Gas, Charcoal or Wood? The Grill Decision – Honestly Compared
The question of faith of every grilling summer – viewed soberly: gas scores with speed and control, charcoal with ritual and heat, wood with flame and smoky flavour. On pure taste, the matter is less clear-cut than the camps claim. And there is a Swiss answer to the either-or: grill systems that master all three firing methods.
The three camps – and what is really behind them
Gas means: a control knob, a few minutes of preheating, precise temperature zones, no ash to dispose of – the sensible choice for anyone grilling after work during the week. Charcoal means: lighting as a ritual, high radiant heat, the classic grilling feel – with more time required and more cleaning effort. Wood, finally, is the archaic supreme discipline: open flame, embers with character and a genuine smoky flavour that pure gas operation without smoking accessories lacks. So much for the factual differences – they concern handling and experience above all, less the result on the plate.
Can you really taste the difference?
Here, honesty beats camp thinking: in fast, direct grilling of steaks or sausages, the typical “grill taste” arises primarily from roasted aromas off the hot surface (Maillard reaction) – not from the fuel. A relevant smoky flavour develops above all where smoke actually reaches the food: when grilling over wood, with smoking chips or during long, indirect cooking times. In short: if you grill over wood on Sundays, you taste the difference; if you grill a chicken breast in ten minutes on a Tuesday, hardly. This assessment is the professional consensus of grilling practice – and it takes much of the edge off the system question.
The Swiss answer: not having to choose
The either-or is exactly where azado comes in, the grill manufactory from St. Gallen whose grills and outdoor kitchens we show in Zurich: according to the manufacturer, its systems combine gas, charcoal and wood in one appliance – the gas burner brings the charcoal to embers in around six minutes – wood can be lit with it too – after which you grill classically over embers or directly with gas, depending on the evening. That turns the question of faith into a question of the day's form: speed on Tuesday, fire on Sunday, one appliance for the whole spectrum. Handcrafted in St. Gallen – with around 80 percent Swiss production according to the manufacturer – with a stainless-steel body, built for permanent outdoor use.
Decision aid: which grilling type are you?
From our consulting practice, honestly sharpened:
- You grill often, spontaneously, after work → gas (or a hybrid with gas start).
- Grilling is a ritual and a weekend event for you → charcoal or wood.
- You want smoky flavour and slow cooking (smoking, indirect) → wood/charcoal with a lid system.
- You do not want to commit and are planning long term (terrace, outdoor kitchen) → a hybrid system such as azado that masters all three firing methods.
- In any case: trying beats studying – best done in the flesh at a trial grilling.
Frequently asked questions
Which is better: gas grill or charcoal grill?
Neither is objectively “better” – they serve different needs: gas stands for speed and control in everyday life, charcoal for ritual and radiant heat at the weekend. If you do not want to commit, hybrid systems such as azado (gas, charcoal and wood combinable) offer the third option.
Does meat from a charcoal grill really taste better?
In fast, direct grilling, the grill taste arises mainly from roasted aromas on the hot surface – regardless of the fuel. A genuine smoky flavour only develops where smoke reaches the food: over wood, with smoking chips or during long indirect cooking times.
How quickly is an azado grill ready to use?
According to the manufacturer, the azado system brings the charcoal to embers in around six minutes with the integrated gas burner – the classic chimney-starter effort is no longer needed; wood can also be lit with the gas ignition. In pure gas mode, it is even more direct.
Where can I see azado grills in Zurich?
In our showroom at Nüschelerstrasse 30 in Zurich, we show azado grills and outdoor kitchens and advise on the right configuration – from the free-standing grill to the planned outdoor kitchen. Appointments outside opening hours on request.
Sources & studies
All factual statements in this article are based on the following independent sources:
- azado (St. Galler Grillmanufaktur): Systembeschreibung – Gas, Holzkohle und Holz kombinierbar; Holzkohle-Glut in ca. 6 Minuten dank Gaszündung; Chromstahl-Fertigung (Herstellerangaben).
- Imperial Interiors: azado im Sortiment – Modelle und Beratung in Zürich.
- Grillfürst Magazin: Gas oder Holzkohle – Geschmacksfrage inkl. Blindverkostung (Fachpraxis-Einordnung: Röstaromen vs. Raucharoma).
Prefer personal advice?
Initial consultation, first home visit and initial concept are free and non-binding. Try our beds any time in the showroom at Nüschelerstrasse 30, Zurich.