The 6 Best Grills of 2026

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Our quick picks

Everything below is the why: the specifications that settle the choice, and where each pick falls down.

The first decision in buying a grill is not a brand. It is how often you intend to cook on it during the week. Charcoal produces better flavor and higher searing heat, and it takes fifteen to twenty minutes to be ready and needs ash disposal afterward. Gas is ready in ten minutes and cleans up in two, and it does not taste the same. Almost everyone who says they regret their grill bought the one that did not match their actual weeknight behavior.

The second thing worth knowing is that BTU is close to meaningless on its own. A grill with more burners and more square inches needs more BTU to reach the same temperature, so a big number on a big grill may produce less heat per square inch than a smaller grill with a lower total. If you want to compare, divide BTU by primary cooking area — roughly 80 to 100 BTU per square inch is a reasonable target.

Grill quality is also unusually easy to judge by weight and materials rather than specifications. Thick cast-iron or heavy stainless grates hold heat and produce sear marks; thin chrome-plated wire grates do not and rust within a couple of seasons. A firebox you can flex with your hand will warp. This is a category where holding the product tells you most of what you need to know, and where brand reputation is a reasonable proxy when you cannot.

This guide covers six grills worth buying in 2026, across charcoal, gas, and a digital charcoal smoker. We do not publish prices; grills discount steeply at the end of summer and each product links to its Amazon listing.

What we looked at

Five criteria, starting with the one that determines whether the grill gets used:

• Fuel type matched to real behavior. Charcoal for flavor and high-heat searing on weekends. Gas for weeknight convenience. Pellet and digital charcoal for long smoking sessions with temperature control. Nothing here is universally better — the mismatch is what causes regret.
• Grate material and thickness. Porcelain-enameled cast iron holds heat, marks food properly, and resists rust. Heavy stainless is also good. Thin chrome wire grates are the clearest sign of a grill built to a price, and they are what fails first.
• Two-zone capability. The single most useful grilling technique is a hot zone for searing and a cooler zone for finishing. On charcoal this means banking coals to one side; on gas it means independently controlled burners. Any grill that cannot do this is much harder to cook well on.
• Heat retention and build quality. A heavy lid and firebox hold temperature when the wind blows and when you open the lid. Thin metal loses heat instantly and warps. Weight is a genuine quality signal in this category.
• Ash and grease management. A charcoal grill with a proper ash catcher gets cleaned; one without gets neglected. On gas, an accessible grease tray prevents flare-ups and the grease fires that follow. These decide whether maintenance actually happens.

The 6 Best Grills of 2026

1. Weber Original Kettle 22-Inch — Best Overall

The 22-inch Weber kettle has been in production for decades, and at about 4.8 stars it carries the highest owner rating in this guide by a clear margin. That combination of longevity and consistency is why it is our overall pick: the design is settled, the parts are available everywhere, and it does the two things that matter most on charcoal.

It holds enough coals for direct high-heat searing across the whole grate, and with the coals banked to one side it becomes a two-zone cooker and, with the lid vents managed, a competent smoker for a few hours. The One-Touch cleaning system sweeps ash into a catcher in one motion, and the porcelain-enameled bowl and lid resist rust and hold heat. It fits roughly thirteen burgers, which covers most household cooking.

• About 4.8 stars, the highest owner rating in this guide
• Holds around 13 burgers — enough for most family cooking
• One-Touch ash cleaning system that sweeps ash into a catcher in one motion
• Porcelain-enameled bowl and lid for heat retention and rust resistance
• Two-zone cooking and light smoking by banking coals and managing vents
• Decades in production, so parts and accessories are available everywhere

What you give up: it is charcoal, which means fifteen to twenty minutes to be ready and ash to dispose of afterward — if that friction will stop you cooking on a Tuesday, buy gas. There is no side table or work surface, so you need somewhere to put things. The lid thermometer, where fitted, reads the air at the lid rather than at the grate, so it is a rough guide rather than a measurement. And it is not a set-and-forget smoker; long cooks need coal management.

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2. Weber Spirit E-210 — Best Gas Grill

If you want to grill on a weeknight, this is the answer. Ten minutes from cold to cooking, two independently controlled burners for genuine two-zone cooking, and nothing to clean up but the grates. The Spirit line is Weber’s entry into gas and it is built to the same standards as the more expensive Genesis, with a smaller footprint.

Two things stand out. Heat distribution is noticeably more even than on comparably priced grills, which is where cheap gas grills fail — a hot spot in the middle and cold edges makes cooking for four people frustrating. And it carries a ten-year limited warranty, which tells you what Weber expects of the burners and the firebox. At about 4.5 stars the owner record is strong.

• Ready to cook in about ten minutes with no ash to deal with
• Two independently controlled burners for real two-zone cooking
• Noticeably more even heat distribution than comparably priced gas grills
• Ten-year limited warranty on a small-footprint grill
• Snap-Jet ignition that lights reliably rather than needing repeated clicks
• Roughly 4.5 stars in owner feedback

The part that annoys people: two burners and a compact grate mean this is a grill for a small family, not a party — cooking for eight will be done in batches. It does not produce charcoal flavor and no amount of smoker box will fully close that gap. It is more expensive than four-burner grills from lesser brands with far more square inches, and that trade — build quality over size — is the decision you are making.

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3. Masterbuilt Gravity Series 1050 — Best for Smoking and Searing

This is the most interesting grill here. It burns charcoal, which gives it real charcoal flavor, but it controls temperature with a digital controller and a fan — so you set 225°F for a brisket and it holds it, or 700°F for a steak sear, without you managing vents for twelve hours.

The speed is the other surprise: it reaches 225°F in roughly ten minutes and 700°F in about fifteen, which is faster than most gas grills reach searing temperature. That combination — charcoal flavor, digital set-and-forget control, and genuine high-heat searing in one unit — is something neither a kettle nor a pellet grill offers. At about 4.6 stars the owner record is strong for a complex product.

• Charcoal fuel with digital temperature control and a fan for precision
• Reaches 225°F in about 10 minutes and 700°F in about 15
• Holds a low smoking temperature for hours without vent management
• Also sears at temperatures most gas grills cannot reach
• Roughly 4.6 stars in owner feedback

Where it disappoints: it needs electricity for the fan and controller, so it is not a grill for a campsite or a power outage, and a controller failure takes the whole grill offline. It is large and heavy. It uses charcoal faster than a kettle at high temperatures. And it is considerably more complex than a kettle, with more to learn and more that can go wrong — check the warranty terms on the electronics specifically.

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4. Monument Grills 4-Burner — Best Large Gas Grill for the Money

If you cook for a crowd and want gas, four burners and a large grate cost far less from Monument than from the premium brands. You get 304 stainless steel burners — which is the grade that actually resists corrosion rather than the thinner steel used on many budget grills — plus a dedicated broil zone for high-heat searing.

Four independently controlled burners also means real zone control: sear on two, hold on one, keep warm on the fourth. For a family that grills for six or eight people regularly, that capacity matters more than the last increment of build quality, and at about 4.4 stars the owner record is solid.

• Four burners with a large cooking area for cooking for a crowd
• 304 stainless steel burners, the grade that actually resists corrosion
• Dedicated broil zone for high-heat searing
• Four-zone heat control for searing, holding, and warming simultaneously
• Quick assembly with integrated storage
• About 4.4 stars in owner feedback

The drawbacks: more square inches at a lower price means thinner metal in the lid and firebox than a Weber, so heat retention in wind and cold is poorer and long-term warping is more likely. Warranty support is not at Weber’s level. And assembly, while described as quick, is still a substantial job on a grill this size — plan on two people.

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5. Cuisinart Portable 2-Burner Gas Grill — Best Portable

A tabletop grill covers a set of situations the big grills cannot: a balcony with no room for a cart, a campsite, a tailgate, a beach, a rental where you cannot leave a grill outside. Two burners and 20,000 BTU is enough heat to cook properly rather than the underpowered warming you get from very small portables.

Two burners also means two-zone cooking, which is unusual at this size and is what makes it a real grill rather than a novelty — you can sear on one side and finish on the other. Stainless steel grates and a folding design that sets up in minutes complete the case. About 4.4 stars.

• 20,000 BTU across two burners — real cooking heat, not just warming
• Two independently controlled burners allowing two-zone cooking at tabletop size
• Stainless steel grates rather than thin chrome wire
• Folds and sets up in minutes for camping, tailgating, or a small balcony
• Runs on portable propane canisters

The catch: the cooking area is small, so this is a grill for two to four people at most. Tabletop grills lose heat quickly in wind, which matters at a beach or a campsite. Small propane canisters are expensive per use compared with a refillable tank, and an adapter hose is worth buying if you use it often. And it needs a stable heat-resistant surface, which a plastic camping table is not.

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6. Weber Master-Touch 26-Inch — Best Large Charcoal Grill

The 22-inch kettle is the right size for most households. If you regularly cook for a crowd on charcoal, the 26-inch Master-Touch gives you 508 square inches — enough that a full rack of chicken and the vegetables fit at once instead of in shifts, and enough room to set up a proper two-zone fire with genuine separation between hot and cool sides.

That separation is the real argument for the larger size rather than raw capacity. On a 22-inch kettle the cool zone is close to the coals; on a 26-inch there is room for indirect cooking that is actually indirect. The bottom damper includes a smoke setting for controlling airflow on long cooks, and the Master-Touch adds lid storage on the side so you are not putting a hot lid on the ground. About 4.6 stars.

• 508 square inches — room for a crowd, or genuine two-zone separation
• Bottom damper with a smoke setting for controlling airflow on long cooks
• Hinged lid storage so a hot lid never goes on the ground
• Indirect cooking zone far enough from the coals to be truly indirect
• Roughly 4.6 stars in owner feedback
• Same Weber parts ecosystem as the smaller kettles

Where it falls short: a larger kettle uses substantially more charcoal to reach temperature, which makes it wasteful for cooking two steaks — if most of your grilling is small, the 22-inch is the better and cheaper tool. It takes more storage space and is heavier to move. And it is charcoal, with the same setup and ash-disposal commitment as the standard kettle.

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How to Choose a Grill

Be honest about how often you will cook on it

This decides everything. Charcoal takes fifteen to twenty minutes to be ready and leaves ash to dispose of, and it produces flavor and searing heat gas cannot match. Gas is ready in ten minutes and cleans up in two. If you want to grill chicken on a Wednesday after work, gas is the grill you will actually use, and a charcoal grill will sit under a cover. If grilling is a weekend event you enjoy the ritual of, charcoal is better in every way that matters. Many people end up owning both, which is not indecision — they solve different problems.

BTU is meaningless without area

A four-burner grill needs more BTU than a two-burner to reach the same temperature, so total BTU tells you nothing on its own. Divide BTU by primary cooking area: roughly 80 to 100 BTU per square inch is a reasonable target for a gas grill. Below that, the grill will struggle to reach searing temperature, especially in wind or cold. Above it, you have headroom. Comparing two grills on total BTU alone will usually lead you to the bigger, thinner one.

Grates and metal thickness tell you the real quality

Porcelain-enameled cast iron holds heat, produces proper sear marks, and resists rust. Heavy stainless is also good. Thin chrome-plated wire grates cannot hold heat, mark food poorly, and rust within a couple of seasons — and they are the clearest indicator of a grill built to a price. The same applies to the lid and firebox: if you can flex them with your hand, they will warp, and they will lose heat every time the wind blows. In this category, weight is a quality signal.

Two-zone cooking is the technique that matters

Almost everything you want to cook well benefits from a hot zone and a cooler zone: sear the outside over high heat, then move it to the cool side with the lid down to finish through without burning. On charcoal you bank the coals to one side. On gas you need independently controlled burners, which is why a two-burner grill with separate controls is more useful than a three-burner with one knob. A grill that cannot do two zones makes anything thicker than a burger difficult.

Do not trust the lid thermometer

Lid thermometers measure air temperature several inches above the grate, and they are frequently inaccurate by a wide margin. For grilling this barely matters. For smoking or any long cook, it matters a great deal — a grill reading 250°F at the lid may be at 300°F at the grate. An inexpensive digital probe thermometer at grate level, plus an instant-read for the food, is the accessory that improves results most for the least money.

Propane or natural gas is not interchangeable

Grills are built for one or the other. They use different orifice sizes and operate at different pressures, and running a propane grill on natural gas or the reverse is dangerous. Conversion kits exist for some models and should be fitted according to the manufacturer’s instructions or by a qualified technician — this is not a DIY improvisation. If you have a natural gas line on your patio, buy a natural gas grill; otherwise buy propane.

What buyers get wrong

• Buying charcoal when you want weeknight convenience. The grill you do not light is worse than the one with slightly less flavor.
• Comparing grills on total BTU. Divide by cooking area. A big number on a big thin grill means little.
• Using lighter fluid. It tastes of lighter fluid. A chimney starter lights charcoal in fifteen minutes with newspaper and nothing else.
• Cooking everything over direct high heat. Set up two zones. Sear hot, finish cool with the lid down.
• Trusting the lid thermometer on a long cook. Use a probe at grate level. Lid thermometers are often well off.
• Never cleaning the grease tray. Accumulated grease is what causes flare-ups and grill fires. Clean it regularly, not annually.
• Leaving it uncovered through winter. A cover is cheap and adds years. Rust in the firebox and on the burners is what ends most grills.
• Grilling under an overhang or in a garage. Grills need clearance from structures and produce carbon monoxide. Outdoors, well clear of walls and eaves, always.

Frequently Asked Questions

Charcoal or gas — which is better?

Charcoal produces better flavor and reaches higher searing temperatures. Gas is far more convenient and is ready in a fraction of the time. Neither is better in the abstract, and the right question is how often you will cook. For a weekly weeknight griller, gas wins because it gets used. For a weekend cook who enjoys the process, charcoal is more rewarding. The most common regret in this category is buying charcoal and discovering you do not have twenty minutes on a Tuesday.

How much cooking area do I need?

Roughly 100 square inches per person for a standard meal, with a practical minimum of about 300 square inches for a family of four. A 22-inch kettle gives you roughly 360 square inches, which suits most households. Over 500 square inches is for regular entertaining. Buying much larger than you need costs fuel to heat area you are not using, so bigger is not automatically better here.

How do I light charcoal without lighter fluid?

A chimney starter, which is the single best grilling accessory there is. Crumple newspaper underneath, fill the chimney with charcoal, light the paper, and in about fifteen minutes the coals are ashed over and ready to pour. No fluid, no taste, no waiting for chemicals to burn off. Electric charcoal starters also work well. Lighter fluid is the reason people believe charcoal grilling tastes of chemicals.

Can I smoke on a regular grill?

On a charcoal grill, yes, and quite well for a few hours — bank the coals to one side, add a chunk of wood, put the food on the cool side, and manage the vents to hold temperature. On a gas grill you can add a smoker box with wood chips for some smoke flavor, but holding a low temperature for hours is harder and the result is milder. For serious long smoking, a digital charcoal grill like the Masterbuilt or a dedicated pellet smoker is the appropriate tool.

How long do grills last?

A well-built charcoal kettle, kept covered, routinely lasts fifteen years or more — there is very little to fail. Quality gas grills last ten to fifteen years with burner replacements along the way, which are inexpensive and available for major brands. Budget gas grills typically last three to five years, with burners and fireboxes rusting through first. A cover and cleaning the grease tray are the two habits that extend any grill’s life the most.

Do I need a grill cover?

Yes, and it is the cheapest thing you can do for grill longevity. Rain and snow get into the firebox and onto burners and cause the rust that ends most grills. Two practical notes: let the grill cool completely before covering it, and choose a breathable cover or remove it periodically, because a sealed cover traps moisture and can cause the problem it is meant to prevent.

Is a pellet grill worth it?

If your main interest is smoking, yes — pellet grills hold a low temperature for many hours with no attention and produce genuine smoke flavor. They are weaker at high-heat searing than charcoal or a strong gas grill, though newer models have narrowed that gap. They also need electricity and pellets kept dry. The Masterbuilt in this guide is a useful middle path: charcoal fuel with digital control, so you get the smoking convenience plus searing heat.

So what should you buy?

For most households the Weber Original Kettle 22-inch is the grill to buy: the best owner rating in this guide, decades of proven design, parts available anywhere, and enough capability to sear, cook two-zone, and smoke for a few hours. If you want to grill on weeknights rather than weekends, buy the Weber Spirit E-210 instead — convenience is what makes a grill get used, and its heat distribution is better than anything near its price.

Serious about smoking? The Masterbuilt Gravity Series 1050 gives you charcoal flavor with digital temperature control and searing heat in one unit, which nothing else here matches. Feeding a crowd on gas? The Monument four-burner gives you the capacity for far less than the premium brands, with thinner metal as the honest trade. Need something for a balcony, a campsite, or a tailgate? The Cuisinart portable has genuine two-zone cooking at tabletop size. And if you cook for a crowd on charcoal, the 26-inch Master-Touch has room for real indirect cooking rather than a compromise.

Whichever you buy, get a chimney starter if it burns charcoal, a probe thermometer either way, and a cover. Those three inexpensive things improve your results and your grill’s lifespan more than spending more on the grill itself would.

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