Choosing a Barbecue or Grill

There are a number of different barbecues and grills on the market which range greatly in both price and size. Listed below is a description of the main types of barbecues and grills with an outline of key characteristics that will help you choose one that is right for you.

Grills

There are three main categories of grills:
. Gas
. Electric
. Charcoal

Gas Grills

With gas grills you have the option of either propane or natural gas fuel sources. Both options are safe and efficient methods to cook with. The propane gas grill is one of the most popular styles of grill because of its portability and the widespread availability of propane. The natural gas grills generally cost more but you do not have to purchase or refill propane tanks for its use. The use of natural gas grills is limited to the location of the main shut-off valve and length of hose that runs to the grill unit, whereas propane-gas grills can be easily moved to different locations around your yard to escape weather and accommodate your entertaining needs.

Electric Grills

Electric grills offer great portability and take up very little room. These grills use radiant heat from an electrical element to cook the food, which allows for a more relatively precise regulation of temperature.

Charcoal Grills

The charcoal grill (or kettle grill) also offers great portability and is available in many different sizes. These grills are commonly used on the beach, at picnics, and cottages. In a kettle-style charcoal grill, the positioning of a low heat source relative to the grilling surface provides convection-style cooking of foods. The cooking temperature in these grills is regulated by the amount of charcoal and air flow through the cooking chamber.

Barbecues

Wood Smoke Burners
These barbecues use either wood or charcoal as fuel. These smokers are most commonly used for cooking larger pieces of meat. They are relatively large and not easily portable. The heat source is located to the side of the unit to avoid direct heat reaching the meat. Heat and smoke are circulated through the cooking chamber both cooking and flavoring the meat. The method of indirect cooking requires less frequent turning of the meat but a much longer cooking time due to the lower temperatures generated in the cooking chamber.

Water Smokers
Water smokers use either an electric or charcoal heat source. Wood chips near the heat source are used to generate smoke in these barbecues andin combination with the steam provides a basting for the meat. Overall, water smokers require less attention during cooking and are generally less expensive than the wood burning smokers.

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