There is just nothing that compares to the taste of fresh food perfectly grilled over a charcoal grill.  While a gleaming new built in gas grill turns on easily with the flick of a button, gas alone still can’t reproduce the flavor of food cooked over a traditional BBQ grill.  The unique smoky flavors blend in a way that gas just doesn’t capture.

Outdoor built in gas grills certainly have their merits. For example, they cook more uniformly, heat up more quickly, and are easier to clean.  They are more predictable heat sources that won’t set your food on fire, and you never have to worry about whether or not you have a bag of charcoal or a can of lighter fluid on hand. On most models, you will not be required to nimbly reach through a wire rack to light the fuel source.  Gas grills with a self-lighting mechanism do not require any special skill or patience to light, making last minute dinner plans easy to accommodate.

Even if you are a true admirer of BBQ gas grills, you can still enjoy the convenience of your gas grill and capture some of the flavor of a charcoal grill.  Cedar wood chips can be soaked in a combination of water and smoke marinade, or soaked in a clear fruit juice like apple or grape, and placed in the bottom of the gas grill for a smoke effect.   You might also try cooking with a soaked cedar plank, particularly for grilled fish dishes like salmon or ahi, and you will get some of the unique and savory smoke effect you are looking for. These methods will not completely replicate the authentic flavor of food grilled over a charcoal or wood fire, but they will allow you to get as close as possible without the relative inconvenience.

Whichever method you choose, meats and vegetables grilled on the barbeque are well worth the effort.  Gather around your grill with friends and family, stand with your favorite grill tools in hand, and enjoy the outdoors in a way that is truly an American tradition.