Grill Buying Guide

The distinct flavors and atmosphere offered by an outdoor grill is incomparable. Learn more about grill types, sizes, power, materials, features and safety.


One of the best ways to enjoy the outdoors is firing up the grill to cook a delicious meal. From steaks and chicken to vegetables, nothing beats the taste of your favorite food grilled over an open flame. With a wide assortment of outdoor grills available, LuxeDecor offers a convenient guide to help select the best grill for your outdoor space and purposes.


Grill Types

The most important decision when buying a grill is determining what type of fuel is used to power your grill. There are five major types of grills that each use different fuel types.


The most common and popular type of grill used by people are charcoal grills. The most familiar model is the kettle grill, which is a charcoal grill that consists of a charcoal pan shaped like a steel kettle bowl that holds burning charcoal. A wire rack (or grate) is balanced on top to lay ingredients over. Different models may include leg supports, lids, and come in a variety of shapes from round to rectangular.


  • Affordable, portable, dependable
  • Higher temperatures can reach 500-700 degrees
  • Adds smoky flavor


  • Longer warm-up time between 15-20 minutes
  • Harder to control temperature, uneven heat
  • More cleanup effort, ash buildup
  • Not allowed on balconies



Another popular choice for grills is a liquid propane grill which is gas-fueled. Typical models consist of a cart grill design with a grill unit attached to a wheeled frame that holds a propane fuel tank. Other features, such as side burners and side tables, may be attached to the frame.


  • Easy setup (on/off button, knobs)
  • Fast warm-up time
  • Adjustable heat
  • Easy clean up
  • Neutral, odorless flame


  • More expensive to purchase and repair
  • Potential flare-ups with grease buildups
  • Lower temperatures can reach up to 450 degrees
  • Fuel supply needs to be replenished because it can run out quickly
  • No smoky flavor

Natural Gas

Natural gas grills are another type of gas-fueled grill. They require installation of a gas line which means most natural gas fueled grills are built-ins. These types of grills first, heats coal or porcelain briquettes, where heat is then transferred to the surface of the grill.


  • Permanent fuel source so fuel never runs out
  • Can lower fuel costs over time
  • Easy clean up


  • Installation can be more expensive
  • Not portable
  • No smoky flavor


Electric powered grills plug into a standard wall outlet and use an electric heating element to cook food. Electric grills are ideal for settings that are constrained by fire and safety regulations.


  • Even heat distribution
  • Easy to control heat
  • Can be safely used indoors and in small spaces such as balconies


  • Low temperatures, cannot reach high temperatures
  • No smoky flavor


A smoker is a container that creates smoke to slowly cook food indirectly at low temperatures over a long period of time. Smokers are usually vertical standing units that open with a door where food can be hung from the top of the unit on hooks, or placed on multiple grates.


  • Mild cooking method retains moisture and flavor
  • Smoky flavor


  • Longer cooking time

Wood Pellet

These hybrid cookers are fueled by hardwood pellets that offer both the benefits of charcoal and gas grills. An induction fan circulates air from outside, heating wood pellets that create a convection cooking process. The pellets release smoke as they burn.


  • Even cooking temperature of a gas grill
  • Smoky flavor

Grill Size

When determining the perfect size grill to suit your needs, take special consideration of your cooking habits to help establish the size grill you’ll need. The size of your grill is determined by two factors: the amount of space the grill unit occupies, and the surface area designated for cooking.

Primary Square Inches

Primary square inches specifies the size of the surface directly over the heating element for full temperature cooking.

Secondary Square Inches

Secondary square inches refers to the size of ancillary surfaces for cooking, such as elevated warming grates and side burners.

Good To Know

Grilling Burgers: An average burger that measures 4-inches in diameter typically requires around 20 inches of cooking space. That means a 200-sq. inch grill will be able to accommodate 10 burgers at once.
Grilling Racks of Ribs: On average, a rack of ribs can measure 100-sq. inches, so if you are considering grilling multiple racks, you’ll need a larger size grill.
Consider Number of People: Two small grills for a large party will prove inconvenient, however a large grill that is less frequently used will prove troublesome because it will consume fuel too fast.

Grill Power

Grill power is measured in BTUs (British thermal units), or output of heat production. As a general rule, the largest the grilling unit, the more BTUs are required, while smaller grills will require less. Higher BTUs will benefit those who are grilling for large groups of people, or cooking a large quantity of food. Be sure to compare the number of BTUs and features before deciding how much fuel power is required for your needs.

Grill Materials

Grills come in a variety of heat conducting materials that can withstand high temperatures of heat for cooking. They include ceramic, stainless steel, cast aluminum, and cast iron. You’ll find stainless steel grills are the standard material used for most type grills.

Grill Features


Burners allow you to control the amount of direct or indirect heat used while grilling.

Side Burners

A side burner provides extra cooking surface to cook food items that require indirect heat.


Available in stainless steel or porcelain enamel, grates provide surface area to grill food items.

Infrared Burners

The latest in outdoor cooking technology, infrared burners achieve extremely high heat levels for quick searing for gas-fueled grills.

Electronic Igniter

A push button allows users to quickly ignite a grill without the use of lighter fluid.


Rotisseries rotate food for even distribution of heat that cooks bulky food items.


Thermometers are essential in monitoring cooking temperatures,and can usually be found on the hood or body of a grill.


Grill Safety and Care

  • Set up a grill in an open, well ventilated area that is at least 10-feet away from your home.
  • Be sure that your grill is firmly placed and stabilized on the ground.
  • Keep grills away from combustible materials and surfaces, including dry leaves.
  • Never use a charcoal grill on a balcony, or confined spaces.

Charcoal Grills

  • Line the kettle basin with aluminum to protect your grill from heated coal. Once the coal has been used, it can easily be discarded for easy cleanup.
  • Maintain your charcoal grill by regularly cleaning ash and buildup. Ash can absorb moisture which makes grills prone to rusting.

Gas Grills

  • By law, a 20-pound cylinder of propane may be filled only to 80% capacity to allow enough room for the liquid to expand.
  • Be sure to check for gas leaks whenever you disconnect the regulator of the cylinder of propane. Never use an open flame to check for any abrasions or leaks. Use a water and soap solution instead.
  • Always keep the grill lid open when lighting a gas grill.
  • Never disconnect or alter a cylinder when the grill is operating and in use.
  • Replace faulty hoses.

Grill Grates

  • A hot grill is the best time for cleaning to prevent debris from sticking.
  • Preheat grill to 500-550 degrees to burn leftover debris into ash. Use a stainless steel bristle brush to remove excess debris.
  • Do not clean grates right after grilling because debris will clog up the grill brush.
  • For a deeper clean, remove the grates when the grill is cool, and scrub with an abrasive pad ro brush with dishwashing liquid.