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How to BBQ – The Best Grill For You

When thinking of grilling, many people just go out and buy the first bbq grill they see. Then when it does not meet their needs, they give up grilling altogether and miss the joy and pleasure that go along with this art.

In this article I will show you exactly how to pick the bbq grill that’s right for you. Let’s jump right in.

First, you need to consider the cooking source. Do you want charcoal, propane, natural gas or perhaps a smoker? These all have their pros and cons. Let’s go over each type of bbq grill.

The charcoal grill is very portable. It’s good for the tailgate parties and picnics at the park. It is also one of the least expensive bbq grills.Just be sure to dispose properly of the used briquettes. You may also find charcoal grills at public parks near the picnic tables. Just don’t forget to bring your own briquettes!

The propane grills can also be very portable if you have a small tank. It burns very clean and propane also burns hotter than the other types of barbecue grills. It is more expensive than the charcoal grills, but many come with a side burner that adds to the value.

The natural gas barbecue grill is the most expensive and is not portable, because it needs to be hooked up to the gas line of your house. These bbq grills can also be large enough to cook the entire meal, that is, vegetables, fish and meat, at one time.

A smoker is very good if you are focusing on the flavor of your meat. You will be using different types of wood, depending on the flavor you want to permeate the meat. This type of grilling is also quite a bit slower than the other types, so you might want to think about that if you are only grilling hamburgers and hotdogs, as opposed to steaks.

You will also want to consider the size. Just remember that the bigger the grill, the more you will have to clean afterwards..

In conclusion, you can see that there are many types of bbq grills to choose from. And careful consideration of the factors of portability, cost and size will determine the best bbq grill for you.

Good luck.

WARNING: Once you experience the joy, satisfaction and admiration of all your neighbors and friends, you just might become addicted to the joy of grilling!

Different Methods of Grilling

There are a few different methods of grilling with your gas grill, your charcoal grill, or your bbq smoker.

There is direct grilling, indirect grilling, and smoking.

Let us start with direct grilling.

Direct grilling involves cooking your food inches over the flames. This would be done with thin cuts of meat, fish, shellfish & fruit or vegetables. These foods tend to cook quickly and can benefit from the searing heat of the flames.

With this method of cooking you generally do not need the lid of your cooker, and should stand close watch over the food to make sure it does not burn. You should never leave your grill unattended anyway, but direct grilling takes a much closer watch. You also want to make sure that you have separate heat zones. A heat zone is a way to control temperature. This is so you have an area to direct grill or even sear your food, an area to cook the food, and so you have an area to put food that is already done or almost finished. More or less, your safety zone.

If you are cooking for a larger crowd, you will want three cooking zones. One for searing, one for cooking, and one safety zone.

With a charcoal grill, this can be obtained by starting your coals, and when about ready, raking then into separate leveled layers.
1) a double layer: your searing zone;
2) a single layer: your cooking zone; &
3) leave a third of the grate with no coals, giving you your safety zone.

With a gas grill, simply adjust your burner’s controls. Have one burner on high heat, two on medium, and keep the last burner off. (If you have less cooking zones, use your top rack for your safety zone.)

When cooking for smaller groups & less items to cook, work with a two zone method. With charcoal just use a double layer & single layer of coal or spread it out evenly & try to leave a smaller section bare. With gas, just preheat half of the grill and leave the rest turned off. And again if you have less burners, use your top grate for a safety zone. I’ve been making shrimp skewers and putting them directly on the top rack for a slower more even cooking of the shrimp. Less burning occurs(especially with wood skewers.)

A lid is not necessary with the direct grilling & your heating zones. Again this is for cooking thinner cuts of meat,burgers, fish, and vegetables. Quicker cooking foods. If your meat is a little thicker, you may want to close the lid for a few minutes. This will speed up the cooking process a little & capture some smokey goodness in whatever you’re cooking. When cooking with an open table grill or hibachi, you may need to add some grilling time for thicker cuts of meat, or throw a foil pan over the top for a few minutes.

Indirect grilling is used to cook larger, thicker, and tougher cuts of meat at a slower rate. Items like baby back ribs or pork loins, even whole chickens, benefit from cooking this way. The indirect method allows you to cook these items through without burning the exterior. Just like cooking in your oven.

Indirect grilling with a gas grill is a bit simpler than charcoal, so we will discuss that first. If you have a 2 burner gas grill, turn one side off and leave the other one on. If you are working with a 3-4 burner unit, turn the outside burners on, leaving the center as your cooking area. You typically want to keep your temperatures at around 325-350 degrees for this application. If you are working with very fatty cuts of meat, like lamb, you may want to place them in a shallow foil pan to cook. This will prevent possible flair ups due to extra greasy drippings.

Always remember to have extra fuel on hand! You do not want to start a large piece of meat and run out of gas halfway through the cooking process. If you’re at home you can always finish inside…but if you’re tailgating, you’re meal is ruined!

Indirect grilling with charcoal, especially with larger or tougher pieces of meat, can be time consuming. But, patience is a virtue, and you will be rewarded for it. Start by making yourself an aluminum foil drip pan to place in the bottom with your coals. Your food should be placed over the drip pan. Now given the size of your grill, and the size of the item you are cooking, will determine how to set up your coals. After you get your charcoal started you can split it in half by separating it to both sides, then placing your foil pan in the center. If you are working with large item, like a turkey, you may want to just keep all the coal to one side, and keep your cooking area on the other. You control your heat by adjusting the top & bottom vents of your grill.

If you are cooking something that requires long periods of time, you will need to replenish your coal. Do this by placing 8-12 fresh briquettes or lumps on each side and leave the grill uncovered. This will allow fresh air that the coal needs to light. It will also keep any of the harsh smoke from the newly lit coals away from your food. Wait about 5-10 minutes before putting the lid back on. As I said this can be time consuming, but you will produce culinary masterpieces from your charcoal grill. Always remember to have extra charcoal on hand. You don’t want to run out in the middle of cooking!!!

Finally! We come to my favorite form of grilling. Smoking!

Smoking food dates back to days of no refrigeration. It was a great way to preserve food. Brining and smoking meat would give it a much greater shelf life.

Most enthusiasts think that smoking food is what true barbecue is all about. The rest is just grilling. But smoking food is a method of indirect grilling.

Smoking adds flavor, tenderizes, and can make a really tough cut of meat, melt in your mouth like butter.

A traditional way to cook this way is is to use a bbq pit, smoker box or bbq smoker. Not everyone has one of these units. Seeing as we are talking about methods of “grilling”‘ we are only going to discuss smoking with a charcoal grill or gas grill for the time being. Now that we know what smoking is about, we can go on to discuss the differences of charcoal & gas grills when it comes to bbq smoking. We can also touch on different ways to achieve the smoke that is so needed to cook this way; types of wood, chunks to chips, and smoker bags and cans.

Let’s start with the smoke itself.

Barbecue smoking is a form of indirect grilling done slowly over low heat while surrounded by wood smoke.

Many people prefer fruit wood to smoke their food, cherry, apple, peach to name a few. Many prefer Hickory or Mesquite. Typically any hardwood will do, Oak & even Alder. I know some smokehouses that use corn cobs. (Don’t knock it til you try it…some of the best bacon I’ve ever had was cob smoked!)

Depending on your method of cooking, bbq smoker, gas grill, charcoal grill, can determine the form your wood takes. A bbq smoker or bbq pit can handle split logs and even branches. Your traditional grills aren’t typically capable of handling the heat of a full log of Oak or Mesquite. They do make some grills and smokers heavy duty enough nowadays to handle logs, but not everyone has one of those. For the rest of us with our regular charcoal and gas grills, we have chunks of wood, or chips, that are more readily available online or in stores. You just soak the wood chips,(or chunks) for about an hour & you’re ready to go.

There are many items out there now to help achieve that smokey flavor. Wood pellets in cans, wood planks, foil smoker bags lined with wood & wood oils. They even have smoker boxes that can be used on your stove top or in your oven for periods of inclement weather when you still want to get your smoke on.

So,we’ve come to the actually cooking with smoke. I think we should start with charcoal here, because I believe it to be, by far, simpler than smoking with a gas grill.
Set up your charcoal grill just as you would for regular indirect grilling. After your chips or chunks of wood have been soaked, and your charcoal is ready, toss a nice handful of wood on each charcoal mound. A bit less than a cup. (I know of a woman that throws chunks of onion right in with the wood and charcoal for extra flavor.) Adjust your vents to get a desired temperature. For smoking you want to be in a 200-225 degree range. For foods that need to smoke for long periods, like brisket, you will need to replenish your charcoal & wood chips or chunks periodically. Roughly about every hour. (Real barbecue smoking can take anywhere from 1-2 hours up to 16-20 hours.)

To be safe, meats need to be cooked to a proper internal temperature. Most meats should be cooked to at least 145 degrees & poultry to at least 165 degrees. To get real tender bbq you want a higher final temperature, say 180 degrees. Brisket is a good example here, because of the toughness of this particular cut of meat. You want it cooked long and slow, to let the smoke sink in, but also to tenderize the meat. This is not a piece of beef that should still be pink on the inside. You want a higher final temperature. Then you know your brisket is cooked & will be nice & flavorful & tender.

So, we have already discussed different methods of grilling.

Direct grilling, or right over the flames, and different forms of indirect grilling: away from the flames, essentially baking with your grill, and cooking your food low & slow with smoke.

Smoking with a gas grill is fairly simple if you have a higher end grill that comes with a smoker box or an area that is dedicated to a smoker box. The rest of the grilling world, with our standard gas grills, have to figure out other ways to smoke our food.With the wonderful world of the internet and many inventive people out there, “the rest of us” now have many options for smoking with our gas grill.

There are many great things out there to use: smoker cans, smoker bags, smoker boxes to hold chips & release smoke through holes, wood planks, etc. But, you can still always just make one yourself, with some heavy duty aluminum foil. Just wrap about a cup or two of soaked wood chips or chunks in a foil pouch. Poke a few holes in the pouch to release the smoke.Place your foil pouch directly over a burner & turn the burner up to high.( Try to find your hottest spot. That may be by the tube with the pilot light, but hopefully you know your grill well enough to know your hot zones.This holds true for smoker cans & smoker boxes too.) Once you see the pouch start to smoke, turn the burner down to get your desired temperature. Again, if you’re planning on smoking something like a brisket, have another foil pouch or two ready to go for the next couple of hours.

The gas grill will still not produce the level of smoke that you would get from a traditional bbq smoker or even a charcoal grill. You’ll still get some smokey flavor, but not quite as intense. For some people that’s ok. Not everyone likes it so intense. If you like intense though, maybe you want to go out & get yourself an alternate grill (like a charcoal one) just for smoking.

In conclusion to all of this grilling talk, I hope you have been inspired to get out there & try something new. Let’s get cooking!

And as always, remember to have extra fuel. Extra wood chips & extra charcoal are a must! That goes for propane too.You don’t want to run out of fuel one hour into a brisket! Oh and a fire extinguisher or a hose near by should be a must as well!

The Rules of Grilling

There is something about grilling which brings out the best in foods. Nothing can quite compare to the smoky, toasty and delicately charred taste of foods which are hot off the grill. Whether it is roasted beef steak, pork roast, chicken skewers, grilled fish or vegetable kebobs, grilled foods are certified favorites.

Yet it takes science and skill to grill. The rules of grilling differ for different kinds of food and cuts. Here are some rules to follow in order to come up with grilled foods which have the taste, aroma and texture you love.

1. Learn the two methods of grilling.

There are two methods of grilling, the direct heat and the indirect heat grilling methods. Knowing how each is done and when each or both can be used is basic knowledge one must learn to succeed in grilling.

The direct heat grilling method is done by placing the food item directly over the source of heat.

If using the charcoal grill, the food is placed on the grate directly above the hot coals. If using a gas grill, food is grilled with all the burners set to no lower than medium heat.

This method of grilling applies high heat which creates that lovely charred crust we love about grilled foods.

This method works best for thinner and quick-cooking foods. It may not work for thicker cuts such as pork roast as it may simply burn the surface without cooking the interior portions.

The indirect heat grilling method involves applying indirect heat on the grilled food. It is done by placing the food a little distance away from the source of heat.

If using the charcoal grill, the hot coals are pushed to one side of the grill and placing the food above the emptied side or away from the burning coals. If using a gas grill, only one of the burners is turned on and the food is placed a little distance away from the working burner.

This method of grilling applies low and sustained heat which ensures doneness of even thick cuts of meat. It does not, however, create a toasted crust on the food.

This is then the grilling method to use for thicker and slow-cooking foods.

2. Learn the rules for grilling different kinds of meat.

Grilled foods can either be beef, pork, poultry, fish or vegetables. Each one requires different grilling directions. And within the same meat kind, the directions may further vary depending on the cut.

Beef is the toughest to cook and “doneness” can only be guaranteed by grilling with indirect heat. However, to create that lovely charred crust, beef can first be grilled with direct heat then finished off with indirect heat. Thinner beef meats such as hotdog, hamburger patties, New York Strip and kebobs can be grilled for shorter times while thicker beef such as ribs, rib eye, steak and loins require longer grilling time. Depending on the cut, beef is grilled anywhere from 8 minutes for hotdogs and 90 minutes for sirloin. Beef is considered done or safe to eat when the interior has reached a temperature of 170 degrees F.

Pork is a little bit easier to cook than beef and requires shorter times for grilling. As with beef, pork can be grilled with both direct and indirect heat. Pork can be grilled anywhere from 6 minutes for pork chops to 3 hours for a 12-pound ham. Grilled pork should reach a temperature not lower than 145 degrees F. Thicker pork meats such pork roast should reach 160 degrees F.

Poultry meats are commonly chicken and turkey. Smaller cuts of chicken such as breast and legs can be grilled with indirect heat alone while thicker chicken cuts or whole chicken must be grilled for long with indirect heat. Turkey, whatever the cut, should be grilled with indirect heat. Poultry is grilled anywhere from 5 minutes for chicken breast to 3 hours for whole turkey.

Fish, being easily cooked, is best grilled with direct heat. You will know when fish is cooked by its opaque meat all the way to the interior and its flaky texture when forked.

Vegetables suitable for grilling are eggplant, mushrooms, zucchini, squash, corn, asparagus, red bell peppers and onions. They are so quick-cooking that they’re done in 2 to 3 minutes of direct heat.

3. Learn grilling tips from the pros.

For best results, marinate food before grilling. A good marinade enhances the flavor, texture and aroma of grilled foods.

When making marinade, reserve for basting the meat during grilling. Do not baste meat with used marinade as this can cause contamination with raw meat bacteria.

When grilling with indirect heat, close the lid of the grill to ensure uniform heat.

Use tongs or spatula for flipping foods. Do not use fork as this pierces the food and lets juices escape, reducing moisture and flavor.

Leave some fat on when grilling meats as fat greatly improves the flavor and adds moisture.

Find the Right Grill for the Perfect Backyard Barbecue

Summertime is just around the corner and what better way to get your family together than barbecuing some food on the grill. Grilling out in your backyard is more than just a warm-weather delight; it is healthy and convenient. When you prepare your food on the grill it leaves a rich, distinctive smoky flavor and holds more nutritional goodness than any other way of cooking. Since this cooking method uses high heat, the food cooks at a fast rate allowing the meats and vegetables to retain most of their vitamins and minerals while still maintaining and exception flavor.

Whether it’s a charcoal, gas, electric grill, or smoker that you are looking for, there are a few shopping tips to remember. First, you must evaluate how you will use the grill. Do you intend to cook just entrees in this manner, or do you want to be able to cook entire meals on the grill at once? If you plan on cooking full courses, some grills will serve you better than others. How many people do you intend to cook for? If it’s just you and your wife, you will not need a grill with the capacity to cook fifteen hotdogs at once. How often do you intend to grill? Even though charcoal grills have a better price tag, they require more maintenance and regular disposal of ashes before they can be used again. How much space do you have available for the grill? Grills come in all shapes and sizes. Before you shop, measure the amount of space you have available on your patio for the grill.

Once you have figured out your needs, the next step is to decide what type of grill will suit you best. Charcoal grills use charcoal briquettes or wood chips to create heat. The benefit of using a charcoal grill is that it imparts an intense, smoky flavor that a gas grill will not properly be able to recreate. This style of grill can take 15-30 minutes to pre-heat, which may be an inconvenience to some who want to cook almost immediately after lighting the grill. Gas grills use propane or natural gas. This style may cost you more initially, but gas burns cleaner and is less expensive per use than a charcoal grill. Pre-heating a gas grill only takes about 10 minutes which allows the cook to start the meal much sooner than its gas counterpart. Electric grills are perfect for people who live in apartments or other places that can’t accommodate gas or charcoal grills. As long as you are near an outlet you can produce some pretty authentic cookout cuisine.

Not only does grilling out require less time to cook, it helps save energy and water by using a more natural method to cook, and requires less dishes to be cleaned. Barbecuing outdoors is a great way to bring the family together and offers a unique opportunity to spend quality time with your family while you prepare the feast of a lifetime. Cooking “grilled” is the way to go.

Cheap Barbeque Grills for Backyard Grills

Grilling is an American favorite past time, especially during the months of summer. Small portable grills are great for camping or if there are only two of you. If you do a lot of entertaining you’ll need a bigger grill. After all the standard size charcoal grill can only handle about four steaks at once. As we add more cooking space, cooking power and additional functionality, the price of the grills starts to rise. Also, the grills start to look more like the appliances in an upscale home’s kitchen-or a restaurant. The cheap barbeque grills cook like a million dollars.

For its “Performer” grill, Weber has taken its classic kettle and added some great functionality. The grill is set into a cart so you now have the work surface you need and won’t have to have a table next to the grill. Weber Performer 22 1/2″ Black Charcoal Grill is less than $350

One great feature is you no longer have to worry about starting the grill: it has Touch-N-Go gas ignition of the charcoal using disposable propane bottles. The cart has a Char-Bin charcoal storage. The unit includes an easy One-Touch cleaning system with a removable black aluminum ash catcher. They’ve also added a heavy-duty plated hinged cooking grate for indirect cooking.
Charmglow Porcelain Series 5 Burner Less than $400 The Charmglow Porcelain 5 Burner Grill has classic styling and heavy-duty cast iron end caps. The 896 square inches of total cooking area allows you to cook for a large group. With 60,000 BTUs of power, this grill also has handy features such as porcelain coated cooking grates and a 12,000 BTU side burner, for preparing side dishes and sauces. This unit has quite a bit of storage as well.

If you like this manufacturer’s products, but want to go up to their next level, try their:
Charmglow 5 Burner Stainless Steel with Rotisserie Less than $600 The spacious cooking surface-926 square inches–and 60,000 BTUs give you the grilling power you need and the unique Rotisserie unit gives you additional menu choices. Multiple storage features with a convenient side table drawer and pull-out trash can cabinet. Side dishes and sauces are easily prepared on the 12,000 BTU side burner. This isn’t really a cheap barbeque grill but it is a value.

There’s a grill for everyone whether you prefer charcoal or gas, big or large, stationary or portable. When grilling keep safety first by placing the grill out of major traffic pathways. Always have a fire extinguisher handy and dispose of coals only when they’re cool to the touch. Never throw hot coals in the garbage.

Properly Storing Your Grill

Prevention is worth a pound of cure

There are those lucky ones amongst us, who are able to grill outside year-round in a fair climate. If one lives in the tropics where year-round grilling is possible or in a temperate climate, where it snows for a few months in the year, leaving your trusted grill out exposed is a harsh reality for many. Grill storage helps to prolong the life of a grill during the rainy or snowy months. A tarpaulin cover, at least would keep the elements off. There is an old saying, a penny of prevention, is surely worth a pound of cure!

Grill storage takes only a few moments after cleaning. It is worth it, when summer time comes around, and while everyone else may want to buy a new grill, “old faithful” comes out, and he roars like new! For some, cooking on a well “broken in” grill is better preferred.

It is the reason why a few extra minutes in storing the grill, will guarantee to make one smile later!

Here are a few tips that I have learned over the years:

– To store a charcoal grill constructed of metal, make sure to remove all the ashes from the firebox; Ashes will attract moisture and mildew, which will allow rusting to occur.

– The air vents should be closed in the lid as well as in the fire bowl. It prevents anything from going into the grill and nesting there.

– A tarp or grill cover also helps to protect your grill from the elements so that it will last longer and be hidden from the elements. This is a definite requirement.

– Before storing your gas grill, turn off all the valves and control knobs, especially the valves at the fuel source, such as the propane tank. The propane tank should be disconnected and covered with the safety cap supplied on the tank. Store the tank in an open yet out of reach area, away from children. The area must not allow heat build up, as this can be a safety hazard.

– Tools and utensils should be stored away from moisture. The best places would be in a drawer, tool rack, in a sealed storage container or tackle box.

– If your grill has the utensil hooks or cabinets, tools can be stored there, but be aware that they may still be exposed to moisture outside if the grill is not well covered.

The Weber Portable Gas Grill Q 100 – A First-Hand Review

After having moved from a house with a backyard to an apartment building, I had to find a grill I could use in my new living space. So, I started my research for an alternative to my charcoal grill. I found online some great reviews for the Weber Q 100 Portable Gas Grill and decided to give it a try.

I had my doubts whether my food was going to be as tasty as the one grilled on charcoal but, as it turned out to be, my concerns were out of place.

First of all it’s very well made and sturdy. The grill has a heavy cast iron grate unlike some cheaper grills you can find on the market, that have thin grates. The grill surface is not that big but it’s enough for a family of four.

The grill heats up wonderfully and the heat is even. Every food we have made on the grill tasted great and you get a nice sear after some 6-8 minutes of preheat. The food gets done quite quickly so get a stop watch to monitor the grilling time.

I was a little concerned about the gas tanks that this grill operates on (I never used one in my life) but it’s really a no-brainer. I hooked my grill up to a 5 lb propane tank (and it lasted for quite a while), but I have read that some people use larger gas tanks with an adapter hose.

The grill is so much easier to operate than a charcoal grill. It ignites at the push of a button and has a regulator to control the heat.

Since I hate cleaning my grill, I found it to be very helpful (and later read the same thing from other grill users) using the aluminum foil on the inside of the grill. So I clean the grill in no time. Furthermore you can use a foil tray for the drip pan as well.

I use another trick that saves me some cleanup: I brush the grill or the meat with oil so the food doesn’t stick so much. I found the book you get with the grill to be most helpful. It had some great instructions and tips, especially the grilling time charts. Since I’m using this grill so much I bought the folding cart for this model too. It’s such a great accessory to the grill. I recommend you get a grill brush as well.

I have to say I’m absolutely enthusiastic about this grill. It’s really worth every penny I paid (the price is not that high though). I forgot my old charcoal grill one of the reasons being the fact that the Weber Q 100 is so much easier to use. You can prepare your food in no time and, what’s important to me, you don’t have to have a backyard at your disposal. Of course if you are planning a barbecue party then you should get a larger one. The Q 100 is ideal for a family of four (like mine) or if you’re single, and if you don’t have a couple of hours to grill. Most of the times, when I get from work, I just light my grill and have a great meal in 20 minutes.

Choosing The Perfect Charcoal Grill

Everyone loves good, old fashioned charcoal grilling. Aside from being cheaper than other grilling methods, it adds a raw, distinctive taste to your sausages, burgers, ribs, and other grilled items. Some people prefer charcoal grills over gas grills because they are easier to transport and are safer to use than gas. While there are differences in opinion and preference among grillers, it still remains that charcoal grills are here to stay. So be it an picnic, or an outdoor grill, charcoal grills will more that make up their worth in usefulness and reliability. When choosing charcoal grills, however, it pays to know what your needs are and to know the pros and cons of having such a grill over the other available grills around.

1. Cooking Space

First of all, you have to determine how much space you need for grilling. If you are grilling for a small family of three, you will do well enough with a 75 square-inch grill. You will have to consider larger grills if you are cooking for more people. It doesn’t make sense if you bring a puny sub-75 inch grill to a large picnic. Remember that the size of your grill increases the amount of items you can grill exponentially. Just looking at the grill won’t give you a clear idea on how big the grilling area is. Some grills have a warming rack that increases the perceived size of your grill.

2. Portability

– Get grills that have wheels

– Try choosing grills whose parts are ergonomic and efficient

– Lessen the risk of damaging your grill when transporting

– Your grill also has to withstand the rigors of outdoor use

– It does not pay to purchase a flimsy looking grill – go for those that are durable and lasting

3. Convenience

Some charcoal grills come with their own igniters. Try choosing grills that have this option. Other grills need lighter fluid to fire up. With the built-in igniter, you will not need lighter fluid anymore. On the other hand, you may want to avoid lighter fluid altogether. Some people dislike the taste and smell this fluid adds to the grill. If you must, use alcohol instead. It burns odorless and does not ruin the flavor of your food. Choose grills that allow you to easily access the ash pan. This makes cleaning the grill a lot easier. It also lessens the amount of ash flakes that may settle in your food. Also, lids are a very important part of the grill. Choose a grill that has a lid to keep the heat trapped within the grill. This allows for faster and smokeless grilling.

4. Quality

The materials used in making the grill are also very important. Some grills are made of material that easily corrodes or does not stand up well against the elements. Stainless steel grills hold up remarkably well to both the weather and the heat of the grill. Try avoiding painted grills as the paint may easily flake of. Although lightweight, durable materials are hard to come by among grills, you would do best to look for such. Remember, though, that first and foremost, the most important built characteristic you are looking for in a grill is durability.

Cheap Barbeque Grills for Backyard Grills

Grilling is an American favorite past time, especially during the months of summer. Small portable grills are great for camping or if there are only two of you. If you do a lot of entertaining you’ll need a bigger grill. After all the standard size charcoal grill can only handle about four steaks at once. As we add more cooking space, cooking power and additional functionality, the price of the grills starts to rise. Also, the grills start to look more like the appliances in an upscale home’s kitchen-or a restaurant. The cheap barbeque grills cook like a million dollars.

For its “Performer” grill, Weber has taken its classic kettle and added some great functionality. The grill is set into a cart so you now have the work surface you need and won’t have to have a table next to the grill. Weber Performer 22 1/2″ Black Charcoal Grill is less than $350

One great feature is you no longer have to worry about starting the grill: it has Touch-N-Go gas ignition of the charcoal using disposable propane bottles. The cart has a Char-Bin charcoal storage. The unit includes an easy One-Touch cleaning system with a removable black aluminum ash catcher. They’ve also added a heavy-duty plated hinged cooking grate for indirect cooking.
Charmglow Porcelain Series 5 Burner Less than $400 The Charmglow Porcelain 5 Burner Grill has classic styling and heavy-duty cast iron end caps. The 896 square inches of total cooking area allows you to cook for a large group. With 60,000 BTUs of power, this grill also has handy features such as porcelain coated cooking grates and a 12,000 BTU side burner, for preparing side dishes and sauces. This unit has quite a bit of storage as well.

If you like this manufacturer’s products, but want to go up to their next level, try their:
Charmglow 5 Burner Stainless Steel with Rotisserie Less than $600 The spacious cooking surface-926 square inches–and 60,000 BTUs give you the grilling power you need and the unique Rotisserie unit gives you additional menu choices. Multiple storage features with a convenient side table drawer and pull-out trash can cabinet. Side dishes and sauces are easily prepared on the 12,000 BTU side burner. This isn’t really a cheap barbeque grill but it is a value.

There’s a grill for everyone whether you prefer charcoal or gas, big or large, stationary or portable. When grilling keep safety first by placing the grill out of major traffic pathways. Always have a fire extinguisher handy and dispose of coals only when they’re cool to the touch. Never throw hot coals in the garbage.

What Type Of Charcoal Grill You Should Use?

Charcoal GrillThere are certain things to keep in mind if you wish to purchase the best charcoal grill. Different types of grills are available in stores today.The quality of the grill can be first class evidence of the quality. When looking for the best charcoal grills in the market, you should look for the stainless steel grills. The reason for choosing stainless steel grills is that they do not corrode easily. A corroded grill can be detrimental to health as well as look bad on your side.

Another factor to keep in mind when going for the best charcoal grills is that you should go for devices which are made out of aluminum. If the outer proportion is made out of steel, the durability of the charcoal grill will last longer. If all of the above factors satisfy you, the next step is to check if all the parts are assembled correctly. This will be much easier once you have decided the material that you are going to go for. If the parts are not assembled accordingly in a proper manner, chances are that you will have to spend trying to replace the parts.

The best grills need to cater to your needs. In case of a large family, going for a small grill will not help you. You will also come across portable grills; these are easy to clean and come with a carry bag. As mentioned before, there are three types of grills available for you to choose from; charcoal, gas and electric. Gas and electric are economical and convenient; however they do not bring out the taste like charcoal grills.

The best charcoal grills need to be of high quality. If you are paying a hefty price for it, make sure to check for the manufacturer’s name, brand and the materials that are being used to make the grills. Some manufacturers opt for cost cutting by using cheap materials which does not last for a long time.

The best devices need to have up to date extensive features, these features will be quite helpful for future bbq’s. You also need to check for the accessories that the product come with, some grills comes with a carry bag. Certain manufacturers will give you stands or utensils at the time of purchase.

When looking for the best charcoal grills, go for the best looking ones! Most of us prefer stylish and creative designs. Finally, the safety of the grill needs to be taken into account. Best charcoal grills provide safety measures and give you an ease of mind when your family is around.

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