OTHING BRINGS together friends and family in the Upper Valley like a good old-fashioned summer barbeque. New Englanders know as well as anyone else that almost anything tastes better when it’s thrown on the barbie. But, if you don’t own a grill, or if you’re in the market for a new one, searching for the perfect fit can be a bewildering task.

Even with dozens of new grill models and technological advancements introduced to the market each year, the age-old gas vs. charcoal debate still lingers in the barbeque world. Grill masters continue to debate the merits of the mesquite, authentic-taste of a charcoal grill vs. the convenience and control of gas. The Heart, Patio & Barbeque Association of America reported that in 2005, 5,752,000 charcoal grills were sold in the U.S. whereas 8,953,500 gas models were sold. Bob Pyer, Assistant Manager at Hanover True Value, says, “if you’ve got a die-hard charcoal person, you can’t push them to gas.”

For everyone else, price and convenience seem to be the deciding factors in what type of grill to purchase. If price is your main consideration, a good charcoal grill can’t be beat. So long as the cook is patient and learns from experience, the classic dome-shaped Weber is capable of churning out tasty meal after tasty meal, and depending on size, it retails for well under $100. It’s true that gas grills can be found for under $200, but Pyer cautions, “You get what you pay for.” Buying a grill is an investment, and buying the right model can ensure a decade or longer of delicious barbeques. For a quality gas grill, expect to pay at least $300-400 (although some models cost well over $1,000).

Build quality and materials vary considerably among gas grills. While grill shopping—after examining how sturdy a grill looks and feels—check to see how easy it is to remove parts below the grate, as this will affect how easy it is to clean. The cheapest gas grills often feature porcelain-enameled hoods and cooking grates. If the grill is painted, check to make sure the finish is baked-on porcelain enamel, so as to avoid chipping or peeling in the future. Higher-end gas models tend to benefit from stainless steel construction, offering a more elegant-yet-industrial look, while also providing a high resistance to rust.

The technical “BBQ lingo” on gas grill displays at stores can be overwhelming at first, but don’t worry—the jargon is easier to understand than it initially seems. Grills are measured by three primary factors: BTUs (which stands for “British Thermal Units” and refers to the total amount of heat a grill can produce); total cooking area (in square inches); and number of burners. As an example, a grill with three 12,000 BTU burners produces a total of 36,000 BTUs. Gas grills commonly have between two and six burners, and a grill with more burners gives the cook a greater level of control. With a larger grill this usually allows you to keep one side hotter to sear foods and the other relatively cooler to finish cooking, or for more delicate items.

Cooking area is an important criterion to consider when comparing grills. Naturally, as the size of the cooking area increases, so does the price. When speaking with customers, Pyer always tries to gauge how they will use the grill before steering them to a particular model. “Someone who’s just cooking for their family probably doesn’t need the same size grill as someone entertaining large numbers of people all the time.” Of course, just like some enthusiasts build muscle cars with horsepower they’ll never use, to the authentic grill master, not much compares to having the biggest, baddest BBQ on the block.

Most grills come with some form of manufacturer’s guarantee, but not all warranties are created equal. Verifying the length of a warranty is not enough. Ask the salesman how long the manufacturer has been in existence. A 50-year-old company has a better chance of being around to make good on a warranty in five years than one just getting started. No grill is perfect—and at some point down the line, you may find your grill needing a replacement part or two. Ask whether the grill’s warranty covers parts due to wear and tear, in addition to defects. Make sure the warranty is “bumper-to-bumper,” and doesn’t have complicated exclusions. Take a quick look around the accessories aisle of your local store to see what manufacturers’ parts they carry in stock—it’s helpful to know that if you do run into problems, your grill won’t be out of commission for a month while you wait for parts to come in from across the country.

Even a little tender-loving care can go a long way in preserving the lifespan of your grill. Most important for any grill is a good, durable cover to protect it from the elements. The best option is the custom-fitted cover offered by the manufacturer. While usually more expensive than a generic cover, a premium grill cover from the manufacturer rarely runs over $100, and occasionally, if you’re lucky, stores run promotions that include a free cover with the purchase of your model. As long as they’re covered, most grills shouldn’t have any problems standing up to the harsh New England weather. Most stainless steel grills can be cleaned with a generic non-abrasive oven cleaner, and specialty grill cleaners also tend to work well. No matter what kind of grill you own, it’s important to remember not to clean it with any materials that will scratch the grill’s surface. An abrasive brush can damage the finish of the hood—and in some cases even void the warranty. Contrary to popular belief, the flavorizer bars on a gas grill taste better the dirtier they get, so not cleaning them is good practice. To clean the grilling surface, let the grill sit overnight after using it and wait until the morning. Using a grill scrubbing tool, gently work the ash and build-up off the bars, being careful not to strip the finish.