Charcoal grilling produces flavor that gas simply can't replicate. The combination of higher temperatures, smoke, and direct fire creates the sear marks and smoky crust that make great grilled food. We tested the best charcoal grills from the classic kettle to premium barrel and kamado options.
The Weber Kettle is the most iconic charcoal grill ever made and it's still the benchmark. The 22-inch cooking surface handles most backyard situations, the venting system gives you precise temperature control, and Weber's One-Touch ash cleaning makes post-cook cleanup quick. Nothing competes at this price for charcoal grilling fundamentals.
The PK360 is the charcoal grill for grillmasters who want more control than a standard kettle provides. The four separate dampers (two top, two bottom) give surgical temperature control for two-zone cooking, smoking, and direct searing. The cast aluminum construction is literally indestructible — PK Grills guarantees it.
The Char-Griller Akorn gives you kamado-style cooking — insulated for low-and-slow BBQ or searing at 700°F — without the ceramic kamado price. The steel double-wall construction isn't as heat-efficient as Big Green Egg, but at $349 it's remarkable value for a grill that handles smoking and searing equally well.
Napoleon's PRO22K addresses every small frustration of the Weber Kettle design. The hinged grate opens in either direction, the flip-up warming rack creates more space when needed, and the ash management system outperforms Weber's One-Touch. For cooks who grill frequently and want every quality-of-life upgrade, Napoleon justifies its premium.
The Weber Performer Deluxe takes the 22-inch kettle and adds a full table, propane-powered charcoal ignition, and better storage. The gas-assisted ignition means no chimney starter required — touch and go. For charcoal devotees who want kettle flavor with gas-grill convenience, the Performer is the upgrade.
A chimney starter (Weber Rapidfire, $20) is the best investment in charcoal grilling. Newspaper in the bottom, charcoal on top — in 15 minutes you have perfect gray-ash coals without lighter fluid. Lighter fluid imparts chemical flavors and is unnecessary with a chimney starter. Buy one before your first cook.
Briquettes burn longer and more consistently — better for low-and-slow cooking and long grill sessions. Lump charcoal burns hotter and cleaner — better for searing and when you want less ash. For everyday grilling, briquettes are easier to manage. For high-heat searing and kamado cooking, lump is preferred.
Two-zone cooking (coals on one side, empty grate on the other) is the technique that separates great charcoal cooks from average ones. Sear over direct heat, then move to indirect side to cook through without burning. Every charcoal grill on this list supports two-zone cooking.
Kettles are versatile, affordable, and excellent for everyday grilling. Kamados (Big Green Egg, Kamado Joe, Char-Griller Akorn) are better at temperature retention for long smoking sessions and reach higher searing temperatures. For most backyard cooks, a Weber Kettle covers 90% of cooking needs. Serious BBQ enthusiasts often own both.
For a standard 22-inch kettle, fill a chimney starter (roughly 100 briquettes) for most grilling. For low-and-slow smoking (225°F for 8 hours), use the snake method with about 80 briquettes. For high-heat searing, a full chimney and then some. Lump charcoal uses roughly the same volume as briquettes.
See also: Best Gas Grills • Best Kamado Grills • Best Smokers
