Charcoal Grills

Choosing a good charcoal grill means focusing on build, airflow, and ease of cleaning. Heavy ceramic or steel bodies offer durability, while adjustable vents and ash drawers make temperature control and cleanup simple for reliable performance.

Lump charcoal is better if you want hotter burns, faster lighting, and less ash. Briquettes are preferred for longer cooking times with steadier heat, and many grillers use both to balance searing power with low-and-slow consistency.

You can use wood chips on a charcoal grill to add smoky flavor. Soaking chips slightly helps them smolder instead of burning too quickly, giving meats and vegetables deeper taste with woods like hickory, applewood, or cherry.

Charcoal grills need venting to control heat and airflow, and they should be covered when not in use. Vents keep cooking temperatures steady, while covers protect against rust, weather, and debris, extending the life of the grill.

Common problems with charcoal grills include rust, ash buildup, and uneven heat. Buying quality models with strong venting and cleaning them regularly helps prevent these issues, keeping your grill lasting longer and cooking food more evenly.

Charcoal grills last about 5 to 10 years depending on build and care. Premium ceramic or stainless-steel models can last for decades when covered, cleaned often, and properly stored away from harsh weather conditions.

Charcoal grills are usually not allowed on balconies or apartments because of fire and smoke risks. Always check local building codes and HOA rules, as many areas recommend gas or electric grills instead for safety reasons.

You clean a charcoal grill properly by removing ashes after each use and scrubbing grates with a stiff brush. For deeper cleaning, wash grates in soapy water and wipe the grill body to prevent rust and corrosion.