What’s better, charcoal or gas?

That’s the eternal question of the grilling ages, one that backyard chefs have been asking since the first suburbanite lit a match to cook supper outdoors.

It is also, arguably, the most personal of all questions that grillers must face.

I have owned both forms over my long and scorched grilling odyssey, everything from a small charcoal grill made from an old drum to a stainless steel, propane masterpiece that cost more than my first car. Frankly, I loved both, and in the spirit of full disclosure, I still have both charcoal and gas grills.

So, I feel like I’m uniquely qualified to offer the pros and cons of both forms of grilling.

First, there’s gas.

There is no question that gas is easier to use. Like I said, turn on the gas at the source and you’ve pretty much done all the heavy lifting.

Gas-fired grills are easy to clean up. Just scrub the grates down with a brush before cooking, and toss on the meat.

They are also easy to maintain. Just make sure that the gas jets are free of rust, dirt or other obstructions, and you are good to go.

As for flavor, that’s where things start to lean toward the negative. To get that pronounced smoky flavor that grillers love, you have to add some wood chips or other smoking agent to the fire.

On to charcoal.

These grills do require a modicum of preparation before cooking.

It may be necessary to remove the ashes accumulated during your last cooking session before proceeding with your current session. This can get messy, depending on how much and what type of charcoal you use.

Lighting the fire is also a bit more complicated. It requires a liquid petroleum-based starter or some other form of heat that will (hopefully) ignite the coals on the first try.

You must allow the coals to burn to the point that they are ready to cook over, and this takes a bit of time and patience.

Cooking over charcoal is a little tricky. Hot spots develop in the coals and sometimes you are required to move the meat about so that all gets cooked evenly.

As for flavor, there is no question that charcoal-fired grills offer a much wider range of flavor-imparting options. Oak, hickory, mesquite and even coconut shells are options for charcoal, so you can let your imagination run wild.

Maintenance wise, charcoal grills are also pretty easy, other than the aforementioned need to keep it free from ash build up.

For my money, charcoal is the preferred method and the one that I use almost exclusively. It is the grill of choice among hardcore backyard chefs for good reason.

Whichever one you choose, just remember to keep an eye on the fire at all times, and make sure the beer is kept cold.

And regardless of type, you will need some sauce to make whatever it is you are cooking taste better.

On that front, here are a few ideas.

The first is from Louisiana where the sauce is a bit different than the traditional finishing sauces you may be familiar with. It is a bit spicier and richer than others.

It’s from Louisiana Kitchen and Culture Magazine, one of my favorite sources of food and flavors. I like it on chicken or pork.

Cajun Barbecue Sauce

Makes about 2 quarts

• 3 tablespoons vegetable oil
• 2 large red onions, chopped
• 1 bell pepper, chopped
• 2 jalapeños, chopped (optional)
• 4 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 small can tomato paste
• ½ cup Steen’s molasses
• 2 teaspoons smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon oregano
• 2 quarts rich broth, your choice
• 3 bay leaves
• ¼ cup cane vinegar
• 1 lemon, quartered and seeded
• 1 orange, quartered and seeded

Heat oil in a Dutch oven over medium-high heat. Add red onions, bell pepper, jalapeños (if using) and garlic; sauté 5 minutes to sweat.

Add tomatoes, tomato paste, molasses, paprika, chili powder and oregano; cook 5 minutes, while stirring constantly. Deglaze with 1 cup broth.

Pour into a slow cooker with remaining broth, bay leaves, cane vinegar, lemon and orange slices. Place heat on low, cover with lid and simmer for 7 hours.

Remove lid to evaporate excess steam, increase heat to high and simmer about 1 hour or until mixture has reduced and is thick. Remove bay leaves. Purée if desired. Taste, then adjust flavor with extra seasoning, molasses and vinegar if desired.

Every once in a while I like the tangy sauce found in part of the Carolinas. It offers a nice twang to whatever it is I’m cooking, usually pulled pork.

This one is stolen from allrecipes.com

Tangy Carolina-style Barbecue Sauce

Makes about 2½ cups

• 1 cup prepared yellow mustard
• ¾ cup cider vinegar
• ½ cup brown sugar
• ¼ cup white sugar
• ¼ cup water
• ¼ cup white vinegar
• 1 tablespoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon soy sauce
• 2 tablespoons salted butter
• 1 teaspoon liquid smoke flavoring

Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat.

Cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer until butter melts and flavors blend, about 10 minutes more.

My go-to sauce is a traditional Memphis-style sauce, one that’s a little sweet and tart. This is a good, easy recipe from Southern Living.

Memphis-style Barbecue Sauce

Makes about 2 cups

• 1 cup crushed tomatoes (from 1 (15-oz.) can)
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup unsulphured molasses
• 2 tablespoons unsalted butter
• 1 plus 1 teaspoon Worcestershire sauce
• 1 tablespoon light brown sugar
• 1 tablespoon yellow mustard
• 1 teaspoon Louisiana-style hot sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Stir together tomatoes, vinegar, ketchup, molasses, butter, Worcestershire, brown sugar, mustard, hot sauce, salt, and pepper in a medium saucepan.

Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes.

Store, covered, in refrigerator until ready to use or up to 1 week.