If you're new to selling grills or selling gas grills, this quick primer will get you started.

There have been a number of famous rivalries throughout history.

Coke versus Pepsi. The Hatfields versus the McCoys. Leno versus Letterman. Cats against dogs.

Then there's the big one. Perhaps you've witnessed the heated debates that come with the introduction of the ultimate rivalry: charcoal versus gas grills.

If you're a dealer new to the gas grill category – or you're considering entering the category – a quick tour of the advantages and features of gas grills will convince you that this sales category is heating up.

Who Wants a Gas Grill?

The biggest misconception out there is that there is an irreconcilable rivalry between gas and charcoal grills. In fact, the two grills often complement one another. Americans, especially those in the South, are trending toward owning two – or more – grills. The reasons for this vary but include the following:

• Time savings. Gas grills heat up faster than charcoal. People are more likely to fire up a gas grill during the week for a quick meal and save the charcoal grill for weekends when they have more time to devote to grill heat up, cooking and clean up.
• Technology appeal. Today's up and coming grillers, while including many charcoal traditionalists, also skew heavily toward those who enjoy a grill with innovative gadgets and features, which more of ten than not are found on gas grills.
• Outdoor entertaining is growing in popularity. Eighty percent of homeowners say the backyard is their favorite room in the house; Americans are spending more time in their backyard than in 70 percent of their home. This means people are seeking new and different ways of entertaining guests. It's not uncommon for people to fire up both a charcoal and gas grill at a party, tailgate or casual backyard event.
• Ease of use. People new to grilling are less intimidated by gas grills and break their chops, so to speak, on these grills before venturing into charcoal.
• Cooking to impress. Today's grillers are more adventurous and savvy than ever before. They aspire to the same technology found in restaurant kitchens, which often means foods cooked over a gas grill.

So gas grills are growing as a category. Great, right? But there is one hurdle dealers new to the category fear they can't overcome.

Overcoming the argument that charcoal tastes better.

Your job as a dealer is to understand how different grills – gas or charcoal – impact food flavor. The long-standing argument has been that gas grills dry out food. However, like cars and phones, grills have come a long way. Today's gas grill technology ensures meats coming off the grill are tender, juicy and full of flavor.

The fastest, easiest and most convincing argument you can make to potential buyers is to offer them food off the grill. Once they taste for themselves that chicken stays juicy or fish stays tender and meat cooks perfectly, your grill will make the sale for you.

One other selling point on the taste issue: versatility. With a few simple accessories, gas grills can easily be used for smoking, “slow and low&8221; barbecue and rotisserie cooking.

Ask Your Dealer for Help

Still hesitant about selling gas grills? Don't feel like you need to go it alone. Put your grill manufacturer to work for you. Request their professional slice-of-life photos for your blog, website or in-store displays. Ask to use their recipes, blog posts and social media outreach to sell their products within your distribution area. Some manufacturers may even be able to offer you campaign suggestions.

The bottom line is that the gas grill category is experiencing extraordinary growth that apparently will continue for the foreseeable future. Make sure you're part of the conversation by understanding, carrying and selling gas grills.

Keep Grilling,
Rob