There’s nothing like sunshine, a warm breeze and the smell of delicious food on the grill. If you’ve been anticipating getting back to grilling, wait no longer! According to the Hearth, Patio & Barbecue Association, now that temperatures are warmer, it’s the perfect opportunity to celebrate everything you love about outdoor cooking. If you already have a grill, this is a great time to upgrade, so you can cook more dishes for bigger get-togethers, or to try a different kind of grill, letting you experiment with new techniques like using a smoker.
What kind of grill is best for you? It depends on your space, what you like to cook and how you like to prepare it. First, ask yourself the following questions:
How much time do you want to spend cooking? If you’ve got a busy schedule, you may prefer the convenience of gas or electric grills. However, if you love spending time perfecting the perfect outdoor meal, you may enjoy a charcoal grill, smoker or kamado grill.
How much space do you have? Do you host frequent large gatherings? Go big on your barbecue size to optimize these special occasions. For a big backyard, a larger grill with a kitchen island can create a focal point for entertaining. But a premium portable or compact grill is your best option if you live in a condo or apartment, or for a cabin or other vacation destination with limited space.
What do you love to cook? Many grills offer extra features for particular foods. Think rotisseries if you love roasted chicken, or side burners for soups and stews. Crave the ‘za? Consider a grill with ample space for pizza stones.
To help you discover your next favorite grill, here are the features of five major grill types to consider when making your choice.
Gas: If you want convenience and faster meal prep, a gas grill may be right for you. As with your kitchen stove, your food can be ready to cook in ten minutes – and it’s easy to regulate cooking temperatures.
Charcoal: If you love being hands-on with the nuances of outdoor grilling, a charcoal grill may be the choice for you. Some say charcoal provides the best flavor experience. You can use your charcoal grill for classic low and slow cooking – and high-heat searing.
Pellet: This a great option for people seeking optimal flavor. With available pellets in hickory, mesquite and oak, you can enjoy a truly flavorful cooking experience.
Electric: If simplicity appeals to you most, an electric grill may be your best bet. Designed to produce constant heat and operate without an open flame – without charcoal or propane – they’re especially suited for apartment or condo dwellers.
Kamado: For people who love cooking all styles and who keep grilling year-round, Kamado Grills’ excellent insulation works perfectly for both grilling and smoking. They’re very versatile, use wood and charcoal, and can also roast or bake.
Few products come in as wide an array of price ranges as grills, so almost anyone who wants a grill can find one that’s within their budget. But remember – a more premium grill offers many more features to enjoy and tends to last longer, providing a stronger return on your investment.
Ready to get out there and cook? Get back to barbecue with this delicious recipe from food writer Brad Prose, founder of Chiles and Smoke.
Grilled Chicken Fajita Wings
INGREDIENTS
- 2 lbs chicken wings
- 1 1/2 Tbsp chili powder
- 1 tsp sea salt
- 1/2 tsp chipotle powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- Juice of 2 limes
- 3 Tbsp olive oil,more as needed
- Lime juice to finishthe wings
TO MAKE
In a bowl, mix all marinade ingredients except the olive oil. Whisk together and slowly stream in the olive oil to create an emulsion. It should be a thick brown sauce, but thin enough to be able to spread over the wings. Add more oil if needed.
Place wings in a resealable plastic bag and pour the marinade in. Mix the wings thoroughly to ensure they are coated and place in the fridge for at least 4 hours, up to 12.
Preheat a grill or smoker for indirect cooking at 350°F. Bring wings to room temperature as the grill heats.
If using a charcoal grill, add some mesquite wood chunks or chips for added smoke flavor.
Place wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
Move the wings over the coals directly to crisp them. Cook and flip until they are about 180-185°F and crispy on the outside. If using a pellet smoker, increase the heat to 400-425°F for this step.
Remove the wings from the grill and finish with a squeeze of lime. Optionally serve with a side of sour cream and lime juice.
Explore recipes and plenty of grilling inspiration at WhyIGrill.org – or find your new grill by locating a retailer near you at HPBA.org/Resources/Store-Locator.
