Guide to Charcoal Grills
If you are having second thought if you are going to get a charcoal or a gas grill, maybe this could help you. Well here are some things to look for when shopping for that charcoal grill.
The Parts of a Charcoal Grill
The thing about charcoal is the simplicity of the parts of the grill. You have 3 main things on a charcoal grill, charcoal grate (for the charcoal bricks), the cooking grate (of course for the goods), and a lid to control your cooking (air vents very important).
Solid Constructed Grill
Always look for a sturdy well built grill, if it wiggles it is cheap. If the floor model solid than most likely the ones in the box won’t be either. Look for a manufacturer that only uses high grade U.S. steel and also a baked-on, porcelain-enamel finish. The grill legs should be sturdy, with wheels that will roll easy.
The best cooking grates are made of cast iron, stainless steel, or porcelain-coated aluminum or cast iron. So try and find a charcoal grill with this option.
Grill Service & Maintenance
Any grill manufacturer that doesn’t offer a toll-free service line should be avoided. Make sure the grill comes with the proper paper work so if you need to order extra parts you will have a parts list.
How to Buy a Grill, the most important features are:
Temperature control. You cannot be a good cook unless you know your oven temp and can control it. Indoors, your oven can be set for a temp and it will stay pretty close to it. Outdoors? Good luck! But with the right grill and a good thermometer, the outdoor cook can master temperature and deliver properly cooked food every time.
Temperature control on charcoal grills depends on: A lid, dampers, and the ability to adjust the distance between the coals and the food.
Lid. You must have a lid to capture heat, and the tighter it fits, the better.
Dampers. Most charcoal grills have at least two dampers, one at the bottom and one on the top. You control the temperature with the bottom damper. That’s how the oxygen gets in. Make sure the damper fits tightly so you can accurately choke off oxygen when you want to lower the temp. Most of the time you will leave the top damper wide open so smoke and gasses can exhaust. Closing the exhaust damper can cause creosote to form on the food and that gives it a bitter taste. I close it only to extinguish the coals after the food is off.
Adjustable. The other way to control temp is by raising and lowering the charcoal. Temperature drops off rapidly as the coals drop down.
2-zone Indirect Cooking Capability. One of the most important techniques an outdoor cook must learn is how to set up and use a 2-zone indirect cooking environment. This allows you to move the food off the flame into a cooler area where it roasts from convection and indirect heat. To do this you need to be able to push the coals to one side. So a good grill must have space to move the coals to one side.
Access to Charcoal. It is important to be able to easily add more charcoal or move the charcoal around without removing the food or opening the lid and losing heat. Some grills have a door that allows you to add charcoal or move it around. This is a very nice idea for helping you keep temperature under control.
Ash Removal. It is nice to have a good ash removal system. Ash is a fine insulator, so if you don’t remove it, it will absorb heat and reduce performance.
Other factors. Beyond these factors, a good charcoal grill must have the same assets as any other grill, including solid construction, etc.
