from my situation, i would base it on whether or not you have a strong range fan to eliminate the odor and smoke of stove top grilling. as a result, i have an outside charcoal weber that has been getting plenty of use lately.
Unfortunately, beyond the design of a grill, where fat and juices fall away from meats, gas grills don't actually add any flavor to food. I don't expect much beyond a little bit of charring. However, while grill pans will (usually) give you grill marks, that fat and moisture doesn't run off as much as its just sits underneath your food. There are small differences, absolutely, but are they worth the cost and storage of a grill? I am a fan of grilling, but also enough of a fan to use a charcoal grill with a little bit of wood chip action to provide some smokiness.
I disagree with that. I have a gas and a Charcoal grill and the gas grill does add flavor. The fat hits the 'flavor bars' and sears giving meats a bit of a smokey taste. Also you can make up foil packets of wood chips to add extra flavor.
While I love my wood charcoal grill but the gas grill is a daily driver and much superior to a grill pan or boiling in the kitchen.
6 Comments
...unfortunately, the complex i'm in doesn't allow charcoal grills so I'm stuck with either gas grill or grill pan.
Thanks!
While I love my wood charcoal grill but the gas grill is a daily driver and much superior to a grill pan or boiling in the kitchen.