Charcoal Barbeque Grills

This is as opposed to indirect grilling which involves a standard grill with a lid, but with the meat placed at a distance from the heat source - not directly above it, and therefore lower cooking temperatures.

This effectively roasts meat in a more oven-like set up. (Thanks to Sargant for the charcoal grill image above via Flickr)
Charcoal is still the most popular fuel for barbecue grilling, although gas is catching up fast.

Where gas grills are highly convenient to use, the charcoal grill is for those who like the ritual of lighting a fire and controlling it to cook to perfection.

Personally I prefer charcoal barbeque grills, they add a smoky char-grilled flavour to meat - and there's something manly about controlling fire to cook on them!

Charcoal Grill Features and Designs

Most charcoal BBQ grills have legs (with or without wheels), a lid (with or without vents), and should have a height adjustable cooking grid. They can be rectangular or circular in shape - or spherical in the case of kettle grills of which I am a big fan - they are well worth considering.

If you don't have the DIY skills to build a BBQ pit out of an old oil drum, you can buy something that looks the same - the barrel shape is a traditional and practical design.

The Char-Griller 2222 Pro Deluxe Charcoal Grill at $150 is a fine example of this shape of grill for the price. The lid gives you the opportunity to try indirect grilling and smoking - both ideal for large cuts of meat that don't cook too well via direct grilling without the lid.

With the lid up you can still grill burgers, corn on the cob and all the usual favorites.

If you want real bargain basement stuff, the Marsh Allen 717HH-1 Golding Charcoal Grill is very cheap and cheerful and could last a few years if you keep it your garage between barbecue sessions.

Amazon's whole range of charcoal grills can be seen here.

Direct Grilling over Charcoal

Turn the food frequently and adjust the height of the cooking grid, either closer or further away, as you need to, to maintain constant heat.

Use tongs rather than a fork for turning, or better still put a quantity of food in a hinged grid iron.

A fork will pierce the food and cause juices to drip on the coals causing flames and therefore burning – flames = bad i.e. burnt food.

Where to Find the Best Charcoal Grills

Recommended Related Reading

Return from Charcoal Barbeque Grills to Barbecue Grill Maestro