There are multiple varieties of grills, with most falling into one of two categories: gas-fueled and charcoal. There is a great debate among grilling enthusiasts over the merits of charcoal versus gas. Electric indoor grills have also recently become popular.
Grilling is a pervasive tradition in the United States. There are many cook-offs for steak grilling and barbecue (midwestern and southern style) around the US with serious cash prizes involved in most. Almost all competition grillers use charcoal, most often in large, custom-designed brick or steel grills. They can range from a few 55 gallon oil drums sawed lengthwise on their sides to make a lid and grill base, to large, vehicle-sized grills that are made of brick and weigh nearly a ton.
Food cooking on a charcoal grill
Gas Grills
A single-burner propane gas grill that conforms to the cart grill design common among gas grills
Gas-fueled grills typically use liquid propane (LP) or natural gas (NG) as their fuel source, with gas-flame either cooking food directly or heating grilling elements which in turn radiate the heat necessary to cook food. Gas grills are available in sizes ranging from small, single-steak grills up to large, industrial-sized restaurant grills that can cook enough meat to feed a hundred or more people. Gas grills are designed for either LP or NG, although it’s possible to convert a grill from one gas source to another.
The majority of gas grills follow the cart grill design concept: The grill unit itself is attached to a wheeled frame that holds the fuel tank. The wheeled frame may also support side tables and other features.
A recent trend in gas grills is for the manufacturers to add an infrared radiant burner to the back of the grill enclosure. This radiant burner provides an even heat across the burner and is intended for use with a horizontal rotisserie. A meat item, such as a whole chicken, a beef roast, or a pork loin, is placed on a metal skewer, which is rotated by an electric motor. Smaller cuts of meat can be grilled in this manner using a round metal basket that slips over the metal skewer.
Another type of gas grill gaining popularity is called a flattop grill. According to Hearth and Home magazine, flattop grills, "on which food cooks on a griddlelike surface and is not exposed to an open flame at all," are an emerging trend in the outdoor grilling market.
A small metal "smoker box" containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods.
Charcoal Grills
Charcoal grills use either charcoal briquets or all-natural lump charcoal as their fuel source. The charcoal, when burned, will transform into embers radiating the heat necessary to cook food.
There is contention among grilling enthusiasts on what type of charcoal is best for grilling. Users of charcoal briquets emphasize the uniformity in size, burn rate, heat creation, and quality exemplified by briquets. Users of all-natural lump charcoal emphasize the reasons they prefer it: subtle smoky aromas, high heat production, and lack of binders and fillers often present in briquets.
There are many different charcoal grill configurations. Some grills are square, round, or rectangular; some have lids while others do not; and some may or may not have a venting system for heat control. The majority of charcoal grills, however, fall into the following categories:
Brazier
A brazier grill loaded with fresh charcoal briquets
The simplest and most inexpensive of charcoal grills, the brazier grill is made of wire and sheet metal and composed of a cooking grid placed over a charcoal pan. Usually the grill is supported by legs attached to the charcoal pan. The brazier grill does not have a lid or venting system. Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for a number of years. Brazier grills are available at most discount department stores during the summer.
Hibachi
The hibachi grill design originated in China, but the name is a Japanese word that refers to a heating device not usually used for cooking. (For the purposes of this article, hibachi will refer to the cooking grill.) In its most common form, the hibachi is an inexpensive grill made of either sheet steel or cast iron and composed of a charcoal pan and two small, independent cooking grids. As in the brazier grill, heat is adjusted by moving the cooking grids up and down. Also like the brazier grill, the hibachi does not have a lid. Some hibachi designs have venting systems for heat control. The hibachi is a good grill choice for those who do not have much space for a larger grill or for those who wish to take their grill traveling.
Kettle
Two charcoal kettle grills, a small 18 in. tabletop model and a free-standing 22.5 in. model
The kettle grill is considered the classic American grill design. The original and often-copied Weber kettle grill was invented in 1951 by George Stephen. It has remained one of the best and most reliable charcoal grill designs to date. Smaller and more portable versions exist, such as the Weber Smokey Joe. The kettle grill is composed of a lid, cooking grid, charcoal grid, lower chamber, venting system, and legs. Some models include an ash catcher pan and wheels. The lower chamber, which holds the charcoal, is shaped like a kettle, giving the grill its name. The key to the kettle grill's cooking abilities is its shape. The kettle design distributes heat more evenly. When the lid is placed on the grill, it prevents flare-ups from dripping grease, and allows heat to circulate around the food as it cooks. It also holds in flavor-enhancing smoke produced by the dripping grease or from smoking wood added to the charcoal fire.
The Weber kettle grill has bottom vents that also dispatch ash into a pan below the bowl. Most kettle grills can be adapted for indirect cooking.
The kettle design allows the griller to configure the grill for indirect cooking (or barbequing) as well. For indirect cooking, charcoal is piled on one or both sides of the lower chamber and a water pan is placed in the empty space to one side or between the charcoal. Food is then placed over the water pan for cooking. The venting system consists of one or more vents in the bottom of the lower chamber and one or more vents in the top of the lid. Normally, the lower vents are to be left open until cooking is complete, and the vents in the lid are adjusted to control airflow. Restricted airflow means lower cooking temperature and slower burning of charcoal.
Cart
The charcoal cart grill is quite similar in appearance to a typical gas grill. The cart grill is usually rectangular in design, has a hinged lid, a cooking grid, and a charcoal grid, and is mounted to a cart with wheels and side tables. Most cart grills have a way to adjust heat: The griller can move the cooking surface up, move the charcoal pan down, control the venting, or combine these three methods. Cart grills often have an ash collection drawer for easy removal of ashes while cooking. Their rectangular design makes them usable for indirect cooking as well. Charcoal cart grills, with all their features, can make charcoal grilling nearly as convenient as gas grilling. Cart grills can also be quite expensive.
Barrel
In its most primitive form, the barrel grill is nothing more than a 55 gallon steel barrel sliced in half lengthwise. Hinges are attached so the top half forms the lid and the bottom half forms the charcoal chamber. Vents are cut into the top and bottom for airflow control. A chimney is normally attached to the lid. Charcoal grids and cooking grids are installed in the bottom half of the grill, and legs are attached. Like kettle grills, barrel grills work well for grilling as well as true barbequing. For barbequing, lit charcoal is piled at one end of the barrel, and food to be cooked is placed at the other. With the lid closed, heat can then be controlled with vents. Fancier designs available at stores may have other features, but the same basic design does not change.
Tandoor Oven
A tandoor is used for cooking certain types of Irani, Indian, and Pakistani food, such as tandoori chicken. It is also known as a tonir in Armenian. In Georgia it is called a tone and is used for cooking kebabs. In a tandoor, the wood fire is kept in the bottom of the oven and the food to be cooked is put on long skewers and inserted into the oven from an opening on the top so the meat items are above the coals of the fire. This method of cooking involves both grilling and oven cooking, since the meat item to be cooked sees both high direct infrared heat and the heat of the air in the oven. Tandoor ovens often operate at temperatures above 500 °F and cook the meat items very quickly.
Portable Charcoal
Portable charcoal grills are small but convenient for traveling, picnicking, and camping. This one is loaded with lump charcoal. The legs fold up and lock onto the lid so that the grill can be carried by the lid handle.
The portable charcoal grill normally falls into either the brazier or the kettle grill category. Some are rectangular in shape. A portable charcoal grill is usually quite compact and has features that make it easier to transport, making it a popular grill for tailgating. Often the legs fold up and lock into place so the grill will fit into a car trunk more easily. Most portable charcoal grills have venting, legs, and lids, though some models do not have lids (making them, technically, braziers.)
Hybrids
A hybrid grill is a grill used for outdoor cooking with charcoal and NG or LP. It can cook in the same manner as a traditional outdoor gas grill. The manufacturers claim that the hybrid grill combines the convenience of an outdoor gas grill with the flavor and cooking techniques of a charcoal and wood grill.
In addition to providing the cooking heat, the gas burners in a hybrid grill can be used to quickly start a charcoal or wood fire or to extend the length of a charcoal or wood cooking session.
Parts
Many gas grill components can be replaced with new parts, adding to the useful life of the grill. While charcoal grills sometimes require simply a new cooking grid or charcoal grate, gas grills are much more complex, and could require the replacement of components such as burners, valves, and heat shields.
Burners
Drawing of an H Style Dual Burner
A gas grill burner is the central source of heat for cooking food. Gas grill burners are typically constructed of
- stainless steel
- aluminized steel
- cast iron (occasionally porcelain-coated)
Burners are hollow with gas inlet holes and outlet ports. For each inlet there is a separate control on the control panel of the grill. The most common type of gas grill burners are called H burners and resemble the capital letter H turned on its side. Another popular shape is oval. There are also Figure 8, Bowtie, and Bar burners. Other grills have a separate burner for each control. These burners can be referred to as Pipe, Tube, or Rail burners. They are mostly straight since they are only required to heat one portion of the grill.
Gas is mixed with air in venturi tubes, or simply venturis. Venturis can be permanently attached to the burner or can be removable. At the other end of the venturi is the gas valve, which is connected to the control knob on the front of the grill.
A metal screen covers the fresh air intake of each venturi and functions as a heat sink to prevent flames from entering the venturi.
Cooking Grid
Cooking grids, also known as cooking grates, are the surface on which the food is cooked in a grill. They are typically made of
- stainless steel (usually the most expensive and longest-lasting option, may carry a lifetime warranty)
- porcelain-coated cast iron (the next best option after stainless, usually thick and good for searing meat)
- porcelain-coated steel (will typically last as long as porcelain-coated cast iron, but not as good for searing)
- cast iron (more commonly used for charcoal grills, must be constantly covered with oil to protect it from rusting)
- chrome-plated steel (usually the least expensive and shortest-lasting material)
Many refer to a cooking grid’s front-to-back dimension as width and the side-to-side dimension as length. Alternate terminology defines the depth of a cooking grid as measured from front to back and the width as measured from side to side.
Rock Grate
Rock grates are placed directly above the burner and are designed to hold lava rock or ceramic briquets. These materials serve a dual purpose: They protect the burner from drippings, which can accelerate the deterioration of the burner, and they disperse the heat from the burner more evenly throughout the grill.
Heat Shield
Heat shields are also known as burner shields, heat plates, heat tents, radiation shields, or heat angles. They serve the same purpose as a rock grate and rock, protecting the burner from corrosive meat drippings and dispersing heat. They are more common in newer grills. Heat shields are lighter and easier to replace than rocks, and they also harbor less bacteria.
Like lava rock or ceramic briquets, heat shields also vaporize the meat drippings and infuse the meat with more flavor.
Valves
Valves can wear out or become rusted and too difficult to operate, thus requiring replacement. A valve is unlike a burner in that a replacement usually must match exactly to the original in order to fit properly. Therefore, many grills are disposed of when valves fail, due to a lack of available replacements.
If a valve seems to be moving properly, but no gas is getting to the burner, the most likely cause is debris in the venturi. This impediment can be cleared by using a long, flexible object.
