The 10 Best Grills

Updated October 24, 2017 by Daniel Imperiale

10 Best Grills
Best High-End
Best Mid-Range
Best Inexpensive
We spent 34 hours on research, videography, and editing, to review the top selections for this wiki. It took a tremendous amount of eating to whittle the world of grills down to the models presented here, but that's just the kind of sacrifice that we're willing to make to bring you the best of the best. We've ranked them for you by heat distribution, ease of use and cleanup, cooking area, and durability. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best grill on Amazon.

10. Char-Broil X200

Built with travelers in mind, the Char-Broil X200 will cook food to perfection on any tabletop using the power of a portable, disposable liquid propane cylinder. It has a 200-square-inch cooktop, ideal for a few burgers or a pair of steaks.
  • durable die-cast firebox
  • large handle for added safety
  • fatty meats tend to cause flare-ups
Brand Char-Broil
Model 12401734
Weight 24.7 pounds
Rating 4.0 / 5.0

9. Char-Broil Classic

Fire up 36,000 BTUs of heat production with the Char-Broil Classic, which offers ample cooking space with cast-iron grates that help achieve the perfect sear, browning, and flavor for everything from meats to fresh vegetables.
  • durable stainless steel lid
  • easy to assemble
  • metal side tables do not fold down
Brand Char-Broil
Model 463376017-P1
Weight 104 pounds
Rating 3.5 / 5.0

8. Cuisinart CGG-200

Superior performance and convenience combine in the Cuisinart CGG-200. It's ideal to transport from place to place with its folding stainless steel shelves and carrying handles, yet it serves as a stable, spacious option when set up.
  • removable plates make cleanup easy
  • cast aluminum lid
  • iron grate is tough to clean
Brand Cuisinart
Model CGG-200
Weight 37.1 pounds
Rating 3.6 / 5.0

7. George Foreman GGR50

Achieve perfect results even where open fires aren't allowed with the George Foreman GGR50. It derives its power from electric heat for no-fuss cooking indoors or outside. It can be used on its included pedestal or on a tabletop.
  • sloping grate draws fat away
  • variable temperature control
  • lacks flame-licked flavor
Brand George Foreman
Model GGR50B
Weight 21.8 pounds
Rating 3.5 / 5.0

6. Char-Broil Big Easy Infrared

Great for the adventurous cook, the multifaceted Char-Broil Big Easy Infrared channels heat evenly and eliminates hot and cold spots without the potential for flare-ups. It is large enough to safely prepare an entire 25-pound turkey.
  • no charcoal or oil needed
  • also great for roasting and smoking
  • limited surface area
Brand Char-Broil
Model 14101550
Weight 54.6 pounds
Rating 3.9 / 5.0

5. Coleman Road Trip Grill LXE

You don't have to leave home without the Coleman Road Trip Grill LXE. It offers an almost full-size design with the convenience of collapsible scissor legs, which make for easy storage in truck beds, in your RV, or in your garage.
  • slide-out drip tray
  • uses a standard propane cylinder
  • hard to manage heat distribution
Brand Coleman
Model 2000017442-Parent
Weight 51.2 pounds
Rating 4.1 / 5.0

4. Dyna-Glo DGB390SNP-D

Equip your patio with the high performing Dyna-Glo DGB390SNP-D, which houses three commercial-grade stainless steel burners and fires up with an easy push button that delivers quick and reliable ignition whenever you need it.
  • casters allow for easy movement
  • ample prep and work space
  • even heat distribution
Brand Dyna-Glo
Model DGB390SNPD
Weight 93 pounds
Rating 4.2 / 5.0

3. Weber Q 3200

The sophisticated, full-sized Weber Q 3200 cooks efficiently at any temperature with its infinite control burner valve. Its interior features split grates for the simultaneous cooking of foods that need different levels of heat.
  • built-in light for nighttime cooking
  • ergonomic side handles
  • fold-down side tables add prep space
Brand Weber
Model 57060001
Weight 83.8 pounds
Rating 4.9 / 5.0

2. Weber Original Kettle

With the economical Weber Original Kettle, you can enjoy 363 square inches of cooking space, as well as a heavy-gauge, porcelain-enameled lid and bowl. This is a classic grill that has served generations of outdoor cooks well.
  • integrated tool hook
  • easy spring clip assembly
  • convenient built-in thermometer
Brand Weber
Model 14401001
Weight 36.9 pounds
Rating 4.5 / 5.0

1. Weber Genesis II LX E-340

Take your barbecues to the next level with the Weber Genesis II LX E-340, which has large front panel control knobs, sizable stainless steel prep tables, and a hidden burner. It also has a staggering 513 square inches of cooking and warming space.
  • infinity ignition
  • convenient led fuel gauge
  • flavorizer bar system
Brand Weber
Model 61004001
Weight 208 pounds
Rating 4.8 / 5.0

It's Getting Hot In Here, I Hope

Whether direct or indirect, a grill requires radiant heat to cook. That's right: sweet radiation. But rest assured, there's a big difference between char broiled and Chernobyl.

With your basic charcoal grill, the coals themselves radiate upwards of 2,000ºF, and all you have to do is get them burning.

When you're working with gas, the flames might reach temperatures around 3,500ºF, but since so much less radiant heat is given off, they don't do much for the grilling process. Instead, many newer gas grills utilize some kind of intermediary, like lava rocks, ceramic plates, or the "flavor bars" on some Weber models.

These intermediaries absorb the heat of the fire beneath them and radiate it up towards your precious pieces of meat or vegetable. A lot of the time, that intermediary also makes it difficult to see whether or not the fire has actually started, which, if you're careless about your investigation, can lead to some BBQ related catastrophes.

If you're wondering about infrared grills, well these are just a specific kind of gas grill that uses as an intermediary long metal or ceramic grating with extremely tiny holes in it. The amount of space between the fire and this grate, and between the grate and the cooking surface, is drastically diminished to cut down on any dehydrating effects that dry air could have on your food.

The Pyramids Are All Made Of Charcoal

I grew up cooking on gas grills: London broil, grilled sweet onions, grilled pineapple for desert, etc. Those were the best days of the summer. When I got to college, it was all charcoal as far as the eye could see. A man's worth was measured in the speed and alacrity with which he could construct a viable aerated charcoal pyramid and get it burning.

There's a certain satisfaction to both ways of cooking. My senior year in college, my housemates and I got a small gas grill that allowed us to more safely conduct 3 a.m. barbecues on the front lawn in the middle of a snowstorm. Honestly, that winter, it was a life saver.

Where you're at in your culinary life and what your cooking needs are shouldn't be too tough for you to determine. If you're cooking for more than two or three people, it's going to save you a tremendous amount of time and energy choosing gas over coal. Getting that large an amount of charcoal to an evenly burn requires a little finesse.

Furthermore, if you're interested in getting a good sauce going along side your meats, one of those side burners could prove indispensable, just be aware that they prevent you from collapsing the side table itself, so the grill's footprint is consistently a little larger.

So, let the number you're regularly cooking for influence your decision, without forgetting your ambitions as a host. After that, consider the space you've got available to you. Beyond that, your decision can be based on bells, whistles, and style.

Come On, Baby, Light My Ancient Fire

Archaeologists and anthropologists place the advent of cooking somewhere in the neighborhood of 300,000-40,000 B.C.E., as evidenced by carbon dating at a variety of hearth sites unearthed during expeditions. The one pictured, from an Israeli cave, is believed to be closer to the 300,000 year mark.

However long ago it started, we certainly aren't very far removed from it either culturally or socially. Just take one look at a group of men gathered around their grill and tell me they aren't actively channeling their deep ancestry.

Even the methods employed in these early hearths resemble the techniques around which modern grills are made. Those first fires warmed stones that radiated heat more directly than the fire itself could as it slowly became its own pile of useful coals. It's the same stuff they teach kids in Boy Scouts, along with that other ancient activity: helping old ladies cross the street.

Sure the firing mechanisms have made it easier to get the grill started, and features like fuel gauges, thermostats, and extra burners have come to be expected on higher end grills, but the ritual is much the same as it's always been. Remember that each time you flick that easy starter switch and lick those prehistoric chops of yours.

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Last updated on October 24, 2017 by Daniel Imperiale

Daniel is a writer, actor, and director living in Los Angeles, CA. He spent a large portion of his 20s roaming the country in search of new experiences, taking on odd jobs in the strangest places, studying at incredible schools, and making art with empathy and curiosity.

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