Find Your Perfect Grill or Smoker in 60 Seconds

Charcoal delivers the strongest smoky flavor and highest searing temps but requires more hands-on fire management. Gas is the most convenient — quick ignition, easy temperature control, and minimal cleanup. Pellet grills offer set-it-and-forget-it temperature control with real wood flavor, making them ideal for low-and-slow smoking. The best choice depends on whether you prioritize flavor, convenience, or versatility.

Most pitmasters smoke brisket between 225°F and 250°F. At 225°F, plan for roughly 1 to 1.5 hours per pound. Use a reliable meat thermometer and pull the brisket when the internal temperature hits 200–205°F and the probe slides in like butter. Wrap in butcher paper at the stall (around 160°F internal) to push through without losing bark.

Coat all interior surfaces and grates with a thin layer of high-heat cooking oil (canola or vegetable). Close the lid and run the grill at 350–400°F for 30–45 minutes. This burns off manufacturing residues and creates a non-stick seasoning layer. For kamado grills, do several low-temperature burns first to cure the ceramics slowly — jumping straight to high heat can crack them.

Pros: Automatic temperature control via digital controllers, real wood smoke flavor, versatile (smoke, grill, bake, roast), and easy to use. Cons: Require electricity to run, pellets can be expensive over time, don't sear as hot as charcoal, and the hopper/auger system needs occasional cleaning. They're excellent for beginners and anyone who wants consistent results without babysitting the fire.

For charcoal fans, the Weber Go-Anywhere is a proven classic — compact, durable, and affordable. For gas convenience, the Coleman RoadTrip 285 offers a large cooking area with folding legs. The Weber Smokey Joe is another great budget option at under $40. Look for sturdy latches, rust-resistant materials, and a grill that fits in your vehicle without hassle.