If you are like me, everything tastes better off the grill. Meats, vegetables, fish, even fruits, benefit from a few char marks and smoke to bring out their full flavor. But which grill to use? With so many choices, we break down the pros and cons of each.

Charcoal
Low and slow is the way to go if you have the time. Add fruitwoods like cherry, apple, grape, and mesquite for extra flavor. The outcome is mouth-watering perfection that is worth the wait.

Gas
Quicker, hotter, cleaner, easy to use, it’s no wonder the gas grill is the star of the backyard BBQ. Damp wood chips in a tin or smoker box can add that smoke flavor that charcoal grills are known for.

Electric
Great for indoor use, clean, flameless, smokeless, with the electric you can still get those char marks and a hint of grilled flavor, but it won’t measure up to charcoal-smoked perfection.

Infrared
Fast, intense (up to 800°F), even heat, adds smoky flavor without flame, easy to maintain but expensive.

Hybrid
Gas and charcoal combination. Quick start, convenient, can add smoke flavor, but more expensive and requires regular cleaning.

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