by Todd Raubenolt

Created on: May 30, 2009   Last Updated: June 10, 2009

Buying that first grill is a rite of passage for most men. We watched our fathers master the flame on beautiful summer nights; deftly flipping hunks of raw meat until they were transformed into juicy seared delights. Now, having left the nest, you are prepared to make your own magic over the fire. One problem, there are literally dozens of grill choices waiting to greet you. What is a prospective grill master to do?

Well first off, you need to decide what kind of an outdoor chef you want to be. Are you looking to master the typical family picnic fare - burgers, dogs, maybe a few steaks? Maybe you want to dabble in the art of Barbecue - slow cooking brisket and ribs with a lot of flavored smoke. You also need to be realistic about how much time you have to devote to outdoor cooking. Do you want a grill that is ready to cook on 10 minutes after you get home from work, or are you willing to invest up to 30 minutes of prep time prior to throwing your protein on? Also, make sure you think about how many people you will typically be grilling for. If you will regularly be having cookouts for a dozen folks, don't even bother looking at small capacity grills. Know the answers to these questions before you go and you will eliminate many of the options before walking into the store.

Low end propane grills:

For picnic fare, you can get by with a basic propane grill model. They heat up quick, are relatively inexpensive, and will do a fine job searing up those burgers and dogs. Gas grills also require a lot less time investment than cooking over charcoal. Turn them on, and in 5-10 minutes you are ready to go; very little prep time needed here. You can find these now for as little as $100, but you would be well-served spending a little more to get a grill that lasts more than one season. Pay special attention to the burners on these units. Most low-end models will have only one burner which is perfectly fine for the burger/dog grillers of the world. Quality is what you are looking for here. Look for heavy gauge stainless or brass burners. These will last the longest and are less likely to develop hot spots, as they will not corrode as quickly as lower quality units. Once a burner starts to corrode, your grill will develop some hot and cold spots that make it very difficult to predictably grill food. You can usually tell what to expect out of a burner by the warranty offered by the manufacturer.

Basic Charcoal grills:

For those grillers who are

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