We’re in the thick of winter but the smell of barbecuing is already in the air. If you ask us, it’s never too soon to start preparing for this ‘summerlicious’ activity.
Barbecuing is an extension of your outdoor lifestyle. A crucial part of what makes your summer so enjoyable. That’s why it’s important to find the best outdoor cooking appliances for delicious barbecuing results.
There’s more to grilling than lighting a fire and slapping some oil on vegetables or meat and throwing them onto a grill. It’s a combination of the art of barbecuing with the science of cooking on an open fire.
An artist needs tools. Creation requires inspiration. And it all begins with selecting top-quality cooking appliances.
There’s a choice — lots of it when it comes to picking the gear for what’s going to become pretty much a daily summer activity.
Whether you like to party big or have small, intimate gatherings, check out these outdoor cooking options to find the best one for your barbecuing needs. Feel free to mix and match if more than one catches your fancy.
Grills: Tested By Time
The market is filled with classic grill varieties that deserve your attention.
We will take a deep dive into each one.
Classic Grills
This classic outdoor cooking option comes in many styles, including gas and charcoal. Grills also come in all sorts of sizes and use different types of fuels, like natural gas, charcoal, or wood.
The popular types of grills to consider are kamado, gas, pellets, and charcoal.
You don’t have to commit to only one of these. You can level up by combining an array of different cooking appliances so you can handle anything from smoking to searing.
But barbecuing excellence is nothing without accessories that make the process easier and more enjoyable. Don’t forget to explore the scores of options that help make barbecuing perfect.
Remember also to find the best cleaning options so your outdoor cookware lasts a long time and gives the best results.
Now let’s take a closer look at the assortment.
Grill selection requires some deep thinking and thorough research. You must consider the cook surface, fuel type, dimensions, and grate material. Grilling aficionados have turned the simple task of barbecuing into science. Let’s break down each choice for more details.
Gas Grills
Gas grills are the most commonly available types of outdoor cooking wares on the market.
They’ve been around for a while so the technology has been perfected. These grills can work on either natural gas or propane.
When buying a gas grill, or any grill for that matter, look for a solid structure. Feel free to jostle the piece to test sturdiness. The more stable, the better, because it’s less likely to tip over. Moreover, sturdy grills can survive multiple grilling seasons.
Quality grills are usually made of fully stainless-steel carts with seamless construction and welded joints that are sturdier than painted steel carts assembled with nuts and bolts.
You may never have given this much thought but test the grill lid handle, too. You want a good distance between your knuckles or fingers and the hot surface. Because the only burn marks that are good while barbecuing are the ones on the meat.
If gas is your fuel of choice, it’s best to hook the grill to a direct line so you don’t have to worry about refilling propane tanks. But, if you have a large backyard and want to move your barbecuing around, maybe going the propane way will give you quality and convenience.
Basic gas grills are great when burgers and hot dogs are on the menu. But strongly consider the temperature range score if you want to mix things up with fish or cook steaks with sear marks on them.
Gas grills give you more control over the amount of heat. You can set the temperature at high for a quick cook or keep it low for steady cooking. But make sure you buy quality burners, so they don’t stop working in a few years. Some burners also come with infrared options, but that feature may just be a gimmick that has nothing to do with the actual cooking ability of the grill. Great for showing off, though!
For cooking roasts or ribs, consider the indirect cooking results for your grill of choice. That’s a method to slow-cook large or tough cuts by placing them next to the fire, not over it, and closing the lid so the food cooks using retained heat. The higher the score the better the grill does.
Charcoal Grills
This grill promises the traditional smokiness most people imagine when they dream of barbecuing. Charcoal grills come in different shapes and sizes — but with some quirks.
Charcoal grills burn charcoal briquettes or lumps of coal. These fuel types are responsible for that coveted smokey flavour. But they are also what make the grill quirky.
Lighting briquettes requires some skill and expertise. The grill also needs more preheating time than a gas one. You’re better off starting the whole process a few hours before your guests arrive.
The next quirk is that these grills are designed to rely on airflow to regulate heat. Moving air over the coals lets a fire burn hotter and vice versa. Prioritizing a model that has a tight-fitting lid and solid dampers or vents would work well.
Longer cooking sessions require steady addition of coals to the fire. Buying a grill with a dedicated coal-feeding door is useful if you’re cooking for extended periods.
You won’t be able to customize charcoal grills, on the other hand, gas grills come with lots of modifications. But charcoal grills win where that classic flavour is a requirement.
Remember, you’ll also need to dispose of the charcoal ash properly when you’re done. You might want to read your municipal bylaw for more on that.
Not to throw water on the fire, but charcoal grills also pose some risks that other grills don’t.
Unlike a gas or pellet grill (coming up), in which heat and flames are adjusted by controls, you need to build and control the fire in a charcoal grill. Most manufacturers give an upper limit to the quantity of charcoal that can be added to the grill to prevent damage to it and to keep the fire under control. So read those manufacturer’s instructions carefully before lighting those coals.
Pellet Grills
These grills combine the flexibility of a charcoal grill and smoker with the convenience of a gas grill.
They feature a large metal bin or “hopper” to which different flavoured wood pellets (made from compressed sawdust of flavourful woods, like oak, hickory, and mesquite) are added.
The hopper size determines how many pellets the grill can hold. This capacity tells you how long the fire will run before you need to add more fuel.
Here’s one of the biggest selling features for pellet grills: a thermostat. It allows you to adjust the heat precisely, something you can’t do with gas or charcoal grills.
Pellet grills can also come with heat deflectors that help prevent burning and flare-ups across the cooking surface. On the flip side, searing can become harder because all the heat is indirect, which can’t produce those distinct grill marks. But don’t worry, there are pellet grills with dedicated searing zones, too.
In general, barbecuing on a pellet grill is easy. You fill up the hopper, select your temperature, and let it work its magic.
But pellets can be expensive and harder to find than propane or charcoal. You may have to call around or order online and stock up if you don’t want a shortage to disrupt your barbecuing season.
Kamado Grill
These grills have hulls made of two types of materials: ceramic and non-ceramic. The former type tends to be heavier but has inch-thick walls all round.
Non-ceramic models are made of metal, multiple layers of it, to hold onto the heat. They also tend to weigh less and are more maneuverable.
Airflow is crucial to how well these grills’ function. That’s why most of them are designed to be airtight, giving more temperature control for the dampers that contain the fuel.
The top and bottom vents both control airflow in different ways. Both can be adjusted individually, giving you control over exactly how hot you can make the grill.
Some kamado grills also come with multiple dampers, which makes it easier to fine-tune the temperature you’re going for. Adjusting the airflow is a skill that requires a bit of time to master.
Accessorize Like A Grill Master
A grilling experience is incomplete without the proper accessories.
Grill Wok
The best grill wok is ideally made of steel.
Make sure the wok doesn’t have plastic handles or parts that could catch fire or melt. Avoid using a non-stick wok, because most such coatings cannot withstand the high heat from a grill.
You’d be better off seasoning your wok at home to create a natural non-stick surface. The more you use your wok, the better that coating will get, and the better your food will taste.
Seasoning may take a bit of time but once you’ve got it done and taken care of, it’ll be good for your barbecuing season. You can Google how to best season a wok, but here’s a simple way. Make sure you do all this in a well-ventilated area on a stove burner.
Wash and dry the wok well. You can let it air dry while you cut up scallions and dice some ginger. Place the wok on the flame to preheat it.
Any water left behind from the washing will evaporate during this time. If it doesn’t, just make sure to preheat the wok for one minute. Now remove the wok from the flame and pour up to two tablespoons of oil. The best fatty oils to use for seasoning include peanut, canola, palm, grapeseed, and lard. Swirl the oil in the wok. Be careful not to spill any onto the hot stovetop.
Now reduce the heat slightly and place the wok back onto the heat and add the vegetables. You can add a dash of oil if the vegetables look like they’re drying out as they cook.
Grill Baskets
You can make your wok non-stick, but what about the grill itself? We all know that annoying feeling when a piece of vegetable falls through the grill into the fire.
Or when a piece of chicken that falls on the grate is ruined because it’s sticking to it.
Well, thankfully the powers-that-be in the world of barbecuing have invented grill baskets for just such scenarios.
Much like everything else in this business, not all grill baskets are equal.
A mesh basket will be light and require very little effort to lift when you need to turn over the meat. The shallowness of the basket allows you to close the lid even while it sits on the grill.
The biggest challenge is cleaning the mesh. But that’s easy, too. Soak it in warm, soapy water with some baking soda and then gently wash it out with a sponge.
The next in line is the wok-like vegetable basket, which functions differently. You can easily pile food onto the rectangular bowl-shaped basket. The holes on the sides allow for running off from the cooking. These baskets are easier to clean because of wider openings.
Baskets that have ridges can produce the classic sear marks we all like. And the deeper baskets can be great when you want to let the food cook in its own juices to retain flavour.
Pay attention to the wok’s colour, which is bound to change at this point. It should ideally become brownish-yellow or even turn to shades of blue and black. This is your sign to remove the wok from the burner.
Not all woks are made the same so remove the wok from the heat after 20 minutes even if doesn’t change colour. Take the vegetables out and set the wok aside to cool. When the wok has cooled to the touch, rinse it, and dab it dry with a cloth. Do not use soap at this point because it will remove the seasoning.
Put the wok back on low heat to evaporate the water and repeat the process. Do this once or twice to start off. Over time, the seasoning will become more flavourful.
Just as a point of safety, since you will be using high-fat saturated oil on high heat, flare-ups can happen. It’s best not to try and imitate cooking shows that are filmed in a controlled environment.
Grill Pans
Preheating is key when you’re cooking on a grill pan. But not all pan materials will allow that, so step back and decide on the material before you buy a grill pan.
Non-stick pans can be great for delicate proteins, like fish. They can also work well for grilling vegetables. But we’re cautious of them because non-stick materials can’t withstand high heat and over time the coating could begin to seep into the food.
The classic cast iron pans, however, can take more heat. That feature makes them great for cooking steaks or burgers. Watch out though, because they’re not coated with non-stick material, so expect some of the food to stick to the surface. Not having a non-stick coating can be especially annoying when barbecuing fish. Such pans can make cooking a hassle and add to the cleanup time, too.
Grill pans come in two main shapes: round or square. Depending on the amount of food you’re cooking at a time, the shape could make a difference.
Grill Tools
But pans, woks, or baskets won’t work without the right grilling tools, such as spatulas, tongs, forks, grill lights for nighttime barbecuing, thermometers, and gloves.
Find long spatulas and tongs that are easy to hold and don’t heat up too quickly. You will also want to get the best gloves out there. Look for ones that are stretchable and breathable.
Safety guidelines also extend to the tools you use to cook on grills. Use only long-handled tongs or spatulas because the flames can get high. Avoid wearing loose clothing near the flames. Always keep a combination fire extinguisher handy, and no, a garden hose is not a good method of putting out a fire. Typically, fires caused by grease or oil will spread if sprayed with water.
Keeping That Grill Clean
This is the least enjoyable part of outdoor cooking, especially on a full stomach.
As a rule, avoid using chemicals to clean your grill. Not only can they corrode the grill coating, but they can also slowly make their way into your food.
We may have some other ways that could make post-barbecuing life easier for you.
Beer
You read that right. We did say beer. It isn’t just a good drink — it’s also a good grill-cleaning hack.
Pour half a bottle of beer on the warm, greasy grates. Take a swig from the rest of the bottle, and watch the beer break down the oil and grease. Next, take a brush (find one that doesn’t lose bristles like it’s a tree during fall) and the grime will come right off with a good scrubbing.
Vinegar
Take some regular, household vinegar and spray it all over the grill.
Next, take some aluminum foil, ball it up, and use that instead of a bristled brush to scrape the grease.
Onion
Yes, that’s right…it isn’t just a vegetable. It’s also a best-kept grill cleaning secret.
Cut an onion in half, put it on the end of the grilling fork, and rub it over the grill grates. The enzymes from the onion will help break down the oil and the grease. Next, scrub the grates with a soft brush. Watch for those scallion fumes though!
Burn It Off
Yes, grills can also have a self-cleaning property like your indoor ovens do. To clean a gas grill, fire it up, close the hood, and heat it to full temperature.
Give 30 minutes for the high temperature to singe stuck-on food or grease. Turn the grill off, let it cool down, and then dip a safe brush into a bucket of warm, soapy water and scrub the remains from the grates.
For charcoal grills, dump the used charcoal briquettes into a metal container. You can scrape any caked-on charcoal dust and debris with a putty knife.
Once the grates have cooled down, submerge them in a tub of soapy, warm water. Take them out and scrub them down with a pumice stone or strong sponge.
If you’re firing up that grill after winter, it’s a good idea to strip it for a good, thorough cleaning. When you’ve removed the grill grates and flavourizer bars, the inside of the firebox will be exposed and ready for cleaning.
Place an empty bucket below the firebox, position it directly below the grease tray opening. Now scrub the pieces gently with the brush dipped in soapy, warm water. The bucket will catch the water runoff and debris that flushes out. You can use a plastic putty knife to scrape off any remaining gunk.
For the stubborn bits that don’t give up, mix some white vinegar and baking soda, and apply it directly to the crud bits. Again, take a putty knife or strong sponge to clean it.
Any remaining, loose pieces can be sucked up with the help of a dry/wet vacuum.
This is also a good time for you to look at the wear and tear your grate may have experienced during barbecuing season.
Before using the grill, inspect the burners for corrosion and check flame-emitting holes to make sure they’re not blocked. And don’t forget the burner tubes. They are cozy spots for spiders to lay eggs in an unused grill.
We’re not done with barbecuing yet. Let these options simmer in your mind until we come back with other cooking ware options, like smokers, Dutch ovens, spit roasters, and more.
