Grill vs Airfryer vs Oven vs Pan: We Cooked Chorizos in 4 Ways and This One Won

First thing I’ll tell you: this experiment cost me $25 USD in chorizos and 4 hours in the kitchen. But the results are so clear and useful, every dollar was worth it.

The question was simple: if I don’t have a grill, how well can I cook chorizo with other appliances? And, while we’re at it: is the grill really still the best?

I bought 12 identical chorizos (same butcher, same day, same batch). I divided them into 4 groups of 3. I cooked them on:

1. Grill over coals (the reference)
2. Airfryer (Philips XXL 2024)
3. Electric oven (at 392°F / 200°C)
4. Cast iron pan

Same chorizos. Same conditions. Same measurements. No cheating.

What happened surprised me. Especially the final podium.

The methodology (no improvising)

For experimental validity, I controlled these variables:

Constants:

• Same supplier (Carnicería Pichuco, Villa Crespo)
• Same batch (chorizos made that morning)
• Same thickness (1.4 inch / 3.5cm diameter, 100g each)
• Same starting temperature (59°F / 15°C, out of fridge 1 hour before)
• No piercing
• No added salt or oil

Measured per method:

• Total cooking time
• Final internal temperature (digital thermometer)
• Exterior color (1-10 scale)
• Juiciness on cut (post-weight / pre-weight)
• Blind taste test flavor (3 people, 1-10 scale)
• Casing texture (crispy, soft, rubbery)

Each method was cooked to 160°F (71°C) internal — the safe chorizo temperature.

Method 1: Grill over coals (the reference)

Setup

• Home grill 24x16 inches with algarrobo wood charcoal
• Fire lit 35 minutes before cooking
• Coal state: gray with some white on top
• Hand test: 5 seconds at 8 inches above coals

Process

Min 0: 3 chorizos placed on grill, 1.2 inches apart Min 4: Chorizo starts sizzling, fat drips on coals Min 7: Flip the chorizos. Even golden side. Min 13: Internal temp check: 158°F (almost done) Min 15: Pull at 162°F internal. Exterior color: deep bronze.

Results

• Total time: 15 min cooking + 35 min fire prep = 50 min total
• Internal temp: 162°F (perfect)
• Exterior color: 9/10 (bronze with darker fire spots)
• Weight loss: 12% (from 100g to 88g per unit)
• Blind taste score: 9.2/10
• Casing: crispy, slightly charred in spots

Verdict

The reference. The smoke flavor, crispy casing texture, preserved interior juice. It’s what comes to mind when you think “perfect chorizo.”

Only downside: total time (50 minutes) and the work (lighting fire, ventilating smoke, cleanup).

Method 2: Airfryer (the surprise)

Setup

• Philips XXL airfryer (7L capacity, comfortable for 6 chorizos)
• Temperature: 392°F (200°C)
• No preheating (started cold)
• No oil or anything added

Process

Min 0: 3 chorizos in basket, spaced Min 1: Airfryer running, already at 212°F Min 6: Pull basket to flip. Light golden exterior color. Min 12: Internal temp check: 160°F Min 12: Off. Pull. Exterior: uniform golden bronze.

Results

• Total time: 12 minutes. Zero prep.
• Internal temp: 160°F (perfect)
• Exterior color: 8/10 (uniform, without the dark fire spots from the grill)
• Weight loss: 14% (similar to grill)
• Blind taste score: 8.5/10
• Casing: uniform crispy, no charring

Verdict

THE BIG SURPRISE OF THE EXPERIMENT. The airfryer cooked chorizos surprisingly close to the grill, in less time and with no fuss. The flavor difference is 0.7 points out of 10: noticeable but not vast.

The good:

• Unbeatable speed (12 min total, no prep)
• Uniform result
• Zero smoke
• Easy cleanup
• Released fat stays in the basket bottom, not in the chorizo

The bad:

• Missing the characteristic smoke flavor
• No “fire” marks like the grill
• Limited capacity (3-6 chorizos per batch depending on airfryer)

For who: apartment dwellers without a grill, those who want speed, or cooking for 1-2 people.

Method 3: Electric oven (the option for quantity)

Setup

• Electric oven preheated to 392°F (200°C)
• Chorizos on a rack with a tray underneath (for fat)
• No oil or additives

Process

Min 0: Start oven preheating. Min 12: Oven ready at 392°F. Chorizos in. Min 15: Chorizo aroma starts. Min 20: Flip the chorizos. Color: light golden. Min 28: Internal temp check: 158°F Min 30: Pull at 162°F internal.

Results

• Total time: 30 min cooking + 12 min preheat = 42 min total
• Internal temp: 162°F
• Exterior color: 6/10 (pale golden, lacks “fire”)
• Weight loss: 11% (lowest, retained more juice)
• Blind taste score: 7.5/10
• Casing: crispy but pale

Verdict

The “fine but no glory” option. The oven doesn’t ruin the chorizo, but doesn’t elevate it either. Result: decent, not exceptional.

The good:

• LARGE capacity (you can do 20+ chorizos at once)
• No kitchen smoke
• No constant supervision needed
• Retains more internal juice (less weight loss)

The bad:

• Lacks fire flavor
• Pale casing (low visual crispness)
• Long total time (preheat + cook)
• High electricity consumption

For who: large events (50+ choripanes), bad weather days, no grill.

Method 4: Cast iron pan (the predicted failure)

Setup

• Cast iron pan, 11 inches
• Medium-high heat
• No oil (expecting chorizo to release its own fat)

Process

Min 0: Hot pan. 3 chorizos in. Min 2: Starts releasing fat. Pan fills with chorizo’s own oil. Min 5: Chorizos almost frying in their own fat. Min 8: Flip. Bottom side golden but very oily. Min 14: Internal temp check: 160°F Min 15: Pull. Color: dark golden but with a “fried” look, not grilled.

Results

• Total time: 15 minutes
• Internal temp: 160°F
• Exterior color: 7/10 (dark golden, fried look)
• Weight loss: 8% (lowest, but chorizo absorbed lots of fat)
• Blind taste score: 6.5/10
• Casing: soft, not crispy, almost rubbery

Verdict

The WORST way to cook chorizo, and the data confirms it. The fundamental problem: the chorizo cooks in its own fat instead of releasing it.

Result: greasy chorizo, soft casing, no crispy texture that defines an Argentine choripán. Tastes more like “fried chorizo” than “grilled chorizo.”

The good:

• Quick and simple
• No special appliance needed
• That’s where the upside ends

The bad:

• Chorizo absorbs lots of fat (highest calorie of the 4 methods)
• Rubbery casing, not crispy
• “Fried” flavor inappropriate for choripán
• Disgusting pan to clean

When to use it: ONLY if you don’t have a grill, airfryer, or oven. So, almost never.

Comparison table: the final ranking

The final podium

🥇 Gold: Grill (8.7/10)

• For flavor, texture, and experience
• The eternal Argentine chorizo reference
• For: weekend asados, events, when you have time

🥈 Silver: Airfryer (8.4/10)

• Total surprise. 0.3 points from the grill.
• Unbeatable in speed and convenience
• For: day-to-day, apartments, fast cooking

🥉 Bronze: Oven (6.8/10)

• Decent, not spectacular
• Good for large quantities
• For: large events, rainy days

❌ Last: Pan (5.5/10)

• Fails by design (cooks in its own fat)
• Only if no alternative
• For: culinary emergencies

The uncomfortable truth: the airfryer is changing Argentine chorizo

The average Argentine grew up with the grill as the only “legitimate” way to cook chorizos. The airfryer is changing that.

Experiment data:

• Flavor difference grill vs airfryer: 0.7 points
• Time difference: 38 minutes (in airfryer’s favor)
• Complication difference: vast (in airfryer’s favor)

This doesn’t mean the grill is dead. The grill remains irreplaceable for weekend asados, social ritual, that wood-fire flavor. But for daily cooking, the airfryer democratizes the choripán.

If you live in a studio apartment without a balcony, you can eat choripán on a Tuesday night in 12 minutes. Five years ago, that was unthinkable without major quality sacrifice.

Tips to optimize each method

For grill

• Algarrobo or quebracho charcoal > industrial charcoal
• Gray coals, not red with flames
• 1.2 inches between chorizos
• One single flip

For airfryer

• 392°F (200°C) is the sweet spot
• No preheating (not necessary)
• 12-15 min depending on thickness
• Flip halfway

For oven

• 392°F, no higher
• Rack with tray underneath (without it, chorizo “fries” in own fat)
• Convection if available (improves texture)
• One flip at 15-20 min

For pan

• If you must, drain the fat every 2 minutes with paper towels
• Medium heat, not high
• Cover with parchment paper to distribute heat

Recommendations by situation

Have a grill and time: → Grill, no doubt. It’s the right answer.

Apartment dweller, no grill: → Airfryer. The investment ($150-300 USD depending on model) pays off in flavor and convenience.

Cooking for 30 people: → Oven (combined with airfryer if you have one).

Only have a pan: → Make friends with someone who has an airfryer. Seriously.

Have airfryer AND grill: → Grill on Sundays for the ritual. Airfryer during the week for daily pleasure.

To dive deeper

• Common mistakes when making choripán — more technique to avoid failure
• Why your chorizo explodes on the grill — grill science
• Best grills for chorizos — equipment guide
• Grill techniques for chorizos — deeper technique

Tried cooking chorizo in another weird way? (microwave, electric griddle, raclette). Let us know and we’ll add it to the next experiment update. The one thing I learned for sure: there’s always something new to try with the choripán.