Buying a Charcoal Grill

Remember your first grilling experience, what it smelled like, what it tasted like? Most likely it was a charcoal grill. Grilling really began when fire was invented. Hunters would kill their prey, light the fire, and grill the meat. Simple, fast, clean. What more could a cook ask for, right? Well, living in any suburb or city there are usually fire laws preventing the good old-fashioned campfire. Luckily there was a man by the name of Weber who pioneered the grilling experience. He created one of the first grills by cutting a nautical buoy in half, filling it with fuel, starting the fire, and there you have it. Simple, fast, clean. In 1952 production of the charcoal grills began.

There are many great features but the most important benefit is the flavor. Charcoal grilling offers the most authentic caveman experience of smoked flavor food. It is also great for traveling and is versatile. A charcoal grill offers stable, even heat. During the cooking process, more tending and attention is required to maintain the temperature and an even heat. Since it burns hotter than gas it is great for quick cooking and searing steaks.

QUALITY AND PRICE

Although the quality is important in any type of fueled grill, charcoal grills tend to be the least expensive. It is possible to buy a simple one for as little as ten dollars. However, it is a small tabletop and convenient only for one or two people. Despite charcoal grills falling below the average gas grill price, it is possible to find charcoal grills around $5,000.

The better quality grills have air vents on the top and bottom to help control the temperature. They also have an ash catcher that is easy to remove and clean. In order to cook with indirect heat a tight fitting domed lid is required. While testing the construction of the grill double-check that it does not wiggle or move. Charcoal gets hot and burns long. If the grill tips over the potential for fire is greater than with a gas grill.

MATERIAL

For a regular backyard grill there are a few features that stand out in making a great choice. The most recommended is sturdy steel with a porcelain-enamel finish. The grate should be heavy gauge steel. Handles need to be made of a material that will stay cool to the touch while cooking.

FUEL

Charcoal grills use fuel mainly from wood. The two types are briquettes and lump coal. Briquettes are compressed charcoal with a binder. The compressed charcoal is sawdust or other wood byproduct. The binder is starch. The lump coal is made from hardwood. This tends to be a better choice because there is less ash. However depending on the style of cooking, it may not be the best because it burns hotter for a short time. For a long sturdy heat briquettes are best. Charcoal can only be used once. Since it needs to be changed each time, there is more cleanup than a gas grill.

In order to get the charcoal burning there are a few starters. The three most common are lighter fluid, chimney starter, or an electric starter. Lighter fluid will change the taste and smell of the food. The chimney starter will take longer to start. Many people enjoy using an electric starter.

SIZE

Today charcoal grills come in all sizes and shapes just like the gas grill. There are two main types of grill sizes. The hibachi requires minimum fuel and is small. The kettle grill is more versatile and requires a heavy pot for efficiency.

ADDITIONAL FEATURES

In addition to items mentioned under quality, there are other features that are part of or can be purchased for the grill. A great safety feature are water reservoirs and smothering valves to help prevent fires in case of tipping the grill or other possible dangers. Other features include adjustable cooking grates, locking lid, shelves, workspace, warming racks, and storage.

HEAT UP AND CLEAN UP

Charcoal grills are great for even heat, quick cooking, and traveling. The biggest pitfall is the greater prep time and cool down time. Once the charcoal catches fire put it out and let the coal burn to create the even indirect heat. Once the grilling is done let the coals burn out and cool down. This may take several hours, even by choking the oxygen. The one great benefit of a slow cool down time is that the grease will burn off. A dirty grill with build-up hardens and becomes difficult to clean. Finish cleaning by using a wire brush. Once the grease is removed spray the grill with cooking oil. Make sure to dispose of the ashes properly and after they are cooled enough not to start a fire.

Grilling has been experienced by people since the beginning of time and continues to be a favorite style of cooking today. Charcoal grills are an all time favorite for its authentic flavor and grilling experience. The cheap price tag and ease of travel make this a bargain for any household.  Remember, if the cavemen could grill, so can you.

 

References

http://shopping.aol.com/articles/2008/05/22/how-to-buy-a-grill
http://forums.moreflavor.com/viewtopic.php?f=22&t=30807
http://www.barbequerecipeblog.com/charcoal-grill.html

Written for PetesOutdoorGrills.com by Sharon Rosinski

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Buying a Charcoal Grill