When it comes to backyard barbecues and grills, almost every product available will fall into one of three categories: It's either an Electric, Gas, Or Charcoal Grill.

The first, and probably least popular, type of grill is electric. These units, as the name implies, run on electricity. Although they tend to be small, table top, type items, we're starting to see more and more full size electric barbecues on the market. That said, these products aren't very popular for outdoor use due to the fact that a lot of folks don't have outlets on their deck.

The most common types of grills found on patios these days are definitely members of the gas family. These units are super easy to use and provide the barbecuer with a nice even cooking temperature. Due to their popularity, gas grills give consumers a ton of different options as well. They come in a bunch of different sizes and price ranges and even offer "first class" features like rotisseries and side burners. They run on either propane or natural gas.

In between the popularity levels of the electric and gas barbecues we have the charcoal grill. These products have a huge following of backyard connoisseurs who wouldn't dream of using anything else - claiming that the charcoal increases the flavour of the meat and provides a more organic experience for the cook. You have quite a few options if you want to go with this classic grill. Keep reading for a "tasty" overview on cooking with a charcoal barbecue!

Real charcoal has a few key advantages over it's gas and electric counterparts.  Here's my two cents on the matter.

Better Taste

Barbecuing with real charcoal makes food taste better!  I've yet to do a side by side test with the three "types" of grills but most people agree with me on this.  There is something about the natural elements in the coals that give the grilling meat a "smokey" taste.  Mmmmm....  Smokey...

Better For The Environment

This could be argued but I feel that using charcoal is the most "natural" way to barbecue food.  We all know that energy is an expiring resource...  Using artificial types of energy from gas or energy sources just doesn't seem as "green".

It's More Fun!

Not a real scientific argument for using charcoal over gas but oh well...  Getting the charcoal organized into an appropriate pyramid type shape is fun.  Setting the coals on fire is fun.  Watching the flames grow is fun.  Cooking on the coals is fun.  Enough said!

Charcoal isn't without it's negative points though.  Here are few things that I don't particularly like about this stuff.

It's Dirty

Setting up the coals is very enjoyable but getting your hands super dirty isn't.  The stink seems to work it's way into your skin and stay there for days.  Get yourself a good pair of gloves before diving into the bag.

It's Bulky

This applies to specific situations where you want to eat away from your home.  Going for a picnic with a gas bbq is way easier.  All you need is one of those little propane tanks and your camping grill.  If you want to enjoy a day at the park with a charcoal grill, however, you need to bring charcoal.  The bags are heavy and awkward.  I find that having your kids carry it is the best option.  :)

It Stinks

Let's face it.  Charcoal doesn't smell very good when it's on fire.  The smell is worse in the beginning though.  Once the flames have died down and your looking at nothing more than those beautiful orange embers, the stink subsides.

Cooking on a charcoal BBQ isn't as simple as just firing up some coals and slapping a steak down on the grill. There is a delicate art to this people! In parts of the Southern U.S.A, people taking grilling and barbecuing VERY seriously. While you may not aspire to be the next BBQ Champion of Mississippi, it's still worth doing a bit of homework before diving in. The three most popular methods of cooking with charcoal are briefly outlined below.

Direct Grilling

This is what most of us think of when we imagine ourselves grilling on the patio. High heats and short cook times are characteristics of the direct grilling method. Depending on the meat in question, cooking times could be anywhere from 4 to 20 minutes. The ideal temperature to strive for is about 500 degrees. Use this method when cooking thin cuts of meat like steak, small fish and anything on a skewer (Unless it's an entire pig or something...)

Indirect Grilling

This is a bit trickier than the direct method outlined above. The idea here is to create a low, yet even heat across the entire grill. To do this you need to get the coals going and then push it off to the sides. Now you can cook your food in the centre of the grill, away from the red hot coals. Use this method to cook bigger items like chickens, large fish and entire pigs. To really spice up your food, consider adding some wood chips to the charcoal...

Barbecuing

Barbecuing is a lot like indirect grilling in the sense that you need a low heat combined with a long cooking time to do it properly. Set up your grill just like the above method, adding even more wood chips to the mix. Barbecuing is really the essence of what charcoal grilling is all about. The extreme end of this practice is what's known as smoking meat.  If this is something you want to get into, kindly check out my other hub on BBQ smokers.