Real Examples of Grilling with Charcoal vs. Gas: 3 Practical Examples You’ll Actually Use

Let’s start with the most common real-life situation: you’ve got a group of hungry people, a pack of burgers and hot dogs, and not a lot of time. This is the best example of grilling with charcoal vs. gas when speed really matters.

With a gas grill, you turn a knob, hit the igniter, and you’re preheating. Most home gas grills reach 450–500°F in about 10–15 minutes. That means you can be cooking burgers in roughly the time it takes to slice tomatoes and onions.

With a charcoal grill, you’re lighting a chimney, waiting for coals to ash over, and then arranging them. Even with a good chimney starter, you’re usually looking at 20–30 minutes before you’re cooking your first patty.

So for this first of our three practical examples of grilling with charcoal vs. gas, here’s how it plays out in real life.

Gas grill example: Weeknight burger party

You get home from work at 5:45 p.m. The kids are already asking when dinner is. You’ve got:

• 2 pounds of 80/20 ground beef
• A pack of hot dogs
• Store-bought buns and toppings

You fire up a three-burner gas grill, all burners on high, lid closed. While it preheats, you form 6 burger patties and season them with salt and pepper. By the time you’re done, the grill is hot.

You sear the burgers over direct heat for about 3–4 minutes per side, toss the hot dogs on a cooler part of the grill, and toast the buns for the last minute. Total time from turning the gas on to serving: around 25 minutes.

This is a textbook example of gas winning on convenience. It’s predictable, fast, and easy to repeat. It’s one of the best examples of when gas simply makes more sense than charcoal.

Charcoal grill example: Saturday burger hangout

Now flip the script. It’s Saturday afternoon, the weather’s nice, and you actually want to hang out by the grill. You’ve invited friends over, and you’re not in a rush.

You light a chimney of charcoal. While the coals heat up, you’re chatting, prepping toppings, maybe sipping a drink. After 20–25 minutes, the coals are glowing. You dump them into the grill, spread into an even layer, and let the grates preheat.

Here’s where charcoal changes the game: flavor. When the fat from those burgers drips onto the hot coals, it vaporizes and comes back up as smokey, meaty goodness. Gas grills get some of this effect from flavorizer bars or heat shields, but charcoal gives a deeper, more pronounced grilled taste.

You also have a more intense sear potential. A well-packed charcoal bed can easily exceed 600°F at grate level. That means dark, crusty, diner-style burgers if you want them.

In this example of grilling with charcoal vs. gas, timing isn’t the priority. Experience and flavor are. You’re trading a little extra work and time for that classic backyard charcoal vibe.

Takeaway from burger night

For big groups, kids’ parties, or any “we need food fast” situation, gas is the practical winner. For slower, more social cooks where flavor and atmosphere matter, charcoal shines.

This first of our three practical examples of grilling with charcoal vs. gas shows a common pattern: gas for speed and predictability, charcoal for ritual and flavor.

2. Low-and-Slow Ribs: The All-Day Project

Now let’s move to a very different situation: you want fall-off-the-bone (or better yet, tender-but-bite-through) ribs. This is where charcoal grills start to lean into the territory usually claimed by smokers.

Ribs are a great example of grilling with charcoal vs. gas because they demand steady, moderate heat for several hours, usually in the 225–275°F range.

Charcoal example: Turning your kettle into a smoker

You’ve got a standard 22-inch charcoal kettle grill and a couple racks of pork ribs. You want that deep, smoky flavor that tastes like a proper barbecue joint.

Here’s how this example of charcoal grilling usually looks:

You set up a two-zone fire using the “snake” or “minion” method—arranging briquettes in a ring or row so they burn slowly over time. You add a few chunks of hardwood like hickory or apple on top of the coals for smoke.

Once the grill settles around 250°F, you place the ribs on the indirect side, away from the coals. Lid on, vents mostly closed, and now you’re managing a slow, controlled burn for 4–6 hours.

This is one of the best examples of charcoal outperforming gas in the flavor department. Real wood smoke plus charcoal gives you that pink smoke ring and rich bark that is very hard to match on most standard gas grills.

Gas example: Ribs on a three-burner grill

Can you do ribs on a gas grill? Absolutely. And for some people, it’s more approachable.

You turn one burner on low and leave the others off, creating an indirect zone. You aim for about 250–275°F. You might use a smoker box or a foil packet of wood chips over the lit burner for smoke.

You place the ribs on the unlit side, close the lid, and let them go. You’ll need to periodically check the temperature and possibly adjust the burner setting. Many modern gas grills have built-in thermometers, but using a separate digital thermometer gives you better control. (For general food safety and temp guidance, the USDA has solid resources: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/grilling-and-food-safety.)

The ribs will still pick up some smoke flavor, and for folks in apartments or areas with restrictions on charcoal use, this is a realistic, workable example of gas grilling doing low-and-slow.

Where charcoal usually wins on ribs

In this second of our three practical examples of grilling with charcoal vs. gas, charcoal has a clear edge:

• Smoke quality: Charcoal plus wood chunks gives a heavier, more nuanced smoke.
• Bark formation: The dry heat from charcoal tends to create better bark on ribs.
• Fuel flexibility: You can mix different woods (oak, apple, cherry) to customize flavor.

Gas does win on one thing: ease of temperature control. Turn the knob up or down, and the grill responds quickly. Charcoal takes more practice—adjusting vents, adding coals—but many people enjoy that hands-on process.

This example of grilling with charcoal vs. gas shows a trend: when you want smoke and “barbecue joint” flavor, charcoal (or a dedicated smoker) usually comes out ahead.

3. Weeknight Chicken and Veggies: Healthy, Fast, and Repeatable

Now for a very modern, 2024–2025 reality: people are grilling more lean proteins and vegetables during the week. Think marinated chicken breasts, thighs, or skewers, plus peppers, zucchini, and maybe some corn.

This is another situation where we can look at examples of grilling with charcoal vs. gas and see how lifestyle affects the better choice.

Gas example: Tuesday-night meal prep

You’re trying to eat healthier and avoid takeout. It’s Tuesday, and you want to knock out a few days’ worth of chicken and vegetables in one go.

You preheat your gas grill to medium-high, around 400–425°F. While it heats, you:

• Toss chicken thighs in olive oil, garlic, salt, pepper, and maybe smoked paprika.
• Slice bell peppers, red onion, and zucchini, and season them similarly.

The grill is ready in about 10 minutes. You cook the chicken over direct heat, flipping once, until it reaches 165°F in the thickest part (the USDA recommends this internal temperature for poultry safety: https://www.usda.gov/media/blog/2013/05/23/grilling-season-arrives-protect-yourself-foodborne-illness).

You grill the veggies in a basket or on skewers until tender and slightly charred. Total active time: maybe 25–30 minutes. You now have several meals’ worth of protein and vegetables.

This is a great example of gas doing what it does best: reliable, quick, and repeatable results. If you’re meal-prepping for the week, gas is often the most practical choice.

Charcoal example: Same meal, different vibe

Take the same chicken and veggies, but it’s a slower evening or a weekend. You decide to use the charcoal grill.

You light a smaller chimney of coals, because you don’t need a raging inferno for chicken and vegetables. Once the coals are ready, you bank them to one side for a two-zone setup—hot side and cooler side.

You start the chicken over direct heat to get nice grill marks and a bit of char, then move it to the cooler side to finish cooking gently. The veggies go directly over the coals for that smoky, blistered edge.

In this example of grilling with charcoal vs. gas, the standout difference is aroma and taste. The chicken picks up a subtle smokiness that gas simply can’t fully copy. The vegetables, especially peppers and onions, get a deeper, almost wood-fired flavor.

If you’re into current food trends—more whole foods, less processed stuff, and “restaurant-style” flavors at home—this is one of the best examples of charcoal elevating a simple, healthy meal.

Other Real Examples: Steaks, Pizza, and Seafood

To really round out our look at examples of grilling with charcoal vs. gas, let’s hit a few more quick, real-world scenarios.

Thick steaks: Charcoal for sear, gas for control

A 1.5–2 inch ribeye is a perfect example of where both grills can shine.

On charcoal, you can create a blazing-hot direct zone for an intense sear, then move the steak to the indirect side to finish to your preferred doneness. This “reverse sear” or “sear then roast” method works beautifully with a hot charcoal bed.

On gas, you can do something similar: use high heat on one side and low on the other. Gas is especially friendly if you like to finish steaks very precisely—say you’re aiming for 130°F medium-rare and want tight control. A good instant-read thermometer plus steady gas heat makes that easier. For general health guidance about cooking red meat, organizations like the American Heart Association (https://www.heart.org) offer balanced information.

Grilled pizza: Charcoal’s wood-fired personality

Grilled pizza is one of the best examples of charcoal mimicking a wood-fired oven. A hot charcoal grill with the lid down can create an intense, dry heat that crisps the crust and adds a whisper of smoke.

Gas can absolutely do grilled pizza—especially if your grill gets very hot—but that subtle smokiness and uneven, slightly blistered crust feel more “pizzeria-style” on charcoal.

Seafood: Gas for speed, charcoal for special occasions

Fish fillets, shrimp skewers, and scallops cook fast and benefit from gentle control. Gas is fantastic here because you can dial in a medium heat and avoid flare-ups more easily.

But for a special occasion—say, whole grilled branzino or cedar-plank salmon—charcoal gives you that dramatic, aromatic result that feels restaurant-level. This is another example of grilling with charcoal vs. gas where your choice depends on whether you’re cooking a quick Tuesday dinner or hosting guests on Saturday.

How to Decide: Matching the Grill to the Moment

By now, we’ve walked through several real examples of grilling with charcoal vs. gas: 3 practical examples in depth (burgers, ribs, chicken and veggies), plus extra situations like steaks, pizza, and seafood.

Here’s the pattern that shows up across all those examples:

• Short on time, big on repetition? Gas wins. Weeknight dinners, large family cookouts, meal prep—gas is your weekday workhorse.
• Want deeper flavor and a “fire cooking” experience? Charcoal wins. Slow ribs, special-occasion steaks, grilled pizza night, or that one meal you want to taste like a backyard restaurant.
• Cooking for health-focused goals? Both work. Gas may feel easier for quick lean proteins and vegetables, but charcoal can give you satisfying flavor that makes healthy food more exciting. For general nutrition guidance, sites like the National Institutes of Health (https://www.nutrition.gov) are helpful.

The best examples of charcoal vs. gas grilling aren’t about which grill is “better” in some abstract way—they’re about which grill is better for this specific meal, on this specific day, for this specific crowd.

If you remember nothing else, remember this:

• Use gas when you want dinner on the table fast and consistent.
• Use charcoal when you want to slow down a bit and care more about flavor than convenience.

And if you own both? You’re in the sweet spot. Pick the grill that fits the moment.

FAQ: Real Questions About Charcoal vs. Gas

What are some real examples of when I should choose charcoal over gas?

Real-world examples include: all-day pork ribs, special-occasion ribeye steaks, grilled pizza nights, cedar-plank salmon, and relaxed Saturday burger sessions where you want that smoky, nostalgic flavor. Any time you’re more focused on taste and experience than speed, charcoal is a strong choice.

What is a good example of when gas is better than charcoal?

A classic example of gas being better is a weeknight dinner where you have 30 minutes from “I’m hungry” to “food on the table.” Think chicken breasts or thighs, burgers, hot dogs, or veggie skewers for the family. Gas grills heat quickly and are easy to repeat without much thought.

Are there examples of meals where charcoal and gas taste almost the same?

Yes. Thin burgers, quick hot dogs, or lightly seasoned chicken can taste very similar on both grills, especially if you’re not adding wood smoke on the charcoal side. In those cases, your choice is more about convenience than flavor.

Is one type of grill safer than the other?

Both can be safe if used correctly. Gas grills require attention to leaks and proper hose connections, while charcoal grills require care with hot coals and ash disposal. The U.S. Fire Administration and USDA both share safety tips for outdoor cooking; a good starting point is the USDA grilling safety page: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/grilling-and-food-safety.

Can I get “smoky” flavor on a gas grill at all?

You can get some smoky flavor on a gas grill using a smoker box or a foil packet filled with wood chips placed over a lit burner. It won’t be quite as intense as charcoal plus wood chunks, but it’s a solid compromise and a good example of gas grills borrowing a bit of charcoal’s personality.

In the end, the smartest move is to think in terms of situations, not loyalty. Use the examples of grilling with charcoal vs. gas from this guide as a mental menu: pick the grill that fits the meal, the time you have, and the experience you want.