Field 52 · Outdoor cooking & BBQ

Choose the right grill. Get more from it.

Practical buying decisions, cleaning, parts and cooking guides for gas, charcoal and pellet grills. Start with the job you actually need to do.

Find your starting point ↓Browse all 17 guides →

Illustrative backyard patio arranged with an outdoor gas grill, charcoal kettle and work table — Illustrative scene (AI-generated); no products shown have been reviewed.

Start here

What are you trying to do?

Skip broad lists. Go directly to a fuel choice, a symptom, a part or a safe cooking measurement.

01 / ChooseGas or charcoal?Match the fuel to your routine→02 / DiagnoseGrill won't light?Separate ignition from fuel symptoms→03 / ReplaceFind an exact-fit partIdentify model before ordering→04 / Cook safelyMeasure real donenessCooker heat vs. food temperature→

Most useful first reads

See the difference. Then decide.

Illustrative kettle charcoal grill with a direct-coal zone and an empty indirect zone

Choosing a grill

Gas vs. charcoal: decide by the way you cook.

Compare setup time, heat management, maintenance and the cooking routine—not unverified winner rankings.

Compare fuel types →

Diagram showing exterior width and height measurements for a stored grill

Fit and measurements

Measure a grill for a cover.

Width, depth, height, handles and shelf position: record the dimensions that actually affect fit.

See the measurement guide →

Simplified diagram of pellet hopper, auger, firepot and cooker chamber

Pellet grill fundamentals

Know what the auger and firepot do.

Understand fuel feed, ignition, cleaning, power needs and what to check before choosing a pellet cooker.

Understand pellet grills →

Before you buy

Three fuel types, three different routines.

A good purchase starts with how often you cook, how much tending you enjoy and whether the location meets the manufacturer’s safety requirements.

Gas grills

Convenient repeat cooking with adjustable burners. Think about fuel supply, the usable cooking footprint, grease management and replacement parts.

Lighting and safety →

Charcoal grills

Hands-on coal and airflow management, with direct and indirect heat zones. Check the space, ash handling, vent layout and safe storage.

Heat control →

Pellet grills

Wood pellets moved by powered feed and ignition systems. Check the required outlet, controller design, pellet storage and cleaning access.

How pellet grills work →

Useful reference

Smoker heat is not food temperature.

A smoker reading tells you the cooking environment. A food probe tells you if the food reached its safe minimum internal temperature.

See the temperature guide →

165°FPoultry & leftovers

160°FGround beef & pork

145°FBeef & pork cuts + 3-minute rest

USDA minimums. Check the food-specific instructions; 225–300°F refers to typical smoker air, not a meat endpoint.

Field 52 library

Browse every Outdoor Cooking guide.

17 practical guides organized by the decision or job, with related keywords combined into one useful page.

01 / Topic

Choose and plan

Pick fuel, plan a usable cooking space, or measure a cover.

Gas vs. charcoalFit fuel to your weekly routine.Pellet grills explainedFuel feed, power and cleaning basics.Outdoor cooking stationPrep, cook and serve zones.Grill cover sizingMeasure the entire stored shape.

02 / Topic

Gas grill help

Find the next safe step, then match the exact part.

Light a gas grill safelyManual-first start and stop conditions.Igniter not workingSpark, fuel and stop conditions.Uneven grill heatCold zones, low heat and flare-ups.Replacement partsModel and fit before ordering.

03 / Topic

Surfaces and measurements

Care for cooking grates and verify cooking temperatures.

Grate materials and fitStainless, iron and coated surfaces.Clean grill gratesCare method depends on material.Choose a thermometerAir sensors are not food probes.Smoker temperature chartFood minimums and cooker settings.

04 / Topic

Pellet-grill ownership

From first startup through upkeep and fuel condition.

First use and burn-inManual-led startup and shutdown.Cooking pellets and storageDry fuel, approved pellets and humidity.Clean a pellet grillAsh, grease and hopper routines.Pellet grill will not ignitePower, feed, ignition and safe recovery.

05 / Topic

Charcoal technique

Understand the difference between direct and indirect heat.

Charcoal heat controlVents, coal zones and temperature lag.

These are practical research-based guides, not claims of hands-on product testing. When selecting parts or operating fuel equipment, check the documentation for your exact model. How Field 52 evaluates evidence →