BBQ tools
After the grill itself, a set of BBQ tools is the next most important item to tick off

your shopping list. You need to be able to flip food safely to avoid burns and your

standard kitchen utensils might not be long enough to maintain a safe distance from

the heat. We’d opt for long-handled tongs and ones with metal tips in case of

flare-ups. Ensure the handles are heat-resistant (choose rubber or wood) so your

hands don’t get too hot.
You’ll also want something to protect your hands while you’re cooking. Gloves

are a better bet than mittens, so you still have proper dexterity. It’s best to go

for long gloves when leaning over a searing barbecue and, as these tend to be

machine washable, they’ll remain in good condition.
We all know there are different heating and fuel sources that can be used while

grilling. Each of these fuel sources have their own set of advantages and

disadvantages, with some may possibly alter the overall flavor of the food you

cooked. Today, let’s take a closer look at some of the different types of

BBQ grills that utilize each of

these fuel sources.
1. Charcoal Grills
Charcoal grills have long been a favorite of outdoor cooks for many

reasons. A charcoal grill is easy to use, and foodies crave the smoky, rich flavor

which charcoal imparts.
All

charcoal grills operate with a few basic similarities. Air intake is located

toward the bottom of the grill and is adjusted manually. When air comes into the

grill, it passes by the lit charcoal and exits through an additional vent at the

top of the grill, similar to a wood-burning stove. The more air that’s allowed to

enter and exit the grill, the hotter the grill will get.
One of the benefits of being able to adjust the air intake and

exhaust is that once the temperature stabilizes within the temperature zone you

wish to cook, it typically remains constant and consistent throughout the cooking

process, provided there is enough charcoal to keep it running at that temperature.
This is particularly beneficial when cooking tougher cuts of meat

for extended periods of time, which allows them to break down into tender meat with

extremely pronounced flavors.
2. Charcoal Kettle Grills
Kettle grills are one of the most commonly recognized types of

charcoal grills. They are simple, in the shape of a kettle and consist of not much

more than a rounded bottom, a tight, removable lid, stand, and grill grates.

Charcoal goes in the bottom of the grill, elevated on a small grate that allows ash

and other cooking debris to fall freely away from the heat source and maintain an

even airflow over the coals.
One of the main benefits of this type of grill is is how portable

it can be. Kettle grills are typically made of metal and are relatively

lightweight. They come in different sizes but are mostly portable and typically

require less charcoal to use.
3. Kamado Grills
Kamado grills, sometimes called ceramic smokers or “egg grills,”

are a more sophisticated version of the charcoal grill and have surged in

popularity over the past 10 years. Kamado grills work on some of the same

principles of kettle grills but have a few distinct differences.
The kamado grill has a more elongated shape to it, resembling the

outline of an egg. They are much heavier than the kettle grill because this type of

grill is typically made from a thicker ceramic material and can weigh anywhere

between 150-500 pounds, depending on its size.
Air flow and temperature is still regulated through the bottom and

top of the just like the kettle grill, but due to its thermal mass and more of an

engineered design, even a small adjustment on a kamado grill can make a significant

change in temperature. Because of the thickness and weight of the kamado grill, the

lid or dome is not typically removed completely, and is connected to the base of

the grill with heavy duty, spring-loaded hinges.
Once you get the charcoal started, the kamado grill will typically

pre-heat for 45 minutes to an hour to bring its thick walls close to your desired

temperature before cooking. It utilizes all-natural, hardwood lump charcoal as a

heat source, producing less ash than manufactured charcoal briquettes. Some

grilling and barbecue enthusiasts feel the hardwood lump charcoal has the best

flavor.
Although kamado grills excel as an extremely hot heat source, the

versatility of cooking on them makes them appealing. A common accessory for the

kamado grill is a heat deflector. It resembles a thick pizza stone and provides a

barrier between the hot charcoal and your food. Using a heat deflector allows this

type of grill to cook more like an oven and transfers heat to your food from all

directions. This makes for a very consistent heat with fewer hot spots and works

well for baking everything from pizzas to cheesecakes; you are limited only by your

creativity.
4. Pellet Grills
Although pellet grills have been out for about 30 years now, they

have become a hot item in grilling over the past 5 years as a convenient and

flavorful option. One of the most appealing things about the pellet grill is that

it truly acts as both a smoker and a grill, making the hybrid of the two a

fantastic selling feature.
Food-quality wood pellets about the size of a black-eyed pea are

loaded into a hopper and are delivered to a burn pot with an auger. Depending on

what temperature you set your grill, the thermostat and burn pot work

electronically to keep the grill close to your desired temperature. Because the

electronic temperature controls are always adjusting to keep the grill within your

specified range, there aren’t many adjustments to make once you get the cooker

operating to your specifications.
This is convenient, especially with longer cooks like brisket,

ribs, and large roasts, allowing that you let the meat cook without too much

monitoring. Because of the electronic settings, this type of grill does require a

power source which must be connected throughout the entire cook and cool-down

process.
Pellet grills have had a reputation for not searing or browning

meat as effectively as other grills, but some

manufacturers have made great strides in changing the perception of pellet

grills and are showcasing recipes with amazing char and grill marks.
5. Gas and Propane Grills
The Hearth Patio and Barbecue Association (HPBA) estimates that 72%

of US households have a grill and more than 200 million people can enjoy outdoor

cooking. Natural gas and propane grills make up the majority of these grills and

there are many styles to choose from.
Gas and propane grills all operate similarly, with burners

typically emitting around 40,000 BTUs of heat, firing on three, four, or more

burners to cook your food from below with either direct or indirect heat.
Part of the appeal of gas grills is that they are convenient, they heat up fast, and there

are many accessory options available to enhance the cooking experience. Accessories

such as side burners, lights, integrated food thermometers, and dedicated meat

searing areas combine gadgets and gimmicks, and the industry is always adding new

innovations.
Gas grills, like gas stoves, are instantly on and require the

shortest amount of pre-heating before you can start grilling. This is convenient,

but gas burns very clean and will add little additional flavor compared to charcoal

or pellet grills.
What Are The Pros of Electric BBQ Grill?
Ease of use
Electric grills are

easy to set up and can be used in a variety of settings. They are also easy to

clean.
Convenience
Because electric grills are generally more compact, they work well in smaller back

yards. A 2009 Consumer Reports lab test cited outdoor electric BBQ grills'

convenience. Notably, they said, for condo and apartment dwellers whose buildings

may ban the use of gas and charcoal grills.
Safer to use
Because there is no flame, injuries and accidents from fires are less likely. If

you are the chef, you will also benefit from a cleaner and safer air quality—you

won't be breathing in pollutants from natural gas.
Good achievement of char on grilled foods.
Food

tongs are like an extra set of invincible hands, for when you can’t put your

own into a vat of oil, onto a grill grate, or into a pot of pinching lobsters. You

can use them to flip meat on the grill, serve salads, stir pasta, open wine

bottles, and even reach those hard-to-get spots in your pantry. Kitchen tongs need

to be able to handle abuse, like high temperatures or lobster claws.
Consider them your daredevil, do-it-all kitchen appendage.
But open your drawer, and you may see an armory’s worth of kitchen

tongs. Some may look like hair accessories or hardware pieces or even wimpy toys.

If you’re in the market for a new set, we’ve broken down the common varieties and

picked our favorite tool.
What’s your grilling style?
Before you decide which kind of grill is best for your lifestyle,

consider your space and cooking style.
Is your deck or patio wired or within range of an extension

cord? Without a plug-in outlet, a pellet grill is not going to be the ideal choice.
Are you feeding a small army? Consider some of the gas

options with lots of cook space and side burners for keeping everything from baked

beans to chili or chowder ready to serve whenever the gang is ready to eat.
Do you have space and proper support for a heavy grill? A

kamado is a commitment, in terms of weight and space, depending on the size. But,

it’s a fantastic grill to choose.
Do you grill on the fly? If spontaneity is your style, a

slow-heating and stabilizing grill probably isn’t a good fit.
Are you a purist who wouldn’t dream of serving a burger

without grill marks and a smoky flavor? Gas may not bring the best flavor, but it

is clean, affordable, and fast to get to temperature.