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If there’s one thing I’ve learned in my years of testing grills, it’s that charcoal is the way to go. Of course, there are always exceptions to the rule. I love my electric Traeger pellet grill for set-it-and-forget-it smoking, and a propane portable grill is unarguably convenient. But when I really want to infuse food with unforgettable flavor, I use my charcoal-fueled Big Green Egg.
The biggest problem with charcoal grills is they’re not necessarily easy to use. They come with a bit of a learning curve, from lighting the briquettes or lump charcoal to setting the vents for temperature control. There are no dials or settings, so you have to adjust the amount of