The question of “which grill to buy” is one that I can’t give you a one-size fits all answer for, but here’s what I would recommend as your options.
If you want great versatility (it’s suitable for all five grilling methods), choose charcoal kettle style because it offers more than just about any other type of cooking or BBQing experience out there! But if convenience matters most and will only be using this thing occasionally when hosting friends over during their summer parties then go with gas powered models – they’re easier on both cooks’ arms from running them around while simultaneously trying not burn anything down before time runs out. The book Project Smoke has more information about these specific kinds so head on down there!
Charcoal Grills: The Charred Choice
Are you looking for an affordable, lightweight grill that will fit in your garage or back yard and take up minimal space? If so then consider a charcoal grill. These grates use lump coal as its primary fuel source—not gas like propane does with some other models on the market today (which can be expensive). Most have steel construction making them durable enough to withstand years of use while still remaining portable if need be. And since they produce more intense heat than lighter fluid fueled units people who enjoy cooking outdoors often find themselves coming home from work happy after using one!
The charcoal kettle is a near-perfect grill. Simple to use for beginners, it’s sufficiently powerful and versatile enough that can handle just about any food you want to cook on the live firing method of cooking – works great with both gas as well electricity!
Front-loading charcoal grill
The front-loading charcoal grill is modeled on the traditional m Mangal grills used across so much of Planet Barbecue. With a rectangular metal box and door in its front, it’s perfect for adding more coals or wood chunks to suit your needs! Suitable either direct cooking over open fire without any protection from smoke odors that can permeate through cracks between slats; indirect/smoked foods like salmon fillets as well as brisket slow cooked steadily at low heat levels with long smoking periods before serving.
Hibachi-style grills are a classic that can be found all over Asia, from Japan to China. They’re typically small and simple with just one or two features – they have an open firebox for heat control along with vents at the bottom which allow smokey flavor without burning food off too quickly; then there’s usually some type of cooking surface atop it so you don’t need starve yourself before your meal!
Table Grills are a great way to prepare food for your guests. They can come in many different shapes and sizes, but they all have one thing that ties them together – being used as an open-fire grill on top of tablecloths or boards so you don’t burn anything down!
Kamado-style (ceramic) grill
Kamado-style (ceramic) grills are usually large, egg shaped ceramic cookers that have been originated from Japan. The first one being the popular Big Green Egg and today there is a plethora of manufacturers making these versatile devices; most use thick walls made out stone or steel with excellent thermodynamics thanks to its high temperature capabilities such as smoking at up 700 degrees Fahrenheit for direct searing on an open flame while still providing good insulation against heat loss when used indoors – they can even be used during winter months due this type’s ability keep things warm without using any electricity!
Kamado-style grills are a favorite among outdoor chefs because they burn extremely efficiently using very little oxygen during cook time.
But when you open them up, there’s always some risk of flashback – which can be dangerous! To avoid this problem and more importantly prevent your food from overcooking or burning away before being cooked through thoroughly on all sides; “burp” (or close) the cooker by opening just enough for air to enter while closing completely once done cooking with no gaps left reopened at any point throughout process.