Coal, gas or both?

For our community, he's a stalwart: our Eugen. With his grilling tips, he not only enriches our newsletter but also ensures a lot of variety on the grill grate. We spoke with him about the differences between charcoal and gas grills, the pros and cons of both types of grilling, the dos and don'ts of grilling, and his personal grilling preferences.

Eugen: Personally, I grill on both gas and charcoal grills. When I'm in a hurry, especially during the week, I primarily use my gas grill. I'm simply more flexible with it. But when I have more time, I also grill on a classic charcoal grill.

Eugen: In principle, the biggest difference is the type of fuel. With a charcoal grill, you also need a bit more equipment, such as firelighters, a chimney starter, or a lighter. A gas grill has clear advantages here: all you need is a gas bottle or gas cartridge, which is ignited with a piezo ignition – so no lighter is needed. Grilling with gas is also faster: the heat is immediately available, and I can put the food directly on the grill grate. With a charcoal grill, it takes about half an hour for the charcoal to reach the right temperature. Cooling down also takes longer. A gas grill, on the other hand, cools down very quickly after being turned off, and the temperature can be precisely controlled with the individual burners. Both types of grills are portable as they don't require a power source. However, it should be noted that on many campsites or in the wild, charcoal grilling can be prohibited – especially during dry summer months – due to the risk of sparks. This is not the case with a gas grill for safety reasons. Another plus point for gas grills is the convenience of cleaning: especially when on the go, charcoal grills are often impractical to clean. Gas grills usually have a water-filled grease drip tray, which makes it easier to catch dripping grease. You simply pour out the water, wipe the grill grate, and store the gas grill cleanly and quickly. When it comes to taste, opinions differ: personally, I find that both types of grills can produce delicious and aromatic dishes. Those new to grilling will benefit from the easily adjustable temperature control via separate burners on a gas grill. With a charcoal grill, the temperature is controlled by air supply at the bottom of the grill and by the lid, which can be a bit tricky at first. For those who want to combine the convenience of a gas grill with a smokier taste, there are also smoker accessories or wood planks for the food to increase smoke development.

Eugen: A clear yes! In principle, you can prepare almost any grilled food on a charcoal or gas grill. Some dishes, like pancakes or fried eggs, require special grill plates or pans, which are available for both types of grills. Thanks to the easily adjustable temperature on a gas grill, handling here might be a bit simpler than on a charcoal grill.

Eugen: My absolute favorite accessory is the pizza stone! I also love grilling with a wok and plancha plates. You can be very creative with them and conjure up a wide variety of dishes. I also use the Campingaz Culinary Modular System for this: the central unit can be easily removed, allowing me to install various accessories as needed. This prevents anything from slipping, and I can ideally play with the temperature using the high-performance burner and cook flexibly.

Eugen: Probably not a secret tip, but very practical [laughs]. I'm absolutely thrilled with the InstaClean Aqua System. I've never been able to clean a grill so quickly and easily: simply fill with water, drain the water after grilling, rinse thoroughly, and you're done. This saves time, effort, and the use of cleaning agents. This way, the grill station always stays well-maintained and ready for immediate use.

Eugen: When it comes to cleaning, you should definitely avoid using aluminum foil as a liner. Although it's tempting to simply replace the aluminum foil, it can release harmful substances at high temperatures. In addition, dripping fat on the foil can easily ignite and lead to massive flames. Systems with a water-filled grease drip tray, as found in many gas grills, are much safer and still easy to clean. Wrapping grilled food in aluminum foil is also not an optimal choice for me – I prefer baking paper or special grill trays here.

As for the dos: I always recommend having a spare gas bottle handy. With gas grills, a regular safety check is also important: I check the hose for leaks every time I change the bottle. This is quick, prevents hazards, and ensures relaxed grilling enjoyment.

Eugen: I think people have become more experimental and creative when grilling. Where in the past mainly sausages and neck steaks were put on the grill, today many new ingredients and a wide variety of grilled foods are being tried out. This creates a whole new variety on the grill, from vegetables to fish to vegetarian and vegan alternatives.

Eugen: Definitely vegetarian and vegan grilling. The awareness of the origin, quality, and husbandry of meat is growing enormously, even for me. Grilling today is more than just preparing food – it's an experience of enjoyment and a social occasion. Often, people prepare food together, chop ingredients together, and then enjoy the grilled food. And the grill is no longer just a male domain – more and more women are discovering a passion for grilling.

Eugen: I prefer to grill in my outdoor kitchen for and with family and friends. But as a camper, I'm also happy to always have the grill with me. Grilling simply goes everywhere, whether in the home garden, camping, or at a festival.

Thank you very much, Eugen, for the exciting information and tips. If you're still looking for the right grill, be sure to check out our webshop. And don't forget: the trend is towards a second grill – for more convenience and variety when grilling.