The best charcoal grills for 2026, according to testers and pro chefs
One Weber model took top honors across the board, but we also included some other expert recommendations that do more than just grill.
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When you want that authentic hint of char, the best charcoal grill is just what you need.
(Jessica Dodell-Feder/Yahoo)There's nothing like a hot dog, burger or piece of chicken just after it comes off the grill. It tastes like summer, and the best charcoal grills will help you make it happen. We've been writing about the best grills for about four years now, and all the picks on this list are highly recommended by chefs, pit masters and fellow Yahoo editors. While one model — the Weber Original Kettle Premium Charcoal Grill — garnered more praise than the rest, there are certainly others worth mentioning.
In this story
One of the best things about charcoal grills, besides the smoky taste they impart, is that they're often more affordable than gas grills and smokers. The experts we spoke to confirm that you can buy an excellent chargrill for less than $500, so that's the price cap for most of these options. As for our top pick? You'll be happy to know it costs far less.
Best charcoal grills for 2026
Size:22.5"W x 27"H x 22.5"D | Grill surface:22-inch dia. | Wheels:Two | Features:Ash catcher, hinged cooking grate, tool hooks, built-in lid thermometer
For a reliable charcoal grill, Weber's Original Kettle is a rolling classic. The top-rated model is beloved not only by customers, with more than 11,000 five-star reviews, but also by Yahoo editors and professional barbecue chefs, including Steven Raichlen, author of the Barbecue Bible cookbook series, and Alison Clem, owner of La Barbeque in Austin.
How it works:The grill itself is very simple, consisting of three legs (two with wheels), a porcelain-enameled bowl and lid that retain heat, charcoal basket holders and a cooking grate. The setup was pretty easy, says Lead Home & Garden Editor Jessica Dodell-Feder , who has owned this grill for four years. You have to attach the legs to the base, and then the base to the kettle. Place lit charcoal briquettes on the coal grate, then fit the grill with the cooking grate, and you're good to go.
Why it's great:"It's the platonic ideal of a charcoal grill, with easy-to-clean grates and a large surface area for grilling lots of burgers and franks at once," Dodell-Feder explains. The hinged cooking grate makes it easy to manage the charcoal, she notes, and the enamel exterior wipes clean (though she says her limited-edition light-blue grill definitely attracts pollen and smudges). "The enclosed ash catcher is a big plus because it prevents ash from blowing all over the place." The lid features a built-in thermometer so that you can keep track of cooking temps.
Dodell-Feder also recommends the Original Charcoal Grill , which is similar to the Premium version but costs about $100 less. "It lacks some of the bells and whistles — like the lid thermometer, ash catcher, and the hinged cooking grate — but it cooks the same."
And if you end up buying a Weber charcoal grill, you'll be in good company, as celebrity chefs also swear by this model: "I used to work at Food Network Magazine, and both Sunny Anderson and Michael Symon told me they used Weber charcoal grills at home," Dodell-Feder shares. "If that's not a solid endorsement, I don't know what is!"
Minor criticisms:Lighter-colored versions of this grill may be tough to keep clean, but the black version hides soot easily. If you're interested in longer periods of low-and-slow cooking, you'll need to refill the coals on this grill a few times, depending on the temperature outside and the size of the charcoal you use.
- Large surface area
- Big wheels for maneuverability
- Premium version features an ash catcher
- Comes in three colors
- Relatively affordable
- The capacity for coals is not ideal for longer periods of slow cooking
- Heavy
Size:27"H x 22"W x 22"D | Grill surface:21.5-inch dia. | Wheels:N/A | Features:Hinged grate, side handles for carrying
This Old Smokey charcoal grill takes you back to the 1950s with its no-frills, lightweight construction and an affordable price. The Houston-based company has been around since 1923, and its grills have a classic feel. It's the bare-bones version of a grill that essentially looks like two old-fashioned wash buckets put together with a few additions like wood handles, short metal legs, a hinged grate and very simple dampers on the bottom and the top.
How it works:Like most simple charcoal grills, you can create zones with the coals placed on the bottom perforated base plate, mounding up more toward the back for high heat, and a bit less in the middle for medium, leaving the front free of coals for when you want to move food to an indirect heat zone.
You can control the heat by adjusting the dampers as needed. To start, allow the coals to heat up with the top off and bottom damper open for about 30 minutes. For general cooking, leave the dampers open; for slow cooking, close them halfway.
Why it's great: Matt Moore , chef and author of Serial Griller , gives the Old Smokey grill his endorsement for its simple design and setup and portability. "It's a sturdy cooker that can perfect both barbecue at low temperatures, as well as hot and fast grilling," he says. It's easy to bring to tailgates and beach parties because it only weighs about 19 pounds, which is significantly less than the other charcoal grills in this story.
Minor criticisms:This grill may not last a lifetime, as it is not built from the heaviest steel gauge, like the Kudu grill (below). It also lacks an ash catcher, like the one on the Weber Kettle grill, so you'll need to wait for the coals to cool completely before emptying the base.
- Lightweight and portable
- Hinged grate means adding charcoal is easy
- Budget priced
- Quick assembly
- Optional accessories like longer legs and a temperature gauge are available for purchase
- No ash catcher
- No temperature gauge included
- Legs are short
Size:24"W x 42"H x 29.5"D | Grill surface:22-inch diameter | Wheels:Two | Features:Built-in thermometer, ash catcher, lid holder, tool hooks, warming rack, hinged cooking grate
If you've been using the Weber Original Kettle or the Original Premium for a while and you're looking to take your setup to the next level, you might want to check out the Weber Master-Touch. It has all the standard features of the original, with additional bells and whistles that truly make a difference, such as the integrated lid holder that makes putting food on and taking it off the grill so much easier.
How it works:Like the Original Premium, it has three legs and two wheels, a porcelain-enameled bowl and lid that retain heat, charcoal basket holders and a hinged cooking grate. The setup is the same as for the original Weber, but with upgrades like taller legs for less crouching, a raised warming rack, bigger wheels for moving around the yard, and a stay-cool plastic handle on the top damper so you can adjust the heat level without putting on gloves.
Why it's great: Eddie Jackson , cookbook author and Food Network star, swears by his Weber Master-Touch Grill: "It's very versatile. I can cook high and fast or set up two-zone cooking and cook things a little slower, like a slab of ribs or a whole chicken. Also, the grill's layout allows you to place a Dutch oven on the grates and use it as a stovetop."
The grate is hinged, and the center is removable so you can rest one of Weber's grill accessories, like a cast-iron pan or rotisserie kit, inside the circle. Have I mentioned that this stunner comes in six colors? The slate blue and smoke gray are calling my name.
Minor criticisms:Though the wheels provide a smoother experience than other Weber kettle grills, this model is heavy, so it may be tough to move around. And there's the price difference: When not on sale, the Master-Touch costs about $100 more than the Weber Original Premium, which begs the question, is it worth it? I'd say if crouching while grilling is a pain point for you, it's a must-buy.
- Larger wheels and longer legs mean a taller grill and less crouching
- Integrated lid holder
- Easy-to-adjust dampers with stay-cool handles
- Raised warming rack
- Heavy
- Removable center grate can fall out when you remove the main grate from the grill
Size:19.75"D x 20.75"W x 27"D | Grill surface:13.5-inch diameter | Wheels:Four | Features:Built-in thermometer, ash drawer, side shelves
If you're looking for a charcoal grill with smoker, consider a kamado grill. These ceramic cookers have a dedicated following for their fuel efficiency, heat retention and versatility (that and their domed or egg-like shape). Just ask Yahoo Editor Rachel Murphy , who's owned hers for about seven years and relies on it every summer to cook steaks, burgers, chicken and more.
How it works:Murphy describes the Kamado Joe as old-school. "There aren't buttons or digital controls, just the manual vents. You have to learn how to control the airflow and temperature using the top-dome vent slider," she explains. She points out this isn't difficult, but there's a bit of a learning curve.
The grill takes charcoal, but Murphy notes she sometimes fuels it with wood chunks. She says the setup is a bit of a distant memory at this point, but because this grill is heavy, she remembers needing two people to lift and assemble it. Be prepared with a wrench and Phillips-head screwdriver.
Why it's great:"It works really well, especially if you're into charcoal or like smoking meats (we also use it for making pizza)," Murphy explains. "The thermometer and vents give you good control, and the side shelves are nice to have."
"You can grill or smoke, and it feels pretty simple, especially because there's no gas," she shares. "We also use it to smoke pork for barbecue and bacon when we're feeling fancy. We've previously used it to smoke our Thanksgiving turkey as well." As a bonus, Murphy says it's fairly easy to clean as long as you don't let the ash at the bottom build up. "The grill plates are removable, which is helpful too."
Minor criticisms:At 200 pounds, this is a behemoth, but if you do want to move it around a bit, it's mounted on a wheeled stand. Murphy adds that, while this grill is slower to start than, say, a propane grill — and that the vent sliders can take a little getting used to — it's really versatile once you get the hang of it.
- Durable construction
- Can use as a pellet grill by swapping out the charcoal for wood chips
- Features wheels for added mobility
- Fairly easy to clean
- Heavy
- Manual vents can take time to get used to
Size:29"D x 29"W x 47"H | Grill surface:19-inch dia. and 16-inch dia. | Wheels:N/A | Features:Collapsible design, multiple cooking surfaces, locking handles
How it works:This model from Kudu is a Santa Maria grill — an open-fire cooking system that originated in the 1950s in the Santa Maria Valley in California. It typically features adjustable grates that can be positioned closer to or farther away from the fire. The Kudu Grill is made of heavy-gauge steel, with a substantial base on four adjustable, removable legs with self-leveling feet and two rotating cooking surfaces attached to two posts. One surface is a 19-inch diamond-patterned grill grate (no more lost asparagus!). The other is a steel ring that holds a 16-inch cast iron pan with handles. The grill works with both charcoal and pellets.
Why it's great:For starters, you're getting two cooking surfaces in one grill that can be used for completely different types of food. You can flip burgers on the bottom grate while searing off veggies in the cast-iron skillet up top. And you can adjust the height of both surfaces, as well as swivel their position over the coals. "The Kudu was one of the first Santa Maria grills I owned. I love its compact size and versatility," says Christie Vanover, champion pit master and founder of Girls Can Grill . "Plus, it's portable, so you can take it on camping trips or to tailgates. It's really versatile."
If you're a fan of rustic open-fire cooking or even just campfire cooking on road trips, this is the grill for you. The Kudu is like a raised fire pit, saving your back and legs from crouching, but with many other benefits. It allows you to grill over direct and indirect heat at the same time. And it's easy to keep the flame going because you're never closing a lid. Sure, it takes some trial and error if you're used to a traditional charcoal grill with a cover and vents, but the possibilities are endless with a grill like this.
Minor criticisms:This is not a set-it-and-forget-it grill where you close the lid and walk away. You'll need to stay close and monitor the heat on each cooking surface. And, unlike a Weber kettle grill with an ash catcher, this grill base is like a large pan with no outlet, so you need to scoop out the ashes once they're cool to clean it.
- You can grill, sear, saute, bake and fry
- Easy heat control
- Portable with removable legs
- Stable on uneven ground
- You need to stay close by to monitor the heat as you cook
- The base is solid, so you have to scoop out the ash to clean it
Factors to consider when choosing a charcoal grill
✓ Size:Larger grills with a diameter of 22 inches or more have a greater surface area and cooking capacities, ideal for bigger families and parties. A 19-inch grill might be perfect for two people making weeknight dinners.
✓ Intended use:With so many options, you'll want to zero in on a grill that's practical for your space and cooking tastes. "There are so many choices in grills today, it's easy to get drawn in by some fancy feature that you'll never need," says world barbecue champion Melissa Cookston , owner of Memphis BBQ Co . "Are you cooking mainly burgers, steaks and hot dogs, or do you want more versatility?" Always consider if you'll be bringing the grill with you on road trips, to tailgates or beach parties, where wheels and stability are key.
✓ Experience:Before you go out and buy the most expensive grill in the hardware store, get real about your skillset in the kitchen, er, backyard. "Are you a novice, a hold-your-own or the next great meat influencer? These are some great questions to ask," says Jonathan Fox, owner, Fox Bros. Bar-B-Q .
✓ Price:You don't have to break the bank to make a great meal on the grill. But price will likely be a major factor as you shop. With that in mind, Fox says a higher price tag isn't always better or necessary, but more expensive grills do tend to last longer. Otherwise, you might want to factor in additional functionality, accessories and warranties when weighing a grill's overall value.
How we chose the best charcoal grills
I'm Yahoo's resident cookware tester and a graduate of the French Culinary Institute. I started my research for this guide by referring to our existing guide to the best grills . From there, I interviewed seven pro chefs and pit masters about their favorite charcoal grills for home cooking. The other models on this list were tested by Yahoo editors, who have owned the charcoal grills in this story for at least a year and used them to make classic cookout fare like burgers and hot dogs, alongside steaks, chicken, vegetables and more. We rated these grills on ease of use, maintenance, durability, size, portability and design.
How to use a charcoal grill
I asked Moore for a step-by-step guide to using a charcoal grill.
Check out the grill marks on these hamburgers and hot dogs!
(Lisa Schweitzer/Yahoo)-
Light the charcoal:There are several methods you can try, including the straightforward chimney starter and electric charcoal starter methods, and the more methodical snake method:
🔥 Chimney starter method:Fill a charcoal chimney starter with charcoal and stuff crumpled newspaper into the bottom. Light the newspaper and allow it to burn coals until gray and ashed over, about 15 minutes. Pour hot coals into the designated area of the grill. If needed, hot coals can be poured onto fresh coals, and the grill can be left open to ignite the additional coals.
🔥 Electric starter method:Pile charcoal high into a pyramid in the designated area of the grill, and either use tumbleweeds as a fire starter or an electric starter to light coals in sections. Again, allow the fire to spread to the entire pile, keeping the grill open the entire time.
🔥 Snake method:For slower cooks, you can use the " snake method ," where only a portion of the coals is lit in the center, and airflow is intentionally controlled to allow the touching coals to slowly ignite over time. The snake method can be used with briquettes, arranging the briquettes end-to-end in a snake-like pattern to slowly burn/ignite remaining coals over time.
*Avoid using lighter fluid to ignite the charcoal, as the chemicals may affect the taste of your food. -
Control the heat:Once the charcoal fire is established, use the top and bottom dampers to control air flow to regulate the fire before cooking.
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Get cooking!
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Put out the fire:When finished cooking, close all dampers and close the grill (where applicable). Cutting off the flow of oxygen will starve the coals and put out the fire. Keep in mind that coals can smolder for 24 hours, so always ensure that coals are completely extinguished before removing them. Clean the grates with a grill brush .
Charcoal grill FAQs
What's the difference between a smoker and a charcoal grill?
Smokers use indirect heat and smoke at generally lower temperatures for longer periods to cook food that typically features a smoky flavor and a softer, more broken-down texture. A charcoal grill uses direct heat at generally higher temperatures to sear food and impart charred flavor.
How do you control the temperature on a charcoal grill?
"You can control the temperature on a charcoal grill by controlling the air flow. To get more heat, you open the top and bottom vents, which allow more airflow to the coals," explains Raichlen.
How do you smoke on a charcoal grill?
You can turn a basic kettle charcoal grill into a smoker by using the " snake method " mentioned above. Line the inside of the grill with two rows of briquettes to form a semicircle. Then place a second layer on top. Add a few chunks of barbecue wood for smoking on top of the charcoal. The wood will ignite slowly as the charcoal burns. The length of the snake and the number of briquettes will depend on your desired cooking time.
Meet our experts
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Alison Clem, chef and owner, La Barbecue
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Melissa Cookston , World Barbecue champion and owner, Memphis BBQ Co.
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Jonathan Fox, owner, Fox Bros. Bar-B-Q
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Eddie Jackson , cookbook author and Food Network star
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Matt Moore, chef and author, Serial Griller
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Steven Raichlen , TV host and author, the Barbecue Bible cookbook series
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Christie Vanover, champion pitmaster and founder, Girls Can Grill
