Charcoal BBQs deliver the smoky flavour many cooks prefer, and the portable grills in this collection are sized for gardens, balconies, camping and picnics. Compact and easy to move, they suit smaller spaces and outings where a large built-in barbecue would be impractical.
A charcoal grate and cooking grill sit within a steel body, with vents to help control airflow and heat. Lightweight frames and carry handles make it simple to pack the grill into a car boot or move it around the garden.
Ideal for burgers, sausages and skewers, a portable charcoal BBQ gives you flexible open-air cooking wherever you set up, from the back garden to the coast.
Garden storage has to do three things at once: keep your kit dry, stand up to British weather year after year, and actually look right next to your planting. Most cheap options get one of those — ours are designed around all three.
Use the filters to narrow by capacity, material, and feature. If you're not sure where to start, our 60-second storage finder will shortlist three options for your garden.
Lit charcoal usually needs fifteen to twenty-five minutes before it is ready, once the coals are covered in grey ash and glowing evenly rather than flaming. Using a chimney starter speeds this up and avoids lighter-fluid taste. Wait for that ash stage before adding food, as cooking too early over open flames scorches the outside while leaving the inside undercooked.
Yes, these compact grills are designed to be carried, with lightweight bodies and folding or lidded designs that pack into a car easily. They suit picnics, beach trips, campsites and small gardens where a full-size barbecue would be impractical. Always use them outdoors on a stable, non-flammable surface, and check that open fires are permitted at your chosen location.
Let the grill cool completely, then dispose of the cold ash safely. Brush the cooking grate with a barbecue brush while slightly warm to lift residue, or soak it in hot soapy water for stubborn grease. Wipe the bowl out and store it dry to prevent rust. Regular cleaning keeps flavours fresh and stops old grease flaring up next time.
Charcoal reaches high searing temperatures and imparts the smoky flavour many people associate with proper barbecuing, which gas cannot fully replicate. It is also cheaper to buy and highly portable, with no bottles to carry. The trade-off is a longer heat-up time and more cleaning. For enthusiasts who value taste and simplicity, charcoal remains the traditional and rewarding choice.
Manage heat by adjusting the air vents, since more airflow makes the coals burn hotter and closing them down reduces the temperature. Banking the coals to one side creates a hotter zone for searing and a cooler zone for gentler cooking. Adding fresh charcoal maintains longer sessions. Practising this control gives far more consistent results than simply piling everything over full heat.
