Upgrading a BBQ setup can mean replacing the grill, adding tools, or improving how you cook on the one you have. Each choice costs money and backyard space, so it helps to know what separates a grill that lasts from one that frustrates you by its second summer. This guide covers what to look for in a grill, how to buy one, and how to get more out of it on weekends.
What Makes a Good BBQ: Key Features and Types
Good grills share a few traits: sturdy construction, reliable temperature control, and even heat across the cooking surface. When you inspect one in a shop or read a spec sheet, check for heavy grates, a lid that sits flush, and wheels that roll over uneven patio stones without wobbling. Lightweight parts are the first to warp, rattle or rust, and they are hard to fix.
The four main types
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Gas: Quick to light and easy to adjust with a knob. Gas suits weeknight grilling and anyone who wants to start cooking within minutes.
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Charcoal: Gives the smoky flavor many barbecuers prefer, but you manage the fire yourself, and heat control takes practice.
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Electric: Works well on balconies and in small spaces, and where open flames are restricted.
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Pellet: Burns wood pellets fed by an automated system, so it holds a steady temperature and adds a wood-smoke taste with less attention than charcoal.
If you are weighing a gas grill against a flat-top, the comparison of Weber and Blackstone explains how to choose based on what you cook most often.
Materials and build
Stainless steel resists rust and holds up well over many seasons, which is why it appears on most higher-priced grills. Thin sheet metal can warp under repeated heating, so press on the lid and side panels in the shop and see whether they flex. Welded joints are generally steadier than screwed ones, because fewer fasteners work loose over time.
Size
Cooking area decides how much food you can cook at once. A compact grill is enough if you usually feed four people. If you host larger groups, look for several burners or separate cooking zones, so you can sear on one side and keep food warm on the other.
Making the Right Purchase: What to Look for When Buying a New Barbecue
Start with how you actually grill. Count how often you cook outdoors in a typical month and how many people you usually feed. A small, simple model suits occasional cooking. If you grill most weekends or host regularly, a larger grill with more burners will earn its price.
Set a budget that matches your use
The cheapest grills tend to cut corners on metal thickness, burner quality and lid fit. A better-built grill usually costs more upfront and needs fewer repairs and replacement parts later. Higher-priced models also tend to add useful features such as finer temperature control and extra cooking options like a side burner or rotisserie.
If you are shortlisting gas models, the best gas grills of 2026 roundup is a reasonable place to compare options side by side.
Read reviews for patterns
One angry review means little. The same complaint appearing in many reviews, such as rusting burners, ignition failures or a lid that will not close, tells you something real. Praise works the same way: when many owners mention even heat or easy cleaning, take it seriously. Look for brands with a history of making grills and supplying replacement parts.
Check the warranty and support
A longer warranty shows the manufacturer expects the grill to last. Read what it covers, because burners, grates and the firebox are often covered for different lengths of time. It also helps to confirm that replacement parts, such as grates, igniters and burner tubes, are sold for the model you are considering.
Think about fuel and running costs
Fuel affects your costs every time you cook. Gas bottles, bags of charcoal and bags of pellets are priced differently, and prices vary by region and retailer. Estimate how often you will cook, then check local prices for the fuel your chosen grill uses so the running cost does not surprise you later.
How to Improve Your Barbecue Setup
A better setup comes from technique, tools, upkeep and layout. Most of these cost far less than a new grill.
Learn indirect heat
Indirect grilling means cooking food beside the heat source instead of directly over it. It suits large cuts such as ribs, pork shoulder and whole chickens, which need time to cook through without burning outside. The guide to indirect heat grilling on a gas grill shows how to set up a two-zone fire with the burners you already have.
Add a few useful tools
A good meat thermometer does more for your results than almost any other accessory, because it tells you when food is done instead of leaving you to guess. If you are shopping for one, the right grilling thermometer for the way you cook covers the choices. Other practical additions:
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A grill basket for vegetables and small items that would fall through the grates
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A rotisserie attachment for roasting larger items evenly
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A smoker box for adding wood flavor on a gas grill
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A sturdy brush and long-handled tongs and spatula
Wood choice changes flavor when you smoke. Hickory gives a strong, classic smoke, applewood is milder and slightly sweet, and mesquite is intense and best used sparingly. Try one at a time so you can taste the difference.
Keep the grill in good shape
Burners and grates that carry built-up grease and food residue cook unevenly and can flare up. Clean the grates after each cook and remove debris from the burner area regularly. A cover protects the grill from rain and sun when it is not in use. For a full routine, the gas grill maintenance guide lists what to check and how often.
Build around the grill
The grill is only part of the cooking space. A flat surface next to it for trays and tools saves trips to the kitchen. Seating within earshot of the cook keeps the person at the grill part of the party. Lighting makes evening cooking easier and safer, and shade makes midday cooking more comfortable. If your patio is small, these small patio outdoor kitchen ideas show how to fit prep space and storage into a tight footprint.
Try new recipes
New rubs, marinades and sauces keep weekend cooking interesting without any new equipment. Change one thing at a time, such as the rub on a familiar cut, and note what you thought. That way you know what produced a result you want to repeat.
Expert Tips for Getting the Most Out of Your BBQ
Match the method to the food
Smoking and grilling produce different results. Smoking uses low heat over a long time and suits tougher cuts like brisket and ribs, where connective tissue needs hours to soften. Grilling uses high heat for a short time and suits steaks, burgers, chops and vegetables. Using both gives you a much wider menu from the same backyard.
Control temperature
Most grill lid thermometers measure the air near the lid, not the air at the grates, and they can differ from the real cooking temperature. A dual-probe thermometer lets you track both the grill temperature and the internal temperature of the meat. Cooking to internal temperature is more reliable than cooking to time, because the size of the cut, the weather and the grill all change how long food takes.
Clean after every cook
Scrape the grates while the grill is still hot, and wipe away grease before it hardens. Plan a deeper clean at least once a season, covering the burners, the drip tray and the inside of the lid. A clean grill heats more evenly and is less likely to cause a grease fire.
Keep safety habits
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Set the grill on a flat, stable surface, well away from fences, eaves, overhanging branches and anything flammable.
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Never leave a lit grill unattended.
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On a gas grill, check hoses and connections for leaks. Brush soapy water on the joints with the gas on and the burners off, and look for bubbles. If you see them, turn the gas off at the bottle and fix the fault before using the grill.
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For a grease flare-up, move the food to a cooler part of the grill and close the lid to cut off air. Do not throw water on a grease fire.
Cook through the seasons
Cold weather slows cooking. Place the grill where wind will not blow across it, keep the lid closed as much as possible, and allow extra preheating and cooking time. In summer, make sure the grill has airflow around it and is not boxed in against a wall or under a low roof. With a few adjustments, a weekend cookout can happen almost any month of the year.