Gas, Charcoal, or Wood?
Grilling enthusiasts can endlessly debate the merits of different grilling methods. All three grilling fuels have advantages. But who has room for three different grills on their patio? The Kalamazoo Hybrid Grill combines all three cooking elements in one grill. Changing fuels is as easy as opening a drawer. Gas, charcoal, and wood can be used in any combination over the entire grill. Which to choose and when?
Gas – the Weeknight Warrior
Gas is the fastest, easiest cooking method. You do not have to fuss with lighting charcoal and waiting for the coals to heat up or spending hours slowly smoking meat with hardwood. Gas is for Tuesday nights when you want to throw some burgers or chicken thighs on the grill and eat NOW. It doesn’t get quite as hot as charcoal, but you have better control of temperature and you will not have flareups from dripping grease. Cleanup is a breeze.
Charcoal – Hot! Hot! Hot!
Charcoal is perfect for getting that high heat sear on steak. The intense heat of the coals caramelizes the exterior of the steak creating a crisp crust on the outside of the meat while leaving the interior perfectly tender pink (or red, depending on your taste.) You can also use wood chips with the charcoal to get the best of both worlds- high heat and smoky flavor. Try seared swordfish steaks.
Wood – Weekend Relaxing
Smoke makes the difference between grilling and barbecuing. Low and slow hickory smoked brisket? Ribs? Wood smoke is where the flavor is at! Use wood when you have some time and want to infuse your meat with smokey flavor. You can choose any hardwood you like: oak, hickory, applewood, or mesquite. It is up to you. Never use softwoods such as pine; they create resinous, unpleasant smoke.
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