The 10 Best Grills

Updated October 24, 2017 by Daniel Imperiale

10. Char-Broil X200

durable die-cast firebox
large handle for added safety
fatty meats tend to cause flare-ups

9. Char-Broil Classic

durable stainless steel lid
easy to assemble
metal side tables do not fold down

8. Cuisinart CGG-200

removable plates make cleanup easy
cast aluminum lid
iron grate is tough to clean

7. George Foreman GGR50

sloping grate draws fat away
variable temperature control
lacks flame-licked flavor

6. Char-Broil Big Easy Infrared

no charcoal or oil needed
also great for roasting and smoking
limited surface area

5. Coleman Road Trip Grill LXE

slide-out drip tray
uses a standard propane cylinder
hard to manage heat distribution

4. Dyna-Glo DGB390SNP-D

casters allow for easy movement
ample prep and work space
even heat distribution

3. Weber Q 3200

built-in light for nighttime cooking
ergonomic side handles
fold-down side tables add prep space

2. Weber Original Kettle

integrated tool hook
easy spring clip assembly
convenient built-in thermometer

1. Weber Genesis II LX E-340

infinity ignition
convenient led fuel gauge
flavorizer bar system

It's Getting Hot In Here, I Hope

Whether direct or indirect, a grill requires radiant heat to cook. That's right: sweet radiation. But rest assured, there's a big difference between char broiled and Chernobyl.

With your basic charcoal grill, the coals themselves radiate upwards of 2,000ºF, and all you have to do is get them burning.

When you're working with gas, the flames might reach temperatures around 3,500ºF, but since so much less radiant heat is given off, they don't do much for the grilling process. Instead, many newer gas grills utilize some kind of intermediary, like lava rocks, ceramic plates, or the "flavor bars" on some Weber models.

These intermediaries absorb the heat of the fire beneath them and radiate it up towards your precious pieces of meat or vegetable. A lot of the time, that intermediary also makes it difficult to see whether or not the fire has actually started, which, if you're careless about your investigation, can lead to some BBQ related catastrophes.

If you're wondering about infrared grills, well these are just a specific kind of gas grill that uses as an intermediary long metal or ceramic grating with extremely tiny holes in it. The amount of space between the fire and this grate, and between the grate and the cooking surface, is drastically diminished to cut down on any dehydrating effects that dry air could have on your food.

The Pyramids Are All Made Of Charcoal

I grew up cooking on gas grills: London broil, grilled sweet onions, grilled pineapple for desert, etc. Those were the best days of the summer. When I got to college, it was all charcoal as far as the eye could see. A man's worth was measured in the speed and alacrity with which he could construct a viable aerated charcoal pyramid and get it burning.

There's a certain satisfaction to both ways of cooking. My senior year in college, my housemates and I got a small gas grill that allowed us to more safely conduct 3 a.m. barbecues on the front lawn in the middle of a snowstorm. Honestly, that winter, it was a life saver.

Where you're at in your culinary life and what your cooking needs are shouldn't be too tough for you to determine. If you're cooking for more than two or three people, it's going to save you a tremendous amount of time and energy choosing gas over coal. Getting that large an amount of charcoal to an evenly burn requires a little finesse.

Furthermore, if you're interested in getting a good sauce going along side your meats, one of those side burners could prove indispensable, just be aware that they prevent you from collapsing the side table itself, so the grill's footprint is consistently a little larger.

So, let the number you're regularly cooking for influence your decision, without forgetting your ambitions as a host. After that, consider the space you've got available to you. Beyond that, your decision can be based on bells, whistles, and style.

Come On, Baby, Light My Ancient Fire

Archaeologists and anthropologists place the advent of cooking somewhere in the neighborhood of 300,000-40,000 B.C.E., as evidenced by carbon dating at a variety of hearth sites unearthed during expeditions. The one pictured, from an Israeli cave, is believed to be closer to the 300,000 year mark.

However long ago it started, we certainly aren't very far removed from it either culturally or socially. Just take one look at a group of men gathered around their grill and tell me they aren't actively channeling their deep ancestry.

Even the methods employed in these early hearths resemble the techniques around which modern grills are made. Those first fires warmed stones that radiated heat more directly than the fire itself could as it slowly became its own pile of useful coals. It's the same stuff they teach kids in Boy Scouts, along with that other ancient activity: helping old ladies cross the street.

Sure the firing mechanisms have made it easier to get the grill started, and features like fuel gauges, thermostats, and extra burners have come to be expected on higher end grills, but the ritual is much the same as it's always been. Remember that each time you flick that easy starter switch and lick those prehistoric chops of yours.

Our Top Pick

Statistics and Editorial Log

Wiki Granular Update & Revision Log

Related Wikis

help support our research

Daniel is a writer, actor, and director living in Los Angeles, CA. He spent a large portion of his 20s roaming the country in search of new experiences, taking on odd jobs in the strangest places, studying at incredible schools, and making art with empathy and curiosity.

Weber grill wiki

Our experts are grilling delicious food on authentic Weber Charcoal Kettles.

Our Restaurant

The Weber Grill Restaurant is the result of over 60 years of Classic Outdoor Grilling—from the people who invented the Weber Charcoal kettle grill. You‘ll taste the difference that decades of grilling expertise make. More than a steakhouse & BBQ, our chefs are the grilling experts for seafood and vegetable specials as well. Our secret: a commitment to using quality ingredients, innovative recipes, honed grilling technique, and Weber charcoal kettles. We are especially proud of our Hand-Cut Black Angus Steaks, Wood-Smoked Barbecue, Fire-Inspired Seasonal Entrees, Charcoal Seared Burgers and Fresh Grilled Seafood.

How to determine the age of your Weber charcoal grill.

Looking to determine the age of your Weber Kettle? Look no further. This page is a collaborative effort put forth by the club founders and historians – owners of 50+ vintage Weber grills – and hours and hours of research.

If your grill was made from 1979 to 2014, the top vent on the lid will have one of these serial numbers which is a one or two lettered date code listed below.

A :1979 G :1985 N :1991 EI :1997 DT :2003 DE :2009
B :1980 H :1986 O :1992 EZ :1998 DH :2004 AD :2010
C :1981 J :1987 P :1993 EE :1999 DO :2005 AA :2011
D :1982† K :1988 EH :1994 DD :2000 DR :2006 AU :2012
E :1983 L :1989 EO :1995 DA :2001 DI :2007 AT :2013
F :1984 M :1990 ER :1996 DU :2002 DZ :2008 AH :2014

Beginning in 2013, a serial number was added just above the two letter date code. As of 2015, Weber has switched over to these individualized serial numbers that begin with a two letter prefix. 2014 was the last year for the two letter code system. See below.

*: Used in conjunction with date codes AT and AH respectively.

**: Used exclusively. There is no two letter only date code in 2015.

†: There are no true “D” code only kettles or WSMs known to exist. There are examples of 1981 “C” code Weber’s that have been seen with a small “D” stamped near or on the opposite side of the “C” stamp. These examples are believed to be the actual 1982 kettles and WSMs.

Pre 1979 Vintage Weber Kettles

If your grill is older than 1979, use the following information to determine the age of your vintage Weber grill.

1952 Original Weber Kettle

1952 – 1955

The Weber charcoal kettle was first available to the bbq buying public in 1952. However, the original grills, known then as “George’s BAR B Q KETTLE” were made from buoys cut in half and surviving examples are extremely rare. It wasn’t long before the original “buoy” kettle began it’s evolution.

1953-1955 Weber Kettle

In 1956, the Weber kettle was redesigned to its current shape. The 1956 through 1959 Weber Kettles had a solid metal triangular base (with thin metal red, later white wheels) and the handle on the lid and bowl handles were metal (no wood). These are known collectively as “MLH” kettles. For “metal lid handle” The steel legs are held into the sockets with thumbscrews.

1957-59 Weber Kettle

By 1959-1960, Weber began adding saucer shaped ash catcher pans and the solid triangular base utility shelf/triangle “ash tray” was phased out and replaced with the modern spoked triangle. This spoked triangle is still in use today.

1960-1961 Weber Kettle

1962-1968 wheel and hubcap style

By 1962, the wheels were changed from thin white wheels to a thicker black 6″ metal wheels with painted whitewalls. It was also around this time that the legs were changed from steel to aluminum.

1962 Weber Kettle

1964 – 1968

In 1964, Weber upgraded the metal handle on the lid to a wooden one.

1964-66 Weber Kettle

This kettle style (1964-1980) are refered to as “MBH” kettles. This stands for “Metal Bowl Handle”. The first wood handles were made from walnut. Vintage Weber Kettles from this era had metal thumbscrews that held the aluminum legs in their sockets. The wooden handles were held on with 2 small rivets.

In 1967,Weber also introduced the Seville – a grill mounted in a metal cart with wheels. This model continued for a few years [unknown]

Pictured: 1970-71 Imperial Sequoia

In 1968, Weber introduced the Imperial Sequoia. The sequoia is another grill mounted in a wheeled cart; however the sequoia carts were made from wood. The sequoia came in a couple different varieties. The black kettled version came in a red cart, while the red, avocado, and brown kettles came in a brown cart.

1969 to early 1970s Kettle lid vent

In 1968, Weber designed a new friction leg socket and filed a patent for it. Beginning with the 1969 model year, these new sockets were put into production. While Weber awaited their patent for these new sockets, they started stamping the top vent with “PAT PENDING”. These new leg sockets eliminated the need for metal thumbscrews. The patent was filed for on November 22, 1968, and it was granted (Patent # 3538906) on November 10th 1970. However, in spite of this the Weber catalogs and literature at the time continued to list the kettles as “PATENT PENDING” through the 1972 model year. The patent number is first listed in the 1973 catalog. There are quite a few examples of these “PAT PENDING” kettles out there. It’s safe to assume any grill with Patent Pending on the vent is a 1969 or 1970 grill however depending on wheel style they could be from as late as 1971-72.

Early 70s 26″ Weber Kettle

Early 70s wheel style. Around 1971-72.

Beginning in 1970, the wheels began a transition from metal rims and rubber treads to all plastic by 1973.

Mid 1970s Kettle Lid Vent

The patent number, 3538906 was first listed in the Weber catalog beginning in 1973. Around this time the number began appearing on the kettle vents. The wheel style by this time was all plastic including the treads. In 1975 the bowl vents were changed from the single small tabs to the large dual tabs. This is the same vent style found today on the Weber Smokey Mountain Cooker and basic kettle models available overseas.

1974 Weber Kettle

1959-1974 Small turn tab bowl vents.

1975-Present large turn tab kettle/WSM bowl vents.

Mid 70s wheels. 1973-1976

1977-present wheel style

The modern plastic 6″ wheels with the word “WEBER” cut into the whitewall that is seen on basic Weber kettles today is in use by this time.

1979-2014 Weber Kettles

In 1979, Weber started using the letter stamp (their ‘serial number’) to date their kettles. However, the features and details continued to evolve.

For 1981 the metal bowl handles were replaced with wooden handles. During 1981-1982 the wooden handles also switched from the 2-rivet handle to a single screw.

The “One Touch” sweeping and venting system is introduced. Initially this was a “premium” model before becoming Weber’s standard kettle vent design by 2000.

1986 Weber One Touch Kettle

First generation Master Touch Kettle

In 1992 the first generation Master Touch kettles were introduced. This would serve as a premium model charcoal grill through the remainder of the 1990s.

In the year 2000, Weber switches from wooden handles to glass reinforced nylon (plastic) style handles. From 2000-2011 the handles were a pale white-grey in color before switching to the present day design of dark “charcoal grey”. In 2012 the bowl handles on One Touch Gold/Original Kettle Premium models were redesigned with integrated tool hooks.

2015 to present day Weber Kettles

The new, taller, 2015 Master Touch

The leg socket design was redesigned eliminating the friction based install instead the legs now have push buttons that snap into “button hole” in the new sockets. This is the first leg socket redesign since 1969. Also all kettles in the U.S. have switched over form welded on lid handles to bolt on with optional heat shield. The Kettles in the European market have already come with these heat shield bolt on handles for several years.

DISCLAIMER: This page is a constant work in progress. If you have information that disagrees with the information found here, please share it with us in the forums.

Please follow & like us :)

Grill Restoration Guides

Weber Grill History

This site rocks the Pearsonified Skin for Thesis.

Weber Genesis II LX S-340 Gas Grill

For more than two decades, the Weber Genesis Gas Grills, in all their incarnations have been at the top of sales lists and best product reviews. The one thing that has remained the same is that the Genesis has always had three burners. This one size fits all strategy is now over. For 2017, the Weber Genesis comes in two, three, four, and six burner configurations. This one, the deluxe version of their three burner model, is a fully loaded, high-end grill.

Weber has completely redesigned the burners, ignitors and added compatibility for their iGrill 3 Bluetooth temperature monitoring system.

Solid construction of durable parts
Complete 10-year warranty
Weber Support
Very even heat

Maximum heat output is comparatively low

Description

Three 14,500 BTU top ported stainless steel burners
513 square inches of primary grilling space for a total cooking area of 669 square inches
43,500 BTU maximum output from the main burners
12,000 BTU standard brass capped side burner under a flush mounted cover
Automatic electric ignition
Stainless steel Rod cooking grates
Constructed of cast aluminum, enameled steel, and stainless steel
Dual layer stainless steel hood
Illuminated control panel
Handle mounted grill light
Enclosed cart design with external tank mounting
Sold as Propane or Natural Gas - Not convertible
Complete 10-year warranty
Propane tank, cover, and rotisserie kit sold separately

Made in the United States

Guide Review - Weber Genesis II LX S-340 Gas Grill

In the past, if you wanted a Weber Genesis Gas Grill, your choices included colors, whether or not to have a side burner, and a few minor cosmetic elements, like stainless steel hood and doors. Now, this ever popular grill can be had in a number of sizes, ranging from a small two-burner unit to the monster six-burner.

The LX series of Genesis grills takes the line to a new high-end position. Where the standard Genesis II is made in China, the LX series is made in the United States in the same factor that once made all of the Genesis and Summit series gas grills.

But it isn't just the variety in the number of burners (there are also two, four and six burner versions of this model). The entire cooking system has been redesigned, most notably, the burners with what they call the GS4 cooking system. In the past, the burners on a Weber gas grill were the typical stainless steel tubular burners. The new burners are rectangular, top ported and tapered. What this means is that the fire shots directly up into the "flavorizer" bars and are tapered to provide an even heat front to back. Simply put, the pressure inside the burner is the same all they way through, so the flames have the exact same pressure through every port. This gives the Genesis, one of the most even heats of any gas grill on the market.

The other innovation with the model is the new ignition system. Turn the control knobs and the igniters continuously keep the burners lit. These igniters sit under a protective cuff that Weber is confident will allow them to last for ten years.

They even warranty the ignition system for that long, giving this grill the longest and most complete warranty in the industry. Weber's legendary support remains unchanged and with this warranty, the rest of the business is going to have to catch up on reliability.

The Genesis II LX S-340 is a full feature grill. It has three main burners, a good quality side burner and a long list of bells and whistles. These include a tank scale, illuminated control panel and complete compatibility with Weber's iGrill 3 technology. With this added feature, you can monitor the grills cooking temperature as well as multiple food items. It will also monitor fuel levels and remotely control the lights in the control panel. For a list price of $1,499USD (typically selling for $1,299USD) this is a large, but simple gas grill.

The price of this grill is relatively high, but the construction quality is excellent and it more than delivers on all of its promises.

The one odd, even humorous feature of this gas grill is that the burners have a "High Plus" setting, meaning that you can literally turn the heat to 11. "Spinal Tap" fans will get the argument that maybe high should have just been hotter and that there isn't a point in a "High Plus" setting.

Weber grill wiki

Still have a question? Ask your own!

The longevity of any gas grill is directly correlated with its level of protection from the weather. Any gas grill that is left outside uncovered will rust out in 2–3 years and become unusable in less than five. You can expect to replace a gas grill every third year or so. However, a gas grill that is kept in a covered area out of the elements could last indefinitely. You would have to replace some internal parts like the burners periodically, but that cost is significantly less than the cost of a grill.

On the other hand, a ceramic cooker (Kamado) can last for decades with or without covering. Some of the metal parts (e.g. bands, hinges) may rust, but I have a Big Green Egg that has been outdoors for six years, and it is no worse for the wear. Ceramic cookers suffer from the vulnerability to cracks in the ceramics. For this reason, buying one with a lifetime warranty (e.g. BGE) is advised.

Ultimately, it depends on the amount of maintenance that the grill owner performs, and the amount and type of weather the grill is exposed to. In our area, ten years is a reasonable expectation.*

We are a Weber dealer, and we routinely pick up grills that are about ten years old that are finally starting to fall apart. Left outside, the steel frames eventually rust in our humid Southern climate, even covered (and even on the premium models). However, other Weber grills are still in pretty great shape after a decade, and might just need a good cleaning before putting back into service.

A base model Weber will need new grates and flavorizer bars in about five years if the grill is used regularly but kept up; in about three years if neglected.

The burners will usually last between five and ten years. They are worth replacing at least once. Occasionally, the crossover burner will burn out before the main burners. If that happens, go ahead replace them all to save trouble later. Pay attention to your warranty - Weber has great customer service and will replace your burners at no charge if they fail within the warranty period.

The premium models have better quality grates and flavorizers, so you can either upgrade at the original purchase or buy the better replacement parts when it comes time.

For the investment, a Weber gas grill will last longer than many grills in the “under $700” range, and will work better and provide a more trouble-free experience.

On the other hand, if you don’t mind getting a new grill every year or two, or really don’t grill more than five times a year, you can still spend under $300 and be relatively happy with another brand of grill.

*Here’s a little disclaimer: Our experience is with the Spirit and previous Genesis series grills. We don’t know how the new Genesis II grills will do, but they appear that they will hold up as well.

Weber brand of grills can last a lifetime if taken care of. That means, preventing exposure to excessive water with use of a Weber grill cover, cleaning the grill between uses to prevent creosote, tar and soot from accumulating. A good rule of thumb is to do a thorough cleaning and inspection at the start of your grilling season and at the end, or when you will not be grilling as frequently. The overall grill will last a lifetime though you may need to replace certain grill parts like burner shields, grill grates.

A person can use their grill for 3 years and another one can keep the same type of grill for 7 years. It doesn’t really matter if it is a weber or a Char-broil, but what matters is how well one takes care of it.

To have your grill last longer, you have to give it the necessary maintenance, clean it and have it covered. There are also some other gills that are weather proof, so you have to know the kind of grill that you are goign for.

grilling

21 пользователь находится здесь

МОДЕРАТОРЫ

Это архивированный пост. Вы не можете голосовать или комментировать.

Want to add to the discussion?

помощь
правила сайта
центр поддержки
вики
реддикет
mod guidelines
связаться с нами

приложенияи инструменты
Reddit for iPhone
Reddit for Android
mobile website
кнопки

REDDIT and the ALIEN Logo are registered trademarks of reddit inc.

π Rendered by PID 90941 on app-186 at 2017-12-01 14:03:50.280715+00:00 running c40397c country code: RU.

The 10 Best Charcoal Grills

Updated October 21, 2017 by Quincy Miller

10. Char-Broil Gas2Coal

concealed internal tank storage
tray engineered to reduce flare-ups
no hooks for grilling accessories

9. Volcano Portable

also runs on wood and propane
great for cooking with a dutch oven
too heavy to carry on hikes

8. Kingsford 30" Barrel

adjustable vents for smoke control
gets very hot so good for searing
eats through a lot of fuel

7. Weber Go-Anywhere 121020

nylon handle remains cool
coating resists rusting and fading
can't hold very much charcoal

6. Dyna-Glo DGN405DNC-D

can change height of coals
adjustable flue on the smoke stack
lid doesn't have a tight seal

5. Char-Broil Kettleman

handy wire bottom shelf
two wheels for easy mobility
loses a lot of smoke in the rear

4. Weber Original 741001

good seal between grill and lid
ash catcher keeps grill area clean
makes it easy to recycle fuel

3. Char-Griller 26720

can also be used as a smoker
locking rear caster
removable warming rack

2. Fox Outfitters QGLG

made from food-grade stainless steel
can also be used with wood
great for tight spaces

1. Weber 15501001

handy removable lcd cooking timer
no-rust aluminum vent
sturdy side tabletop

Get Yourself A Great Grill

No one can resolve the great debate between the charcoal grill and the gas grill for you; it's a decision you have to make for yourself. But if you have settled on making your next grill a charcoal burning unit, you potentially stand to get a great grill for a pleasantly low price. While you can spend hundreds of dollars on a top of the line charcoal grill with an integrated smoker box and optional gas ignition systems, you can also get a perfectly decent unit for well under fifty dollars.

One of the most important factors in deciding which grill you should buy is simply the grill's size. That means two things, however: you need to account for the overall dimensions of a prospective grill, making sure it will fit the porch, patio, or deck on which you hope to do your cooking out, and you have to know the measurements of the physical grilling surface, too. Some smaller grills might seem like a good fit for your property, but if it turns out you can't simultaneously cook as many hamburgers, steaks, or sausages as you'd like, you will make a "penny wise, pound foolish" decision that will ultimately mean much more time standing around waiting for foods to cook. Therefore the grill's cooking surface area is the more important consideration when it comes to size.

The exception here comes when you are looking for a portable grill you can bring camping, to a picnic, or to the beach. There are compact grills available that weigh less than four pounds, making them suitable even for backpacking trips. When a unit is that small and portable, sacrificing square inches of cooking space for the ability to cookout at all is a fine trade indeed.

For the casual chef looking for a larger charcoal grill for his or her backyard, once minimum grill surface size has been factored in, the next consideration for which grill best suits you should be the type of cooking you prefer. If you just want a good grill for cooking up dogs and burgers in the summer, then a standard kettle style charcoal grill is a great idea. These grills tend to produce even heat all across their cooking surfaces (provided you used enough charcoal) and allow for easy 360 degree access which means easier flipping and monitoring of your foods.

For the decidedly more serious cook, a larger charcoal grill with a generously portioned rectangular cook surface is a good idea. This is true not only because these designs afford more cook space, but because they make it easier to create differing heat zones even when using charcoal (or hardwood) as the heat source, something most kettle grills can't do. (And an ability many assume is relegated to gas grills, in fact.) By keeping hotter coals to one side of the grill, an experienced chef can sear meats over flaming heat and then slow cook them to perfection, or can slowly roast vegetables even while cooking up a platter full of steak or salmon fillets nearby.

Charcoal, Hardwood, And More

The easiest way to cook in a charcoal grill is to use charcoal briquettes. That's all the more true if you opt for briquettes that are "self lighting," meaning they have been infused with lighter fluid. While most self-lighting charcoals are safe for human health -- contrary to common misconceptions -- the accelerant used to make them burn can impart unpleasant flavors to foods, therefore serving to be counterproductive. If you are going to use self-lighting charcoal, make sure all licking flames have died down and that the briquettes have taken on a uniform gray and orange coloration before you begin to cook.

Using charcoal that is not pre-treated requires a bit of extra patience and, usually, extra tools. See below for information about charcoal chimneys, a must have for an efficient charcoal briquette grilling experience.

Hardwood barbecue cooking is becoming ever more popular and, when conducted properly, can yield delicious results. Hardwood, not surprisingly, infuses meats with a subtle smoky flavor that most types of charcoal can't muster. You can get so-called hardwood charcoal that consists of wooden lumps and/or briquets without the same fillers used in standard charcoal, but pre-packaged, pre-cut strips of simple hardwood is the way to go for ideal smoke flavoring.

Plan to light your hardwood in the same charcoal chimney you use with basic briquettes, or else plan to first build up base heat in your grill using charcoal. Then add the hardwood once the charcoal is well on its way to burning down.

Finally, you can always grill using the same wood you burn in a fire place. However, to avoid creating meats (or veggies or grilled fruits) that are overly smoky, make sure the wood has fully burned down to embers before you start cooking over it. One approach is to keep a crackling fire going in a nearby fire pit so you have a ready source of more hot wood coals.

Great Charcoal Grill Accessories

Getting a charcoal great grill is just the beginning of your outdoor culinary adventure. There are myriad tools and accessories to which you should treat yourself to ensure that you will have the most enjoyable, efficient, and safest grilling experience possible.

First and foremost, you need good barbecue tools. At the most basic, a set should have a large, sturdy spatula, a pair of tongs, and a good, long fork. Also often included is a basting brush, skewers, a long-handled knife, and a good case in which to store everything when you're not grilling.

If your grill tool set did not come with a meat thermometer (or if the included unit yields desultory results), then treat yourself to one of these affordable, essential items. Using a meat thermometer means the difference between an overcooked steak, an undercooked chicken breast, or a pork chop prepared to perfection. If you spend the money to get fine cuts of meat, you absolutely must make the modest investment in a meat thermometer.

Also wise to have on hand, as it were, are grilling gloves. Heat resistant gloves offer much more control and dexterity than the outmoded oven mitt, allowing you to maneuver, slice, baste, or simply flip your foods even when the flames are dancing high above the grill.