The best charcoal grills for the ultimate smokey flavor

Pros: Easy to use, clean, outfit, and repair

Cons: Thin steel, the porcelain-enameled coating can crack easily

It's hard not to love the design of the Weber Original Kettle 22-inch charcoal grill. It's been around for decades with hardly any changes, and it probably belongs in the Museum of Modern Art.

The simple, circular shape naturally gathers charcoal evenly in the basin and makes for even heat distribution. Top and bottom vents allow heat control for direct and indirect cooking (as well as ash catchment on the bottom), and the basin is deep enough to add a pan of water to keep meats from drying out when you're cooking low and slow. 

It's also a fairly weatherproof and highly mobile grill. The tripod leg design makes tilting and rolling a cinch (as does the handle), and because it's such lightweight stainless steel, you can easily pick it up and place it in the bed of a pickup, or store it away for non-grilling season (if such a thing exists). We also love how effortless cleaning is; the three-blade ash sweeper and removable ash catcher make disposing of ash easy as can be. 

The Weber Original Kettle grill comes in three sizes — 18, 22, and 26 inches in diameter. We like the 22-inch model because it allows you to roast a whole brisket or pork shoulder, but you may want to size up or down depending on your needs. It's also our pick for those on a budget. Save for grills made with painted galvanized steel (which, again, aren't built to last), you're not going to find a cheaper grill that will give you the years of the good use you'll get out of a Weber.

Pros: Thick steel, weather-resistant, expanded steel grates, good warranty

Cons: Felt gaskets could be better, brand no longer manufactures dedicated cover

When it comes to true barbecuing, an offset barrel smoker that can handle burning wood as well as charcoal is in order. Professional-grade offset smokers are four-figure investments, but Char-Griller's Grand Champ XD offers an impressive, 12-gauge (tenth-inch) thick steel barrel, expanded metal grates, oversized legs, and wheels fit for rugged terrain for a surprisingly capable package in the $500 range. 

The top pick in our guide to the best barbecue smokers, the Grand Champ is also the best charcoal grill low-and-slow cooking. We kept this grill going at a steady 225-250 degrees Fahrenheit for 12 hours on three charcoal chimneys' worth of quality hardwood lump charcoal, smoking pork shoulders, briskets, and a mess of chicken wings and eggplant.

This assembly was fairly involved, but I had it together, lit, and seasoned in less than two hours. Offset smokers, we should add, tend to be difficult to assemble, largely because the offset firebox can be a challenge to line up and attach (especially alone). I didn't struggle once with the Grand Champ.

Apart from handling a generous helping of wood, we like that the firebox comes with a charcoal basket that helps you contain and organize your coals (and hardwood). Whichever fuel you use, remember that offset smokers don't cook evenly because one side abuts the firebox and stays much hotter than the other. Place your foods on the grate accordingly. If you buy this grill, know that to get to know it intimately, you'll have to engage in some good, honest fun grilling ribs, shoulders, briskets, and more.

Pros: Excellent insulation and heat retention, fuel-efficient, doubles as smoker, grates set at different heights, sturdy wheel locks

Cons: Heavy, tricky to learn how much charcoal to use (easy to overheat)

As Olunloyo told us, if you have the money, a ceramic kamado grill — a design that originated about 3,000 years ago in Japan — is the best investment you can make in a charcoal grill. We like the Kamado Joe (KJ) Classic II because it makes few, if any, concessions in quality, but is priced well. Shockingly, you could find yourself paying much more for a grill of similar if not equal construction.

Unlike some of its competitors, the KJ Classic II comes with a robust frame, sturdy (if somewhat small) locking wheels, an adjustable grate, loads of features and multiple grate levels, an ash catchment system, and is virtually weatherproof (still, buy a cover).

The construction allows you to cook between 225 and 750 degrees Fahrenheit, and maintain a consistent heat, as it's basically a giant ceramic oven. This also makes it unbelievably efficient, and you'll be amazed to use only about half of what you normally would in a stainless-steel kettle grill.

When it comes to a Kamado-style grill, you won't find much competition for the Kamado Joe Classic II, save for the Big Green Egg, which we also like.

Pros: Large capacity, self-feeding, keeps relatively steady temperature

Cons: Only works with briquettes (not hardwood lump), tough to build (took us several hours)

While charcoal is both notoriously difficult to light and regulate, Masterbuilt makes it easy. Masterbuilt's Gravity Series charcoal grills work similarly to how an electric-powered pellet grill works, minus the auger that pulverizes the fuel ahead of it hitting the firebox.

You may be wondering, why not just use a pellet grill that regulates heat much better? As much as we at Insider Reviews adore pellet grills and the flavor they offer, they just don't stack up to good old-fashioned charcoal.

The Gravity grill has a digital, wifi-ready control panel helps monitor and regulate temperature in real time, with a wired thermometer running through the grill box — you can slip inside or tend to guests without having to worry that things might get out of hand. And this grill is built for guests: with 1,050 square inches of cooking area and a three-tier rack system, we easily fed a dozen people off of this towering beast in one fell swoop. 

There are downsides to this grill: firstly, it's a pain to assemble and took two grown humans, many odd contortions, and several hours to properly assemble it. The steel is fairly thin, so it's not going to retain heat or survive decades of use and weather like a four-figure, quarter-inch stick burner will, but frankly, that's to be expected for the price.

In the end, the Masterbuilt Series 1050 (as well as the smaller 560 and 800) is charcoal grilling with training wheels. If you like cooking with charcoal but would prefer to forgo the fuss and mess of tending a charcoal fire, this is the best option.

Pros: Great heat retention and weather resistance, easy coal access with fold-up grate, 20-year warranty

Cons: No thermometer included

The original PK kettle grill hit the market the same year that the Weber did, and it is among the most efficient and durable small charcoal grills we've tested to date. The new (and we'll definitely say improved) PK300 comes with an impressive 20-year warranty.

The brand can make good on that warranty because, in all likelihood, they won't really have to: As opposed to the thin, powder-coated or porcelain-enameled steel found in more affordable kettle grills (such as the Weber), they use thick, cast aluminum instead. It's not only more heat- and weather-resistant, but much more conductive, meaning you'll have a much easier time getting — and keeping — it hot.

This is the perfect cart design for a casual griller, with just enough cooking area (about 324 square inches) for a small party, a folding shelf for a plate, and a large bottom shelf for a tray.

The new PK 300 also comes with cast-aluminum lugs and legs, so nothing is bound to fall apart or buckle like it would on a cheaper grill.

The series of baffles and the wide surface area make temperature control a breeze and also allow for small smoking endeavors. At $600, it's a bit of an investment for most people, but if you want a simple, efficient grill that will last, this is a fantastic choice.

Pros: Lightweight, same design as our top pick

Cons: Not entirely spill-proof, bulky for a portable grill

If you're in the market for a portable charcoal grill, the first thing that you need to know is that they're messy. They're all liable to leak, spill, and trash the trunk of your car, so don't set out without a storage bin or a large, heavy-duty sealed bag to contain grease, ash, and grit.

There are tons of portable grills out there, but the most basic and familiar is the miniature version of our top recommendation, Weber's 14-inch Smokey Joe. It handles about five (crowded) burgers on the grate, so it's plenty for a normal carload of people, which we find is just right.

If you're looking for something highly portable for camping, there are plenty of fancy options out there, and if you want to spend a few hundred dollars on something extra compact, we really like Snow Peak's. If you're looking for a fire pit and charcoal grill in one, check out Picnic Time's X-Grill, which folds and comes with a pouch to contain the mess — I tend to keep this one in my car, and while it's not the best for cooking, it manages just fine.

Still, if you're looking for something basic and affordable, the Weber Smokey Joe is as convenient and easy to use as our top pick, and it's going to last every bit as long.

Pros: Tons of cooking space, sears meat very well, adjustable grill grates give an extra layer of heat control, lid allows for smoking meat and weather protection while cooking outdoors, comes with many accessories, can easily be wheeled on flat surfaces once assembled

Cons: Some small pieces came damaged (but were covered by the warranty), assembly takes some heavy lifting, expensive

The Nuke Delta 40-Inch Argentinian-Style Gaucho Grill has an incredibly large cooking surface so you can make a ton of food at once or move your logs (or coals) around to create different heat zones. Plus, the grill grates can be raised or lowered to adjust their distance from the heat source. You can get the perfect sear on your steaks and then adjust for foods that need gentler heat.

Since the Nuke Delta functions well with wood logs or charcoal, you can use either based on your flavor preference. Not all gaucho grills have lids, so it's an added bonus that this model has a thin one which protects the cooking surface from wind or rain. In theory the lid would allow you to smoke food, but in our testing for the best BBQ smokers, we found that thicker lids and walls are essential. 

All of these features allow you maximum control and a really interactive cooking experience. However, it does mean you'll want to spend some time getting to know this grill — it's not for a novice griller.  

The grates are large and nonstick, so this grill is easy to clean. While it doesn't have a side table like some of our favorite gas grills, it has enough real estate and built-in storage space to make up for it.  

This grill did come with the frame holding the grill grates dented which made the grill grates sit at an angle instead of flat. And a few of the interior bricks, intended for better heat retention, came broken but both would have been covered by the warranty.

The only other downside would be the financial investment. Compared to other grills of this style, this grill is not prohibitively expensive. If you are considering buying this compared to a different charcoal or wood-burning grill, the Nuke Delta does ring in at a higher price point. — written and tested by Elissa Bolling

There are several factors to consider when shopping for the best charcoal grill; we outline them below. For best results, we also recommend outfitting yourself with the best charcoal for grilling, the best charcoal chimney starter, and the best grill brushes.

Size: A large charcoal grill will offer a big cooking surface, which is good to cook for groups. For a portable grill to take to tailgates or camping, you'll have to sacrifice the cooking surface. If you plan to cook poultry or beef roasts — any food with some height to it — make sure the charcoal grill is tall enough to accommodate the food with the lid attached.

Quality firebox: Because your charcoal grill not only has to withstand heat but contains a fire of organic materials, you want to make sure you're buying a grill with reasonably thick steel, cast iron, or cast aluminum. The thinnest charcoal grills we recommend are from Weber, but thanks to the brand's patented enamel coating, they hold up exceptionally well.

In the case of barrel grills, which are designed to burn more noxious fires (including oils, fungi, and impurities in wood), you'll want something much thicker. Raichlen and Olunloyo recommend springing for a grill with quarter-inch thick steel, but that comes with a hefty price tag. Tenth-inch (12-gauge) steel is sufficient for stick burning, especially with a little care and regular ash removal.

Temperature control: Achieving precise temperatures with a charcoal grill is difficult. However, if you want a bit more control, the unit should have air vents on both the top and bottom. Additionally, you should be able to adjust the height of the grate over the charcoal.

Smoking capacity: Some charcoal grills can double as smokers, meaning they cook meat very slowly, using more indirect heat than direct heat. You'll need a charcoal grill with a large interior to smoke bigger cuts of meat.

During our most recent round of testing, we retested our top pick alongside two other contenders to determine which ones were the most convenient to use, offered the best surface area, and considered ease of cleaning as well.

We also spoke with several experts in the field about what to look for in a charcoal grill, from chef Shola Olunloyo of Studio Kitchen to veteran author and TV host Steven Raichlen, Hey Grill Hey founder Susie Bulloch, Thirteen executive chef Tobias Dorzon (who's also opening his own restaurant, Huncho House, and is featured on Season 3 of Guy Fieri's Tournament of Champions), and famed New York City butcher Pat LaFrieda.

Here's what we looked for in our top picks:

Material quality: Grills have to live outside, generally, and while you should purchase and use a cover, a grill is going to have to stand up to some abuse with normal use. We looked for quality stainless steel or ceramic, and seeing that those grills tend to get expensive, we also looked for thinner steel with enamel coating (rather than easily chippable and not-so-rust-proof paint). We also took caster and wheel quality into consideration.

Setup: Setting up or building your grill can take anywhere between five minutes and five hours depending on the grill you choose. Some grills we tested were so difficult to assemble that alternatives that were otherwise comparable were preferred; no one wants to spend five hours building a grill when they might find a similar one that comes preassembled, for instance.

Performance: Because charcoal grilling depends so largely on the material of the grill, as well as the type, amount, and placement of fuel you use, we chose to focus on the experience of using the grill and the quality of the materials and the design itself. We didn't encounter any grills that cooked poorly, but if we did, they would've been immediately disqualified. We do find that grills with some sort of sealing material, be it a fiberglass or felt gasket, maintain temperature and cook more efficiently.

Warranty: While there's not much a warranty will cover if you misuse (or neglect) your grill, it's good to know when a brand stands behind its products. Because of its prolific presence and its 10-year warranty (on the bowl and lid) to many other brands' one-year warranty, Weber was an easy pick in this department. 

A gas grill uses propane or natural gas to cook, while a charcoal grill is a basin (usually stainless steel, porcelain-coated stainless steel, or ceramic) meant to contain charcoal fires. Charcoal grills have the ability to get much hotter, generally, while propane grills are somewhat quicker to light (by about five minutes, according to grilling author and aficionado Steven Raichlen) and easier to tend. 

Practically speaking, gas grills operate much like a stovetop: you set the heat with a turn of the knob. Charcoal requires more time and hands-on work, and charcoal doesn't produce a continuous flame. This heat variability makes charcoal grills a great choice for barbecue, since it offers you more flexibility and control. Charcoal also leaves gray ash after the flame consumes it, while propane and gas grills leave no ash at all.

How do I clean my charcoal grill?

There are many approaches to how to clean a charcoal grill, but while it's still warm, you can use a brush, scraper, or block to remove grease, drippings, and fuel residue. Here are some of the best grill brushes and cleaning tools we recommend. Another popular method, which should only be conducted while the grill is cool, is using a spray cleaner. We like this one from Kona.

What do I do with my charcoal post-grilling?

Once you're done grilling, close your grill and any vents your grill may have. This will fully snuff out your fire and make it safe to remove ashes and spent coals later on when everything has cooled. A scoop, small shovel, or spade can come in handy if your grill doesn't have an easy catchment and/or removal system.

How many types of charcoal grills are there?

In short, there's an infinite amount of charcoal grills, but the most common are kettle (usually porcelain-coated steel like the Weber Kettle), barrel grills, which are usually made from thick-steel oil drums (at least in the United States) or propane tanks, ceramic grills made from clay (like Japanese Kamado-style grills).

How long should charcoal burn before grilling?

Charcoal will take about 15 to 20 minutes to light and turn into embers, but that can vary a good deal depending on what type of charcoal and how much you're using. The main thing to look for is that the coals are covered in a light grey ash. When the majority of coals look this way, it's time to cook.

Do I close the lid after lighting charcoal?

If you're using the grill basin to start your charcoal, leave the lid open while the coals light. The increased air circulation will help the coals light faster. The same applies if you're using a chimney starter: keep the chimney uncovered.

Once the charcoal is fully lit (and transferred to the grill basin if using a chimney starter), cover the grill for about 10 minutes or so to heat the grill itself. Then, you're ready to start cooking. 

How do I calculate how much charcoal I need?

The amount of charcoal you want to use depends on what and how much food you're cooking. If you're dealing with, say, a steak you want to sear, you'll want a full chimney starter (or a few pounds of coals).

If you're cooking something light like a filet of white-fleshed fish, you can get away with about a third of a chimney starter. When in doubt, though, just fill your chimney starter and shape the bed of coals as makes sense. It won't cost you too much to err on the safe side, and eventually, you'll get a feel for how many coals you need for the type of cooking you're doing.