What do we mean by "Precision Charcoal Grilling?"

It means control. And simply put, our grill gives you as much control as possible. You can handle anything from steaks to brisket, chicken, shrimp, vegetables and fruit. You control the process in real time, whether you need a slow-cook, a steakhouse-sear or anything in between.

Let's start with a little grilling theory:

At it's most fundamental level, grilling is controlling the transfer of heat from charcoal to food. But this happens in a very complex way because of the interaction of fire, smoke, hot air and hot metal. There are three types of heat transfer going on: radiant heat (hold your hand anywhere around the coals and feel the heat), convective heat (feel the hot air coming out of the vents) and conductive heat (the sizzle when a cold steak hits hot steel).

It's impossible to control all of this ... but it's sure fun to try!

With the basic charcoal grills, you build your fire, throw on the food and then you start to scramble. Hot spots, cold spots, flare-ups, ... you have no control. So you move the food around, build three level fires, open and close the cover, and try to time everything perfectly.

You can "influence" the convective heat by opening and closing vents ... and with some grills you can get access to play with the coals. But none of this really gives you much control right now when you need it.

With a gas grill, you can turn the heat up or down ... which helps a little. With most gas grills, your choices range from "not hot enough" to "pathetic". I'm always running a gas grill wide open and wishing there was more heat, not turning it down.

So how do you get control and become a grilling legend? The German Grill has four "heat control" features:

Raise the lever for a blast of heat!

You can vary the distance from the fire in real time. (RADIANT) We put the charcoal fire in a steel basket that can be raised and lowered ... from slow-cook to intense-sear. You control the radiant heat using a simple lever. You don't have to move the food around, turn cranks, or move the grate to a different level. It's safe, easy, and fun. With the German grill, you get control of a live fire ... the best radiant heat source there is ... and you make the fire dance to your tune.

You have access to create any size or pattern of fire. (RADIANT + CONVECTIVE) The front of the grill opens wide ... like a wood stove ... so you can arrange your fire any way you want. You can add (or subtract) coals, throw in wood chips, or move coals around to change both the radiant and convective heat flow. You have clear access to the firebox without touching your food or opening the top cover. (You can even look up through the bottom of the grate and see if the steaks are ready to turn.) And when the meal is done, and the evening is winding down, you can open it up and use the grill as a fireplace.

You get oversize vents that are easy to operate. (CONVECTIVE) The vents control the convective heat by changing the airflow past the food. Fast for sear, slow for smoke. The vents are easy to see and easy to operate because they are located on the sides and on the front ... not on the bottom.

You need a grate that holds real heat. (CONDUCTIVE) When the food hits this grate you get smoke and sizzle ... conductive heat in action. Picture a hand-welded chunk of stainless steel that's heavy, solid and hot. Picture a steak hitting the grate. The heavier the grate, the better the char. You get deep, dark marks that are the signature of a fine cook using a fine tool.

But grilling is still a wild process, and when the grill gods are in a playful mood, you can use your German grill to save the meal.

• Cooking too fast? Lower the lever. Open the access door and move the coals. Close the lower vents.
• Cooking too slow? (Coals dying?) Raise the lever to maximize what heat is left. Add more coals through the front of the firebox ... without lifting the cover and losing even more heat. Open the bottom vents.
• Food's not browning? Raise the lever for a blast of radiant heat. Throw in a stick of wood for a touch of live flame.

These are normal German grill techniques. When done with the right style and confidence, your friends will think you planned it.

Real fire, real flavor

You really can NOT get the same flavors with a gas grill.

We make charcoal grills because we feel that gas grills just don't provide the same intense flavors or satisfaction. It's a religious argument, but here's our take on it:

Gas grills try to duplicate the flavors of charcoal with their radiant burners, ceramic rocks, and smoke trays. These gadgets are supposed to create flavor that gas just doesn't produce on its own. The technology makes for great ads, and there is some very clever thinking in the upscale grills, but face it, the "smoke" from a gas grill is mostly the burning grease from whatever you cooked last time ... which is mildly disgusting if you think about it. You can't fake real flavor.

We've got nothing against gas as a heat source. It's a wonderful way to heat your house or fry an egg. But the gas flame contains a fairly large percentage of water vapor, and it can't achieve the dry heat of a live charcoal fire. In a sense, a gas flame "steams" rather than sears. And some of us feel that it adds a "funny" taste to the food.

Charcoal is the better way to grill. Get rid of the bad taste. Forget the silly tricks.

You can be a grilling rock star. You can truly master the art of the grill because your equipment won't hold you back. You get a new set of tools and techniques. The German Grill is engineered to provide the taste that only comes from a live charcoal fire with the speed and convenience of a gas grill. It has features you won't find anywhere else.

Quality of design and materials

A summary of the features