No one wants to make the wrong decision when purchasing a fancy new grill that will be the center of family outdoor life for some years to come. Rarely is there regret in buying a better model of barbecue, but there is often regret in settling for the budget one. Barbecuing or grilling is a uniquely personal experience for the chef. From the recipes to the tools to the precise cuts of meat that will be cooked, there is a method to the madness of all masters of the grill.
"Gas or charcoal" is the first choice. Charcoal is messy and more costly, but the flavor is obviously an enticement. Larger grills would be very costly to fuel with charcoal, and cleanup requires disposal of the ashes. Gas is by far the easiest and most widely accepted fuel for new barbecue grills. Liquid propane in portable containers is perhaps the simplest method, but many choose a permanent installation of their grill and hook it to the home's natural gas source.
High-temperature grills will produce the best steaks. Some grills are not capable of maintaining enough heat to properly sear a fine steak. However, there need to be options for boiling a pot of water or frying something in a skillet, so side burners are a must-have for most chefs.
A large cooking area will leave enough room to adjust temperature zones for the different types of meat to be cooked and to allow for easy cleanup. Cleanup is the part that detracts from the grilling experience, so an easy-to-clean cooking surface will save a lot of aggravation.
Should you get a rotisserie? Most often the answer is yes. Just think of how great the taste of rotisserie chicken is, and then think of how nice it would be to adjust recipes to your own personal taste. Family and friends may get tired of the same old hot dogs and hamburgers. Add rotisserie chicken, and the variety is multiplied. Plus, rotisserie-cooked meats may not need the chef's full attention at the grill for the whole cooking process. After all, the chef needs to socialize too.