Summer has arrived, which means one thing at our house—grilling season is in full swing. The second the weather warms up, my husband turns into a backyard pitmaster, and let me tell you, the man takes it seriously. Charcoal, campfires, the smoker—you name it, he’ll try to cook dinner on it.
Last weekend alone, he used all three. He started with the charcoal grill for burgers, moved to the smoker for ribs, and finished the night by roasting sausages over an open campfire like a pioneer. I love him, but sometimes it feels like we’re preparing for a cookout version of Survivor.
Me? I prefer the gas grill. It’s quick, it’s clean, and I can flip chicken while still sipping iced tea with my feet up. There’s no wrestling with chimney starters or waiting for coals to reach the perfect ashy white. Just turn the knob, light it up, and we’re cooking. There’s something to be said for keeping it simple.
Grilling Styles: Which One’s Yours?
If you’re new to grilling—or just curious about the options—here’s a quick look at the different types of grilling my husband cycles through (and maybe you do too):
- Charcoal: Classic and smoky. This one gives that unmistakable grilled flavor. It takes patience, but the payoff is worth it.
- Wood Smoker: This is best for low and slow cooking. Think brisket, ribs, or pork shoulder. Smokers use wood chips or chunks to add deep flavor, which can take hours.
- Campfire Cooking: For those who like to keep things primitive. Cooking over open flames adds adventure and a touch of unpredictability to any meal.
- Gas Grill: Fast, clean, and convenient. Perfect for weeknight dinners or last-minute cookouts when you want to eat already.
- Pellet Grill: This is the happy medium. It uses compressed wood pellets and has digital controls for easy smoking and consistent heat.
Each has its place, and we’ve probably used them all in one weekend.
Whatever Your Preference, Here Are a Few Delicious Recipes to Try This Grilling Season
Smoked Salmon Candy: This is from the Traeger Kitchen. If you think you don’t like Salmon, this will change your mind—I promise!
Shrimp Boil Foil Packet: This is from REI, and it was a huge hit at our Father’s Day campout last year. We cooked them over the fire, but you can also cook them over a grill.
Rosemary Ranch Chicken Kabobs: This recipe from Allrecipes is perfect for the grill. It has been a family favorite for almost two decades. We like to serve it with a side of wild rice.
Smoked S’mores Casserole: What is summer without a nod to the classic, and treat your family to this version of the classic from Kingford.
Grilling Season Can Be a Backyard Balancing Act
So whether you’re a fan of the smoky ritual of charcoal, the woodsy romance of a campfire, the low-and-slow smokehouse style, or the no-fuss convenience of gas, summer is your time to shine.
Just don’t be surprised if dinner takes a little longer around here. My husband’s likely still out back feeding another round of wood into the smoker… while I sneak my chicken onto the gas grill.
Happy Grilling!
