Kettle Charcoal Grills
When most people think of backyard grilling, this is likely the type of grill that comes to mind. Popularized in the 1950s, the iconic kettle grill is a classic choice that still remains popular today. They have dome-shaped lids for heat circulation and adjustable air vents that allow for direct and indirect grilling. Kettle charcoal grills are great for everyday grilling. Their simple design makes them easy for beginner grillers. They’re easy to transport, as well, making them a great option for picnics, tailgating and other events. Kettle grills take longer to heat up than their gas counterparts, but the flavor is worth it.
Material
Most kettle grills are made of porcelain-enameled steel which balances durability, heat retention and even cooking. The enamel coating prevents rust and resists peeling under high heat conditions. With proper care, a good kettle grill can last 10 to 20 years.
Sizes / Capacity
Kettle charcoal grills come in diameters ranging from 14 inches to upwards of 37 inches. The Weber 26-inch Master Touch kettle can hold 20 burgers at a time, so imagine what you can fit on the 37-inch grill.
Barrel Charcoal Grills
Barrel charcoal grills are shaped like rectangular barrels cut in half lengthwise. The design comes from the old tradition of cutting steel drums in half and using them as makeshift grills or smokers. While modern versions are more refined, the concept is still the same; they have a hinged lid and a large cooking surface with efficient heat retention and versatility. The rounded shape encourages even airflow. Because of their larger size, they use more charcoal than smaller grills which is an advantage, especially for smoking.
These grills are great for large backyard gatherings because they hold lots of food, and they’re versatile, too. Barrel charcoal grills are great for grilling (direct, high heat cooking) and as smokers (low-and-slow cooking). Look for features like an adjustable charcoal tray that lets you raise and lower the heat source, a built-in lid thermometer and a side firebox for Texas-style offset smoking.
Material
Heavy gauge (12-14) steel is the most common material used in constructing barrel charcoal grills. Powder coating or high-heat paint helps resist rust, but investing in a cover helps extend the life of the grill.
Sizes / Capacity
Barrel charcoal grills come in a range of sizes, from tabletop versions letting you grill as few as 8 burgers at a time to standard-sized grills that grill up to a staggering 66 burgers at a time.
Kamado Charcoal Grills
The kamado charcoal grill, inspired by Japanese cooking ovens, is an egg-shaped grill commonly made of ceramic, with an insulated interior that’s excellent for heat retention and fuel efficiency. The thick ceramic walls and sealed design help to keep food moist during cooking.
Kamado charcoal grills are popular because of their versatility. In addition to grilling on a kamado, you can smoke, roast and bake. They also require less charcoal than traditional grills and can maintain a precise temperature for hours once set. The kamado’s shape promotes consistent, even cooking every time thanks to the heat and smoke circulation.
Material
In addition to ceramic, kamado grills are also made of other modern, heat-resistant materials like stainless steel or aluminum. These materials are more durable and less prone to cracking than ceramic. They’re also lighter and more portable, which may make them more attractive than their ceramic counterparts. The downside is they don’t insulate as well as ceramic and require more fuel to maintain temperatures.
Sizes / Capacity
Kamado charcoal grills come in different sizes, from a compact 13-inch diameter kamado with an 8-burger capacity to a massive 24-inch diameter (and larger) that can grill 38 burgers at the same time.
Portable Charcoal Grills
Portable charcoal grills are smaller, lightweight versions of their larger counterparts. They’re great for picnics, tailgating, camping and days at the beach. They’re designed with travel in mind and they’re easy to transport. They’re also handy for people who live in apartments with balconies or small patios, or those living or traveling in RVs or tiny homes.
Because of the portable charcoal grill’s smaller size, cooking conditions may not be as ideal as they would be when using a larger, regular-sized charcoal grill. While portable charcoal grills may have some of the core grilling functionalities as larger grills, they prioritize portability, often with features like folding legs for easy transport and storage. You won’t find features like side tables, motorized rotisseries, offset smoker boxes, built-in warming rack or ash catcher. Despite these inconveniences, you can still cook great food on a portable charcoal grill.
Never use a portable grill (charcoal or any other type) indoors. They emit carbon monoxide — a colorless, odorless, poisonous gas that can make you ill and, in severe cases, cause death.
Charcoal Grills and Smoking
You love the way your hamburgers, hotdogs and ribs taste when they come off the grill. There's something about grilling with charcoal. However, when you want to smoke on a kettle, barrel, kamado or even a portable charcoal grill, you might be surprised to learn that, yes, you can actually smoke on all four grills.
Tips When Smoking on Charcoal Grills
- Smoking is all about low and slow. The more you open the lid to check on the meat, the more heat and smoke escapes. You should only open the lid to add more charcoal and/or wood chips.
- When smoking, briquettes are better than lump charcoal. They’re more predictable with a consistent, longer burn.
- Allow the meat to rest once it's finished smoking. Resting allows the internal temperature to even out and allows the juices to redistribute. This results in a juicier, more flavorful meat. Wrap the meat in foil or butcher paper to retain moisture and heat. Give it at least 30 minutes. For some cuts of meat, like brisket, that could be 3 to 4 hours or longer.
- While the meat is resting, strive to keep it in the temperature safe zone — above 140 degrees Fahrenheit. For larger cuts of meat, like brisket, target a resting temperature of 150 to 155 degrees Fahrenheit. Use a meat thermometer to monitor the temperature.
- Use a dual-probe thermometer: one for the grill temperature and one for the meat’s internal temperature.
Wear grill gloves to protect yourself from heat and possible injury when checking on meat while smoking.
How to Smoke on a Kettle Charcoal Grill
To set up a kettle charcoal grill for smoking, you need to create two zones for low-and-slow cooking: charcoal briquettes on one side and a drip pan on the other. Place soaked wood chips (mesquite, hickory, apple, etc.) over the coals (this is where that beautiful smoky flavor comes from) and place the meat over the drip pan (this will give you the indirect heat).
Maintain the grill’s temperature between 225 and 250 degrees Fahrenheit. Adjusting the vents throughout the smoking process will help maintain the temperature.
The challenge with smoking on a kettle grill is space limitation. Ensure you use a meat thermometer (if one isn’t already built into the grill) to monitor the meat’s doneness.
How to Smoke on a Barrel Charcoal Grill
Smoking on a barrel charcoal grill is ideal because of the grill’s large cooking surface. You get to enjoy the smoky flavor of more food like ribs, pork shoulder, brisket or even a whole chicken. Like the kettle grill, smoking on a barrel grill is another low-and-slow, two-zone cooking experience.
How to Smoke on a Kamado Charcoal Grill
Smoking on a kamado charcoal grill is slightly different than on a kettle or barrel grill, although it also uses indirect cooking. Instead of using charcoal briquettes, use lump charcoal and create a small mound. Place two to three chunks of your preferred wood around the mound. Install the heat deflector plate, also called a plate setter, over the fire. This creates indirect heat. Next, place a drip pan with water on top of the deflector to catch drippings and add moisture, and on top of that, place the cooking grate.
Open the intake vent (bottom) slightly, then open the exhaust vent (top) a little. Let the temperature stabilize at 225 to 250 degrees Fahrenheit. Once the temperature is stabilized, place the meat on the cooking grate, over the drip pan side. For smokier flavor, position the top vent over the meat to draw smoke across it.
Smoke the meat until it reaches the right internal temperature. Kamados can smoke for hours without needing to add more lump charcoal, so you shouldn’t need to continuously open the lid. However, you should check to ensure the temperature is stabilized at a good low and slow smoking temperature.
Ash Management and Safe Removal of Ashes
One of the most overlooked duties when smoking is also one of the most important: disposing of ashes and charcoal. Understanding how and when to deal with ash will help keep your grill operating at peak performance, and removing the ashes from a charcoal grill is important for several reasons, including:
- It prevents potential fire hazards.
- It helps ensure optimal food flavor.
- It prevents the grill from rusting or corroding.
- It helps to maintain proper airflow and cooking performance.
- It makes it easier to light new charcoal.
Always allow the charcoal to cool completely before handling it. Let the grill cool down for 48 hours with the lid on and all the vents closed. Once the coals and ash have cooled, remove the grates and set them aside. Use a metal or plastic scoop or an ash shovel or pull out the removable ash catcher (many charcoal grills are equipped with one). You can also use a shop vac to clean afterwards.
As you remove the charcoal, place it in an ash bucket. If you don’t have one, a coffee can will work. This is a necessary step to ensure the charcoal isn’t smoldering.
Charcoal briquettes should always be disposed because they have chemical additives. Wrap them in foil and place them in a metal trash can or other noncombustible container. If you use additive-free lump charcoal, that can be used in your compost or to fertilize plants.
Find the Right Charcoal Grill for You
No matter what your grilling style, the space you have to work with, or your grilling experience, there’s a charcoal grill to match your needs. From the classic kettle to the versatile barrel, the efficient kamado to the compact portable grill, each charcoal grill offers its own advantage for both everyday grilling and low-and-slow smoking. Understanding the features of each grill will help you make a better-informed decision about which grill is the best choice for you.
When you’re ready to select your new grill, stop by your local Lowe’s and a Red Vest associate will be ready to help with everything you need to get you ready for that first big backyard barbecue.