Charcoal Grills

We hand-pick sturdy, high-heat models, test them in our Riverside showroom, and back every purchase with fast shipping and friendly, human support.

Lump lights fast, burns hot, leaves little ash. Briquettes cost less and hold a steady, longer heat for slow cooks.

Fill a chimney starter, set a fire cube or crumpled paper under it, and wait 12-15 minutes until the coals turn gray. No lighter fluid needed.

Place coals on one side for a hot zone, leave the other side empty for indirect cooking. Open vents = hotter; close vents = cooler. Some Grill models have a handel that can lower and raise the Chrcoal.

Yes—bank coals to one side, keep the lid closed, aim for 225-250 °F, and add a couple chunks of hardwood for smoke.

Many people think so. Drippings hit hot coals, turn to tasty smoke, and season the food naturally.

Keep it covered once cool. Porcelain-enameled and ceramic grills last 10-20 years; powder-coated steel may need touch-ups but stays healthy with care.

Yes—if you grill outside, 10 ft from walls, and never add lighter fluid to lit coals. Use heat-resistant gloves when handling hot parts.

In-stock grills leave our California warehouse in 1-2 business days and reach most U.S. addresses in under a week. Local customers can add assembly and white-glove delivery.