grills

Grills are outdoor cooking devices that apply heat from below to food. They use a heat source beneath a cooking grate, often with a lid to trap heat and control temperature. Common fuel types include charcoal, propane or natural gas, wood pellets, and electricity. Grilling typically involves high heat for short times, producing a seared exterior, while other methods such as barbecuing emphasize longer, slower cooking with smoke.

Charcoal grills burn charcoal briquettes or lump charcoal, delivering heat through glowing embers and a grate. They are valued for flavor and versatility but require longer setup and cleanup. Gas grills use propane or natural gas, with burners and control knobs that allow precise temperature management. Electric grills rely on heating elements and are common for indoor or flame-restricted environments; they generally produce less smoky flavor. Pellet grills burn wood pellets and combine automated temperature control with smoking and grilling capabilities. Portable grills and built-in or cart-mounted grills represent common form factors for different spaces.

Key components include the cooking grate, fuel or heat source, a lid, and air vents that regulate flow. Many grills feature multiple burners or zones, a thermometer, and a grease or ash collection system. Accessories may include smoker boxes, rotisseries, infrared burners, or griddles for varied cooking styles.

Safety and maintenance considerations include flare-ups from fat and grease, proper ventilation for outdoor use, and regular inspection of gas lines for leaks. Clean grills after use, remove ash from charcoal grills, and season or replace grates as needed. Store grills in dry conditions and protect them from the elements when off-season.