first step in grilling is choosing the right grill. There
are 2 types to choose from; charcoal or gas. The choice comes
down to one of lifestyle and you should first ask yourself
a couple of questions.
you enjoy the challenge of building and maintaining a fire?
Or, do you need precise heat control? Do you enjoy the smell
of food cooked over hot coals? Or, is the grilled taste the
most important aspect? Do you need that primal hands-on experience?
Or, would you prefer the easier one-touch heat settings?
major manufacturer of both charcoal and gas grills has done
extensive taste testing and the results showed there is no
difference in taste between the two. So, it comes down to
one of personal preference. Again a lifestyle choice. In other
words, how do you plan on using your new grill? How often
will you use your grill? How many people do you normally cook
for? Are the fuel choices (gas or charcoal) available in your
area? Is cost an issue? Gas grills are more expensive initially
but charcoal grills will cost more to operate over the long
are great choices and whatever you choose will reward you
with some of the best food you have tasted. After you have
chosen what type of grill you want, look for these 3 features:
Look for a pre-assembled grill that has been welded together.
These welds will assure sturdy construction and will further
help to fend off rust. Easy assembly and die-cut parts for
a tight fit are essential. The fewer number of parts to assemble,
the less hassles you will encounter in the future.
Warranties are very important. Look for a grill with a long
warranty period. Does the manufacturer trust it's own quality
control issues? A long warranty period will answer this question.
Look for 5-years on charcoal grills and 10-years on gas grills.
Always look at the company behind the grill. Do they have
a reputation for great customer service and quality products?
Replacement parts are also a consideration. Be sure replacement
parts are easily accessible. Preferably you should be able
to buy the standard parts at a retail store near you, grates,
ignition systems, covers, etc.
in many consumer purchases, you will get what you pay for.
A low end gas grill, while inexpensive, will also result in
inferior parts and therefore a frustrating cooking experience.
My advice has always been, if you cannot afford a top quality
gas grill, go with a top quality charcoal grill. Here in the
US, you can find a good quality, small gas grill for around
$300. If you cannot afford that, then a good quality charcoal
grill is available for under $100. The important word here
is QUALITY. What do I mean by that? Well, let's look at both
gas and charcoal grills. Look for the following features when
Look for a grill made of high-grade steel and a porcelain-enamel
coating. The coating should be baked on and not just sprayed
on. This will prevent rusting, peeling and fading. Leg couplings
and grate supports should be welded for added strength.
The lid should be heavy and fit tightly.
Features. Cooking and charcoal grates should be nickel-plated
or stainless steel. Both of these will clean up very easily
and are also rust resistant. Make sure the handles are of
wood or plastic. These will stay cool to the touch.
Features. Easy disposal of ashes is a must. Some grills
offer a one-touch system that sweeps the ashes into a disposal
pan. A thermometer is always nice for keeping an eye on
Same as the charcoal grills.baked on porcelain-enamel finish,
high-grade steel and welded legs. A simple lifting of the
lid will tell you a lot. The heavier the better.
Features. The cooking system is critical in a gas grill.
You should have a minimum of 3 independent burners. This
will allow the most precise fire control and will insure
the ability to cook using indirect heat. These burners should
run along each side, either side-to-side or front-to-back,
and down the middle of the grill. This will avoid hot spots
and assures total utilization of the entire cook surface.
Look for a flare-up prevention system. A series of angled
steel plates should be located just below the cooking grate.
These will collect the drippings and immediately vaporize
them resulting in that grilled flavor you are looking to
attain. Avoid grills that use lava rocks, as they collect
grease and are prone to flare-ups. The cooking grates should
be stainless steel or a baked on porcelain-enamel finish.
Cast iron grates will hold the heat better, but are very
labor intensive as they will need constant re-seasoning.
Features. Look for side tables and condiment holders. Locking
wheels are also a nice feature as these will prevent rolling
in high wind environments. As far as side burners, I would
personally avoid these. I used mine exactly 5 times and
never again. Save yourself a few extra bucks and avoid the
side burners. An extra side table is a much more efficient
use of space.
a word on BTUs. BTUs are NOT a measure of the cooking power
of a grill! They are only an indication of the volume of gas
a grill can burn. A better engineered unit can use less BTUs
and cook more efficiently.
you should now be comfortable taking the first step in your
grilling experience, buying a grill. As always, I will gladly
answer any questions you may have. Just drop me an e-mail.
Keep in mind, I may not have access to the exact grill you