Grills

Beef: Direct grilling at high heat is suitable for steaks, while indirect grilling is better for larger pieces such as roast beef.
Poultry: Chicken and turkey can be grilled both directly and indirectly. Indirect grilling is recommended for juicy meat.
Fish: Fish should be grilled directly over a medium heat to prevent it from drying out.
Vegetables: Vegetables can be grilled both directly and indirectly. Direct grilling is ideal for a nice roast.

With direct grilling, the food is placed directly above the heat source, which ensures quick searing and strong roasted flavors. Indirect grilling, on the other hand, takes place next to the heat source, which is suitable for gentle cooking of large pieces of meat or complete menus.

Apple wood, cherry wood, pear wood and walnut wood give the meat a fine note. Hardwoods such as oak or beech should only be used sparingly, as they produce a strong smoke.

Temperature control: Gas barbecues offer precise and fast temperature control, while the heat development on charcoal barbecues is somewhat more unpredictable and requires more experience.
Taste: Charcoal barbecues give the food a characteristic taste through the smoke aroma, which many barbecue fans appreciate. Gas barbecues, on the other hand, provide a more neutral taste experience.
Lighting time: Gas barbecues are generally ready for use more quickly, while charcoal barbecues require a certain amount of lighting time.
Cleaning: Gas barbecues are generally easier to clean as the combustion is cleaner. With charcoal barbecues, the ash container must be emptied regularly.