burn
Propane BBQs produce lower emissions than charcoal BBQs. A propane grill emits about one-third the amount of carbon dioxide as a charcoal grill, making propane the climate-friendly grill for the barbecue lover who is raising their personal environmental footprint or carbon footprint.
Propane, unlike charcoal, burns more efficiently and produces little to no smoke. This cleaner burn of propane means there are few air contaminants and less pollution, and the particulates produced are less harmful to throat and lung tissues, thereby minimizing potential damage to respiratory health. As a propane user, your neighbours with asthma will be grateful that they didn’t have to contend with heavy smoke wafting over their yard.
Propane tanks are refillable and last a long time (and most last 10-15 years before needing to be replaced). refilling is far less harmful to the environment than single-use and disposable charcoal bags, which like trash pile up in landfills over years.
If you suffer from a respiratory disease such as asthma, or COPD, with a cleaner burn, outdoor cooking in the summer can be enjoyable without triggering an asthmatic attack. You can enjoy cooking without worrying about smoke, and can actually breathe while you are grilling instead of constantly dodging the smoke. The constant burn temperature of propane means less fuel is wasted. You’re not over-consuming while you wait much longer than needed for your coals to the temperature for cooking or where to place your coals once your grilling is over.
Charcoal: The Advantage of Natural Taste but Disadvantage of Smoke and Carbon
Charcoal has always had its issue of providing that smoky taste and what many BBQ people believe is taste better, not only does it produce more carbon monoxide and particulate matter and volatile organic compounds emitted than propane, it also does not help with air quality.
Traditional charcoal burning has caused and still can cause deforestation unless produced sustainably. Maybe you look for brands made from sources of sustainable wood or made from waste products of agriculture like coconut shells. Alternatives and sustainable charcoal did exist years ago but cost more than the regular briquettes.
Adding wood chips into the mix for your charcoal will definitely have better taste but will definitely increase your smoke and emission many times above charcoal. The fact is much of the smoke when charcoal is used holds polycyclic aromatic hydrocarbons or PAH’s, thus constant exposure to cooking these molecules consider to risk your health but could be worse for you in inside poorly ventilated homes.
There have been many studies that concluded meat cooked in direct heat from charcoal and at extremely high temperatures, over charcoal, may have more possibly harmful compounds than propane plain and simple. Research is still inconclusive, and durability and safety testing on equipment is still in its infancy on food preparation, so essentially buy what you like because it’ll cook you food.
The ash produced from charcoal is potentially not harmful and most likely compost if from natural lump charcoal without additives. Briquettes as ash should not be composted with ash to BB manufacturing chemicals and binders and fillers.
Methods to Make Either of Choices More Eco-Friendly
When possible choose lump charcoal made from sustainable sources over briquettes containing additives. Natural lump charcoal is compostable (once fully cooled) and produces lower ash based cooking.
If BBQing propane, make sure at least you check and maintain your grill if you use for gas leaks and complete fuel burning. Cleaning out burners and managing temperature fuel consumption and for more long-lasting grilling.
Use a smoker box with your propane grill to get your wood-smoke flavor but not have the carbon footprint of full charcoal area flavor. A few chips about every hour at max would not be an issue to flavor food. You’d get the best of convenience and quality flavor improved.
Pre-heating of your grill as long as you should, to save fuel whichever fuel. Propane grills generally take 10-15 minutes while charcoal burning has been known to take 20-30 minutes to reach cooking temperature. Don’t burn propane unless you’re about to cook.
Using either lid of the grill, will seal in and save cooking time, and with it fuel to either grill type. It is so simple, you will cut your fuel consumption at least 20 to 30% and improves your cooking.
Grill Safety
Grill safety is as important as cooking the perfect steak. Each type of grill has different safety challenges, and every backyard chef should be aware and prepared.
Fire Risk, Flare-Ups and Fuel Safety: What You Should Know Before You Spark Up
Charcoal grills require an above the call of duty vigilance in terms of fire safety because they contain an open flame. Always set up your grill on flat ground and at least 3 metres from any kind of structure, including overhanging branches, fencing and siding.
When lighting charcoal, never use gasoline, alcohol, or any other flammable accelerant. These are dangerous through flare-ups that can cause clear burns. Always rely on accepted charcoal chimney starters or starter fluid made for grilling, which is burnt once ignited.
We learned about charcoal safety in front of a long extended family in our backyard when booming uncle asked if he could help by putting starter fluid on burning coals. The huge fireball singed his eyebrows and could have caught the slight wooden fence,. Not our best BBQ experience.
Propane grills bring a different element of danger that is just as important. Check for leaks every time you use your grill. Apply soapy water on the connections and look for bubbles, which indicate a leak. Leaking propane, even a small amount, is dangerous in closed or poorly ventilated spaces.
Always ignite the propane grill with the lid open. If there is built-up gas inside the grill, you will have an explosive ignition causing bodily injury and damage to your grill.
Careful fuel management should always be a priority for both types of grills. Store propane tanks outdoors in the upright position in a shaded area – never indoors, in a garage, basement, or enclosed areas. Store charcoal in a dry location away from any heat and out of reach of children who may think the briquettes are toys.
Have a fire extinguisher on hand (ABC-rated for different types of fires, but not that water isn’t always the best option for putting out grease fires). Baking soda is better for small grease fires, while sand can be used to put out larger flames if necessary.
Common Errors and How to Avoid them on Both Setups
One of the biggest mistakes that grillers make, whether using charcoal or propane, is to leave their BBQ unattended, and with guests around there are tons of distractions, which is dangerous. Always check the surroundings, and if you have to step away set a timer and have someone to monitor the grill.
Some charcoal mistakes include dumping your hot ashes too quickly. Never move your ashes for a least 48 hours after the ash pile has cooled down completely, and you might want to store them in a metal container that has a sealable lid. Hot ashes can smolder for days, and you might have an unexpected ignition.
Another charcoal mistake is adding fluid on already-lit coals, which creates dangerous flare-ups. If your coals are not igniting well, then proper fire-building methods need to be used, and do not add more accelerants.
Grilling in enclosed areas produces carbon monoxide when using charcoal. Never use a charcoal grill in a garage, covered porch, or any area with no ventilation. Carbon monoxide is colorless and odorless, and can lead to death in a confined space.
Propane mistakes can also be neglecting to turn the tank off after use. This not only wastes gas while the tank is off, but continued issues can create potential hazards. It is important to make it a standard practice to check the controls on the grill and the valve on the tank at the end of every session.
Grilling with propane is extremely dangerous if grease accumulates. For this reason, grease traps should be maintained regularly and closely monitored for excessive drips that can potentially ignite and result in flare-ups improperly char your foods and damage your grill.
Having spare propane tanks underneath the grill is convenient but compromises safety. Excessive heat from the grill can produce pressure issues with the tank and oily deposits could create the potential for a fire. All propane tanks should remain stored upright out of the sun and away from hot surfaces.
Both grill types: Open flame has loose clothing, long hair equals trouble. Wear short sleeves or roll them up when grilling and tie long hair back!
You must clean your cooking grates after every use, and it’s good for sanitation as well as personal safety. Grilling with charred food debris and grease is a hazard that could turn into an emergency situation.
Lifestyle Match: Which grill fits you?
Your cooking style and living environment will absolutely dictate whether you choose charcoal or propane grilling. So which gas should you choose? The ideal gas will depend on your schedule, space, and even what you hope to gain from grilling.
The Speedy Weekday Cook
When it comes to quick meals during the week, propane grills rule for quick weeknight meals, where time is limited and convenience reigns supreme. Most propane grills will need just under 10 minutes of heating, and then you can effectively cook dinner immediately after work, instead of worrying about an all-the-glory charcoal process.
With a propane grill, you have the added ability of temperature control, allowed you to monitor less throughout cooking. Just set this up and it cooks away as you prep the sides, help with homework or sip on a cold drink while dinner is cooking. No need to fiddle with the heat or reposition coal.
Clean-up is a breeze with propane — you just brush the grates and turn the gas off. There’s no disposal of ash, no waiting for coals to cool down, and no outside mess to clean-up that takes longer than necessary on a Tuesday night.
Most propane grills have multiple burners allowing you to cook several foods at different temperatures at the same time. This feature really shines when you prepare full meals on one cooking surface – searing steaks at a high heat while toasting buns on low, steaming veggies, or anything else that requires less direct heat.
For parents and busy professionals, propane is great due to its convenience. The time savings each week is hard to beat when you fire up the grill 2-4 times a week. Easy to stay on plan for healthy cooking even while battling the hassle.
Weekend Smoke Master
Charcoal grills are perfect for us fans that like the leisurely pace of grilling and don’t feel rushed. The longer the set up time (20-30 minutes for the coals to become hot enough to cook on) becomes part of the fun of grilling not a hassle.
These grills are truly built for smoking and indirect cooking techniques – so they need to be treated with patience. The long-lasting smoky flavor that comes from these cooking rituals is not available from propane grills making those weekend home smoking endeavors of brisket or ribs a reality. Weekend warriors take pleasure in replenishing charcoal and manipulating temperature through draft and wonderfully, flavor versus no flavor from hours and hours of smoking, depending on charcoal options. The hands on approach of charcoal grilling attracts many home cooks, as the activity supplies as much satisfaction when confined to the outdoor cooking area. There is a sense of accomplishment in control a fire and producing restaurant quality in your backyard with finesse rather than ultimate simplicity.
Most will add either a separate smoker, or smoker feature to their charcoal grill for flavor control, giving you real BBQ, which could take all day to cultivate at times like a social gathering since it becomes a barbecue functionality.
Your torch situation, or dimensions, or concept of hospitality, etc
Propane has a larger variety of compact sizes that could be functional on a balcony or tiny patio with minimal outdoor space. Many have fold up side tables, or just smaller sizes that work nicely in urban kind of places. Charcoal does have portable models, that can be terrific on the beach, or park or travel; and stand alone grill/smokers made of charcoal are very reliable in almost every condition (not needing fuel lines, electrical sources, and complicated ignition).
Also storage would be a consideration. A propane tank is sturdy steel, and must be stored securely, generally in an outdoor location where there is ventilation. So you really cant keep a tank under the house, in the garage, or in your basement. You can keep charcoal in a dry place, and takes less overall space.
And as well as entertaining. Propane burners provide consistency and reliability for larger groups that require timely finished food. Charcoal becomes a focal point, while guests observe the grilling process as well as enjoy the smell of the smoke and flavor that enhances the outdoor experience.
The Case for Having Both
Many grill lovers will find that having propane and charcoal in their grilling portfolio gives them flexibility for different cooking situations. The perfect circumstances will grant you the option to choose, based on timing, desired flavor, and the cook requirements of your food.
How Hybrid and Dual-Fuel Grills Work
Hybrid and Dual-Fuel Grills provide both types of fuel, which they can be a little larger and more costly than the single type fuel, fuel grill. Hybrid and dual-fuel grills have different compartments or changeable system that allow for charcoal or propane when grilling on a hybrid grill.
Most hybrid grills have a propane burner section on one side and charcoal section on the other side. The controls are kept separate so you can have different temperature levels grilling at the same time, for maximum cooking options.
There are grill manufacturers that make more advanced models with some level of digital temperature control and even displaying the temperature for both fuel types; either propane or charcoal. The grilling temperature will be kept the same on either fuel source, that the grill is registering not only the temperature in the control model but also comparing to the temperature setting you’ve inputted in the grill.
Most hybrid grill manufacturers also have the most basic model of having a smoking option with wood chip trays and trays to fit for either propane or charcoal grilling. This flexibility allows them to appealing caliber grillers who need each technique to not be compromised
When doubling down makes sense
If you entertain frequently and have different events you’re hosting, having both makes sense. If you’re barbecuing on the weekend, you can take your time cooking a meal with slow charcoal flavor, while cooking dinner in the week, whatever you use for a grill should have a quicker startup compared to charcoal.
You can also consider seasonal aspects when justifying having both. Gas grills work better when it’s freezing outside because it’s hard to light charcoal, whereas charcoal is better in the summer, when you sit down and enjoy the whole process of grilling.
What starts a lot of the reasons to own both types, is the variety of food. Charcoal develops better crusts on steak and burgers, where as propane produces more even heat for fish and vegetables.
Someone concerned about budget could start with one type, and add the other at any point in time, when they feel like their skill level and interests justify it – in essence you spread out your cost, and built the ultimate outdoor cooking system.
Space or area consideration can’t be ignored! You need a lot of patio space for two full size grills. For a smaller area, smaller grill or combination grill is smart.
Best Combo’s on the market in 2025
The Oklahoma Joe’s Longhorn Combo is the first on my list, it has separate charcoal and gas chambers along with an offset smoker attachment. The heavy-gauge steel construction is effective against rough Canadian winters & exceptional heat retention helps achieve consistent results.
For small spaces, Weber Genesis II Combo offers a small footprint without losing cooking area. Weber’s patented GS4 grilling system provides reliable ignition with and even heating across the two fuel sources, which is boosted using Weber’s high quality assurance.
Broil King Regal XLS Pro has its own nut and bolts due to its rotisserie and premium stainless steel construction. Canadian made, it’s built for our weather with added insulation, when grilling outside in the winter, and rust-proof material.
The Top combos for 2025 are Oklahoma Joe’s Longhorn Combo $1,299, Weber Genesis II Combo $1,199, Broil King Regal XLS Pro $1,499, Camp Chef Woodwind WiFi $999.
Combinations have various trade-offs, but starting points should be based on your works best cooking style. Oklahoma Joe’s BBQ is true BBQ, Weber is about simplicity and reliability.
Decision-Making Guide: Select in 3 Steps
Choosing between charcoal and propane doesn’t have to be a headache. These three main factors can help with your decision depending on your needs and situation.
What Is Your Priority — Taste, Time or Money?
Charcoal grills offer that classic smoky taste that BBQ lovers really want. The unique taste is a result of drippings vaporizing on hot coals to produce that traditional BBQ taste you remember from childhood backyard BBQs.
Propane offers the convenience and speed that busy families value. You’ll be cooking in about 10 minutes compared to 20–30 minutes with charcoal. No waiting on coals to heat up or struggling with cleanup afterward when you’re ready to eat.
Price comparisons show unique differences. Initial purchase pricing favors charcoal grills (basic grill starting at $100–$200) while propane comparable grills start from $300–$800. However, the price of fuel over time tells a different story.
A propane tank refill for $25-$30 will get you approximately 20 cooking sessions. A bag of charcoal costs $10-$15 and is good for 3-4 cookouts. For the active cooking community, propane becomes the more economical choice over time, despite its higher initial costs.
Time-pinched grillers tend to go with the predictable and easy ignite with propane. Long-standing flavor purists generally favor charcoal despite the extra fuss with start up and cleanup.
Where Are You Cooking — Condo, Cottage, or Backyard?
Space and location have a large impact on your grill options. If you are in a condo with tight restrictions on fire on balconies, there are many condominiums which don’t allow charcoal and will allow propane sources due to safety with flames and smoke. For camping trips and cottage excursions, charcoal also offers portability benefits without having to deal with a propane tank. The ultra-small charcoal grill is generally light weight, no coupling required, and are built ideally for anywhere there is no utility access.
When using full yards, the most flexibility exists for using either grill type. You can set up grills much safer away from structures, you can still get the fullest benefit out of either sizes and full configurations of features.
Regarding locations, consider their exposure to wind. Charcoal is considerably harder to light and maintain when wind is blowing on exposed locations. For storage, propane must have secure, ventilated storage, and charcoal just has to be dry.
Regarding distance to neighbours, yes, charcoal smoke can waft and be an issue in urban areas of close proximity, and propane and minimal smoke which is unlikely to annoy distant neighbours.
How Often Will You Entertain/Host?
If you are a frequent entertainer, you should require consistent results and volume for your gatherings, even for the those few days of the year when it is the responsibility of the grill master or cookie. Propane grill has the most with multiple burners. This lets you serve a lot of guests and cook various foods together at the same time at different temperatures. This really works well for large groups when there are picky eaters.
Charcoal requires some actual notifications of planned events that can be worked around the long setup time—which, lets be honest. You want to know when guests are coming—but its design and aroma makes for fun gathering spots.
Consider some factors with party planning—size of group, you can get a larger propane grill with 15+ hamburgers at one time and achieve similar results. It is easier when you have a propane grill with the range of burners and heat zones.
The guest experience is different for these two grill types. Some grills can come with charcoal and the ritualistic approach with briquette flavor, and for others, it’s just the result without the baby-sitting the flame. Propane tends to have an easier temperature management, which corona be great for less experienced hosts with more guests. For mixtures of charcoal and gas grillers who love BBQ it can be adventure and flavor benefit.
Grills and fuel type are based on personal preferences ultimately
To help you make some comparisons and better understand Propane and charcoal similarities and dissimilarities, we present selected types we like as well as features for you to consider before committing to one.
Best Charcoal Grills: Kamado (Big Green Egg), Weber Kettle (Original Kettle), Masterbuilt Gravity Series Grill
You can’t beat the Big Green Egg Kamado in terms of heat retention and flexibility. The ceramic cooker is able to produce stable meat cooking temperatures ranging from 200°F-750°F smoking low or fast searing meat cooking.
Weber’s Kettle grilling is our favorite option under $250. The porcelain enameled bowl and lid retain heat and resist rust, while the one-touch cleaning makes removing ash and debris simple.
Masterbuilt Gravity Series Grill allows for digital temperature management even while charcoal cooking. This grill is more of a propane and charcoal grill fusion. You’re getting both don’t-both-Donnie the charcoal flavoring and also the ease of propane grilling; think of hosting your friends & BBQ with digital stable cooking temperature control of 150°F-700°F when you wish, all digitally controlled.
Price ranges $900-1,500 Kamado. $139-249 Weber Kettle. $497-899 Masterbuilt Grill.
Best Propone Grills: Napoleon, Broil King, Weber Genesis.
Napoleon Prestige Pro is a 500 series with four main burners that produce up to 48,000 BTUs. We love the detachable infrared side burners and rear infrared burners for grilling steak perfectly grilled & chicken BBQ roast on low heat.
Please consider this sincerely when past BBQ grilling viewer. The Broil King Regal S590 Pro is an amazing value for the $799 price tag it comes with, basically giving you 55,000 BTUs of heat across five burners. The cast-iron cooking grates are able to give you beautiful sear marks, and the rotisserie burner is great for large cuts of meat.
Weber Genesis E-335 has three quality burners that put out 39,000 BTUs. The searing zone allows for restaurant-quality steaks, and the side burner allows you to cook sauces and sides without hindering the primary burner.
Benefits you can expect from gas grills: 10-15 minute warm up time, easy heat control, easy clean up, and cooking all year (yes, even in Canadian weather).
Features to Consider: BTUs, Surface Area, Side Burners, Construction
BTUs, or British Thermal Units, indicates how much heat it produces. More BTUs is not always better if heat distribution is a problem. For propane grills, you should aim for 80-100 BTUs per square inch of cooking surface for the ideal performance.
Cooking surface area should match your cooking needs. Primary cooking area for a family of four generally needs to be around 400-500 square inches, with warming racks for buns or side dishes.
Side burners provide another layer of versatility when needing to prep sauces or side dishes. Minimum of at least 10,000 BTUs on a side burner will give you adequate heat for side dishes.
Quality of construction ultimately determines longevity and performance. Stainless steel (304 grade) is the best option for corrosion resistance. Cast aluminum will not rust and conserves heat well. Heavy cast iron or stainless steel cooking grates create better heat retention and searing capacity.
Final Thoughts: Choose the Grill that Fits Your Cooking Style
Ultimately, it will come down to between charcoal or propane (or electric) based on priorities and your enjoyment of cooking outside. Each type has great benefits that will appeal to different grillers.
Not Every Grill Suits Every Taste – Choose the Grill for Your Cook Style
Charcoal grills are the best option for cooking steaks, burgers, and big cuts like brisket or pork shoulder. The direct fire gives it a good sear and smoky flavor makes anything taste better. If you embrace the ritual of grilling and enjoy the preparation time without any urgency, then you and charcoal have the right chemistry.
Propane grills are best for weeknight cooking and a multitude of uses. They heat up in a matter of minutes and can stay within a consistent temperature range for foods that are delicate in flavor like fish and vegetables. It’s precise temperature control is great for families that grill often or are entertaining larger groups very regularly.
Some dedicated grillers may have both a charcoal and propane grill, for weekend BBQs when you have more time and gas for quick dinners on a Tuesday. This allows maximum flexibility but requires more storage space and a larger investment up front.
You will want to consider your grilling style first. Select what fits you and how you like to cook, not what’s popular, or what your neighbor uses most. The best grill is the one that you actually use.
Summary table for key pros, cons and best uses for each:
Charcoal Grilling
- Pros: Great smoky flavor, high peak heat, inexpensive startup, more precise control for expert cooks.
- Cons: Longer heat-up time (20-30m), affected by weather, more cleanup, learning curve.
- Best Uses: steaks, burgers, ribs, weekend cooks, low and slow style meats, BBQ enthusiasts
Propane Grilling
- Pros: Fast startup (5m), reliable temperature control, easy cleanup, all-weather use.
- Cons: More expensive initial cost, less smoky flavor, must be refilled, more parts to maintain.
- Best Uses: weekly meals, vegetables, fish, novices, casual grillers.
In the end, it is all about flavor and tradition vs. ease and consistency. Any of these options can create great results, if you know your cooking style and needs.
Frequently Asked Questions
People who love grilling sometimes argue the advantages and disadvantages of charcoal vs. propane BBQ’s. The following FAQ’s clarify questions like taste difference, costs, health, environmental issues, ease of use, cleanup, etc.
What are the taste differences between food cooked on a charcoal BBQ vs. a propane BBQ?
Typically, food cooked on charcoal BBQ will have a smokier, more traditional BBQ taste to it. When charcoal burns, it creates smoke that creates the compounds responsible for those highly-desired outdoor BBQ taste that we long for in summer cookouts.
A propane BBQ will have a cleaner, less smokey taste. Because it is used with gas, some BBQ cooks prefer propane when cooking things like fish or vegetables, which flavors can be overpowered when too smokey.
Food scientists and taste testers conclude that taste tests usually show people can easily distinguish food cooked on charcoal and propane BBQ’s. Charcoal derives its flavor through pyrolysis, leading to chemical breakdown when drippings that hit hot coals create aromatic acids.
What is the cost comparison of grilling with charcoal vs propane?
In terms of initial purchase price, charcoal grilling is less expensive; entry-level models cost approximately $100, compared to a comparable propane model which cost $200-300. This makes charcoal more cost-effective for a first-time griller starting to grill or the frugal griller.
When it comes to fuel cost over time, it’s a different story. A propane tank fills about $20-30 and lasts theoretically 20 or more hours of grilling, while charcoal for a similar grilling time will cost about $40-60 depending on the quality and brand of charcoal purchased.
In general, over long-term grilling, propane fuel costs are cheaper if one is grilling regularly. Some propane grills light easily without having to buy a tank of charcoal every time – propane is more attractive in terms of cost of convenience especially in peak grilling season.
Are there health benefits grilling charcoal vs propane?
Charcoal can potentially lead to higher amounts of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) especially if fats drift into hot coals, leading to creation of PAHs and HCAs. Some research asserts an elevated risk of cancer from these substances, but does not reach scientific verdicts. Propane tends to be cleaner burning concerning any hazardous by-products. The control flame tends to produce little smoke and lessome than hydrocarbons which demonstrates propane is Topic A runner up in health respected average regular grill practice. Marinating the meat, trimming fat, and preventing charring can all minimize health risks with either grill type. Using a drip pan in charcoal grills can minimize flare-ups and smoke production that produce these compounds.
What are the environmental costs of using charcoal compared to propane BBQs?
Charcoal manufacturing often leads to deforestation of trees for charcoal, especially if you have not come from a sustainable forest. The manufacturing process of charcoal also releases carbon dioxide and pollutants into the air
Burning charcoal generates roughly 3 times the amount of greenhouse gas emissions than propane over the same cooking time. Propane is a fossil fuel that does generate emissions, however, emits a fraction of particulate matter and total emissions compared to charcoal.
From an eco-conscious viewpoint, there are eco-friendly choices available for both. Sustainable charcoal, which comes from a renewable feedstock is the eco-friendliest option, while propane’s efficiencies that comes from a burning fossil fuel gives it an overall environmental footprint smaller than many think.
How does the ease of use compare in charcoal vs propane barbecue grills?
No comparison, propane barbecue grills blow the competition away on convenience with instant ignition and precise temperature control. Most propane barbecue grills will be ready to cook within 5-10 minutes and will maintain an even/cooking temperature throughout the cycle without constant adjustments.
Charcoal requires a lot more setup, typically 20-30 minutes to reach the cooking temperature. Charcoal users have to manually manage the air vents that require more culinary skill and attention during the cooking process.
Charcoal temperature management is also impacted by the elements significantly. Wind can change the burning pattern and light the charcoal, while rain can dampen and extinguish coals. Propane provide consistent cooking regardless of the environmental factors that Canadian grillers regularly face.
What maintenance do you need to be aware of for charcoal vs propane BBQs?
Cleaning out charcoal grill is step 1 of a charcoal barbecue menu. You will need to dispose of the ash after every use completing a saltwater deep fry of the barbecue. Wait for the ashes to cool completely which is typically an overnight process if it’s burning well.
Propane grill maintenance is typically about checking the gas lines for leaks, cleaning the burner, and ensuring the ignition is working correctly. These actions take less maintenance than the charcoal management of clean-up after every barbecue session.
Both grills require regular care with the grates cleaned on a regular basis and a deep clean at least once a year, ideally at the end of the barbecue season. When possible, i.e., when not it in use during the winter, a covering will make a BBQ last longer regardless of the fuel type and acts as protection against Canadian weather mirror’s.
