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• Built-in thermometer

• Warranty

• Adjustable air vents on the lid and firebox for heat control (charcoal only)

• Easy-to-use ash catcher (charcoal only)

• Easy-to-use grease catcher (gas only)

• Heat diffuser, made of stainless-steel bars, lava rock, or ceramic briquettes (gas only)

Optional Features

• Tight-fitting lid, strongly encouraged for indirect grilling

• Side tables

• Storage shelf or cabinet

• Tool hooks

• Warming rack

• Adjustable-height grilling grate

• Rotisserie setup

• Hinged grill grate for replenishing coals, strongly encouraged for indirect grilling (charcoal only)

• Side baskets for containing coals when indirect grilling (charcoal only)

• Minimum of two burners, encouraged for indirect grilling (gas only)

• Smoker box with smoker burner (gas only)

• Gas gauge (gas only)

• Side burner (gas only)

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THE FUEL SOURCE. Typically, the fuel will be gas, charcoal, wood, or a combination.

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THE GRILL’S MATERIAL. A grill can be constructed from stone, ceramic, aluminum, steel, or almost any other inflammable material. The material’s density and heat conductivity partially determine the grill’s overall cooking characteristics.

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THE GRILL’S DIMENSIONS. Size and shape may range from just a few inches to several yards in width, depth, or length. Dimensions primarily determine the available cooking space and the grilling techniques for which the grill is best suited. See Chapter 2 for information on various grilling techniques.

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If you’re in the market for a grill, consider all three factors. Also think about how often you grill and the amount of food you typically cook at any given time. The grill you buy should have ample cooking space for your average grilling session. Whole turkeys, leg of lamb, prime rib, and other large roasts are best grilled on a cooking area of at least 600 square inches or 22 inches in diameter, preferably more. Smaller roasts, steaks, chops, fish fillets, and shellfish can be grilled on a cooking area as small as 150 square inches or 14 inches in diameter. A larger grill allows you to cook both small and big foods.

The ideal grill for you also depends on your budget and whether you prefer the convenience of gas or the more intense heat of charcoal. The debate over gas versus charcoal rages on (see sidebar at left for features to look for in each). You may find that one gas grill and one charcoal grill satisfies all of your grilling needs. Maybe you’d like an indoor grill as well. Either way, it helps to know about the various types of grills available so you can master grilling on each and every one. Here’s a look at the most widely used types of grills—from the simplest to the most complex.

01. Campfire Grill

These inexpensive grills ($10 to $50) consist mainly of a cast-iron or steel cooking grate designed to sit over a wood-burning fire. The adjustable-height grate is attached to a stake or two T-shaped legs to suspend the grate over the fire. As with all grills, the best models are sturdy, stable, and durable, but campfire grills should also be easily portable. Heat is controlled by the amount of coals you rake beneath the cooking grate and by adjusting the grate up or down.

02. Fireplace Grill

Similar to campfire grills, fireplace grills (also known as Tuscan grills) are designed to fit into the more confined area of a fireplace. These grills don’t always have adjustable grill grates, so be sure the grate will be elevated at least 4 to 6 inches above the coals of your fireplace.

03. Hibachi

Here’s where the all-important firebox comes into play. While campfire and fireplace grills rest over an open fire on a flat surface, every other grill confines the flame to a firebox that’s elevated above the ground. Used for millennia in Japan, a hibachi looks like a deep, heavy-duty tray with a grill grate on top. The best models provide heat control with adjustable grill grates, air vents on the sides of the