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Wednesday, January 14 2009

This article should be filed under the Do-It-Yourself section. Grilling is a favorite past time of many home owners. This article explains how to find the prefect grill.

Summer may be months away but a little research now will help you find the perfect grill without picking your pocket

Though the snow is still falling and the flowers are far from bloom, it's not too early to start thinking about those warm summer days: swimming pools, baseball games and, of course, family barbecues. If you're in the market for a new grill, start thinking about what you want now, so you'll be sure to find what you need later.

Image courtesy istockphoto

Image courtesy istockphoto


Backyards have meant barbecues since cavemen discovered the joys of roasting mastodon over an open spit. But today's grilling options are anything but primitive. Where once the charcoal-fired Weber Kettle ruled supreme, outdoor chefs now can choose from gas, electric and infrared models. Picking the right grill for your needs means taking a look at your cooking style as well as budget.

Top-of-the line models may get the majority of the press, but you can still get red-hot features without spending a lot of green.

"You don't have to spend $5,000 - or even $600 - to get something good," says Donna Myers, the president/CEO of Colts Neck, N.J.-based DHM Group, who is also connected to the Hearth, Patio & Barbecue Association.

"Eighty-three percent of grills sold are under $300."

Myers offers several questions shoppers should ask themselves before buying season starts:

* How many people do you typically cook for - just one or two, or a large, extended family?

* How adventurous a chef are you - strictly steaks and burgers, or do you need professional-level bells and whistles?

* Are you partial to a particular fuel - will only smoky charcoal do, or are you in a condo or apartment complex that requires non-flammable electric grills?

Know, too, that lines are blurring between fueling options. Many charcoal models now have gas ignition, while many gas-fired units allow cooks to add charcoal briquettes or wood chips to re-create that smoky flavor the cave dweller within us still craves.

The Hearth, Patio and Barbecue Expo, North America's largest indoor/outdoor living, show scheduled for March 18-21, is sure to bring some enlightenment to consumers looking to purchase a new barbecue. Grill masters should keep an eye out for what the expo brings to the market.




Posted by: Rolando Trentini AT 07:00 am   |  Permalink   |  Email

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