Serves: 5

Your first decision, charcoal or gas, is really a lifestyle choice. Are you convinced there's nothing like the taste and smell of food grilled over hot coals? Do you pride yourself on your ability to build a good fire and keep it properly tended? Do you need that hands-on primal experience?

Or do you want a perfect fire at the push of a button? Do you demand precise temperature control? Perhaps you'd rather trade the charcoal setup and post-cookout ashes for some serious one-on-one with the cooking grate.

Since taste tests indicate no significant flavor difference either way, the choice is strictly personal. Consider how you plan to use your grill: Will you grill every night or just on special occasions? Will that change over time? Is cost an issue? While gas grills are initially more expensive, they generally cost less to operate in the long run. Both are great choices-pick the one that's right for you! Then, look for three things.

1. Choose a grill with preassembled and/or welded parts.
It will be much more stable and less likely to rust. Look for easy-to-follow instructions and precision cast and die-cut parts for easy, accurate assembly. Even if the store assembles the grill for you, you want the least number of parts to fiddle with over the grill's life.

2. Choose a grill with a long warranty period.
The best manufacturers can afford to stand behind their products. For charcoal grills, the warranty should be at least a 5-year limited warranty for gas grills a 10-year limited warranty.

3. Choose a well-known company with a reputation for quality.
It will save you lots of trouble right off the bat. Look for one with a history of great customer service-a company you can easily reach later if you need accessories, service, and (eventually) replacement parts. Look for a customer service phone number and a web site address.

WHAT TO LOOK FOR IN A CHARCOAL GRILL
Construction:
Choose a grill made of high-grade U.S. steel with a durable porcelain-enamel finish that's baked on, rather than a paint finish that's been sprayed on, to prevent rusting, peeling, and fading. Leg couplings and grate supports should be welded on for added strength and stability. Look for heavy-duty plastic wheels that won't crack in extreme temperatures.

Basic Features:
Look for stainless steel or nickel-plated cooking and charcoal grates-they clean up easily and resist rust. Look for stay-cool plastic or wooden handles. Be sure the grill allows you to cook by both the Direct and the Indirect methods (see pages 22 to 25). Charcoal rails or fuel baskets are a bonus that make Indirect grilling a breeze.

Added Conveniences:
A hinged cooking grate makes it easier to add briquets. Some grills feature a cleaning system that sweeps out the ashes for you and makes cleanup a snap. Models that include a thermometer make it easier to regulate the internal temperature of the grill.

WHAT TO LOOK FOR IN A GAS GRILL
Construction:
Choose a grill made of high-grade U.S. steel. The cart should have welded legs for strength and stability. Also opt for a baked-on, porcelain-enamel finish that won't rust, fade, or peel.

Basic Features:
Look for burners that cook food evenly, with no hot spots. Cooking grates should be stainless steel or coated with durable porcelain enamel for easy cleanup and rust resistance. Most importantly, pay attention to the cooking system. Be sure the burner design will allow you to cook by both the Direct and the Indirect methods (see pages 22 to 25). Look for angled steel bars below the cooking grate. Avoid lava rocks they tend to collect grease, which causes flash fires. Flavorizer® metal bars virtually eliminate flare-ups because as juices slide down the bars, they vaporize, creating the smoke that gives food that great grilled taste.

Added Conveniences:
Optional side burners are great for cooking sauces and other dishes. Side tables and condiment holders give you extra space for food preparation. Locking casters keep your grill in place for safer grilling.

What About BTUs?
BTUs are NOT a measure of cooking power. They indicate the volume of gas a grill can burn. Tightly engineered grills use fewer BTUs and cook food more efficiently.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness