Equipment Review: Best Charcoal Grills
Our winning charcoal grill: (reflects most recent testing update)
Our best buy charcoal grill: (reflects most recent testing update)
Full testing details and ranking chart:
"Master of the Grill" - Buy our grilling cookbook!
Recipes & tips from the book:
Could any affordable charcoal grill on the market trump our tried-and-true favorite, the basic Weber kettle? We reviewed 7 charcoal grills—watch to see how we tested them. See which ones heated up the competition, and which ones left us cold.
We tested seven charcoal grills priced at $400 or less.
Grilling: We grilled hamburgers, fish fillets, and beef satay skewers, rating grills on their performance during quick, hot cooking. Grills that provided a thick sear rated highest.
BBQ/Heat Retention: We barbecued baby back ribs for 4 hours, turning them every 30 minutes and adding coals after 2 hours. We also monitored the temperatures of the grills for 2 hours with identical volumes of hot coals and half-open vents, without opening lids. The best grills maintained steady heat with the least temperature drop.
Design: We considered how easy it was to add coals, as well as grill layout, air vent position and control, lid, wheels, handles, and other features that contributed to the grills’ performance, ease of use, and versatility.
Assembly: We timed a pair of testers with no special training as they assembled each grill, noting the quality of the instructions. Faster assembly times earned high marks.
Cleanup: Grills that made it easier to remove ashes rated higher.
Capacity: We tested the fit of 14-pound turkeys under the lid of each grill and whether eight 4-inch hamburgers could be grilled at once.
Construction Quality: We observed the sturdiness of each grill and its condition by the end of testing.
Grate: We preferred cast-iron bars and roomy cooking surfaces.
Favorite Features: We noted parts of the grill that helped it perform better or made it easier to use.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
Our best buy charcoal grill: (reflects most recent testing update)
Full testing details and ranking chart:
"Master of the Grill" - Buy our grilling cookbook!
Recipes & tips from the book:
Could any affordable charcoal grill on the market trump our tried-and-true favorite, the basic Weber kettle? We reviewed 7 charcoal grills—watch to see how we tested them. See which ones heated up the competition, and which ones left us cold.
We tested seven charcoal grills priced at $400 or less.
Grilling: We grilled hamburgers, fish fillets, and beef satay skewers, rating grills on their performance during quick, hot cooking. Grills that provided a thick sear rated highest.
BBQ/Heat Retention: We barbecued baby back ribs for 4 hours, turning them every 30 minutes and adding coals after 2 hours. We also monitored the temperatures of the grills for 2 hours with identical volumes of hot coals and half-open vents, without opening lids. The best grills maintained steady heat with the least temperature drop.
Design: We considered how easy it was to add coals, as well as grill layout, air vent position and control, lid, wheels, handles, and other features that contributed to the grills’ performance, ease of use, and versatility.
Assembly: We timed a pair of testers with no special training as they assembled each grill, noting the quality of the instructions. Faster assembly times earned high marks.
Cleanup: Grills that made it easier to remove ashes rated higher.
Capacity: We tested the fit of 14-pound turkeys under the lid of each grill and whether eight 4-inch hamburgers could be grilled at once.
Construction Quality: We observed the sturdiness of each grill and its condition by the end of testing.
Grate: We preferred cast-iron bars and roomy cooking surfaces.
Favorite Features: We noted parts of the grill that helped it perform better or made it easier to use.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
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