With summer around the corner, it’s almost time to fire up the grill. These days, the options are endless—from equipment and fuel to cooking methods and ingredients (spoiler: you can grill almost anything). Though it may feel a bit overwhelming, one fundamental question stands out: Should you choose a charcoal grill?
Whether you’re new to grilling or looking to upgrade this year, you’ll want to know why so many grillmasters prefer charcoal. And, if you’re building a wedding registry, a charcoal grill might just be the ultimate gift—equal parts practical and impressive.
When it comes to real barbecue flavor, there’s one fuel source that pitmasters, backyard pros and competition teams consistently choose: charcoal. Pellet grills may have the reputation of being easy to use, but they can’t match the depth of smoke, searing power or versatility that charcoal brings. And with today’s technology, charcoal grilling is just as easy—if not easier—than pellets.
To help demystify charcoal grilling, we turned to one of Masterbuilt’s chef partners and star of the Netflix series American Barbecue Showdown, Rasheed Philips, to answer some questions and share his experiences.
SB: What first drew you to charcoal grilling?
RP: The aromas. They remind me of grilling and cooking with my grandfather. Cooking with coals just imparts such a deeper level of flavor than using something like propane or pellets. It also provides a much higher BTU (British thermal unit) output, making it perfect for grilling.
SB: How does the flavor differ between wood pellet and charcoal grilling?
RP: Pellets are compressed sawdust particles. Though it is technically wood, it loses so much of the flavor and cooking attributes that are found in cooking with an actual piece of wood.
SB: What kinds of dishes does charcoal grilling excel at?
RP: Everything. It may seem like the easy answer, yet it is true: Roasted/charred veggies, grilled chicken. There’s nothing like a steak grilled over coals with the fat rendering, hitting the coals and releasing smoke elements back into the meat… and no one has ever said, “Hmm, love that propane/pellet taste.”
SB: When it comes to temperature control, do you prefer charcoal or pellet, and why?
RP: I prefer charcoal for several reasons, including the level of consistent burn and heat output. Charcoal also adds a true char and smoke flavor, whether it be briquettes or lump charcoal.
SB: Besides flavor and temperature control, are there other benefits of one fuel source over the other?
RP: The honest answer is rather simple: Damp or wet coal can still be lit and cooked with. I don’t know if you’ve ever seen a pellet get the slightest bit of moisture, but it immediately turns to sawdust.
SB: Many people think charcoal is complicated. What do you say to someone who may not be sure about making the switch?
RP: Most things seem complicated or intimidating until you try them. It’s like riding a bike; once you do it you never forget it, and it’s never as scary after the first time. Charcoal allows you to impart amazing flavors, while giving you a consistent and even cooking experience.
SB: Can you share some tips for someone transitioning from a pellet grill to charcoal?
RP: You don’t need nearly as much coal for a cook as you do pellets. Most cooks can be done with one-half to one full chimney of charcoal. Also, experiment with flavors. Try adding fresh herbs to your bed of coals toward the end of the cook for additional flavor. Adding wood chunks also helps add additional depth of flavor. Be sure to have proper heat/fire handling equipment. And lastly, have fun. Cooking should be an enjoyable experience, not one that you stress over.
