There is no equal to a charcoal barbeque grill. It may take time to cook or it may leave a mess behind but it cooks the best barbeque. The smoky flavor can come only from the hot, moist smoke that rises in a charcoal grill.

However, there is a flip side too. Wood chips or coal can be stubborn on damp and rainy days and give you little control and the heat once they are fully lighted up. Besides you have to wait for several hours for the coals to cool before you can clean the grill and the cleaning can be quite messy.

But these are minor inconveniences, and are completely overshadowed by charcoal barbequed food. If you are a barbeque connoisseur you must go for a charcoal grill. However, before doing so, keep the following points in mind:

– Charcoal fires produce carbon monoxide and cannot be used in a closed space. You need an open space for a charcoal grill.

– Small grills can handle a couple of burgers or steaks but not vegetables on the side. So pay attention to size. A small grill will be useless if you have people over for barbeques.

– There are grills with long legs, short legs and even detachable legs. Use one that suits you and your work space best.

– Pay attention to design. Kettle shaped ones help smoke wrap up around the food better; box shaped ones are ideal for hamburgers and hot dogs; and the dome shaped ones work best for thicker meat.

– Look for vents on the lid of the grill and at the bottom. This will help give you more control on temperature

– Look for two grates. The one at the bottom should be to lift coals while the one at the top should be for cooking the food. Generally the grates sit on metal pieces welded to the grill. Make sue these are strong.

– Handles should be insulated for easier handling. This is a very basic feature but without it you'd be burning your hands once too often.

– A finish is not for aesthetic reasons alone. A good finish uses heat proof paint over quality steel and makes for easy cleaning.