Best Grill for Souvlaki?

[acamp7]

I was reading something earlier and somehow ended up in a completely unrelated debate about grilling souvlaki, which got me thinking.

We started talking about what actually makes it taste better. One person was saying gas grills are just as good and much easier to control. I can understand that, but I’ve always leaned toward charcoal because it feels like you get more flavor from it. Then someone else chimed in and said charcoal is the way to go, but only if you’re using wood-based or natural briquettes.

Now I’m curious what people here think, especially those who make souvlaki often.

Do you notice a real difference between gas and charcoal? And if you use charcoal, does the type actually matter to you?

 

[k_tsoukalas]

I definitely notice a difference between gas and charcoal for souvlaki. Gas grills are convenient and easier to manage, especially if you’re cooking for a crowd or just trying to get dinner done quickly, but charcoal gives that smoky flavor that feels much closer to what I remember from Greece.

I also think the type of charcoal matters more than people realize. The cheap briquettes sometimes leave a strange taste or burn unevenly. Natural lump charcoal or wood-based charcoal seems to give cleaner heat and better flavor overall, especially for pork souvlaki.

That said, I think technique matters too. Good marinade, proper heat, and not overcooking the meat probably make a bigger difference than people admit.

I’m curious whether anyone here uses olive wood or other specific woods for extra flavor. I’ve heard some people swear by it.