After the grill itself, a set of BBQ tools is the next most important item to tick off your shopping list. You need to be able to flip food safely to avoid burns and your standard kitchen utensils might not be long enough to maintain a safe distance from the heat. We’d opt for long-handled tongs and ones with metal tips in case of flare-ups. Ensure the handles are heat-resistant (choose rubber or wood) so your hands don’t get too hot.

You’ll also want something to protect your hands while you’re cooking. Gloves are a better bet than mittens, so you still have proper dexterity. It’s best to go for long gloves when leaning over a searing barbecue and, as these tend to be machine washable, they’ll remain in good condition.

We all know there are different heating and fuel sources that can be used while grilling. Each of these fuel sources have their own set of advantages and disadvantages, with some may possibly alter the overall flavor of the food you cooked. Today, let’s take a closer look at some of the different types of BBQ grills that utilize each of these fuel sources.

1. Charcoal Grills

Charcoal grills have long been a favorite of outdoor cooks for many reasons. A charcoal grill is easy to use, and foodies crave the smoky, rich flavor which charcoal imparts.

All charcoal grills operate with a few basic similarities. Air intake is located toward the bottom of the grill and is adjusted manually. When air comes into the grill, it passes by the lit charcoal and exits through an additional vent at the top of the grill, similar to a wood-burning stove. The more air that’s allowed to enter and exit the grill, the hotter the grill will get.

One of the benefits of being able to adjust the air intake and exhaust is that once the temperature stabilizes within the temperature zone you wish to cook, it typically remains constant and consistent throughout the cooking process, provided there is enough charcoal to keep it running at that temperature.

This is particularly beneficial when cooking tougher cuts of meat for extended periods of time, which allows them to break down into tender meat with extremely pronounced flavors.

2. Charcoal Kettle Grills

Kettle grills are one of the most commonly recognized types of charcoal grills. They are simple, in the shape of a kettle and consist of not much more than a rounded bottom, a tight, removable lid, stand, and grill grates. Charcoal goes in the bottom of the grill, elevated on a small grate that allows ash and other cooking debris to fall freely away from the heat source and maintain an even airflow over the coals.

One of the main benefits of this type of grill is is how portable it can be. Kettle grills are typically made of metal and are relatively lightweight. They come in different sizes but are mostly portable and typically require less charcoal to use.

3. Kamado Grills

Kamado grills, sometimes called ceramic smokers or “egg grills,” are a more sophisticated version of the charcoal grill and have surged in popularity over the past 10 years. Kamado grills work on some of the same principles of kettle grills but have a few distinct differences.

The kamado grill has a more elongated shape to it, resembling the outline of an egg. They are much heavier than the kettle grill because this type of grill is typically made from a thicker ceramic material and can weigh anywhere between 150-500 pounds, depending on its size.

Air flow and temperature is still regulated through the bottom and top of the just like the kettle grill, but due to its thermal mass and more of an engineered design, even a small adjustment on a kamado grill can make a significant change in temperature. Because of the thickness and weight of the kamado grill, the lid or dome is not typically removed completely, and is connected to the base of the grill with heavy duty, spring-loaded hinges.

Once you get the charcoal started, the kamado grill will typically pre-heat for 45 minutes to an hour to bring its thick walls close to your desired temperature before cooking. It utilizes all-natural, hardwood lump charcoal as a heat source, producing less ash than manufactured charcoal briquettes. Some grilling and barbecue enthusiasts feel the hardwood lump charcoal has the best flavor.