It's hard to imagine cooking and eating outdoors without having an ice-cold beverage to sip. If you spend a significant amount of time outside, you may want to indulge in the convenience of an outdoor refrigerator to store wine, soda and salsa.

In the $300 price range, you'll get a basic 3-cubic-foot unit with a stainless or stainless-look door.

For $1,500 to $2,000, you can purchase a stainless-steel, 5.5 to 6.1-cubic-foot refrigerator with auto-defrost, a glass door and the ability to make ice. You can also purchase refrigerator drawers made for outdoor use.

Other items, like outdoor wine refrigerators and beer dispensers (also known as "kegerators") can help transform your outdoor kitchen into an outdoor bar when the occasion calls for it. Most outdoor wine fridges are about 24 inches wide and deep, although other larger and smaller sizes are available. Outdoor beer dispensers are meant for either quarter-barrel "pony kegs" or half barrels.

And when it comes to providing large quanities of ice, frequent party hosts should consider a separate icemaker to generate plenty of it. An undercounter icemaker that dispenses 25 to 50 pounds of ice within a 24-hour period runs from $850 to $1,400.

Whether you're choosing a grill or planning a posh outdoor kitchen, keep in mind how much outdoor space you have and how many ways you need to use it.

To help focus your selection process, ask yourself the following questions. You also can print out the questionnaire and refer to it while visiting an appliance showroom or retail store.

PDF Version

1. What times of year will I be able to cook or dine outdoors?

2. What kind of cooking will I want to do outdoors? How often, and what types of food?

3. What kind of entertaining do I do? Large groups or small?

4. Do I want a charcoal, gas or hybrid grill? Do I want a grill I need to monitor closely or one I can walk away from?

5. Do I prefer a standard black or stainless steel grill, or do I want one with distinctive style?

6. Do I need professional-style features, or are standard options acceptable?

7. Will my grill require a ventilation system?

8. Do I have the proper gas, plumbing and electric hook-ups for a built-in grill, icemaker, refrigerator or other outdoor appliance?

9. How much outdoor space do I have? How much of it can I dedicate to cooking?

10. Will food and beverage prep and cleanup take place outside as well?

11. Are environmental considerations such as energy and water savings important to me?

12. Will I need to be able to move the outdoor appliances, or can they be permanently installed?

13. Do I need specialty items such as a warming drawer or beverage chiller?

Performing general maintenance and cleaning your grill on a regular basis will help maximize its longevity.

Anyone who has watched fat and grease drip onto burners and stick to grates knows that cleaning your grill after each use is imperative.

• Much like self-cleaning ovens, many grills can be cleaned by closing the lid and cranking up the heat, which turns most of the residue to ash.

• You'll also need to clean off the grates-a good wire brush will usually do the trick, just make sure it is soft enough to not scratch the grates or chip off enamel.

Cleaning out the bottom of your grill can be a bigger task than just brushing off the grates, especially if you let residue build up at the bottom of your grill for a few weeks. To avoid this mess, some gas grills feature drip trays. These trays catch food drippings and can be easily removed and clean after cooking.

A more detailed cleaning and check up of your grill should take place at least one time during each grilling season, but ideally closer to monthly.

"We believe grills should be cleaned after every use, and a complete detail and check up should be performed at least once a month," says Rich Kalsi, president of Capital Cooking, a manufacturer that specializes in high-end grills and other cooking appliances. "A check up means adjusting the burners, checking orifices for deterioration, ensuring the valves turn smoothly and making sure there are no loose connections in the wiring. You would be amazed how many consumers aren't shy about spending $7,000 for a grill but refuse to perform the necessary 'labor of love' to ensure their machines are performing as they should be."

Charcoal grills obviously use charcoal as a fuel source, but there are different options.

According to the Hearth Patio and Barbecue Association (HPBA), 90 percent of charcoal grillers use charcoal briquettes. The uniform shape of briquettes allows them to heat up evenly, and they are also easy to stack and arrange within the grill. Briquettes are also made to last longer than traditional charcoal, which is achieved by adding additives such as nitrate.

Natural lump charcoal, made from the carbon residue that results from charring wood, is free of any additives. "Lump charcoal lights faster and burns hotter (than briquettes)," says Deidra Darsa, the media relations manager for the HPBA. "It also comes in different wood species, such as mesquite, that add flavor to food."

Lump charcoal does not come in neat, easy to manage shapes. A bag of lump charcoal generally has varying sizes of charcoal chunks, which can make it more difficult to use.

Types

Charcoal grills may be found in portable and freestanding models. Portable grills have casters that allow them to move easily. Freestanding grills can be moved if necessary and usually sit apart from other outdoor appliances.

The lack of built-in charcoal grills is one reason why people with dedicated outdoor kitchens usually prefer gas grills. However, some high end charcoal grills can be built into custom enclosures.

Fire it up!
Having a charcoal grill means making a fire on your own terms. Before you go nuts with the lighter fluid — which, according to the HPBA, 50 percent of people use to light their charcoal grill — consider a few things:

• Squirting too much lighter fluid over your charcoal can result in your food having a chemical taste: more specifically, tasting like lighter fluid.

• Chimney starters provide a chemical-free alternative for lighting charcoal. These large metal cylinders usually cost between $10 and $20, and allow your charcoal to heat up evenly. Just stuff the chimney starter full of charcoal and some newspaper, light the paper with a match, and then wait for your coals to heat up before dumping them in the grill pit.

Pellet grills, which are fueled by small wood pellets, can be used as grills or as smokers, and may be portable or freestanding. Wood pellets come in various flavors and can enhance the taste of your food. Bruce Bjorkman, who works for pellet grill manufacturer Traeger, says that pellet grills are free from flare ups and pellets burn more efficiently than charcoal or gas. He adds, "Because our (Traeger) grills burn at an efficiency rate of 98.8 percent, our carbon footprint is very small."

Conversations about outdoor cooking usually start with the grill. But that conversation can quickly turn into a debate when figuring out what type of grill to use: gas or charcoal.

The body of a quality grill should be made of heavy-duty material such as stainless steel or aluminum. Both materials make the convection process necessary for grilling possible and also protect against rust.

A good rule of thumb: The more stainless steel you have, the more expensive the grill is. This is true for both the inside of the grill and the outside. When purchasing a grill with stainless steel parts, look for grade-304 stainless steel, which is composed of 18 percent chromium and 8 percent nickel austenitic alloy. This grade of stainless steel is more resistant to corrosion than grade-430 stainless steel, which is found on some grills. And just like with sinks, make sure to check the gauge of the stainless steel. Remember, the lower the gauge number, the better the quality.

"The gauge of stainless steel that customers should look for is 18 gauge or better," says Rich Kalsi, president of Capital Cooking, a manufacturer that specializes in high-end grills and other cooking appliances. "Anything thinner than 18 gauge will end up feeling tinny."


Grate Styles
Your grill's grates can be made from porcelain enamel, cast iron or stainless steel. Some things you should consider when selecting grates are:

• How well do they retain heat?

• How easy are they to clean?

Solid cast-iron or stainless-steel grates are typically found on higher end grills. Both retain heat well and are resistant to chipping. However, both take a little more time to clean than other grates. Consult your grill manufacturer for the best cleaning methods.

Porcelain-coated steel grates are found on less expensive grills. The thinner the grates, the less heat they will retain, and cheaper porcelain coating will chip off easily. Mid-range and high-end grills have porcelain over cast-iron grates. Cast iron will retain heat well; however, the porcelain can chip if not cared for correctly.

Warranty
A good grill comes with a one-year warranty, while the best grills on the market come with a 10-year warranty. High-end grills typically come with a lifetime burner warranty as well.

Yes, it's true: the outdoor kitchen isn't only about grills anymore. But don't kid yourself; there isn't another outdoor appliance as essential as a grill. It is the focal point of any al fresco cooking space, and for serious grillers, it's a showpiece and a source of pride.

But before you get to brag to your friends about your new outdoor cooking machine, and before you invite everyone over for brats and burgers, you have some choices to make. Modern grills can have as many options as modern cars, and figuring out what you really need can be difficult.

However, with the proper knowledge, finding the grill you want can be as exciting as removing a perfectly cooked steak from the grates. So read on, and get ready to grill.