UPFRONT/EAT
Choose Your Heat
A barbecue champ’s pro grilling tips for every home setup
WHETHER YOU’RE in a small space or have a big yard, there’s a grill for you. Some options offer less fuss; others, more flavor or flexibility. Jim Johnson, 78-time barbecue grand champion and international cooking instructor, gives the facts on heat sources for home cooks, just in time for National Barbecue Month in May. —Leslie Quander Wooldridge
LUMP CHARCOAL
Ease Easy, but must replenish more frequently
Cost Moderate
Flavor Smoky
Gear Grills fueled primarily by wood or charcoal, or those with offset fireboxes
CHARCOAL BRIQUETTES
Ease Very easy; can burn for a longer time and creates steady heat
Cost Moderate
Flavor Those that include lighter fluid can affect taste
Gear Charcoal grills only
WOOD
Ease Most complicated; wood must be dried, cured and burned long enough to give a clean smoke
Cost Moderate to expensive
Flavor Different woods, different flavor: Hardwoods are smoky; fruitwoods are sweeter, milder
Gear Usually in offset and/or direct fireboxes and bigger smokers
PROPANE
Ease Easy and consistent
Cost Moderate
Flavor No smoky flavor (unless grill hasn’t been cleaned)
Gear Propane grills or hybrid charcoal-propane grills
PELLETS
Ease Easy; requires less effort to maintain fire due to automatic feeds
Cost Moderate
Flavor Smoky
Gear Pellet grills only
ELECTRIC
Ease Easy; can be used in confined spaces
Cost Moderate
Flavor Closer to stovetop or from the oven
Gear Electric grills only