Choosing a Charcoal Grill

If you are into grilling, it stands to reason that you will want a good grill on which to create your culinary delights. Newbies usually start out with a relatively inexpensive little thing -- either kettle-shaped or square -- which is light-weight and will often wobble whenever someone walks by it. As you become more proficient, however, you will probably decide to upgrade to something more substantial. Then, of course, if you find yourself turning into quite the pitmaster, you might even decide that you need more than one grill. (There are others, who decide that they want a custom grill, but that is not the subject of this article.) The issue here is what type of grill will best serve your needs.

Kettle-style
This is an extremely popular style, with Weber being the brand most often associated with this style of charcoal grill. This is a great grill for the beginner, who primarily grills hamburgers, hot dogs, steaks, and chops. Generally these types of grills are not as good for smoking meat using the low and slow method; although, it can be done. (Kettle-style grills do have lids, which is essential for slow cooking.) The drawback to smoking, however, is that these grills do not generally have an adjustable firebox, which allows you to better control the heat. Nevertheless, even if you decide to upgrade to a smoker, do not toss your kettle-style grill. I use ours for grilling fruits and veggies, which I have to constantly turn and/or baste. This also means that I do not bother the grill that is being used for the meat.

Combination charcoal grill and smoker
For low and slow cooking, this is a great grill. Look for one that has an adjustable firebox. I also like a large surface area, which makes using indirect heat much easier. To do this, place the charcoal on one side of the grill and the meat on the other. My husband likes to put a drip pan filled with whatever marinade he used on the meat, such as orange juice, beer, and various herbs and spices. (You can also just use water.) To get a nice smoky flavor, soak some wood chunks, such as hickory or mesquite, in the marinade or water and place on the coals. Close the lid and resist the temptation to constantly open it to check your meat.

These combination grills can be found in barrel or rectangular styles. Many pitmasters like the square Hasty-Bake; however, there are numerous companies that make such grills, such as Weber, Char-Broil, and Kingsford. I do recommend, however, that you look for a heavy-duty type. I have learned from experience that these cook much better and last much longer than those that are lighter-weight. My personal test is to just lift the lid. If it is flimsy and light, I tend to pass by that particular grill. By the way, some of these combination grills have a wood box attached so that you can add your wood to it instead of directly in the grill. The smoke circulates through the grill giving your meat that smoky flavor that so many pitmasters love.

Other considerations when shopping for a grill
Grates can be found in either enamel or cast iron. Either is quite serviceable; however, I personally like the cast iron better. They are just heavier and more substantial in my opinion. You will also want any of the shelves that may be on the side and/or front to have some substance. I really do not like the ones that are made of wooden slats. They do not seem to last as long. The metal ones are preferable, once again, in my opinion. Finally, you will want to get a good grill cover in order to protect your grill from the elements and prolong its life.

References:

Fuller, Kristi M., ed. The New Grilling Book. Des Moines, IA: Meredith Corporation, 2000.

Jamison, Cheryl and Bill. Smoke & Spice. Boston, MA: The Harvard Common Press, 2003.