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The Beginner's Guide to Combo Grilling: Gas and Charcoal

Lowe's Editorial Team

By Lowe's Editorial Team
Updated July 31, 2025

If you're just getting into grilling, you've probably faced the ultimate griller’s dilemma: should you go with a gas grill or a charcoal grill? If you’ve asked yourself this question, our beginner-friendly guide to grilling with a gas and charcoal combo grill can help.

Grilling for Beginners: Understanding the Difference Between Gas and Charcoal Grills

Before you plan your next barbecue, it helps to understand the basics of grilling. Grilling with a gas or charcoal grill is more than just lighting a flame and tossing on some meat. To master the essentials, you’ll want to know the key differences between the two most popular grill types: gas and charcoal. Both produce great meals, but your decision should be based on your preference for convenience and cooking time.

The Beginner’s Gas Grill Guide

Gas grills are a favorite among backyard barbecue lovers for good reason. They run on either propane or natural gas. Propane usually comes in tanks, while natural gas connects directly to your home's gas line. A typical gas grill has three main parts:

Here’s why a gas grill might be a smart choice:

  • Instant ignition: No need to build a fire. Just turn a knob or push a button and you’re ready to go.
  • High heat: Gas grills can reach temperatures up to 700°F, and some models go as high as 1000°F.
  • Quick preheating: Gas grills heat up fast, so you can start cooking almost immediately.
  • Easy temperature control: Use the temperature control gauge to fine-tune the heat while grilling.
  • Versatility: Whether you want to sear at high heat or cook low and slow, a gas grill has you covered.

The Beginner’s Charcoal Grill Guide

Charcoal grills are known for delivering that unmistakable smoky flavor. They use charcoal to generate intense heat, and with a few adjustments, you can grill, bake, smoke and sear all on one grill. Charcoal grills are also:

  • Budget-friendly: Charcoal grills are often less expensive, and both charcoal and wood chips are affordable.
  • Customizable: Whether you prefer direct, indirect or dual-zone heat, you can tailor your grilling style.
  • Incredibly hot: With no temperature cap, charcoal grilling gives you the freedom to experiment with high-heat cooking.

Good to Know

Want to learn more about different types of grills? Our detailed buying guide can help.

Combo Grills: The Benefits of a Gas and a Charcoal Grill in One

Gas grills are convenient and fast, while charcoal grills give you that authentic smoky flavor. Choosing one over the other can feel like a trade-off, but with a combo grill, you don’t have to choose. These hybrid grills feature a gas grill on one side and a charcoal grill on the other. Combo grill benefits include:

  • Versatility: You get the best of both worlds — easy temperature control from the gas side and rich smoky flavor from the charcoal side.
  • Efficient cooking: Sear veggies quickly on the gas side and slow-cook meats on the charcoal side.
  • Control and convenience: Adjust the heat easily with the gas side’s control knobs.

How to Use a Combo Grill: A Beginner’s Cooking Guide

Owning a combo grill gives you the flexibility to choose your cooking method based on what you’re making. Here are the three main methods to try.

Direct Cooking Method

This method is great for quick-cooking foods like shrimp, burgers, pork chops and veggies. Just place your food directly over the heat and flip halfway through the cooking time to finish both sides evenly. This technique works best with the grill lid closed to lock in heat.

Indirect Cooking Method

Larger cuts of meat, like whole turkeys, ribs or roasts, need slowing cooking times and lower temperatures. This is where indirect cooking shines. Place the food between the heat sources instead of directly above them, close the lid and let radiant heat do the work much like an indoor oven. This technique keeps your meat juicy and tender without constant flipping.

Combo Cooking Method

This method combines the best of both worlds. Start with direct heat to sear the outside, then move the food to indirect heat to finish cooking. It’s perfect for steaks, pork tenderloins and other cuts that benefit from a caramelized crust, a juicy interior and a smoky aroma.