Technology is great thing. Medicine, computers, research and education have advanced in ways greatly beneficial to this great expanse. Technology, however, has not been so favorable to the Grill. Electric, gas, and infrared abominations have found their way into the culinary culture with promises of quicker prep time, juicer results, unsurpassed flavor, and head turning looks. To this I say horse poop. Terminally Grill© operates under the LAW that grilling is done with charcoal or hardwood, anything else is just heating the food to an edible temperature.

I feel certain that in a blind taste test, charcoal or hardwood grilled or smoked food would smash all others. There is a depth of flavor, color, and texture that can only be obtained by grilling the RIGHT way, with charcoal or hardwood. All of the chains
advertise accordingly. You never see a commercial bragging about “Gas Roasted Ribs”, “Infrared Baked Steak”, or “Electric Smoked Chicken.” It is always “Wood Smoked” or “Charcoal Kissed.”

Now they say “I use gas so I can really control the temperature. Charcoal grills are so uncontrollable.” Bull butter! It is ok to say you haven’t learned to control the temperature or conduct the flame masterfully, but it is untrue to say it is uncontrollable. Controlling the temperature is as simple as controlling the airflow.

So to all you gas loving, convenience seeking, flavor lacking media believers , GET BACK TO THE BASICS! Pick up the technologically advanced charcoal chimney, some hardwood chunks or briquettes, and an unattached grill and give your food, family and taste buds something to remember.