News from the Tennessee Valley Living Today
MONDAY, MAY 14, 2007

Picking a grill is personal

By Joan Cirillo
For The Associated Press

Grilling has never been so hot.

The grilling industry is growing at a record rate, but that’s made shopping for a grill a little like shopping for a car: How to decide among all the makes and models and accessories?

“First step is to figure out your grilling personality,” Steven Raichlen, award winning author of 27 books and television host of “Barbecue University,” said in an exchange of e-mails.

Be precise, because you’re about to face acres of options.

The grilling industry grew 66 percent from 1992 to 2006, based on shipments of grills, according to the Hearth, Patio and Barbecue Association. Last year was the industry’s most successful, with nearly 17.3 million grills shipped from manufacturers to retailers, up 15 percent from 2005, according to the association.

Leading trends were a growth in outdoor kitchens, portable and charcoal grills, along with grills with multiple burners and uses, say industry experts. It’s not hard to see why grilling suits Americans today. “It’s really a convergence of a lot of things going on,” Raichlen said in a phone interview.

For starters, “That casual lifestyle has permeated every part of our lives,” said Leslie Wheeler, a spokesman for the barbeque association. “People like the casualness of eating and cooking outside.”

People are entertaining more at home, and a good number of new books and TV shows teach new barbeque techniques, Raichlen said. Home cooks are more educated, especially about international cuisine, and now prepare meals from start to finish on their grills, the author of “The Barbecue! Bible” said.

And don’t forget its advantage for the time-pressed: “There aren’t any baking dishes to clean,” Wheeler said.

Manufacturers also have taken advantage of inexpensive labor in China to build increasingly sophisticated, but affordable, grills, Raichlen said. The result is a dizzying array of variety.

So, where to begin when you want to buy a grill?

Decide which of the four basic grill types you want. These include gas, (the most popular for its ease and clean burn); charcoal (preferred by some for flavor and versatility); pellet (which uses wood pellets in various flavors like oak, hickory or mesquite); and electric, good for senior citizens and fire-restricted dwellings.

Frequent entertainers will want a large gas grill with four or more burners, or several grills. Those cooking for two will be fine with a gas grill with two or three burners, or a charcoal grill, Raichlen said.

Enjoy the process?

“You’re a candidate for charcoal,” Raichlen said.

More destination- or result-oriented?

“You’ll probably prefer the convenience of push-button ignition and turn-of-the-knob heat control associated with gas grilling,” he said.

“My personal belief is that you should own both,” he added.

What about cost?

Grills range from under $100 to thousands of dollars. “People should think about a grill as an investment,” “Taming the Flame” author Elizabeth Karmel advised. “This is like buying an oven for your home. If you buy a good one, it will last you forever.”

Expect to spend $450 to $500 for a better gas grill, said Karmel.

“Most of the inexpensive ones (grills), $300 or less, are going to fall apart in three years,” author and television host Rick Browne said. The self-proclaimed “Doctor of Barbecue” looks for even heat over the surface of the grill, a grill with at least three burners, and versatility.

Top tips for grill buying

Before you buy, keep in mind these simple priorities:

  • Consider cost but view your purchase as an investment.

  • Give the grill the wiggle test to be sure it isn’t flimsy and parts are welded.

  • Beware of add-on features like side burners, which hike costs. Ask yourself if you’ll really use them.

  • Look for good customer support and maintenance. Remember that grills, like cars, require cleaning and upkeep.

    Copyright 2005 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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