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10 Best Outdoor Grills 2023

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Best Overall Grill

Weber Genesis II EX-335 3-Burner Natural Gas Smart Grill in Black

Best Overall Grill

Weber Genesis II EX-335 3-Burner Natural Gas Smart Grill in Black

$1,699 at Home Depot

Credit: Weber

Pros

Heats evenly
Includes many features like built-in temperature probes, various lights for grilling in the dark and plenty of storage room

Cons

Though chicken was still tender and juicy, fatty thighs caused small flare-ups

Weber grills consistently rise to the top in our grill tests. This Genesis II EX-335 Smart Grill is amongst the brand's newest. It toasted bread the most evenly in our heat distribution test and made a delicious steak with beautiful grill marks and a juicy, pink center when we tested for searing and flare-ups. It comes with two temperature probes that allow you to monitor the internal temperature of food directly on the control panel or via the Weber Connect app.

In addition to the smart features, it's loaded with other features that make it stand out like a flashlight that attaches to the lid handle; large, sturdy side shelves; knobs that illuminate and plenty of storage space. It has three burners, a searing section and a side burner. If you can do without the smart features, consider the Weber Genesis II E-310, which also performed well in our tests and is available at a lower price point.

• Cook surface: 669 sq. in. of total cooking area (513 sq. in. of primary cooking area with tuck-away warming rack that provides 156 sq. in.)
• Fuel type: Propane
• Dimensions: 47" x 59" x 29"
• Grate material: Porcelain-enameled cast-iron

Best Value Grill

Nexgrill 4-Burner Propane Gas Grill

Best Value Grill

Nexgrill 4-Burner Propane Gas Grill

Now 13% Off

$349 at Home Depot

Credit: Nexgrill

Pros

Minimal flare-ups
Budget friendly

Cons

Gets hot quickly; monitor food during cooking

It can be tough to find a great quality grill for under $500, but the NexGrill 4-Burner Propane Gas Grill is an A+ choice for the price tag. It delivers perfect grill marks and space for 28 burgers — all with a gleaming stainless steel exterior. On the side, there's a burner for heating beans or sauce. And best of all: We saw no smoking or flareups when cooking.

• Cook surface: 626 sq. in.
• Fuel type: Propane
• Dimensions: 46" x 51" x 24.75"
• Grate material: Stainless Steel

Best Gas Grill

Weber Spirit II E-310 Propane Grill

Best Gas Grill

Weber Spirit II E-310 Propane Grill

$639 at Amazon

Credit: Weber

Pros

Produces great results
Minimal flare-ups

Cons

Takes a long time to assemble

When it comes to cooking, this three-burner stainless steel grill is just about perfect. In our test, it turned out steaks with gorgeous grill marks that are beautifully rare and juicy in our testing. Chicken came off the grates golden brown, moist and tender — and all this with barely any flare-ups. After using for more than a year, it still heats well and quickly and has stood up to the New York City elements.

We appreciate its many features that make it pleasant to use like sturdy side shelves, tool holders and a shelf to stash extra items. We also appreciate the propane tank holder that lets you know how much gas is left in the tank. It comes with porcelain-enameled cast-iron grates that cook up to 25 burgers.

• Cook surface: 529 sq. in.
• Fuel type: Propane or natural gas
• Dimensions: 44.5" x 52" x 27"
• Grate material: Porcelain-enameled cast iron

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Best Grill for Beginners

Char-Broil Commercial Tru-Infrared Gas Grill

Best Grill for Beginners

Char-Broil Commercial Tru-Infrared Gas Grill

$429 at Lowe's

Credit: Char-Broil

Pros

Easy to start
Created no flare ups

Cons

Tru-Infrared technology doesn't allow flames to touch food; some users may miss the charred taste

This Char-Broil grill heated quickly and evenly in our tests and didn't flare up once. It turned on with no effort at all and got hot enough to sear steak and chicken without burning it. This model features Char-Broil's Tru-Infrared technology, which is basically a large metal plate that sits below the cooking grates and traps the food's juices as it cooks. Once the juices hit the plate, they steam and infuse the food with more flavor than it achieves from just being grilled. This design also helps prevent flare-ups. Results were juicy and not dry.

In addition to the Char-Broil's cooking performance, we liked the simple, two-knob design that quickly responded to adjustments. When you're done cooking, the entire grill is easy to move and store away.

• Cook surface: 325 sq. in.
• Fuel type: Propane or natural gas
• Dimensions: 47.2" x 46.8" x 22.5"
• Grate material: Porcelain-coated cast-iron

Best Charcoal Grill

Weber Original Kettle Premium Charcoal Grill

Best Charcoal Grill

Weber Original Kettle Premium Charcoal Grill

$219 at Amazon$219 at Home Depot$220 at farmandfleet. com

Credit: Weber

Pros

Large, comfortable stay-cool handle
Sturdy

Cons

Minimal under-grill storage

This Weber kettle is iconic in the industry and well-loved by consumers, so it's not surprisingly a best-seller (and its slightly less expensive version has more than 1,400 five-star reviews on Amazon). It's powered by charcoal and features an enclosed ash collector below the grill that makes cleanup easy; just use the lever to swipe the ash into the collector. The structure is sturdy with solid accessories and a removable lid that can be rested on the side of the grill, and it can be rolled around easily for storage in the off-season.

• Cook surface: 363 sq. in.
• Fuel type: Charcoal
• Dimensions: 39.5" x 27" x 22.5"
• Grate material: Plated steel

Best Pellet Grill

Traeger Pro Series 575 Grill Black

Best Pellet Grill

Traeger Pro Series 575 Grill Black

$900 at Wayfair$900 at Home Depot

Credit: wayfaur

Pros

Large temperature range (can smoke and sear)
Sensors monitor cooking process and temperature every 30 seconds
Solid build

Cons

Pricey compared to many gas and charcoal grills

Traeger is known for its wide assortment of large pellet grills designed to grill or smoke a lot of meat at a designated temperature. They use pellets to heat and cook over indirect heat so you won't get any flareups but will still achieve a smoky taste. In general, pellet grills light might easily than charcoal grills and are less fussy since you just plug them in, make sure the hopper's full (this one has a large, 18-pound hopper that will last through a long and slow smoke) and press ignite.

Out of all the pellet grills we've tested so far, we liked this one for its solid build that's still easy to move around and its simple-to-use controls. It also connects to an app so you can monitor the temp from afar, which was useful when we cooked brisket overnight. We also tested chicken and steak, which developed a delicate smoke flavor, and ribs, which came out smokier.

• Cook surface: 572 sq. in.
• Fuel type: Wood pellets
• Dimensions: 53" x 41" x 27"
• Grate material: Porcelain-coated steel

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Best Kamado Grill

Kamado Joe Classic Joe II

Best Kamado Grill

Kamado Joe Classic Joe II

$1,299 at Amazon$1,299 at Home Depot

Credit: Kamado Joe

Pros

Large with plenty of cooking space
Can smoke using low temps or grill up to 750ºF

Cons

Requires a learning curve to master

This kamado grill from Kamado Joe is our best overall kamado grill. It has thick ceramic walls that retain heat well and can withstand temps up to 750ºF. It's loaded with accessories like a built-in thermometer, side shelves, an ash removal tool, a pull-out ash tray and more. It also comes with a two-tier grilling grate so you can better control your grilling experience.

Kamado grills use charcoal to heat and can be used to smoke at low temps or grill at moderate to high temps. You can also make pizza at high temps — one of our favorite uses. The stand is helpful to move it around as it's very heavy. Little details that set it apart from its competitors include a seal around the lid to allow for a soft close and markings on the vent to better control the temp and smoke levels.

• Cook surface: 256 sq. in.
• Fuel type: Charcoal
• Dimensions: 26.4" x 26.4" x 36"
• Grate material: Stainless steel

Best Stand-Up Portable Grill

Weber Traveler Portable Gas Grill

Best Stand-Up Portable Grill

Weber Traveler Portable Gas Grill

Now 11% Off

$373 at Amazon$399 at Home Depot$399 at Dick's Sporting Goods

Credit: Weber

Pros

Sturdy
Powerful

Cons

Pricey for its category

This portable grill is good enough to stand-in as your full-time grill. It has a solid and sturdy build that can stay put year-round, but it's still easy enough to fold up and light enough to roll around. Our pros loved that it has a latch that locks the lid in place when it's in the folded position. It has a cast iron grate that can fit up to 15 burgers and reaches full heat in less than 10 minutes.

In our tests, steak and chicken got beautiful sear marks, and we didn't experience any flareups. It lights with the press of an igniter button and uses a one-pound propane tank (or you can purchase an attachment that allows it to be used with a full propane tank). It has a disposable drip tray, which isn't common among the portable grills we tested and makes cleanup easy.

For a portable grill without wheels, consider the Weber Travel Q, which scored high marks in our portable grill test.

• Cook surface: 320 sq. in.
• Fuel type: Propane
• Dimensions: 37. 2" x 43.6" x 23"
• Grate material: Cast iron

Best Tabletop Grill

Coleman Roadtrip 225 Tabletop Grill

Best Tabletop Grill

Coleman Roadtrip 225 Tabletop Grill

$200 at Amazon$210 at Dick's Sporting Goods$205 at Walmart

Credit: Coleman

Pros

Small, but powerful
Steak and chicken thighs were able to get nice sear marks

Cons

Lid doesn't latch shut for smooth transporting

This portable, tabletop grill is small but mighty. It features cast iron grates and 225 square inches of cooking space; it cooks with up to 11,000 BTUs. It uses a one-pound tank of propane that easily and securely attaches to an attachment on the back of the grill. It starts with the press of a button and has two dials that respectively heat the inner and outer rings of the burner. Its feet are sturdy and balanced, and the grill can easily be transported by one person. The grease-collection tray is located inside the body of the grill and can be drained and then washed in the sink with soap and water.

In our tests, we appreciated how much cooking area the grill offered for its size and how we were able to achieve deep sear marks without having to worry about flare-ups. It produced delicious steak and golden-brown chicken thighs with crispy skin and barely any burnt marks.

• Cook surface: 225 sq. in.
• Fuel type: Propane
• Dimensions: 28.81" x 18.31" x 10.63"
• Grate material: Cast iron

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Best Electric Outdoor Grill

Weber Pulse 2000 Electric Grill

Best Electric Outdoor Grill

Weber Pulse 2000 Electric Grill

$841 at Amazon$849 at Home Depot

Credit: Weber

Pros

Can use in areas where charcoal or propane grills are not allowed
Digital temperature control
Dual grill zones

Cons

Requires proximity to an electrical outlet

For locations that may not allow a traditional outdoor grill, this Weber electric grill is the next best thing. Simply plug it in and turn it to the desired temperature using the digital precision temperature control. It works with the Weber Connect App to remotely monitor the grill and food temperatures and also has dual cooking zones to simultaneously grill two different foods. Take note that you’ll need to wait for it to preheat, but thanks to the digital thermometer, you’ll know exactly when it reaches the right temperature. It can be used as a tabletop grill or with a grill cart (sold separately), and the control panel removes so it can be stored in a case indoors while the rest of grill can remain outside.

In our tests, we found the grill to be easy to use, and it cooked a strip steak with beautiful sear marks to 145ºF in about eight minutes. Chicken thighs came out juicy and golden, too, in under 30 minutes.

• Cook surface: 278 sq. in.
• Fuel type: Electric
• Dimensions: 15" x 28" x 23" (with cart 42" x 44" x 24")
• Grate material: Porcelain-enameled cast iron

How we test grills

In the Good Housekeeping Institute, we've tested more than 65 grills over the years, including gas grills, charcoal grills, kamado grills, pellet grills, portable grills, indoor grills, electric grills and more. To determine which grills to test, we scour our data to determine which grills seem the most interesting and popular. We also communicate with brands to learn about their latest models and keep an eye out for innovations and new technology.

When we test all types of grills, we assess performance and ease of use. For gas grills, we cover the surface with sliced white bread to determine how evenly the grill distributes heat, and we cook steak and chicken to evaluate how quickly they cook with the least amount of flareups. We cook steak and chicken on charcoal grills as well, but we weigh ease of use more heavily since charcoal can vary in terms of distribution and heat retention.

Our ease-of-use assessment begins with assembling the grill. We value clear instructions, labeled parts and simple assembly. We also consider helpful accessories like shelves, side tables, tool holders, built-in thermometers, wheels, type of igniters and more. After we complete our testing, we compare all of our notes to determine which performed the best.

A small sampling of the grills we tested

Hearst

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What to look for when buying the best grill

✔️ Fuel type: The first thing to consider is what type of grill you'd like. The two main types are gas and charcoal. Gas is easy to use, while charcoal is trickier to master but delivers a smokier taste. There are also kamado grills, which use charcoal, and pellet grills, which use wood pellets. (More on the pros and cons of each below.)

✔️ Size: Once you narrow down the type of grill you'd like to buy, think of how much room you have to use and store it, as well as how many people you're cooking for at a time. Three-burner gas grills are ideal for families of four or fewer and can still handle the occasional party. A 22-inch diameter is common for charcoal grills: Any larger is ideal for cooking more at once, and smaller is better for storage. If you don't have a lot of room, consider a portable grill that's typically much smaller but does the trick in terms of turning out a delicious meal.

✔️ Accessories: While side shelves and tool holders may not seem important, they make the overall grilling experience smooth. We also like shelves underneath the grill for storage, a quality set of wheels, tank holders for gas grills and more.

What type of grill is best?

When buying a new outdoor grill, the two biggest players are gas and charcoal, but electric, kamado and pellet grills are also fair game. When selecting what type of grill to buy, consider how often you'll be grilling, the amount of space you have for storage, what flavors you prefer and the amount of time and attention you'll want to spend cooking. Here are the basics on each:

✔️ Gas grills are the most common type. They're great because they offer excellent control of the heat (the ability to adjust the burner knobs makes it less likely that you'll end up with burnt brisket!), plus they ignite with the push of a button, heat up quickly and are easy to clean. It's the go-to option for no-fuss grillers who plan to barbecue frequently. Just keep in mind that you'll need fuel from a propane tank or natural gas line on your property.

✔️ Charcoal grills require briquettes or lump charcoal to ignite. Charcoal is more hands-on and takes time to heat up and cool down, but it imparts a better, smokier flavor than gas because it often gets hotter. It's really for grilling purists.

✔️ Kamado grills use charcoal to heat but are often made of ceramic and have thicker walls than charcoal grills. They can reach very hot temperatures, like a pizza oven, and they retain heat well for low-and-slow smokes.

✔️ Electric grills plug in and can't be beat for ease-of-use or convenience — especially the grills that can be used indoors or at apartment complexes that don't allow charcoal or gas grills. Just don't expect steaks or burgers cooked on an electric grill to taste like the ones from a real BBQ.

✔️ Pellet grills are a growing category that use electricity and hardwood pellets made out of wood scraps to heat. Pellets provide a delicious, authentic hardwood flavor to food but are costly.

Why trust Good Housekeeping?

Nicole Papantoniou is the director of the Good Housekeeping Institute Kitchen Appliance and Culinary Innovation Lab, where she oversees all kitchen appliance content and testing. This is her third season testing grills for Good Housekeeping, and she has had her hands on at least 35 grills and counting. She's a trained cook, recipe developer and grill aficionado.

Nicole Papantoniou

Kitchen Appliances & Innovation Lab Director

Nicole (she/her) is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal.

Best grills in 2023: We tested gas, charcoal and pellet

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Reviews

Outdoor cooking over a grill is probably America’s most beloved summer pastime. Whether you prefer burgers and hot dogs, chicken, pork, seafood or vegetables, this highly versatile cooking method makes everything taste better, and it’s always more fun to cook on the deck or patio.

With so many grilling options (you’ll find dozens of charcoal, wood, gas and pellet grills available), we decided to go head-to-head to make your decision a little easier. We cooked a whole range of dishes over charcoal, pellets and gas and figured out the advantages and disadvantages of each approach to help you understand the differences and choose the best one for your lifestyle and your budget.

Weber Original Premium Kettle Grill

The best charcoal grill overall

Weber Original Kettle Premium Charcoal Grill

Charcoal grilling consistently gave us the best results, and the classic Weber Original Premium Kettle Grill is our favorite. It's easy to use, straightforward venting makes temperature control a breeze and it's affordable too.

Read our review

$219 at Amazon

Weber Genesis E-325s

A great propane grill

The three-burner Weber Genesis E-325s offers the clean results of the best gas grills along with an extra-hot searing burner for the char effects that can be hard to achieve otherwise.

~~$1049~~ $999 at Amazon

Traeger Ironwood 885

A versatile pellet grill for precision cooking

From the company that developed the pellet grill, the Traeger Ironwood 885 can manage temperature precisely, letting detail-oriented cooks do everything from perfectionist convection cooking to smoking, with precision control via a connected app.

$1,599.95 at Amazon $1,599.99 at Traeger

Big Green Egg

A great kamado-style ceramic grill

Big Green Egg popularized the kamado-style grill in the United States, and it's easy to see why. Versatile enough for smoking, for grilling, for pizza baking and as an outdoor oven, the Egg's ability to hold heat makes it a great tool for the cook who likes to change it up.

$1,549 at Big Green Egg

Nuke BBQ The Pampa

An affordable way to get into Argentine-style grilling

We tested the larger Nuke Delta grill, but for those looking to experiment with Argentine hearth-style grilling techniques, the smaller Pampa is a more budget-friendly tool, and still gives you plenty of space to feed big groups.

$1,139 at Nuke BBQ

Yak Hibachi Charcoal Grill

A stylish, powerful and highly portable grill

The Yak grill is small enough to use almost anywhere, and can even be used on a tabletop. Plus, the well-designed stainless steel device is not just easy to use but also simple to clean.

$249.99 at Yak Grills

Our test group, from left: Nuke Delta, Big Green Egg, Traeger Ironwood 885, Yak Hibachi, Weber Ultimate Original Kettle, Weber Genesis E-325s

According to archeological evidence, humans have been grilling — quickly cooking food over a direct flame or radiant heat — for at least 2 million years, and it remains one of the most popular methods of cooking.

Grilling is special because it jump-starts the complex chemistry that gives meats a delicious crust, flavor and texture profile. The intense heat of the grill triggers the Maillard reaction (in which the compounds in food — the proteins, amino acids and sugars in meat, for example — react to create darker colors and more intense aromas and flavors) along with caramelization (where at even higher temperatures the sugars in the meat and rub or marinade brown) and char (in which the burning fuel and the vaporized drippings from whatever you’re cooking impart even more flavor to the meat).

While many people refer to all grills as barbecues, grilling and barbecuing are not the same. Barbecue is a specific style of cooking meat at low heat (under 225 degrees Fahrenheit) over long periods (usually measured in hours), and generally uses wood fuel (typically hardwoods and fruitwoods) to provide indirect heat and the smoke that gives barbecued food its characteristic flavor.

When shopping for a grill, your first decision is the fuel type. Gas, charcoal, pellet and wood grills not only perform differently and let you use different cooking techniques to achieve different flavors, but they vary in start-up time, convenience and ease of cleanup. To add functionality and to make it easier to take care of your grill, you’ll also want to invest in a few grilling accessories. Adding tools like a dependable meat thermometer and a durable grill brush to your arsenal will make the job a lot easier.

While certain types of outdoor grills (such as kamado-style, kettle-style or pellet-fed) may also be used to smoke meats at lower temperatures with longer cooking times, dedicated barbecue smokers like an offset smoker, a “bullet” or vertical smoker or an electric smoker that burns wood chips or pellets are generally designed specifically for that one purpose.

With some practice and a little attention to temperature management you can get truly great-tasting results from a basic kettle grill like the Weber — the taste is worth the wait.

The latest refinement of a 70-year-old design, the Weber Original Premium Kettle Grill represents the type of charcoal grill most people are familiar with. A kettle grill is simple to use, effective and affordable. But most importantly, the results are fantastic. With a little effort and experience, a simple kettle can turn out fantastic grilled meats and vegetables, letting you take full advantage of the high heat of charcoal grilling in a very accessible format.

The design — a roughly bowl-shaped basin on tripod legs covered by a lid — is space and fuel efficient, and temperature management is straightforward using vents at top and bottom along with judicious opening and closing of the lid.

Kettles like the Weber can grill at high temperatures (over 700 degrees Fahrenheit), and with some skill can be used for low-temperature tasks, including barbecue or smoking, which makes them incredibly versatile. Maintenance is simple too, with most offering a removable ash hopper at the bottom of the bowl.

If it’s flavor you’re after, the charcoal grills gave us the best results of any grilling method we tested. Because charcoal grills get hotter than any other type of grill, the larger surface area means you get all-over radiant heat you won’t get from gas, and the coals themselves lend food the distinctive taste that most of us associate with grilling in the first place.

The burgers we cooked on the charcoal grills were juicier and better-tasting than the gas grill or even the pellet grill, offering a delicious crust and that distinctive “char” flavor you’ll also get when cooking steaks, pork, chicken, seafood or vegetables.

Cooking over charcoal is simple and can give you a sense of tangible enjoyment no other method can match. And as long as you can pay attention to fire management, you can get a low-temperature burn, perfect for cooking low and slow for smoky flavors.

Whatever type of charcoal grill you choose, they all work on the same basic principle: You get a pile of charcoal fuel burning (for ignition, we highly recommend skipping the old-school lighter fluid and using a chimney starter, a propane torch or an electric heat gun like the Looft Lighter), spread it out in a basin and once it’s white-hot and burning continuously, cooking grates are installed above that and the food placed either directly above hot fuel for direct heat cooking or farther away from it for indirect heat.

The burgers we cooked on the Weber charcoal grill were mouthwatering, with a flavor no other method could match.

Charcoal generates super-high temperatures and can burn for hours. It can be stored safely, it’s relatively affordable and since the grills typically don’t have any mechanical parts aside from whatever device is used to empty the ash hopper, charcoal grills typically require very little long-term maintenance aside from inexpensive part replacement.

We found two big downsides to grilling with charcoal: time management and temperature management.

First, it takes much longer to get the grill fired up and hot enough for cooking than with any other method — a good 15 to 30 minutes, depending on the grill size. This means you can’t just decide to throw some burgers on; you’ll have to think ahead. The ignition process also takes a little work as well as an extra tool such as a torch or chimney. And it’s much harder (though not impossible) to get a charcoal grill started in windy or rainy weather.

Second, managing the temperature of a charcoal grill takes some work. Once you’ve got everything going, it isn’t a set-and-forget process as with a modern kitchen stove. You’ll need to interact with the pile of hot coals and get used to manual venting to maintain temperature and get the results you want — it can be a wonderfully tactile experience, but it’s more labor intensive than other grilling methods.

Lastly, charcoal grilling produces a lot of ash, so it involves more cleanup than other methods. And because you can’t start tidying up until the grill cools off, there’s even more waiting before you can dispose of the ash left in the hopper.

Beyond the popular kettle grill, you’ll find many types of charcoal grills, so we tested several of the most popular variants. The basic principles are similar, but their varied construction methods and layouts give them a range of abilities that suit different types of cooking

We tested four charcoal grills. Along with the Weber kettle-style charcoal grill, we looked at the Big Green Egg kamado-style ceramic grill, the Nuke Delta Argentinian grill and a Yak shichirin, or “hibachi,” grill.

A kamado-style grill like the Big Green Egg we tested is capable enough for charcoal grilling, smoking and — because its ceramic liner holds heat so well — even bread and pizza baking

A kamado, or “egg-style,” grill is similar in appearance to a kettle grill, except that it is usually made of thick ceramic material. The cooking style traces its lineage back to clay-pot cooking techniques used in China and India (the word “kamado” originates from a Japanese adaptation of the same method). Modern kamado-style grills are available from many companies, though the most well known is Big Green Egg, which popularized the concept in the US in the 1970s.

Because their ceramic casings are so heavily insulated, kamado-style grills can capture and hold a lot of radiant heat, making them great not just for grilling but for low-temperature cooking tasks such as barbecuing and smoking or brick-oven style pizza and bread baking at temperatures up to 700 degrees Fahrenheit. Fueled with lump hardwood charcoal, larger kamado-style grills include multiple racks that can be stacked vertically for baking or to let them double as a vertical smoker, giving them a considerable capacity in a relatively small space.

The Yak hibachi/shichirin-style grill is small enough to be used on a tabletop, and did a great job grilling delicate foods like shrimp.

Known popularly in the US as a hibachi (a term which in Japanese actually refers to a small stove used for heating; small cooking stoves are referred to as shichirin), this style of charcoal grill is very simple — a small metal box topped by a metal grate, suitable for use almost anywhere, and perfect for travel, camping, tabletop use and so forth. Like most charcoal grills, they can use briquettes or lump hardwood charcoal, and they’re very versatile.

There are dozens of variations on the design, ranging from the stainless steel Yak grill we tested to disposable, single-use charcoal hibachis meant for camping trips, tailgating or bringing to the beach.

An Argentine-style grill like the Nuke Delta shown here is a portable take on hearth cooking, with plenty of room to feed a large group with traditional South American asado (or anything else you want to grill).

Sold under many names, this style of rectangular grill has its origins in the style of cooking known in South America as asado, done on a simple grill known as a parrilla — basically a portable hearth. To use it, you ignite your coals (lump hardwood charcoal is suggested) in a firebox, or brasero, which sits next to the grilling area, then once they’re white hot you dump them onto and spread them out on the main surface, above which a grill grate is suspended; to control the temperature you raise or lower the grate or change its angle.

Cooking on a parilla is a slow process with a learning curve, but it’s great for large proteins or just preparing food for large parties. Modern versions of these grills are often made out of heavy-duty carbon steel, and are not designed for portability or even to be moved around your backyard easily — the Nuke Delta we tested weighs 284 pounds, but that supports a massive 40-inch-wide cooking grate with some 547 square inches of cooking space on it, so it has a huge food capacity.

A great gas grill like the Weber Genesis E-325s three-burner model we tested gives you a level of control that rivals a kitchen range. It doesn't get as hot as charcoal and doesn't produce the characteristic char, but it gave us clean, satisfying results every time.

If you want to grill but you don’t want to wait, a gas grill is the ultimate in outdoor cooking convenience. There’s no fussing with fire starters or babysitting hot coals; just open the valves controlling the burners, hit the ignition button and within 10 minutes, the grill will be above 600 degrees Fahrenheit and ready to go. You can have dinner ready any night of the year within 30 minutes, bad weather be damned

Gas grills are also much simpler to manage than charcoal. Cooking on a gas grill is nearly as easy as cooking on the stovetop. Gas burners give you precise temperature control, from around 300 on up to 700 degrees Fahrenheit, and individual control of multiple burners lets you adjust for small or large meals, or create cooler and hotter zones for indirect cooking and convection effects. You can, for instance, run with a single burner if you need to cook just a couple of burgers or chicken breasts for dinner, or if you want to cook a protein longer with indirect heat.

So long as you set up everything correctly (and have an instant-read meat thermometer to check your proteins for doneness), you can come out looking like a grilling superhero every single time.

With gas, we got solid Maillard reactions when cooking meats such as burgers and steaks — nice crusts, but with a cleaner flavor because that “char” was not present. We found ourselves using more marinades, sauces and seasonings with gas-grilled foods than charcoal-grilled proteins and vegetables, and the food tasted lighter. We do not view this as a negative simply because gas grilling tends to lend itself well to healthier cooking overall.

Propane and natural gas (gas grills can run on either, with the appropriate fittings) are clean-burning and generate excellent levels of searing heat; not quite as hot as charcoal, but hot enough for good results from most anything you’d want to grill.

While cooking with gas has a lot of advantages, making it a great choice for many, the technique has some downsides, the first being that it just doesn’t taste like charcoal; because the clean-burning fuel doesn’t impart any intrinsic flavors, you get neutral and natural-tasting grilled food rather than a smoky or charbroiled flavor. You can enhance the flavor or even get smoker-like effects at low temperatures by using foil packets of wood chips or wood pellets placed above the burners’ heat deflectors, but the results are different than cooking over charcoal.

Since the burners are a smaller, cooler heat source than a pile of burning coals, less of the cooking in a gas grill happens by radiant heat. This means that more heat is distributed to your food via the grill itself, so you get distinct lines on your chicken breasts with relatively paler meat in between rather than the all-over crispiness you get from charcoal.

Finally, while there is no ash buildup and gas grills are easier to care for on a daily basis than their charcoal-burning cousins, gas grills require a little more long-term care and maintenance. You will have to periodically clean up grease and particle accumulation on the deflectors, burners, air shutter screens, catch pan, grease tray and firebox itself.

Gas regulators, which control the amount of gas pressure going into the grill, have a life span of five to 10 years (these cost around $50; plus, you may occasionally have to purge them if they are clogged by “vapor lock”). Electric igniter batteries need periodic replacement as well, and the gas burners themselves may eventually require replacement, as they wear and can eventually crack (a set of three tubes usually goes for about $50).

Additionally, you’ll want to buy a cover for your gas grill to keep it out of the elements, as weather can cause the mechanical parts to deteriorate. And if you’re using propane cylinders, keep them outside in a cool, shady place. (Never store them in your home or an enclosed area such as a garage, shed or basement, and keep them away from flames, sparks and temperatures above 120 degrees Fahrenheit).

The digital controls on a pellet grill like the Traeger Ironwood 885 give perfectionist cooks precision control over temperature whether they want to grill, slow cook or smoke.

Pellet grills are ideal for anyone who wants slow-cooked, woody barbecue flavor without the fuss of charcoal. They are also perfect for aspiring grill masters who love nerdy, high-precision cooking. Pellet grills function much like pellet stoves: An electrical ignition system fires up a fuel supply of hardwood pellets, then a series of fans (much like as in a convection oven) let you manage temperature very precisely using either onboard electronic controls or a connected app.

Pellet grills can’t get as hot as charcoal or gas grills, but they can maintain stable low temperatures (under 225 degrees Fahrenheit) for barbecuing or to double as smokers, and can also sear quite nicely at their limit of around 500 degrees Fahrenheit.

Burgers, chicken thighs and sausages pleased the crowd we fed using the Traeger 885 we tested, and there was not a single complaint about anything being over- or underdone. We cooked many items on the pellet grill, including pork shoulders, chicken thighs, moinkballs (bacon-wrapped meatballs), shrimp, stuffed jalapeño poppers, pastrami-wrapped hot dogs and all kinds of vegetables.

Everything came out perfectly cooked and juicy, but we were particularly impressed with the shrimp — a protein that is easy to overcook. We were able to do this because the Traeger, like many pellet grills, features computer control over temperature, letting us cook the shrimp at a stable 225 degrees Fahrenheit. It’s a perfect setup for cooking tasks that require low temperatures and long cook times.

While pellet grills give you some of the flavor of charcoal grilling, they can’t hit the same high temperatures, so while you get the woody, smoky flavor, you won’t get that quick sear and distinctive grilled taste. While pellet grills do burn wood fuel, they are fundamentally electric appliances. And though you’ll get the precision control they are noted for, there can also be some discrepancies in performance.

During the times we ran it at maximum temperature with steaks and burgers, the Traeger 885 gave us more of a perfectly even convection oven-cooked effect rather than the kind of direct heat sear you would find with a charcoal or gas grill, with a hint of smoked fruitwood flavor rather than a charbroiled flavor. And though we didn’t see the “crust” on meats that you would see with a charcoal or gas grill, the computer temperature control ensured that we never overcooked anything. If you’re a purist, however, this may not satisfy you in the same way.

Since pellet grills are electric, you’ll need a weatherproof electrical outlet wherever you want to grill (or you’ll need a generator or power station with an inverter to supply power). Pellet grills are also much more mechanically complicated than either a charcoal grill or a gas grill because of the feed motor for the hopper/auger, heating element, electronic thermostats, fans, and computer control system.

Pellet grills do require periodic cleaning to prevent malfunction, which requires replacing the grease trap, emptying out the pellet hopper and removing residual sawdust, removing and cleaning grill grates, removing and cleaning the drip tray, removing and cleaning the heat deflector and cleaning out the entire interior of the grill, including all of the ash accumulation below the firepot.

We cannot stress enough that because this is an electrical appliance, you want to have a weatherproof cover on the grill when it’s not in use. Ideally, it should also be kept in a shed, covered patio or balcony to keep it away from the elements. Additionally, pellets should not be stored in a hopper for longer than a week because if they absorb too much moisture, they begin to crumble and become soft, which causes issues with temperature consistency and can cause clogs in the auger or firebox.

High temperatures are the key to grilling, providing char and unlocking the chemistry of the Maillard reaction that contributes to the mouthwatering flavor of grilled meats.

To assess the relative strengths and weaknesses of each cooking method, over eight weeks, we dedicated the entire patio of our home to testing six grills — a Weber kettle-style charcoal grill, a Big Green Egg kamado grill, a Nuke Delta Argentinian grill, a Yak hibachi/shichirin grill, a Weber Genesis gas grill and a Traeger Ironwood 885 pellet grill.

Multiple flavors of Traeger-brand pellets were used as fuel for the Ironwood 885. Propane was purchased for use with the Weber Genesis. For the Weber Kettle, we used Kingsford Original briquettes as fuel. For the other charcoal grills, we used Brazilian eucalyptus blend and Argentine quebracho lump charcoal purchased from local supermarkets in south Florida.

Various proteins were cooked on each grill, including hand-formed burgers (typically 80% lean ground beef), New York strip steaks, Brazilian tri-tip, filet mignon, chicken thighs, pork sausages, hot dogs, bacon and shrimp. Various types of vegetables were also cooked, including onions, peppers, eggplants, tomatoes and corn. Proteins were seasoned with a variety of rubs from different manufacturers, including Traeger and Weber. BBQ sauces from these companies were used as glazes during the final minutes of cooking at high heat.

Each grill was fired using manufacturer instructions, and cooking was done after the recommended preheating period. Charcoal lighting on the kettle was done using Kingsford and Weber chimney starters with crumpled newspaper as kindling, and the Looft Lighter Classic was used for the lump charcoal grills.

For instant temperature readings on grill heat, we used an infrared thermometer, and we used a Thermapen MK4 for determining meat doneness.

Note: The prices above reflect the retailers' listed price at the time of publication.

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Nikolai Zvonarev - Cauldron, barbecue, grill, barbecue. The best dishes on an open fire read online The best dishes on an open fire

Foreword

The most common outdoor recreation is a picnic. Picnic - a word of English origin, is defined as "a treat for clubbing" or "country feast", "an entertaining country walk with the whole company." The purpose of the picnic is food and communication against the backdrop of nature. A picnic by its purpose provides for a one-day rest, when the company returns home on the same day, without arranging an overnight stay. These walks can be called differently: “to barbecue”, “out of town”, “to hacienda”, “to nature”.

If a field trip is planned as a pool, then each participant must bring food, drinks, dishes with them. The best hot dishes can be spit-roasted chicken and hens, pork ham, lamb side, skewers on skewers, veal roll, skewers fried sausages and sausages "in a cab", pilaf, grilled fish.

Very often a picnic is held in a place already planned for rest. In hot sunny weather, you need to stock up on an awning. It is necessary to take a folding table.

When preparing a place for a fire, you need to pay attention to which direction the wind is blowing so that the smoke of the fire does not interfere with the feast. You need to choose a place away from the anthill.

Campfire equipment is necessary when the fire is used for cooking and it becomes necessary to place dishes over the fire. These devices include a wide variety of devices, from professionally made and expensive to homemade and unpretentious. The former can be purchased in specialized stores, the latter can be easily made with your own hands.

When going on a picnic, people should carry fire equipment with them. Fortunately, there are a great many of them created and tested by tourists and lovers of outdoor recreation.

The simplest are loops, crossbar, taganok, fire rope, grates and various fire slingshots and hooks. Each of the devices has its own advantages and disadvantages, but of all, the taganok has become the most widespread among tourists.

A simple, reliable and lightweight camping taganka is easy to make yourself if you have the necessary materials.

Burning large fires for cooking is always inefficient - it requires a significant amount of labor, and besides, firstly, the quality of food is reduced, and secondly, a fire hazard is created. Therefore, it makes sense to use specially made collapsible fires.

You can make a taganok from three rods. It assembles in 10-15 seconds, takes up little space, weighs about 300 g. Taganok is stable on any ground and can withstand loads up to 80 kg. You can make such a taganka at home from a wire with a diameter of 5-7 mm. The length of the vertical part of the leg is 200 mm, the length of the horizontal part from the knee to the ear is 200 mm.

There are other designs of tagankas.

Some people take a folding taganka with them, which is certainly convenient. When using a taganka, less firewood is consumed. A frying pan and cooking utensils are placed more stably on the taganka.

A mini-barbecue is convenient for cooking barbecue. The parts of the steel posts are connected with steel rivets so that the posts do not sink deep into soft ground.

Barbecue

The most common solution for grilling meat over an open fire is a brazier. Its design is simple to elementary. The classic brazier is a metal box with legs. In some cases, this box may have a double bottom with a blower.

Barbecue - a brazier among the peoples of the Middle East, a copper bowl on legs with wide horizontal margins, two carrying handles and a hemispherical lid.

Place a copper or clay cup with hot coals inside. The lid has a flattened top, on which you can put dishes for heating food. When cooking, the lid is removed and the dishes are placed on the taganok. Sometimes the brazier is covered with blankets, under which they warm themselves. It is best to use cast iron braziers, which are durable and keep heat for a long time.

There are also so-called table-top barbecues, which are based on a grate resembling a barbecue, which is heated not by coal, but by gas. This allows you to use the grill to cook several dishes at the same time, for example, to cook a barbecue next to a side dish.

For cooking shish kebabs at home, electric barbecues were previously widespread (where heating is carried out from an electric spiral, and swords automatically rotate).

Often a brazier is any device for producing coals and cooking fried meat (shish kebabs). Usually it is a metal box with legs. There are also tourist folding braziers, which are actually disposable, since they burn out from strong heat, and their fasteners jam.

Barbecue is a European way of cooking food (most often meat) on the heat of smoldering coals (originally), burning gas or an electric heater. In addition, this is the name of the dish itself and the equipment used for this, as well as a special sauce used in the preparation of meat in this way. The cooking method is close to the traditional barbecue.

In a narrow, technological sense, the term "barbecue" refers to a method of cooking a product by smoking away from coals, at a relatively low temperature (100-120 ° C).

In a broad sense, the internationally recognized term barbecue combines all kinds of ways of cooking food (traditionally meat, but the term has also extended to cooking fish, poultry, vegetables, fruits, desserts, toasting slices of bread) on the heat of coal, gas or an electric thermal heater - this and barbecue, and grill, and kebab, and khorovats, and mtsvadi, and braai, and shurasko, and yakiniku. The word acquired this meaning at 1940–50s due to the widespread suburban culture, primarily in English-speaking countries.

Types of barbecues. Ready-made barbecues are sold both in building hypermarkets and in the economic departments of markets. Copyright forged braziers can often be found in special catalogs and on the Internet. If you want to see something original on your site, then nothing better forged brazier has yet been invented.

The main problem of an open brazier is that when a fire is made in it and when barbecues are roasted, the smoke spreads throughout the territory. In order to somehow control its direction, barbecues are equipped with chimneys with smoke inlets. This allows you to make sure that the smoke goes out into a pipe up to three meters high and does not get into the eyes of those who fry the barbecue and are near the barbecue. The chimney can be removable or welded to it.

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TOP-10 Best BBQ - Ranking 2023

Cook delicious meat, vegetables, cheese and other dishes for a holiday picnic in the fresh air with a barbecue. Manufacturers offer a large selection of models that differ from each other in size, cooking method, materials. The VyborExpert team analyzed the market and selected the best barbecues of 2023.

Contents

Barbecue rating

The rating is based on the analysis of technical characteristics, reviews of experts and buyers. The results obtained allowed us to select 10 worthy to be on the list of the best. At the time of the audit, the following indicators were taken into account:

Used fuel - coal, gas, firewood.
Grille - dimensions, material.
Mobility - with legs, on wheels, non-portable.
Shape - rectangular or round.
Legs - the presence of the adjustment function.
Material - steel, cast iron, aluminium.
Value for money.

After analysis, all the pros and cons of each model were ordered. Some were not included in the list, as they had an unreasonably high price, poor quality of the material.

Best Charcoal BBQ

Charcoal braziers are used most often because they allow you to cook juicy, soft meat without overdrying it. Cooking takes place due to the hot air that accumulates under the grill cover. The heat acts very gently, so the steak, kebab or vegetables will be tender, with a light degree of roasting. Of the 14 models, only 6 passed the test.

Berg Hoff 44

The brazier has the durable, strong case made of qualitative, carbonaceous steel. Resistant to high temperatures, so they do not deform with regular use. The grates are made of stainless steel, which is easy to clean and does not oxidize when exposed to moisture. They are set to different levels, due to which you can change the temperature and the rate of heat supply. The grill is spacious, you can put 6 skewers with meat on it at the same time, which will receive the same heat flow. The handle is made of wood, does not heat up, does not create discomfort when in contact with it.

Advantages

Handy size;

Strong materials;

Good surface stability;

Uniform heat supply;

Economical consumption of coal.

Drawbacks

High price.

Wash the grill-grill only by hand and immediately after cooking. Do not use harsh cleaning accessories that can damage the surface of the grate. It is enough to soak the structure in warm water and wipe it with a cloth. There is no carrying bag included, so you need to buy it separately to transport the grill.

Landmann 11527

Outdoor Barbecue Grill is a compact and versatile model designed for regular transportation. When disassembled, it is convenient to transport it in the trunk. The body of the barbecue is made of steel, it is resistant to deformation, scratches and scuffs do not occur on it. There is a removable wind shield, due to which the heat spreads evenly, completely covering the entire area of \u200b\u200bthe mold. Allows you to cook kebabs, grilled meat, grilled vegetables, cheese, pita bread and other dishes.

Advantages

Material durability;

High mobility;

Easy assembly mechanism;

Even distribution of fire.

Drawbacks

Stability predominantly on level ground.

The reviews indicate both the practicality and quality of the outdoor barbecue, which is convenient to take with you to nature. Many people can buy a charcoal barbecue grill because of its affordable price.

BST 604

Charcoal grill on wheels has a rectangular shape, allows you to place meat and vegetables at the same time, ensures uniform roasting. Made of high quality steel, which does not lose its properties and appearance even with regular use. Lattices are placed in two rows, allow you to cook more food at a time. The working surface is spacious, it is 45x65 cm. The height of the grill is 90 cm, which ensures its convenient use. Thanks to two movable wheels, the structure is easily moved by hand, like a small cart.

Advantages

Easy to move;

Optimum height;

Spacious baking tray;

Reasonable price.

Drawbacks

Washing difficulties.

The grill can only be washed by hand without the use of brushes. It is allowed to add a few drops of cleaning agent. Dried food residues are easily removed after pre-soaking.

Doorz

The structure is made of heat-resistant steel, which is 2 mm thick. A model with a weight of 40 kg, so it is used as a stationary model for giving or a country house. Height 1150 cm, which allows you to conveniently visually observe the cooking process. Additionally, at the bottom of the box and on the lid there is a hole for ventilation, the amount of smoke inside is always controlled. It is used simultaneously for several purposes: as a barbecue, grill and smokehouse. Only charcoal is used as fuel.

Advantages

Complete set for cooking;

Portable feet;

Good surface stability;

There is a smokehouse;

Quality coating.

Drawbacks

Not detected.

The kit contains many components, namely: a spit, a grate, a grate, a firewood shelf, a thermometer and others. The structure is easy to manage. This is a real open kitchen.

Buschbeck Meran

Made in the form of a Russian oven from high-quality, durable reinforced concrete with the addition of binder threads and quartz. Works on coal, allows you to quickly prepare meals for a picnic. The kit comes with a solution for seams, a chrome grille. It has a durable material that does not deform under the constant action of high temperature. The total weight is 460 kg, the model is non-portable. It is installed in a country house or in a private house, is firmly attached to the surface, does not lend itself to the negative effects of wind or rain. The manufacturer produces the design in white, brown, terracotta colors.

Advantages

Quality heating;

Child safety;

Economical consumption of coal;

Large volume for one-time preparation;

Convenient to use.

Drawbacks

Difficult to transport.

The model has a system of double walls, they exclude heating from the outside. In case of accidental contact with the surface, burns can be avoided. The manufacturer gives a 10 year warranty.

Norman Avanta

Barbecue is made in the form of an oven. The working surface is represented by granite tiles. It does not deform when used, does not lose its external design. The connection of all parts does not require the use of glue or other fasteners. This allows the structure to expand evenly when exposed to heat, and contract when cooled, without compromising integrity. The set comes with a grill grate, which allows you to diversify cooking as much as possible. There is a chimney made of stainless steel. It protects the structure from the smell of burning, rain, snow, wind, dust. At the bottom of the barbecue there is a shelf for fuel, which allows you to store coal, and other means of ignition. Weight is 425 kg.

Advantages

Chimney;

Quality material;

Has a small top on the edges;

Easy to clean;

Easy to install.

Drawbacks

High price.

Barbecue variant of the country house can be combined with various interiors, installed in the gazebo or near the house, does not deform under the influence of rain or wind. Fuel is consumed economically, and the surface heats up quickly.

Best Modular Barbecue Ovens

Modular barbecues are large, designed specifically for private houses or summer cottages. Made of fire-resistant material, they have a chimney for even distribution of smoke. Inside the barbecue is lined with slabs or stones, which also do not deform under the influence of high temperature. The weight of such structures is more than several hundred kilograms, so they are installed in a permanent place. When forming the rating of modular structures, only 2 nominees were selected.

Bajkal (Palazzetti)

Barbecue for a summer residence or a private house with the necessary equipment for cooking fish, meat, vegetables. It heats up thanks to fine charcoal, assumes economical consumption, quickly acquires the desired temperature. The brazier is stable, most often installed on a flat surface in the form of asphalt or tiles. It has a small grill measuring 53x40 cm. The distance between coal and food is minimal, so meat, fish or vegetables acquire a slight smell of smoke and become more appetizing. The weight of the structure is 170 kg, dimensions - 77x96x72.

Advantages

Handy size;

Fuel Economy;

Safe material;

Steady position of a brazier.

Drawbacks

Constant control is needed, it is prepared very quickly.

Modular barbecue oven allows you to cook rich dishes with a slight smoky flavor in a minimum of time. It has removable grids that are stably attached to the base. At the bottom there is a small shelf created for coals and accessories. Outside, the barbecue does not heat up, so there is no risk of burns on contact with it.

Aristocrat 705

Barbecue-barbecue is designed for use in the country, in a country house. Made from heat-resistant Wienerberger bricks. The grate can be placed on three levels, which allow you to reduce or increase the effect of high temperature. The standard set consists of a brazier, a grill grate, a sink, a frame for skewers. Additionally, you need to buy skewers, gates and other accessories that will be needed in the process.

Features

Cooks quickly and efficiently;

Location can be controlled;

Gets the right temperature instantly;

Coal and firewood can be used at the same time;

Quality material;

Beautiful exterior design.

Drawbacks

High price.

The reviews write that the barbecue stove is completely safe to use, it has a convenient countertop, lower shelves for firewood, coal and accessories.

Best Gas BBQ Grills

Gas grill is easy to maintain, heats up instantly, spreading heat over the entire surface, does not require ignition. The presence of several heaters allows you to quickly set the desired mode, depending on the nature of the products. Most models are equipped with a timer to help control cooking. This type of construction is used exclusively indoors, since a source of gas is needed. The disadvantage of such options is the absence of the smell of smoke, which many people prefer in shish kebab or barbecue. The rating describes 2 models that have passed the selection.

Char-Broil Performance T36

Gas floor construction operated by mechanical control. The steel case is easy to clean, does not accumulate fumes, does not require the use of special cleaning agents. When cooking, you can use three burners at the same time, allowing you to cover a larger volume of products. With the help of a rotary mechanism, you can change the heating temperature, which cannot be done on coal options. All buttons with control mechanisms maintain a comfortable temperature and do not heat up. The weight of the structure is 49kg.

Advantages

Quality build;

Ability to control temperature;

Availability of cabinets and shelves;

Spacious work surface.

Drawbacks

Scale dimensions.

Outdoor grill connected to a gas system, can operate independently of electricity. The set also includes a drip pan.

Cadac Safari Chef HP

It is small in size, easy to transport, allows you to take it on a picnic. The set includes a gas heater, grill, grill with non-stick coating, lid. The total weight is 4.5 kg, it has roomy parameters - 340x350x215 mm. For ease of transportation, it is completed with a bag-case that protects the structure from damage and scratches. Gas consumption per hour is up to 170 g.

Advantages

Compact dimensions;

Presence of a protective bag-case;

Good heat dissipation;

Economic gas consumption.

Drawbacks

Not detected.

The baking tray on which the grid is placed is closed with a lid, preserving all the properties and aroma of the food. The body of the barbecue heats up quickly during cooking, so gloves must be worn when working with it.

How to choose a barbecue

Each type of construction has its own technical characteristics, dimensions, type of fuel used, functionality. Before choosing a model, you need to familiarize yourself with all the technical characteristics and differences, study the rules of use, and determine the availability of sizes.

Housing material

Outdoor portable barbecues are most often made of stainless steel, cast iron, aluminum. For modular non-portable structures, ceramics or bricks are used. It is best if the entire structure is made of one material, this will allow it to expand evenly when heated, so that the device will retain its integrity for a longer period.

Size

Determined by the purpose and use of the grill:

Portable: height 700-1150 mm, width 300-600 mm, length 1000-1300 mm. Average weight up to 30 kg.

Non-portable: height 150-250 cm, width 200-240 cm, depth 50-70 cm.

Standard options are designed for 1-2 grids, when choosing it is better not to buy options with one row of frying surface.

Fuel for work

Country and portable - work on wood or coals. Gas - more often used indoors, as they require a gas connection.

The most popular options are wood and coals, they create a natural smoke flavor, fully enveloping the food with it. Gas braziers work on the principle of an oven, they only fry food, do not give the food a rich smell.

Functionality

Standard barbecues have a fuel compartment, a place to place a grate, a lid that preserves the aroma of cooked foods. Additionally, there are shelves, cabinets, a waste compartment, a chimney, a menu for controlling the flow and distribution of fire. Some combine in themselves and a smokehouse.

Equipment

Portable versions have a small package: construction, grids, cover. Garden BBQ grills are available in a wider range, the main parts are:

Grill;

Poker for firewood, coal;

Shelves and cabinets;

Tabletop in front of the brazier;

Wheels for easy transport;

Caps.
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