Grills Advice.

I wouldnt suggest a gas grill, unless the inconvenience of preparing the grill
is an important factor. Charcoal grills, if used properly, can give you much
better results. If you arent interested in the efforts involved with charcoal
grilling, then a gas grill is a sure fire no brainer way to get cooking fast.
But just to compare the differences, I'll offer some suggestions about
gas grilling and charcoal grilling.

Gas Grills:
Theres not much to it. The more you spend, the higher the quality and more
"features" you get. The grill you get should have:
- Smaller removeable grill grates made of cast iron, rather than enamel.
- Individual burner controls, allowing you to more easily cook with indirect
heat (for slower cooking methods).
- Barrier between burners and grill used for heat distribution, IE, lavarocks
- If possible, a tray for wood chips for smoking.

Charcoal Grills:
- Charcoal grills are a bit more involved than gas grills, but the end product
could be much better. All the mentioned items hold true for the charcoal
grills as well. Less care and maintenance is involved with charcoal grills
too. I personally avoid large tanks of compressed gas whenever possible.
- An important feature is that the grill grates are separate and removable This
is needed because you dont want to remove an entire grill great to stoke the
coals or move things around or add/remove your woodchips pan.
- An elevator mechanism that elevates/lowers the charcoal to control the
distance from the grill to the charcoal.
- Charcoal starter / chimminy: You dont need lighter fluid to use a charcoal
grill. All you need is some starter fuel (IE, paper bag, newspaper, etc) to
keep a flame on the charcoal long enough to start the flames. A chiminey does
this well.

Other necessary tools and implements
- Tongs: Lots of tongs. at least 2 pair. one long, one short. 2 pairs are
better (IE, one for chicken and one for beef. salmonella is bad)
- Potholders: heat hurts. burns hands, bad
- Thermometers: an oven thermometer and a few meat thermometers (salmonella again)
- Grill Brush: To clean, you turn the gas on high, or throw more fuel onto the
fire, and let it burn for a few hours, carbonizing all the sediment, making it
easy to just scrape off.
- Squeeze bottles: to hold sauces and oil
- Spray bottles: likewise, plus, one with water to squash a flareup.

I'm sure theres more I'm forgetting, but fuqit.

Adam