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All Buyer's Guides
AmazingRibs.com does not make or sell anything, but we love toys and we are happy to share our opinions of them.
Smoker Reviews & Ratings
 How To Buy A Smoker Overview
Charcoal Smokers
Egg, Kamado, Ceramic Grills/Smokers
Large Capacity, Restaurant & Trailer Smokers
Electric Smokers
Gas Smokers
Pellet Grills/Smokers
Stovetop Smokers
Pig Roasters
Wood Burning Pizza Ovens
Grill Reviews & Ratings
How To Buy A Grill Overview
The Differences Between Charcoal & Gas Grills
Charcoal Grill Reviews & Ratings
Egg, Kamado, Ceramic Grills/Smokers
Pellet Grills/Smokers
Gas Grills
Tailgate Grills & Portable Grills
Grills Gone Wild
More Reviews & Ratings
Thermometers & Thermostats
Barbecue Accessories
Kitchen Tools
Outdoor Kitchen Planning
Cookbooks, Magazines, Videos
Barbecue Sauces
Bar Necessities
Corkscrews
Funny Aprons, Hats, T-shirts, Tschotschkes
Meathead's Favorite Ingredients
Photography Gear
How We Review Products
We purchase many products we review although occasionally suppliers send us samples. We make it clear in our reviews when we are working with a sample. Here's a key to our reviews.
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We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners, and other reliable sources.
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We have seen this product up close and we have also gathered info from the manufacturer, owners, and other reliable sources.
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We have researched this product from afar by gathering info from the manufacturer, owners, and other reliable sources, with our BS meters on high.
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Reviewers
Many reviews are by Meathead, the author of most things on this website. In 2011 Scot Murphy and Gordon Hubbell joined him to help with the Buyer's Guides. The author of each product's review is named at the end of the writeup.
Best In BBQ Medals
 Best In BBQ Gold, Silver, and Bronze Medals are given only to products that we highly recommend based on price. Awards are based on features, quality, and value. Price is an important factor. Rarely will a $400 Gold Medal be in the same league as an $800 Gold Medal, so it is important that you read the reviews. Rest assured that when we award a medal, it is because we are impressed by it for the price, not because someone has paid us to say so or because the company is an advertiser or sponsor. Manufacturers: Click here for permission to use these medals in ads and on packaging (there is no charge) and for info on how to get a high resolution version.
About Model Numbers
Manufacturers often make slight variations to their basic model exclusively for certain merchants. For example, a grill manufacturer might make their Firebrand Grill Model ABC123 with cast iron grates available only on Amazon. Meanwhile, the ABC125 is identical except it has stainless steel grates, and it is sold only at ACE Hardware. Of course the prices can differ.
Your Amazon Purchase Supports This Site
When a product is available on Amazon.com, we often provide a direct link. Amazon often has the best prices anywhere, even better than many manufacturers' websites because manufacturers know that if they undercut retailers like Amazon, they may drop the products. Amazon also offers fast delivery (often free), no sales tax (in most states), gift wrapping (on many items), and painless refund policies. Check out Amazon's Gift & Wish Registry .
Amazon pays AmazingRibs Inc. a small referral fee when you purchase from them after clicking on a link on this site, so purchasing from them helps underwrite the cost of operating AmazingRibs.com.
If you like all the info we give you for free and would like to help us buy charcoal, please copy the link below and save it. It takes you to Amazon.com and tags things you buy with the AmazingRibs code so we get that referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. http://tinyurl.com/3rlglce
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How to get a 50% discount
Most hardware stores want to get rid of their grills by September. They take up too much space and by then they're stocking Christmas trees (gaaaaak!). So end of August and early fall is a great time to get closeout bargains.
Also you can often get bargains mid summer on discontinued models and floor demos. I recently bought a sweet $500 Char-Broil gasser for $250 at Lowes. It was a floor model for people to play with and it had a dent and was missing a couple of knobs. I found the manager, offered him half the list price and he didn't hesitate. Sold!
Char-Broil has great customer service, and they sent me the two knobs at no charge.
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What's coming next
A harbinger of things to come? The Blue Ember iQue Gas Grill has a digital timer, a digital probe for the meat with an alarm that alerts you when the meat is at the desired temp. It even claims to be able to tell you how much fuel left in the tank in minutes. My guess is that we'll be seeing more digital controls making the outdoor oven more like the indoor oven.
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Or you could build one
Ned went to Home Depot and asked for 3,000,000 bricks. "What on earth are you building?" asked the clerk.
"A grill." he replied.
"3,000,000 bricks for a grill? Are you sure?"
"Yes, I live on the tenth floor."
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Steel gauges
The thickness of steel is expressed in "gauges". The lower the gauge number, the thicker the steel. Here are some common gauges of steel used in making grills.
10 gauge = 0.1345" thick
12 = 0.1046
14 = 0.0747
16 = 0.0598
18 = 0.0478
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How to Buy a Grill. Print This and Take it Shopping
A grill is "the remote starting-point, the very genesis of our art... gradually intelligence supplanted rude instinct; reason began to deduce effects from supposed causes; and thus cooking was launched upon that highroad along which it has not yet ceased steadily to advance." Auguste Escoffier, called the "king of chefs and chef of kings", from his landmark 1907 cookbook
There are too many grills to count. There are small disposable units for tailgating, and huge monsters that attach to your tailgate and have as many wheels as your SUV.
And they range in price. A nice hibachi that will make great steaks (really) can be had for only $15, and not long ago I saw a stainless steel job with six wheels in my neighborhood hardware store that said "Financing Available" (really)!
A good grill is an essential tool for the modern cook, not just as a backyard diversion, but a second oven. What it does best is create meat, seafood, and vegetables with a unique flavor, and, because of the high heat, it can come closer to turning out steakhouse meat than anything you can do with most indoor ovens. If configured properly it can even smoke roast low and slow as well as a dedicated smoker.
This article is a guide to helping you decide what features you want when shopping for a grill. But there is no single answer to the question "What is the best grill?" because the question lacks two essential words: "for me". Before you go shopping, ask your self what you want to cook. Ribs? Steaks? Two very very different cooking processes are needed. Please please do not send me email asking me what you should buy. I could give you an answer but we would need to spend an hour on the phone together. Read my comments here and on the other pages of the buying guides, and figger it out yourself. You can do this.
As background, I strongly recommend you first read these articles:
Things to look for
Fuel. Decide if you want gas, charcoal, wood pellet, or electric. Let's do a process of elimination.
Electrics do not impart the same flavor as grills that actually have combustion going on, like charcoal, gas, or pellets. Combustion gases from charcoal, gas, and pellets create flavor. Nor do electrics get hot enough to get red meats to a dark brown surface without overcooking the interior. I recommend them only for people in buildings where gas and charcoal are not allowed.
Wood pellet burners are the most sophisticated with digital thermostat controls. They are great for smoking, although the smoke flavor is delicate and not as powerful as charcoal fueled smokers. On the down side, they give everything a smoke flavor, and sometimes you just don't want it. Nor do they get hot enough for a great sear on steaks. I recommend them as a second grill to people who love smoked foods. Click the link for more on the subject. This is a hot new category.
That leaves gas and charcoal. Now this is an area like Mac vs PC or Democrat vs. Republican. It is a quasi religion fueled by a lot of misinformation. Each has advantages and disadvantages and the choice is not as easy as proponents would like you to think. For the facts, read my article on Charcoal vs. Gas. Here's a quick summary:
Gas is really easy to get up to temp and there is little cleanup. But only those with sear burners or infrared burners get hot enough to do steaks properly (click here to read more about the special techniques needed for cooking steakhouse steaks). But for chicken, fish, veggies, they are as good as charcoal if not better.
Charcoal generates the kind of heat needed for searing steaks properly. But it takes longer to set up and clean up.
Temperature control. The key to successful cooking is temperature control. A good grill should allow you to setup multizone lid down roasting with at least two zones. One zone for high heat cooking, another for slower, lower heat cooking. For more on this important concept, read my article on 2-Zone and Indirect Cooking.
Charcoal grills should allow you to bank the coals on one side and leave the other side without coals. They need tight lids and dampers that can be opened or closed to control oxygen to the fire and thus control the heat. Some have the ability to raise and lower the coals. This is a very good thing because heat dissipates rapidly as you move away from the heat source.
For gas grills, you want at least two burners so one can be on and one off. But the more the better. With three or four burners you can have hot, medium, and low zones. You also need a lid that closes fairly tight for smoking. Alas, very few gassers seal tightly. You also want even heat across the cooking surface. Watch out for hot spots over the burners.
Size matters. The first decision is size, which relates to price. Start by looking at the number of square inches of primary cooking surface. That's the main cooking grate. Some manufacturers list total cooking area and that includes the warming rack suspended above the primary cooking area. Yes, you can cook up there, but heat dissipates rapidly the further you get from the flame, so food will not cook very quickly on the upper rack. This can be good, and a removable warming rack is a nice feature. But the important measurement is the square inches of the main grate. Square inches are calculated by multiplying the length by the width of the primary cooking surface. When deciding how much surface you need, remember that you do not want to crowd a grill, that you should leave at least an inch between steaks or other things being cooked. Rule of thumb: Allow about 100 square inches (10" x 10") per person. Ask yourself how many people will you normally be cooking for. Don't forget the July 4 party.
Head space. You will want enough room to smoke a turkey, so make there is at least 1' of head space between the cooking grate and the inside of the lid. If there is a warming rack, it should be removable.
Price. What is the bottom line? Prices can go up to $5,000 for some gas grills. Remember, the more options, the more expensive. Good charcoal grills run $100-300. The old reliable, very capable, versatile, and indestructible Weber Kettle can be had for under $100. You can get a really nice gas unit for $200 to $400, and be the envy of the neighborhood for $800. But keep in mind, quality does not necessarily increase with price. A lot of the $1000 units I've seen do not out perform some $400 units. On the other hand, quality will last. I had a Weber Genesis gas grill for 15 years until I gave it to a nephew and he has had it for five years. I was too lazy to put a cover on it, ever (not recommended). I know someone in the family who buy a new grill every five years because his keep rotting out.
High heat. If you like red meat with a nice dark crust (caused by the Maillard reaction) and red to pink inside, even on thin steaks, then you want a grill that can get 600°F or more. Charcoal grills can usually do this, especially if you raise the coals to just below the cooking surface. Most gas grills cannot hit that temp unless they have the new "infrared" burners. Infrared burners use a gas flame to superheat a ceramic, glass, or metal plate that radiates more heat than normal burners, in the 700°F plus range. If you cook a lot of steaks, this is a feature you should consider. Or you can add it later with GrillGrates. I have retrofitted all my grills (don't ask how many) with them.
The distance of the heat source from the food is crucial. Heat dissipates rapidly as the food moves away from the fire. Imagine a campfire floating in air with a steak floating above it.
Smoking. Can the grill smoke meats? If it can, you don't need a separate dedicated standalone smoker. To smoke properly, you must be able to control airflow. For example, the Weber Kettle charcoal grill does a fine job of smoking because it has excellent airflow control and a tight lid. Add the $50 Smokenator and you can compete on the circuit. Gas grills usually don't have tight lids in order to allow combustion gases to escape and flamable gas to escape in case of a flameout. You can still smoke on them, you just need more wood.
Burners. On gas grills, aluminum burners burn out and cast iron burners rust. You want stainless or brass burners. Stainless 304 is the best grade. If you will only have one grill, try to get one with an infrared or sear burner so you can do steaks properly. Also, pay attention to which way the burners run, left to right, or front to back. I prefer burners that run front to back because it is easier to set up multiple heat zones, hot, medium, and low for cooking different foods at once or for indirect cooking. Gas grills usually have a heat diffuser over the burners to protect them from dripping grease and to distribute heat more evenly. Some use metal plates. They can rust and occasionally need replacing. Others use lava rocks or ceramic rocks. They eventually saturate with grease and need replacing, although some cooks I know think they cook their best with they are really greasy.
Starter or igniter. Gas grills need a starter or igniter. Some are electric and need a battery. Others use a button or dial to generate a spark. Crossover ignitions work by lighting one burner first, and the flame crosses over to other burners. Electronic starters are faster, but this is not a deal breaker. There should also be a manual ignition hole so if your igniter breaks you can insert a wood match or stick lighter. Keep long wooden matches on hand in case the ignition fails as it occasionally does.
Materials, workmanship, and durability. The best grills are cast aluminum, cast iron, enamel bonded steel, and stainless steel. Quality stainless steel and aluminum will not rust, but they do discolor with use and age. Your shiny new stainless grill will never look as good as the day you bought it. Cast iron can rust if it is not painted properly. Enamel will not rust unless you chip it. How well is it painted? How heavy is the metal? Heavy steel holds and distributes heat better than thin steel. Is the metal thick enough that it will not warp? How are the welds? Does it have sharp edges? Sturdy legs? Big hinges and latches? A lot of plastic parts? Do the moving parts look like they'll last? Stainless is all the rage, but it shows dirt, dust, grease, and rainspots. If you are a neat freak you'll go crazy polishing your stainless grill. Also, stainless tends to be thinner and provides less heat retention. Not all stainless is the same. There are different gauges (thicknesses), and some have more chromium and nickel in the alloy, both desirable contents. Look for 304 or lower number stainless. Magnetic stainless will pit and corrode faster so bring a magnet when you shop and use a cover. Stainless is also more expensive. I prefer steel or cast aluminum. They hold heat better, are cheaper, and are not such a pain to clean.
Grates. Most grilling is by radiation or convection, but where the food is in contact with the grates, the cooking is by conduction and that's how you get good crunchy grill marks. Chrome or nickel coated wire grates don't leave a wide mark and tend to rust. Cast iron grates conduct heat to the meat well but they need to be oiled to keep them from rusting. I like baked-on porcelain or stainless grates where each rung is about 1/4" wide or more. They give great wide grill marks and they are easy to clean. Best of all: Porcelain coated cast iron. But you will need a forklift to remove them. Just handle porcelain carefully, it can chip or crack if you drip it. I know. I know. On charcoal grills, some manufacturers offer hinged grates or access doors so you can easily add more coals when necessary. But don't let crappy grates kill the deal. You can always buy replacement grates like my faves, GrillGrates.
 Rotisserie. Rotisserie cooking is an excellent method for cooking whole chickens and turkeys. Most charcoal grills cannot be outfitted with a rotisserie and most gas grills can. You need access to electricity for their electric motors to run. A good rotisserie should have a sturdy motor and a counterweight to balance the load. The best rotisseries are basket types rather than the more common spear that pierces the meat and cooks it in the center. Rotisseries usually cost extra. If they only have the spear model, skip it and get a basket type from Weber.
Thermometer. Most thermometers on grills are bimetallic and not accurate. Usually the temp at the meat height is different than the temp in the hood where the thermometer lives. Get a good digital thermometer on a cable that you can place next to the meat. If you do, then it doesn't matter how bad the grill's thermometer is.
Dual fuel. If you are buying a liquid propane (LP) gas grill, can it be adapted to household natural gas if you want to do this? How much does the adapter kit cost?
Carts and wheels. Many grills come on carts. They should be well built, with sturdy welds and bolts. Some carts are enclosed for storage. You want sturdy shelves and doors. Check to see if they are rainproof. You don't want your charcoal or pellets getting wet. You may want to move the thing when you set it up, so it should have wheels or come apart easily. On really rainy days I roll my gasser right up to the back door so I don't have to go out. If it has wheels, how sturdy are they? Rubber or plastic? And are they large enough to roll smoothly on a rough surface such a deck, concrete, pavers, or the lawn?
Side shelves. Wooden shelves rot. Are the shelves sturdy? Will they hold a turkey?
Side burners. A side burner is a handy, but not necessary feature. They're great for making side dishes or warming sauces. A few even have a griddle that sits over them, perfect for eggs, fish, or grilled cheese sandwiches. Most have trouble maintaining a low simmer, so they can burn your sauces. Instead of paying $200 for a built-in side burner, you can buy a standalone burner cheap.
Cover. Does it come with a cover? Will it last more than a week? Can you leave it uncovered without it getting wet inside or rusting?
Assembly. Most grills come knocked down and they can be tricky to assemble. If you don't have the necessary time or tools, or aren't confident in your skills, many merchants will assemble for you. For a fee.
Manual. Is there a manual? Was it translated from Chinese by someone who does not speak English very well?
Cookbook. Some grills come with a nice cookbook. If not, you'll have to buy my book when it comes out.
Ease of cleaning. Can you remove ash or grease easily? Some charcoal grills have ash collectors, and most gassers have grease collectors. Do the grates come out easily? Can you get at the burners to clean or replace them? Does the grease collection tray come out easily?
Warranty and support. What kind of warranty and/or guarantee does it come with. On gassers, check the warranty on the burners, sometimes they have a separate warranty than the rest of the grill. You want five to ten years. What is the dealer's reputation? Is there a phone number and email for tech support? Is the website informative? How about the manual? What if you need parts? How long have they been in business?
Safety. Is it child and pet safe? Are electrical parts safe from rain and snow?
Footprint. Can it fit in on your condo's balcony?
Other accessories. Cover? Natural gas adapter? Propane fuel gauge? Night lights? Cutting boards? Storage? Griddles? Woks? Steamers? Drink holders? Can openers? Surround sound?
Color. I ask my wife.
For the manufacturers:
Would it drive the price too high for you to ship an extra screw or washer or two for klutzes like me who drop them between the boards on their deck?
This page was revised 4/1/2010
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Read this before posting a comment please:
1) If you are looking for info, please use the table of contents or the search box, at the top of every page.
2) Don't ask me any questions that involve temp or time unless you tell me that you are using a digital thermometer! Bi-metal dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so I can't help you. If you are still using a dial thermometer, please read this article about thermometers, then buy a good digital, and then, if the problem persists (chances are it won't), hit me with your questions. Then, please tell me everything I need to know to answer your question. Like the type of cooker you are using. Remember, I am not a mind reader.
3) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and the buying checklists and follow the links. I've shared just about everything I know. Pay attention to the awards I have given my faves. I cannot pick the right cooker for you any more than I could pick the right car or spouse for you.
4) If you have problems posting with Internet Explorer, please read this. If problems persist, send me a note.
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Important Info About This Website
 AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, burgers, steaks, rubs, and side dishes, with the world's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation.
Our philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. We think that people need to know why as well as how, so we spend a lot of time explaining things, and we believe that there are no rules in the bedroom or dining room.
 About Product Reviews and Best in BBQ Gold, Silver, and Bronze Medals are highly recommended products. Awards are based on features, quality, and value. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so or because the company is an advertiser or sponsor. We purchase most products we review although occasionally suppliers send us samples. We have always been transparent about when we are reviewing a product sample, even before the Federal Trade Commission Required it in 2009.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites we truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like us to link to your website, click here to read our links policy first.
Advertising on this site. AmazingRibs.com is one of the 100 most popular food websites in the US according to comScore, Alexa, and Quantcast. It is by far the most popular barbecue website in the world and pageviews double every year. Advertising on AmazingRibs.com is a great way to build your brand or make direct sales. I keep a strict wall between editorial and advertising, so, for current pricing and availability of prime space, contact my agency, Federated Media, by clicking the logo at right. Click here for analytics, stats, demographics, and advertising options.
Our Privacy Promise. AmazingRibs, Inc. promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. The authors are human and capable of mistakes, omissions, or errors, so we make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances are we liable for any damages that result from use of the site (so you can't sue us if you don't like a recipe or if you burn your tongue on hot ribs, OK?).
Copyright © 2011 by AmazingRibs, Inc. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc and fully protected by US copyright law. This means you need written permission to republish or distribute anything on this website. But we're easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.
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Save this link to
keep this site free!
http://tinyurl.com/3usxwaj
This link takes you to Amazon and tags anything you buy with a code so I get a referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. The best reasons to buy from Amazon are low prices, fast often free delivery, fair return policies, and often there is no sales tax. But clicking on that link before you shop helps me devote more time and money to you. Thanks!
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AmazingRibs.com Best in BBQ Gold Medal Winners
Here are three great products that have earned The AmazingRibs.com Best in BBQ Gold Medals. These are not ads!
GrillGrates Take You To The Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, and blocks flareups. This is the concept behind the expensive new infrared grills. A must for gas grills. Click here for more about GrillGrates.
The Smokenator: A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.
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