In this guide
I can’t walk past a grill without putting my hands on it. At the big-box store, it is easy to choose by a sale sticker or the largest number on a tag. Those labels tell you little about fit, service, or how you will use the grill. This is a tool you may use repeatedly, so match it to your cooks before the showroom feature makes the decision for you.
Match the Fuel to How You Cook
There’s no single best fuel – there’s the best fuel for how you actually cook. If most of your cooking is burgers and dogs on a Tuesday night, you want speed. If you love a long, lazy weekend cook, you want heat retention.
| Fuel | Best for | Watch out for | Check before buying |
|---|---|---|---|
| Gas | Weeknight speed; burgers and dogs | Fuel storage and burner maintenance | Manual, parts, warranty, cooking area |
| Charcoal kettle | Flavor and control; all-around use | Fire setup and cleanup | Vent control, grate size, wheels if needed |
| Kamado (ceramic) | Heat retention; long, low cooks | Weight and safe placement | Cooking area, stand, replacement parts |
| Pellet | Controller-assisted long cooks | Needs fuel, power, cleaning, and monitoring | Exact model features, support, pellet supply |
I want you to see how thin that metal is.Mr. B, from the episode
What They Don’t Tell You
- The headline number is not the whole cook. On a gas grill, compare the actual main-burner rating, cooking area, burner layout, and manual. Do not seal designed vents or change the lid to chase a number.
- The grill isn’t the whole bill. Ask about assembly, replacement parts and warranty length before buying. If you choose charcoal, compare the cost of a chimney starter and approved fire starters with your usual lighting supplies.
- The sale isn’t the sale. Compare the total cost of the exact model across sellers on the day you buy, including assembly, delivery, cover, fuel, and replacement parts. Promotions change; a calendar does not guarantee the lowest price.
I like a wheeled kettle because I move mine, and I favor the larger grate when I cook for a crowd. Measure your storage space and your usual guest count before following that preference.
Cook to safe internal temperatures, not to the clock: poultry to 165°F, ground meats to 160°F, and steaks, chops, and roasts to 145°F with a 3-minute rest. Don’t leave cooked food at room temperature for more than two hours – one hour if it’s above 90°F outside.
If you’re going gas, treat the propane with respect. Follow the exact grill and cylinder instructions for leak checks, connection, outdoor storage, and shutdown.
Where Grill Money Gets Wasted
- Buying on price alone. Compare the documented materials, assembly, warranty, and replacement parts for the exact model. Do not add a gasket or block designed ventilation unless the manufacturer approves that modification.
- Buying the smaller size to save money. Choose a grate that fits your usual cook and storage space; a larger grill also needs more room and may use more fuel.
- Using lighter fluid. For charcoal, a chimney starter and approved fire starters are another lighting option; follow their instructions and keep ignition materials away from children.
The 90-Second Aisle Inspection
Run it on every grill you’re considering before you swipe a card. Use these checks to compare the exact models in front of you, then confirm the manual and warranty.
When You Want the Whole System
This sheet helps you compare the grills in front of you. The Grill Buying and First-Cook System adds an exact-model comparison sheet, a commissioning checklist, a first-cook log, and a fuller decision process. Watch the source episode.
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Mr. B
Cooking backyard BBQ since 1996. These guides turn real cooks into practical steps you can use.
– Mr. B, Backyard BBQ-R