Compare charcoal barbecues

The classic stand grill without a lid is inexpensive and fine for sausages, steaks and vegetables. Column grills with a funnel shape concentrate the embers and need little charcoal. If you also want to cook thicker cuts or chicken, you need a lid – it turns the charcoal grill into a small oven for indirect cooking.

Trolley grills with a lid, shelves and a height-adjustable charcoal tray are the most versatile option. You control the heat via the height of the embers, and the oxygen supply via the vents in the lid and at the bottom.

Material thickness matters more with charcoal than with gas, because the embers put a lot of stress on the tray and grate. Thin sheet metal warps quickly and rusts through. Enamelled charcoal trays or thick sheet steel last longer.

Lump charcoal gets hot quickly and is ideal for short, hot grilling. Briquettes burn longer and more evenly – perfect for long cooking times. A chimney starter and solid firelighters are the safest way to light them. Methylated spirits or petrol are strictly off-limits: flare-ups and flash fires cause serious burns every year.

Important: glowing charcoal gives off carbon monoxide. Never use a charcoal grill indoors, in a garage, tent or conservatory – not even to let it cool down. Only dispose of ash once it has cooled completely.

A charcoal grill suits you if you see barbecuing as an experience and are happy to take the time for lighting and managing the embers. It needs no gas bottle and no electricity, is technically simple and therefore durable and low-maintenance. On the other hand, it is less spontaneous than a gas barbecue and often frowned upon on balconies. If you're starting out with charcoal, a trolley grill or kettle with a lid is the best choice – it also makes indirect grilling and your first low & slow attempts possible later on.