Buying a BBQ in the good old days was a simple act that took about 20 minutes. …and about $20.  Today it is almost as complicated as buying a car. You can spend as little as $50 for a basic full size charcoal unit, up to $8,000 for a hard to clean all stainless monster and the sky is the limit for a built-in or custom grill.

BBQs, in fact, have become substitute status and power symbols for those of us that don't have a Lexus or a BMW. And in many cases even if we do.  It seems that owning and presiding over a big BBQ not only promises bigger cooking capacity but bigger capacity for other macho activities. Some people even believe it will lower golf scores.

However, remember this. Whether you buy an inexpensive charcoal kettle or that stainless steel gas powered "Titanic", they all cook in a similar way and produce fairly similar results. You get that bbq'd or grilled flavor when the animal fat hits the briquettes whether they are charcoal, ceramic or stainless steel.     

The increases in cost provide some conveniences, greater capacity, cosmetic appeal and in some cases slightly better cooking and most important, greater durability. 

The next steps up are the charcoal and smoker kettles. Unless you are cramped for outside space don't settle for the undersized 18 1/2 " unit ($60) that is a low price point leader. For $20 more ($80) you can get a full sized 22" porcelainized black Weber kettle that will hint at your masculinity (or femininity) and provide excellent results.  Import knockoffs are about $20 less. There are a number of other charcoal styles that some find more convenient. Shelves and other gadgets are available as options of variable utility.  Some folks believe that lighting those coals create the only true BBQ taste and for some the act itself is exciting. The popular names in charcoal grills are Sunbeam, Coleman, Char Broil, Kenmore and Weber.

90% of the action today, however, is in the 20-lb. propane tank, rustproof, cast aluminum wagon with smoker hood.  You don't have to worry about lighting the coals and waiting. You can put it anywhere in your back yard so that the smoke blows into your neighbor's house instead of yours. One tankful lasts a long time and turns out to be much cheaper than charcoal especially if you add in the last minute driving costs when you are out of briquettes just before the guests arrive. Propane fuel is available all around town.

Again, don't fall for a low price point ($99 or less) - come on. Those cookers have all the cost of the valves, burners and body construction but with the capacity of a hibachi. They generally don't include the tank. That's about the same as buying a computer without a keyboard. Buy at least a 32,000 BTU unit. If you have a family or entertain large groups get a 36- 40,000 BTU cooker for the few dollars more. Unfortunately BTU ratings are a little suspect.  

Look for a solid basic unit with steel, aluminum and wood construction. Cast iron or heavy metal grids are worth paying extra. They hold the heat and create those professional looking grid marks on the food.  Stay away from the flashy units with thin rod like stainless grids and plastic shelves that may crack when exposed to outside conditions. Double shelves are important for convenient food preparation and serving.  Lower shelf space keeps gadgets and utensils handy.  Forget about the fancy side burner that adds $50 or more to the cost unless you are sure you will use it. The odds are you won't.

Among the many names to look for are Coleman, CharBroil, Sunbeam, Fiesta and Kenmore.  Bbqs are heavily promoted and sold at small profits at discounters, warehouses and home improvement stores.  If you check the ads you probably can get what you want for between $130 and $250. Be sure that the tank cost is included in all prices. Also be sure that you get at least two separate stainless steel burners with separate controls  (3 are even better) so that you can prevent flare-up and cook big things like turkeys, whole fish and roasts by the wonderful indirect method. Some models are offered in a natural gas set up for about the same price, but are a little more difficult to find at most mass merchants.  If you have a convenient gas hookup, there are significant cost and convenience benefits.  However, you lose that mobility and the opportunity to blow the smoke on to your neighbor’s property.

Barbecues  Part 2
The Prestige Grill

Note: Even if you don’t read the rest of this article, click here to read the short section in bold face at the end. It is a valuable BBQ tip.

Today’s BBQ business is so competitive on both the manufacturing and retail level that Sunbeam-Coleman just filed limited bankruptcy. Thus if you are a careful shopper and have read my previous article, you should be able to get a very adequate gas BBQ for well under  $200. If you are just going to cook steak, hamburgers or hot dogs it may be all that you need. But if you want the fun, pleasure, prestige and creativity of being a true outdoor gourmet cook and entertainer, you need a better quality barbecue that gives you the option of efficient and easy indirect Barbecuing. 

You can get the best selling 3 burner Weber Genesis Silver B that has everything that you will ever need for about $450. There is a smaller 2-burner unit for about $100 less but if you are up to that money why bother? These grills are heavily advertised and sell at very small profit margins for the retailer. They are rated at 36,000 BTU but cook much bigger. Coleman, Char broil and Ducane also offer bbqs in this price category and are worth considering for some other features, but none have the track record for durability and service that Weber has achieved.

Off brands sold in those specialty BBQ stores at high prices and big profits certainly don't cook any better and cost a lot more. The bells and whistles they offer are very rarely used. While that salesman may give you a big macho pitch or you think it will raise your status with the Ferrari crowd, the money might be better off in a solid mutual fund.   Even a case of champagne may be a better investment.

If you don't drink and must have that all stainless steel look, warehouse stores have an import unit at around $700 but it will need constant attention and may not be too sturdy. You might have to spend about $2,000 to get one that will stand up and cook as well as that $450 Weber. Why risk 4 figures on some stainless steel hard to clean monster that you may not be able to get parts for in 4 years.

If you have a convenient gas outlet, it pays to seek out a natural gas unit. You will never run out of fuel. You don't have to go running down to the rental yard to fill the cumbersome tanks and it is much less costly than propane. Quick connect hookups let you move the BBQ out of the way when not in use. You can also get a plumber to run a line if this appeals to you but it can cost $100 to $200. On the other hand if you are an environmentalist you might opt for the propane tank. It is a by -product of the petroleum process and thus does not waste natural resources. Charcoal is the worst. It comes from trees, takes fuel to compress, create and package and fuel to transport it around the country.  It is also a nuisance to light and creates smoke. 

If you think that you want a custom built in grill, spend some more time thinking about it. You will spend a lot of money on brick or concrete installation work. Further you may have to pay to get a gas line where you want the grill although it is now possible to get a propane tank built in. The grill itself will be about as expensive as a high quality self-contained unit. Future repairs and replacement may be costly.

If you are good with the bricks and mortar, you can build the enclosure yourself. You can buy a simple unhooded charcoal only module body for about $250 or a 4 burner hooded gas module for around $1000 but it seems kind of crazy. You will pay around  $1700 if you want a 4 burner semi-stainless module.  Finally you can buy a prefab 6 burner built-in with tile counter for around $3,500 delivered and installed. There are some conveniences and a definite appearance advantage to a built-in but it will not cook any differently than a cart at a fraction of the cost so it makes sense only if you sold Amazon or e-toy short.   

If you do opt for the mobile propane BBQ, invest in a second tank that costs $25 to $30. The full reserve tank assures you that you won't run out in the middle of the turkey on a Sunday afternoon when the rental yard is closed. It will also pay for itself in less than 2 years because there is a minimum fill charge and filling one tank never uses the minimum. Run one tank to empty. Run the other about 1/2 way and then take them both in to get filled at your convenience. Some tanks come with a gauge for about $10 more, which is not a bad idea for the second tank. Or you can buy a little gauge that sticks on the tank for less than three bucks. But neither are crucial if you know that a full tank weighs about 40 lbs. and an empty tank weighs about 20 Lbs.  Buy a quality cover.

Don't believe the no flare and flame promises. If there's fat, there’s going to be flame. Rotisseries are fun to watch and they cook chicken well. But they are hard to balance and you can get similar results with the indirect method if you have two or more burners.  Don't buy any other fancy tools or gadgets until you have used the BBQ a few times and you know what you need. You will be amazed at what you already have in the kitchen that will do the job.  Asbestos gloves, long handled tongs, spatulas and basting brushes are handy. Long forks and knives are superfluous. A chef's hat and apron are fun but ski goggles to keep out the smoke may be more important.  Besides if you can wait, you'll probably get most of that stuff as gifts.

Here is a valuable energy saving tip for any Barbecue, gas or charcoal.  When you bring it to high heat before cooking, place a large sheet of aluminum foil, (heavy duty is preferred) on the grill, glossy side down. It directs the heat down to the coals and heats them faster. When you are ready to cook, remove the foil and save it. When you are done cooking place the foil back on the grill and raise the heat to high if you have a gas grill. Wait 15 minutes and turn the grill off. Later, even a couple of days later, open the grill, crumple the foil and use it to easily clean the burned ash of residue on the grill. It will then be ready for the next cookout.