2. CHOOSE A TYPE OF GRILL

Once you've thought through all the considerations we listed in step 1, head to the store and let your pushy salesperson help you choose a grill. There are three types to consider:

Charcoal
Gas
Portable

Charcoal

  • Charcoal grills are for the hardcore chef. They give food an authentic, wood fire, smoked-in taste. A regular Texas barbecue experience.

  • With a charcoal grill, you build your own fire. While this can be a true Boy Scout's delight, it's scary for fire-phobes. After lighting the grill up, you must regulate the heat by turning the coals and try to find that balance between food that's properly cooked and out-right burnt.

  • These grills cook using the heat produced by the charcoal, so investigate options that let you control the amount of heat and flame produced.

  • Since you have to go through a bit of a procedure by lighting the coals and waiting for them to heat up, charcoal grills take longer to cook the food than gas grills.

  • Make sure that the grill has adjustable vents both in the lid above the cooking surface and in the charcoal pit so that you can control airflow.

  • How easily can you remove the ashes and/or refuel? Some grills have a hinged cooking surface that allows you to refill charcoal and/or remove ashes in mid-grill.

Gas

  • With a gas grill, you don't have to buy charcoal, and you don't have to worry about having enough lighter fluid around. The suspense of waiting for the coals to light up is gone, too. And the risk of burning yourself is lower, because with a gas grill the heat and flame level is controlled with a dial. So you don't have to worry about buying coals, lighter fluid, or emptying the ashes.

  • You do, however, have to worry about having a full tank. These grills cook by using propane or natural gas that comes from heat burners that lie under the surface of the grill. New grills usually come with a full propane tank, but you'll need to refill it periodically, depending on how often you use your grill.

  • We recommend that you purchase a grill with two or more burners, since you'll want an even distribution of heat to cook large objects or several objects at once. Be aware of the number of BTUs (British Thermal Units) generated by the grill, so you can get a rough estimate of the heat output. (The higher the BTUs, the hotter the grill will get.)

  • Burner quality matters more than the raw number of BTUs. Higher-quality grills have deflection devices over the burners to ensure an even distribution of heat.

  • Many pricier gas grills offer side burners for the preparation of smaller side dishes.

  • Many also come with built-in utility shelves to hold various flippers, tongs and plates of raw beef.

  • Some grills have glass windows in the lid so you can spy on your food, but this is a matter of preference rather than necessity.

Portable

Portable grills are ideal for city dwellers with no backyard or porch to speak of. There are two main types of portable grills:

  • Hibachis. Perfect for tailgaters and beach enthusiasts, hibachis are like little mini charcoal grills that are easily transportable. If you plan to cook outside a lot but don't have a lot of space, a hibachi is an excellent choice.

  • Electric grills. They're small and relatively easy to operate, and they've made George Foreman very rich. They're basically plug-in burners.