There’s no doubt that we enjoy grilling season here at Foodal.
For your entertainment and information, we’ve written guides on different cooking methods for the grill, along with some delicious recipes.
We’ve also provided some in-depth reviews, both for full-size gas and charcoal models, and the same for portable-sized gas and charcoal barbecues as well.
Bottom-line: Grills excel at using high and medium heat to quickly sear and cook food while smokers use low heat to slowly cook food sort of like dry braising. This low and slow technique allows for smoke to seep in for an added flavor profile that’s hard to beat.
Grills work better for tender cuts of meat such as good marbled steaks and burgers while smokers are designed for those tougher cuts such as briskets and Boston butts that need to be cooked for hours at low temperatures in order to achieve a tender bite.
Most grilling technique utilize high heat to get a nice sear on the outside and depending on the type of cut and protein, using indirect heat to fully finish the cooking process. This order can also be reversed in process known as a reverse sear.
Although smokers are sometimes synonymous with grills and many grill models can be made to smoke using various techniques and/or add-ons, there are dedicated smokers that excel at infusing a smoky flavor a low (or no) heat.
These can be powered by charcoal, wood pellets, or even gas and electricity (by burning wood chips for smoke).
Dedicators smokers do have a trade off though…many of them can’t easily switch from low to high heat without some sort of extra bit of kit.
Barbecues come in a huge variety of styles, sizes, fuel types, and price ranges – there’s truly a model for every taste and budget.
Here’s a breakdown of the most common styles and sizes for the home enthusiast:
The most popular style of backyard barbecues, gas models, can be powered by either liquid propane (LP) or natural gas (NG).
The majority run on bottled propane, and most newer models can be converted to natural gas with the purchase of a converter kit.
Both fuels provide a clean-burning power source. Natural gas has the advantages of convenience and lower fuel costs and you won’t have to buy a tank, however, they’re limited in terms of positioning to an area in close proximity to the gas line. Plus, any natural gas hook-up will have to be installed by a certified gas fitter or a licensed HVAC contractor.
Propane has the advantage of being portable, and in general, retail prices are a bit less than for NG models.
Gas is suitable for the home cook who likes the quick-lighting ability, and doesn’t want to deal with the cleanup of ashes that comes from charcoal.
But gas does have its downside in terms of flavor and price. While some models come with a smoke feature, purists claim that the taste doesn’t compare to that of a charcoal barbecue.
And because they have more operating parts and components, prices for gas models are higher than for charcoal styles, even on the least expensive units.
These barbecues use either charcoal briquettes or natural hardwood charcoal as a fuel source, which provides the nuanced, smoky flavor traditionalists enjoy.
Briquettes burn more evenly than hardwood lumps, however they do contain binding additives and produce more ash.
Natural hardwood or lump charcoal burns hotter and comes in a variety of “flavors,” according to the type of tree the wood came from. But the lumps aren’t of perfect uniform size, and the bag may contain an excess amount of dust at the bottom, which can block the oxygen flow needed for even burning.
Decidedly more time consuming to use and messier to clean up than gas, charcoal is best suited for those who prefer the smoky flavors of using wood and who don’t mind the time required for charcoal to heat.
Charcoal does take time to prep the coals – you’re looking at about 45 minutes compared to gas, which is ready just a few minutes after lighting.
Also, charcoal – particularly the natural hardwood type – is more expensive than gas. And then there’s the time and effort required to clean up and dispose of the ashes.
But, because of their simpler design and construction, prices are much usually more reasonable for charcoal barbecues than for their gas counterparts.
See our top recommended backyard charcoal grills now.
Or check our our favorite portable models.
Powered by electricity, outdoor electric grills require no flame or fire power, and cook by heating a heavy-gauge plate or grate via a heating element.
Well suited for city or apartment dwellers, who may be restricted or prohibited from using any open flame source such as gas or charcoal, electric models have made some significant performance strides in recent years.
While many electric models produce great char marks and provide very satisfactory results, the flavor is usually less smoky than with either gas or charcoal units – but if it’s all you can use, it’s a great option.
A type of charcoal grill these ancient devices can also go “low and slow” and smoke meats as well performing high heat grilling cooking similar to that of a kettle style unit.
Based on a 3,000 year old Japanese design, these barbecue platforms are generally made up of clay-base ceramics and either cover in porcelain or in some cases, small mosaic tiles. A few modern versions take a different approach and use double layers steel or aluminum with an air gap or high temp insulation between the two layers to prevent heat loss.
Due to the thermal mass or insulation of these high end charcoal cookers, they are extremely efficient with the use of charcoal. Once heated, they have the ability to retain heat for hours and can consume their fuel at a very slow rate.
This allows for those 16 hour (or more) low and slow smoking times required for full sized briskets as well as those 6-8 hour smoking times that make the perfect pulled pork from Boston butts and picnic hams.
These models use hardwood pellets similar to those produced for home pellet heaters. An auger feeds pellets up to a burn box where the pellets are ignited based on preset temperature that you select either via a thermostat or in better models, more advanced electronic systems that better regulates the temperature.
Although often referred to as “pellet grills” these backyard barbecuing appliances are more often suited for “low and slow” smoking as most lower to middle level units can’t reach the high temperatures required for a good sear. And most units use a heat barrier between the flames and the cooking surface to create perfect indirect heat conditions that are required for “low and slow” smoking.
Manufacturers have produced workarounds for assisting with high heat and/or direct grilling operations. Some of these include optional gas-fed side searing units, sliding heat barriers to allow for direct heat, and optional aluminum grilling plates that conduct more heat energy from the fire pit to the food.
The higher end units can usually hit the lower band of searing temperatures without any modifications or accessories.
Many users like pellet grills because they require much less attention than the traditional side-fed “stick burner” smokers and they argue the fact that they can be left unintended either for a few minutes or even hours while they are at work.
We don’t advise this as we’ve seen too many fires in these units in various Facebook groups due to “flame outs” where the flame begins the smolder but the auger keeps feeding pellets. At some point, the additional fuel catches in one big “whoosh” and a large flame erupts from the burn tray. If you’re going to leave these units unattended, we highly suggest they be placed well away from structures and flammable materials.
If you need some level of automation but want a unit without all the moving parts and complexity of pellet grill, we’d highly recommend purchasing a Kamado unit and then an accessory heat controller that uses a simple electric fan mounted on the bottom vent to control temperatures.
Barbecue sizes range from small, compact models all the way up to deluxe outdoor kitchen styles. And as overall dimensions can vary greatly, look to the cooking surface area to get a better idea of your size requirements.
Base your decision on the largest number of people you’ll be cooking for on a regular basis.
Portable grills can run on propane, charcoal, or electricity. The common denominator is that they can be easily packed up and transported from one spot to another.
Of course, with electric models you’ll need access to a nearby electrical outlet, so they’re not always the best option for using away from home.
Portable grills are best suited for the tailgater, camper, or picnicker who enjoys being able to have a cookout in different locations.
Compact units may have some of the features of full-sized models, such as warming racks or a side burner, but overall dimensions and features will be limited in favor of saving space.
These are deal for cooking on small patios or tight-fitting balconies, or for those who only plan to grill for 1-4 people at most.
Full size barbecues can be fairly basic in design, or have a full complement of features. Most will have dual burners for at least two cooking zones, plus warming racks and side trays.
Higher end models will have extra features such as side burners, smokers, rotisseries, infrared burners, backlit controls, and so on. These are good for cooking for 4-10 people, depending on the size of the primary cooking area.
These grills are good for areas where space isn’t an issue – and while they’ll have rolling casters for tucking out of the way when not in use, moving into a storage spot in the garage or shed after each use can be awkward, due to their size.
Built-in grills are best suited for outdoor kitchen areas that have a permanent cover to protect them from the elements, and are usually full-sized with numerous top-end features. These are designed for those who do a lot of outdoor entertaining, and will usually serve in the range of 6-10 people.
That’s our primer on styles and sizes, so let’s move on to elements of construction to give you an idea of what makes a good grill “good.”
The following are the fundamental construction, safety, and satisfaction issues we consider in our reviews before we recommend any type of grill:
Barbecues that pitch or tilt because of top-heavy lids or poor design are an extreme safety hazard, and should be avoided.
Seamless construction and welded joints in the cookbox offer greater longevity and efficiency (i.e. less hot air loss) than those held together with nuts, bolts, and cotter pins.
If issues do arise, being able to contact customer service easily, and getting an efficient response, is mandatory for satisfaction.
Any unfinished edges or sharp metal corners can give nasty cuts, or inadvertently hook onto loose clothing – definitely a safety issue.
For the healthiest grilling, flare-ups need to be kept to a minimum. Some manufacturers now include deflectors, or flavorizer bars, that prevent fat from dripping onto the flames, which reduces the chance of flare-ups.
A well-fitted lid is another factor in heating efficiency, as heat loss through gaping edges increases cooking times and fuel consumption.
To prevent knuckle singeing, the handle needs to have adequate clearance from the lid to provide a safe and secure purchase.
A higher price doesn’t always mean robust materials have been used in manufacturing. And in any price range, the better the quality of all the materials, the longer your unit will last.
A firebox of stainless steel or powder-coated, heavy gauge cast aluminum gives greater rust and corrosion resistance than painted steel or thin, stamped aluminum.
A grill needs to be manufactured so that all components fit together to provide a secure, stable, and safe cooking environment.
Wheels need to be large enough to handle the size of the grill in order to provide a stable foundation, and to move easily. Portable models will need a cart to sit on, or some other level, non-flammable surface for a sturdy foundation.
Few things are as frustrating as partially assembling a large item like a barbecue, only to find that important pieces are missing.
After looking at overall construction and safety issues, these fundamental features should receive close scrutiny when making your selection.
BTUs are the number used to indicate the amount of fuel a BBQ can consume to heat the grate area in an hour. Generally speaking, the larger the grill, the greater the amount of fuel needed to heat the area.
Burners are the most often replaced component, so getting the best quality materials in your price range is an important factor. Burners constructed of hefty materials like stainless steel, cast iron, cast aluminum, brass, and even ceramic will last longer than those manufactured from stamped aluminum or plain steel.
For any size larger than a portable model, look for a minimum of two burners, which is essential for both direct and indirect or two-zone cooking.
The cooking area will help to determine your size requirements. To calculate the primary cooking area, simply multiply the width by the depth of the grate to find the total number of square inches.
Grates are subject to a lot of wear and tear, and need to be constructed of sturdy materials.
Stainless steel rods, cast iron, and porcelain coatings all provide a durable cooking surface with a long life span.
Avoid lightweight materials such as aluminum and chrome-painted wire grates, as stamped aluminum is subject to quick burn-through, and applications of chrome over wire tend to flake and peel after just a bit of use.
Heat flux gives a good indication of how much heat will be transferred to the cooking area. To calculate heat flux, divide the number of BTUs for the primary cooking surface by the area of the grate for the same surface.
A good sear will be delivered with a heat flux in the range of 85-100.
Ignition systems usually involve one of three methods for gas grills. A Piezo electric ignition provides a spark via friction, a battery powered electric ignition gives a more consistent spark, and a hot surface ignition superheats a small rod that then ignites the gas.
For charcoal models, the use of a chimney lighter to hold the coals above a flame source quickly ignites the coal edges.
Or, you can choose to use a fluid or gel-form fire starter to assist with lighting coals.
The overall size of the barbecue should also be taken into consideration, as it can take up a significant area of your patio or storage space.
Thermostats that are built into barbecues are known to be of lower quality, even on higher end models. For reliable temperatures, get a meat thermometer or a thermometer probe that can be clamped onto the grate.
Warming racks are pretty much a standard feature on all but portable models. Use them to free up space on the main cooking grate by transferring foods that are almost done to finish off cooking, or for warming rolls.
A few extras can add greater levels of convenience and enjoyment to your grilling experience, but none of these features ar considered essential.
Cabinet storage usually provides a spot to hold a propane tank, and may offer some extra space to store utensils.
A cover helps to protect your barbecue during storage and from the elements, which will add to the life of your grill.
Infrared burners can quickly deliver extreme heat for searing purposes, and many newer models have dedicated infrared burners for the rotisserie area as well.
Rotisseries are a nice touch for grilling whole chickens, gyro loafs, or roasts.
Side burners are a nice added convenience for making a sauce or holding cooked items. Look for ones that have a flush mounted lid that converts to a shelf when not in use.
Smoker boxes on gas models are for those who enjoy a hint of smoky flavor in their grilled items.
Okay, that’s it for features, so let’s move on to some accessories that can add to your cooking and your enjoyment.
To get the most enjoyment out of your barbecue this season, only a few basic accessories are necessary – a long-handled fork, tongs, a spatula, and a stiff brush to clean the grate.
A BBQ meat thermometer should be included in the essentials as well. Otherwise, you’ll be tempted to cut open whatever’s cooking to check for doneness, which releases all of the lovely, flavorful juices that keep meats, seafood, and poultry moist and succulent.
In addition to the basics, there’s an enormous number of tools and utensils out there that can add greatly to the convenience and enjoyment of cooking outdoors.
And as most accessories are sold separately, they always make great gifts for the barbecue chef in your home. In the US, men do the grilling 68% of the time, so think Father’s Day, everyone…
Once you have the basics in place, there’s all sorts of fun to be had expanding your barbecue kit bag.
Convenient Cookware
Rotisserie Round-Up
Gadgets and Maintenance
So far we’ve looked at all the fun aspects of grilling, but they do have to be cleaned and maintained on a regular basis for the best performance. Let’s see how these chores can be done as quickly and efficiently as possible.
Contrary to what those with dirty barbecues will tell you, leaving grease and burnt-on food on the cooking grate does not improve the flavor of your favorite foods.
Indeed, the baked-on black crust on the grate is a combination of carbon, grease, and oil – and it tastes bad (this imparts bad flavors to your food?). Plus, in warm weather, grease can quickly turn rancid.
Certainly there are better condiments than rancid grease and carbon for your pricey filet mignon or wild sockeye salmon!
So before you cook anything, a quick cleanup of the grate is needed to keep flavors fresh, and to keep your grill performing as it should.
Deflectors and flavorizer bars should be cleaned after every 5-10 barbecues, depending on how coated they become.
And, a thorough cleaning should be done a couple of times a year, including before your grill goes into storage for the winter (unless you’re cooking outdoors year-round).
Be sure to check out our complete guide to cleaning and maintaining your grill.
Outdoor cooking involves three components for success – a grill of decent quality that will deliver reliable results, a good selection of foods that everyone present will enjoy, and good company to share the fruits of your labor with.
Of course, that doesn’t mean barbecuing should be reserved only for when friends and family come to visit – appreciating your own company is good enough reason to fire up the Q!
And because they’re so easy and convenient to use, it’s a great way to quickly prepare a healthy meal for just one or two people.
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Are you looking to take that old-fashioned briquette barbecue taste on your next road trip, campout, beach blast, or tailgate party? A portable charcoal grill is a convenient appliance that you may want to look into purchasing as the weather is getting warmer. Read our guide and find the best model for you.
With the arrival of nice weather, our minds naturally turn to outdoor grilling. It’s fun, easy, and economical. But if your old BBQ isn’t up to snuff, you’ll be stuck in a hot kitchen instead of playing outside. The good news is, we’ve reviewed six of the best gas grills on the market for you – in all price ranges. Plus, we cover other topics including liquid propane and natural gas, infrared grilling, and calculating heat flux, so you can enjoy an outstanding grilling season!
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Maintaining your grill need not be such challenge that it prevents you from using it simply because you fear the cleanup. It need not be that hard and the surfaces DO NOT require perfection in cleanliness to provide you a germ free cooking surface. Simple steps performed each and every time you cook go a long way in keeping your gear ready. Read our tips on how clean, sanitize, and maintain your barbequing equipment the simple and easy way.
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From the pork based and slaw slinging East Coast to the dry rubbed beef briskets of the Texas plains, BBQ is truly an American cuisine. What are the regional tastes throughout the US and how did they evolve? Read now to find out.
One of the first steps in selecting a new grill is to decide if you want charcoal or gas heated unit (or perhaps a combo). Each of these fuel sources has its pros and cons and it can be a difficult choice. Would you rather have more convenience and have the ability to flick the flame on with a twist of dial and give up a little flavor? Or would you rather take a little more time in prepping and cleaning but have an excellent wood fired taste imparted to your food?