The Best Charcoal Grill – The New York Times

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We've read through this guide and stand by our long-standing recommendation; the Weber Original Kettle Premium Charcoal Grill 22” has been our pick since 2017.
Grilling with charcoal takes a little more time and attention than grilling with gas, but the payoff is that delicious smokey flavor you just can’t get from a propane flame. After spending two days cooking 40 pounds of burgers, BBQ, and whole chickens, we recommend the Weber Original Kettle Premium Charcoal Grill 22″. Thanks to more than six decades of continuous refinement, it’s the most versatile, most user-friendly, and best-performing charcoal grill we’ve tested.
From burgers to chicken to slow-smoked ribs, this Weber model’s time-tested design produces great results—at a terrific price.
*At the time of publishing, the price was $240.
The Weber Original Kettle Premium Charcoal Grill 22″ is a classic for good reason. It’s compact yet big enough to cook an entire elaborate meal for a family, a simple spread for a party, or even a whole Thanksgiving turkey. From 12 well-seared burgers to an entire cut-up barbecue chicken to a perfectly cooked whole chicken and a killer rack of wood-smoked baby-back ribs, it produced beautiful meals in our test—and needed no expertise or fussing on our part to do so.
Though the basic design has barely changed since 1952, Weber has added helpful details over the years to improve the overall cooking experience; this latest iteration, for example, has convenient hooks on the side handles for hanging your spatula, tongs, or other tools. But what really sets the Premium version apart from the standard 22-inch kettle is the enclosed ash catcher, which makes cleanup easy and eliminates concerns about stray embers. Assembly is dead simple, and the construction and materials are sturdy. Add its solid warranty and well-regarded customer service, and the Weber Kettle Premium Grill is the best value going.
Before lighting a single briquet, we spoke with more than a dozen experts, including Joe Salvaggio of Big Apple BBQ. Joe and his brother Tony have run Big Apple BBQ, one of the New York region’s leading grill shops, for over 30 years. They carry regular charcoal grills, kamados (charcoal-burning griller-smokers, usually made of heavy ceramic, the most familiar being the Big Green Egg), and griller-smokers that burn wood pellets (Traeger being the most familiar). Salvaggio spent an hour explaining the fundamentals of charcoal-grill design, function, materials, and maintenance to us. And because he’s an independent retailer, he was able to speak freely about what he sees as the relative strengths and weaknesses of the various designs.
We also interviewed senior product managers from almost every major grill maker at the 2017 Hearth, Patio & Barbecue Expo in Atlanta in early March 2017, including representatives from Weber and Napoleon.
We backed this reporting up with comprehensive research—the in-depth, professional reviews at AmazingRibs.com being a standout source—and hands-on time with grills at the big hardware chains.
Then we tested multiple grills ourselves. Our experiments ran the gamut from grilling burgers (fast, high heat) to smoking (slow, low heat). All of our tests were designed and run by Wirecutter senior writer Lesley Stockton, who has over a decade of experience in professional kitchens, many of them spent on the grill station. Lesley conducted the testing with senior staff writer Tim Heffernan, who wrote this guide, and Michael Sullivan, a senior writer on the kitchen team. Sam Sifton, assistant managing editor at The New York Times, also joined in and added his extensive knowledge.
If you’re buying a grill, your first decision is which type of fuel: charcoal or gas.
Charcoal grills have several upsides:
That said, gas grills offer three big benefits over charcoal: They make controlling the heat easier, so you’re less likely to overcook or burn your food. They turn on with the push of a button and a twist of a knob, saving you time. And they don’t produce ash, so they’re cleaner to cook on and maintain.
On balance, gas is probably the better choice if you favor no-fuss cooking or grill often (and especially if you grill on weeknights, when time is at a premium). If you’re an occasional griller or you enjoy getting hands-on with your cooking, charcoal is an economical choice that, with a bit of practice, produces superb results.
The Weber Spirit II E-310 has been our top pick since 2018 for its durability, ease of use, and great value. The Weber Genesis E-325s is our new upgrade pick.
Going into our research, one thing was obvious: The classic Weber kettle would be the centerpiece of our test, because it has dominated the charcoal-grilling field for years, and for good reason. If you know what you’re doing, it’s an exceptionally versatile piece of equipment that’s equally adept at basic grilling tasks and complex, competition-level slow-smoked barbecue. And because the basic 22-inch Weber kettle’s iterations (the plainer version lacks an enclosed ash catcher) cost between $90 and $160, we also set that as our general price range.
Because of its dominance, the Weber kettle has spawned a lot of copycats. In our research, most proved to be cheap knockoffs that weren’t worth the minor savings. We resolved instead to find a kettle that could compete with the Weber on performance, price, and value. But we also opened our search to include charcoal grills of different designs. The fact that the kettle shape dominates the charcoal-grilling field doesn’t necessarily mean it’s the ideal.
Based on our conversations with Joe Salvaggio of Big Apple BBQ and the many manufacturers at the Hearth, Patio & Barbecue Expo, we eliminated kamados and pellet griller-smokers for this guide. Those designs offer attractive versatility, but they’re also expensive—$350 at minimum, and the most popular and best-regarded styles run twice that or more. Kamados also have difficult learning curves. And Salvaggio noted that wood pellets simply don’t produce the searing heat you need to make perfect burgers or steaks.
After much discussion, we also decided not to insist on a built-in cart, with side tables, on our charcoal contenders. Most manufacturers offer them as an option, but they can tack on hundreds of dollars to the grill price. They’re handy, no doubt, but if your patio or deck already has a table or countertop, you’re paying for something you don't need and giving up valuable living space, too.
We didn’t spend much time fretting over materials: Kettles are generally made of thin carbon (that is, not stainless) steel that’s coated with porcelain. And though grates come in a range of materials—thin wire (nickel-plated or stainless steel), plain cast iron, porcelain-coated cast iron (more rust resistant), and massive, welded stainless-steel rods—there’s no consensus on which is best. Manufacturers push the “heavier is better” line, but a strong professional contingent (some of the experts at AmazingRibs.com, for example) favors the cheap, thin wires, because they expose more meat to the searing heat of the coals. Joe Salvaggio, by contrast, likes porcelainized cast iron because in his opinion it holds and delivers heat better than the even heavier stainless rods on his top-end wares.
We knew we’d be looking at intangibles, too, such as whether the instructions were clear, whether assembly was reasonably straightforward, and whether adjusting the vents was intuitive and easy or confusing and complex. And of course, we’d consider the biggest intangible of all: the grills’ ability to perform in our tests.
But those judgments would have to wait until we got our hands on the things. After weeks of research, reporting, and discussion, we settled on three charcoal grills to test.
Over the course of two days, we put three charcoal grills through a battery of tests designed to demonstrate their qualities and highlight their differences. We cooked burgers on high heat to see how well the grills seared meat and how even and intense a heat they could generate across the whole grate surface. Then we slow-grilled cut-up chickens to see if our contenders could hold a low temperature evenly across the whole grate. Finally, we roasted whole chickens indirectly to see if the grills could create browned skin and perfectly cook meat without charring. Sam Sifton, editor for the Cooking section of The New York Times (the parent company of Wirecutter), joined us for these tests.
Over the course of two days, we put three charcoal grills through a battery of tests.
For the high-heat, whole-grate burger test, we lit a chimney’s worth of briquets—the equivalent of six quarts, or about 90 coals of a former runner-up from our extensive briquet tests. We poured the lit coals into the grills, spread them in an even layer, and then heated the grills with the lids down and all vents fully open for 15 minutes (a standard manufacturer's recommendation). We then oiled the grates and distributed 10 to 12 six-ounce patties across the whole cooking surface (depending on the grill). While the burgers cooked we kept an eye out for undesirable flare-ups, which can char the meat and create acrid smoke, and examined the evenness of cooking on the different areas of the grates. After about 10 minutes of cooking (five minutes per side, lid open), we compared how well each grill had seared the burgers, looking for any patties that were charred or unacceptably raw, and took a taste.
For the low-and-slow, whole-grate test, we let the same batch of coals burn down to the white-ash stage with the lid open, which took about 20 minutes. We then reoiled the grates and distributed a whole cut-up chicken—two each of breasts, thighs, drumsticks, and wings—skin side down. Then we closed the lids for 45 minutes, occasionally checking for charring and redistributing the pieces as necessary (ideally, it wouldn’t be necessary at all). As the chicken cooked we monitored the grills’ temperatures, using the built-in thermometer where available and a probe thermometer where not. The goal was a steady hold at 375 degrees Fahrenheit, and we adjusted the vents to get as close to that as we could. After 45 minutes, we flipped the chicken parts, slathered on a coating of barbecue sauce, and closed the lid for another five minutes. We repeated this step twice more, rounding out the cook time at an hour flat. Then we had a taste, paying special attention to the breast meat—a long cook can dry it out.
For the indirect-cooking test, we cooked a whole chicken at as close to 500 °F as we could get (emulating Barbara Kafka’s famous oven-roasting method). We moved the remaining coals to one side of the coal grate and added half a chimney’s worth of freshly lit coals. Then, as usual, we oiled the grates, placed a 3- to 4-pound chicken as far from the coals as practicable, and put the lid on, making sure the lid’s vent was directly above the chicken so as to draw the smoke and hot air around the bird. In effect we were testing whether the grills could function as ovens—a really nice feature in the hot summer months, when you may not want to warm up your kitchen. At the end of each hour-long test, we noted the depth and evenness of browning, and finally we did a taste test, again paying special attention to the breasts—ideally, they’d be fully cooked but still juicy.
Throughout, we also tested our “necessities”—accessories such as spatulas, tongs, grill brushes, and sheet pans. We learned a lot about them (and we have a guide to what we learned), but they also helped us identify a few design strengths and flaws of the grills.
Before the cooking tests, we spent a day assembling the three grills. Overall, the cooking tests were far more important to us; you typically only assemble a grill once. But poor instructions can make assembly slow, frustrating, and full of retraced steps. And a simply bad design can make assembly needlessly difficult. Plus, poorly finished parts can have dangerously sharp edges—sometimes sharp enough to cause a nasty cut. We kept an eye out for all of these problems.
Finally, after all our tests were done, we did routine maintenance, emptying the ash catchers, brushing the grates, and washing out the grills.

Our pick

Weber Original Kettle Premium Charcoal Grill 22″

The original and best

From burgers to chicken to slow-smoked ribs, this Weber model’s time-tested design produces great results—at a terrific price.

Buying Options

*At the time of publishing, the price was $240.

From burgers to chicken to slow-smoked ribs, this Weber model’s time-tested design produces great results—at a terrific price.
*At the time of publishing, the price was $240.

The Weber Original Kettle Premium Charcoal Grill 22″ is our pick as the best charcoal grill for most people. It’s a classic for good reason. In our tests it outperformed the other grills in cooking, ease of assembly, and user-friendly details. We got good results in one or another respect with the other models, but they didn’t perform consistently great on everything the way the Weber did. From 12 well-seared burgers to an entire cut-up barbecue chicken to a perfectly cooked whole chicken and a killer rack of apricot-wood-smoked baby-back ribs, the Weber produced beautiful meals—and needed no expertise and no fussing on our part to do so. It’s compact yet big enough to cook an entire elaborate meal for a family, a simple spread for a party, or even a whole Thanksgiving turkey.
In cooking performance, the Weber was the best and most hassle-free grill in our tests.
Its construction is simple and solid, and the materials—rust-proof aluminum legs, porcelain-coated steel for the body, and a nickel-plated steel grill—are designed to last. And while the basic design has barely changed since 1952, Weber has added helpful new details over the years—this latest iteration has convenient tool hooks on the side handles, for example. Add that to its solid warranty and well-regarded customer service, and it’s hard to see a better value.
In cooking performance, the Weber was the best and most hassle-free grill in our tests. It produced an excellent high-heat sear on hamburgers, crisped the skin of our barbecue chicken over the course of a long, low-heat cook, and delivered a deeply browned, well-cooked whole chicken via indirect cooking. That’s a reflection of the Weber’s excellent ability to control how much heat your charcoal briquets are putting out, which you manage by adjusting the vents underneath the grill and on top of the lid.
The Weber’s design makes controlling the heat simple. You open and close the lower vents with a long handle mounted above the ash box. The handle slides easily and stays cool to the touch—no need to put on gloves or use a towel. The other kettle in our test, the 22-inch Napoleon Rodeo Charcoal Kettle Grill, had a stiffer handle that required us to really crank down to move the vents. Up top, the Weber’s lid vent is a simple disc of aluminum; you just flick it left or right to open or close the vent holes. Unlike the lower vents, this gets hot, so make sure to use a spatula or your tongs. (Same goes for the Napoleon’s similar lid vent.)
The Weber comes with an integrated thermometer (as does the Napoleon, but not the PK Grill). This is useful for getting your charcoal grill up to your desired cooking temperature, but you should still keep in mind that charcoal doesn't lie perfectly flat and burns faster or slower depending on wind and vent conditions, which causes the grill to have some hotter and cooler spots. Bottom line: keep an eye on how fast things are cooking, and adjust accordingly.
Both the Weber and Napoleon have the same round shape that offers one particular benefit that’s not immediately obvious: Instead of moving your food around, you can spin the grate around to expose burgers, chicken, or whatever else you’re cooking to higher or lower heat. In contrast, the PK Grill’s rectangular grate can’t spin around; you have to move the food or the coals to adjust the cooking.
Every grill we tested had a hinged grate, a nice feature that lets you add or adjust the coals without lifting the whole grate off. We preferred the Weber and Napoleon designs, which each have a pair of hinged sections, on opposite edges of the grate, that let you directly access the entire bed of charcoal below. All three grills feature simple, thin-wire grates. We noticed no performance differences, and all worked well, with no notable sticking of the items we cooked.
When it came to assembly, the only direct comparison we could make was between the Weber and the Napoleon. Both models shared a similar overall design, but the Weber model was comprehensively superior. With simple instructions and a minimal need for tools or acrobatics, Weber has clearly refined its engineering to maximize simplicity. The legs and ash catcher slot effortlessly into built-in sockets and lock into place with idiot-proof spring pins—not a bolt or screw in sight. Weber even supplies a simple plastic tool to help you attach the thermometer without digging out a wrench. All you need is a Phillips screwdriver to attach the side handles, and something dense (a hammer, or even just a chunk of firewood) to tap the end caps of the wheel axle into place. One person can have the grill up and running within minutes of opening the box.
Finally, after the head-to-head tests were complete and we were confident that the Weber would be our pick, we tested it one other way just to be sure. Using a very popular third-party accessory, the Slow ’N Sear Deluxe charcoal basket, we smoked a rack of baby-back ribs. This was primarily to test the claims of the Slow ’N Sear itself, but it also allowed us to test the Weber’s ability to hold a very low, steady heat. The grill performed terrifically, turning out tender ribs with great smoky flavor. But this is, more broadly, a point about the Weber kettle’s versatility: Because this grill is so popular, both Weber and other manufacturers offer a bunch of add-ons (such as charcoal baskets, pizza stones, and rotisseries) that increase its capabilities. In other words: It’s hackable. With a little ingenuity and not much outlay, you can make the Weber grill even better than it already is.
The 22-inch Weber Original Kettle Premium is short. The grates are just 27 inches from the ground. Compare that against the standard kitchen-counter height of 36 inches, and you quickly grasp the reality we experienced: It’s a literal, if passing, pain in the ass (and lower back and hammies) to spend a lot of time working over the grates. Granted, you spend 90 percent of your grilling time standing around waiting for stuff to cook, not leaning over the coals. But the Napoleon, which we otherwise didn’t love, is a generous 34 inches in height at the grate, and that made it a pleasure to work on. Given Weber’s attention to engineering details, we suspect the low height is by design. For the same reason, we believe Weber could do things differently—and better.
The Weber grill has three legs—an inherently stable design, because having three points of contact means the legs will automatically “find their level” even on bumpy ground. That said, the Napoleon model’s four legs felt just as stable, and more stiff, on a garden-variety concrete patio—and also allowed Napoleon to install a big, square shelf underneath the grill. The Weber grill has a smaller, triangular shelf, but it’s far less useful.
Finally, the Weber model doesn’t come with a grill cover. We think every grill should, even though most don’t. Weber sells one for its 22-inch kettle for about $40, usually.
Kit Dillon, a Wirecutter senior staff writer (and author of our guide to the best charcoal), really loves this grill: “The [Weber] kettle is the best single grill on the planet — with a little knowledge it works for basically every type of grilling (smoking, zones, reverse sear, slow) and is remarkably customizable if you’re focusing on one type of grilling (the Slow ‘N Sear is especially fantastic).”
Charcoal grills, as pieces of equipment, are simple. Fortunately, so is their maintenance.
Clean the grates before or after each use by brushing them free of cooked-on gunk and wiping them with a wet rag. Oil the grates after heating them, before you cook anything—it’ll help keep food from sticking.
Empty the ash box after each use, but not immediately after—give the ash at least 12 hours to cool down. Make sure to double check before dumping the ashes into a garbage bag or trash can: If the ash catcher is even slightly warm, the ash inside is still a fire hazard.
If the ash catcher is even slightly warm, the ash inside is still a fire hazard.
Don’t be tempted, however, to use water to extinguish the ashes faster. Water plus ash equals sodium and potassium hydroxide—better known collectively as lye, caustic alkalines that readily burn flesh.
For the same reason, don’t let your charcoal grill sit out in the rain, as the resulting lye will quickly corrode any metal it touches. Instead, bring your grill into a garage, put it under an awning, or tent it with a grill cover (in every case, after the ash is cool).
And never, ever use your charcoal grill in an enclosed space. Burning charcoal produces carbon monoxide, an odorless, deadly gas. Outside, it diffuses harmlessly into the air. Indoors, it can overwhelm and kill in minutes, without warning.
Do these basic things, and your charcoal grill should last you for a decade or more.
The 22-inch Napoleon Rodeo Charcoal Kettle Grill (model number NK22CK-L) is considered one of the better Weber clones available (the pros at AmazingRibs.com, among others, rate it highly). In our cooking tests it performed well, though not quite as well as the Weber. In particular, we didn’t find its unique heat-diffusing plate—a shallow metal dome that sits in the middle of the coal bed—to be as effective as we would have liked. We loved its height. However, at 34 inches at the grates, it’s nearly counter height, and a full 7 inches taller than the Weber, so it was less tiring to work on. The Napoleon’s four legs, versus the Weber’s three, make this grill more stiff and stable, and allow for a nice big shelf underneath.
What we did not like at all was the complex assembly. The chief problem lies in the way the bottom vent and ash catcher assembly is attached to the grill body. Whereas the Weber’s assembly snaps into place via three strong spring clips—a simple and rock-solid attachment—the Napoleon’s requires you to mount it by tightening three screws. (The experience is like attaching a domed ceiling-light fixture, if you’ve ever done that.)
For one, the screws are not much bigger than those that hold eyeglass frames together. When you think about the ash catcher’s job—to capture hot ashes and embers—the tiny screws don’t inspire much confidence. Also, the instructions are faulty, suggesting that you need to insert the screws yourself—after fruitlessly searching for them in the parts bags—when in fact they’re preinstalled on the vent assembly.
But the biggest problem is that the instructions completely overlook what we found to be a potentially dangerous design flaw. The Napoleon’s vent assembly consists of two metal collars, one inside the other. When you invert the assembly to screw it to the grill, the inner collar can slip down unnoticed and prevent the screws from attaching to the grill body. The devious thing is that the inner collar will hold the screws temporarily—so you’ll think everything is as it should be—but if you bump the grill or try to open or close the vent, it’ll let go, sending the vent and ash catcher crashing to the ground. That happened to us twice before we figured out what was going on. If it had been full of hot ash, we would have had a real problem.
Napoleon makes it difficult to attach the legs, too. Instead of clipping them into pre-mounted sockets, as on the Weber, you have to individually push four bolts through holes in the kettle floor from the inside, then hold them in place with one hand while holding a loose socket in place on the outside of the kettle with the other hand, and finally screw each leg onto its bolt with whatever fingers you still have free. In practice this means you either need an assistant, or you have to push one of your hands through the vent assembly—which contains, as we discovered the hard way, enough sharp edges to shave the skin off your knuckles.
Add the extra money you pay for the Napoleon grill over the Weber kettle that it emulates, and the Weber model’s superiority is even starker.
We found a lot to like about the PK Grill & Smoker, and we’re not alone: AmazingRibs.com and BBQ Guys, as well as many owners, recommend it enthusiastically. The thick cast-aluminum body holds and reflects heat efficiently, and it’s extremely sturdy and inherently rustproof—all the same reasons we insisted on a cast-aluminum body for our gas-grill pick. The shallow rectangular shape keeps the coals close to the grates, so it’s terrific for searing steaks or burgers on high heat. It’s also perfectly designed for indirect cooking: Just pile the coals at one end and place the food at the other. (To get the best indirect-cooking results on kettles, you need to hold the coals to one side with bricks, an aluminum pan, or a charcoal basket, because the sloped sides tend to force the coals to the middle.)
The PK has two vents on the top and two more on the bottom, which means you can fine-tune the heat output and create hot and cool zones; kettles, in contrast, have just one bottom and one top vent and thus run at a single heat level. It’s also impressively easy to assemble, and the built-in cart and shelves (there’s no cartless option) would be welcome on a patio that doesn’t have a worktable of its own. Lastly, though we didn’t test the grill this way, it is somewhat portable: The aluminum lid and firebox weigh only about 15 pounds apiece, and you can easily separate them and leave them off the cart without any tools, then put them into the trunk of a car and bring them to a tailgate or car-camping site. (Without the cart, however, you’ll need to grill on the ground or on a fireproof table.)
As it approaches its seventh decade, the PK Grill’s venerable design is showing some signs of age. It’s short—27 inches at the grate, same as the Weber—and that’s hard on the back muscles. The bottom vents are difficult to access, as you have to reach all the way under the blazing-hot grill to flick their little finger-tabs back and forth. The grates lie less than a quarter-inch below the rim of the grill body—most other grills have a few inches of overlap—and that means there’s no backstop if you accidentally shove a piece of food too far. We worried about this problem before our tests; then our worries were confirmed when Sam Sifton actually flicked a chicken wing onto the ground. Finally, the grill has no ash catcher, which means that anything resting on the cart’s bottom shelf will get dusted. (We put a disposable aluminum turkey tray on the shelf to try to keep it clean.) And the same detachability that lends itself to tailgating or car camping also renders the lid hinge unstable: If you don’t raise and lower the lid dead square, it can slip out of joint and brush against your hand (a burn danger) or fall off entirely. We also didn’t love the coal access. Though the single hinge opens one half of the grate, we would have preferred being able to access both sides independently rather than having to stretch to reach the far corners. The hinged sections on the opposite edges of the Weber and Napoleon grates let you do just that.
The PK Grills company has recognized the need for an update, and in February 2017, it launched the PK360, a bigger, slicker design with front access vents and a better lid attachment. It still has no significant backstop for the grates, however, and no bottom tray for catching ash—which means it just kind of pours out on the ground. And at $750 at the time of writing, it was beyond our price consideration.
The other grill we strongly considered—and then promptly dismissed—is the popular Char-Griller Wrangler 2123. Basically a Texas-style barrel smoker without the external smoker box, it’s undeniably a simple and sturdy design, and one that (with smoker box attached) has produced exceptional slow-smoked barbecue for years. As for its performance as a grill—rather than as a smoker—we’ll let the top positive (again, positive) Amazon review speak to that: “No other product on the market cooks as well as a Char-Griller,” says owner and mega-fan Cheese, before going on to list no fewer than 10 “complaints I've noticed that I feel I need to address in my own special and eloquent way.” These include “these things will catch on fire,” “it will leave a grease stain on your deck or porch,” and “stuff comes loose.” The negative reviews barely approach Cheese’s detailed rundown of its faults.
We dismissed the many cheaper knockoffs of the Weber kettle, including models by (or branded as) Kingsford, Char-Broil, PizzaQue, and Grill Zone. They're not much cheaper than the Weber, and the quality just isn’t there.
We also looked briefly at kamados (charcoal griller-smokers, the best-known being the Big Green Egg) and pellet griller-smokers (the best known being the Traeger), but on price, technique, learning curve, and performance, they were outside the scope of testing we settled on for this guide.
Tim Heffernan
Tim Heffernan is a senior staff writer at Wirecutter and a former writer-editor for The Atlantic, Esquire, and others. He has anchored our unequaled coverage of air purifiers and water filters since 2015. In 2018, he established Wirecutter’s ongoing collaboration with The New York Times’s Smarter Living. When he’s not here, he’s on his bike.
Lesley Stockton
Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd.
Michael Sullivan
Michael Sullivan has been a staff writer on the kitchen team at Wirecutter since 2016. Previously, he was an editor at the International Culinary Center in New York. He has worked in various facets of the food and restaurant industry for over a decade.
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Wirecutter is the product recommendation service from The New York Times. Our journalists combine independent research with (occasionally) over-the-top testing so you can make quick and confident buying decisions. Whether it’s finding great products or discovering helpful advice, we’ll help you get it right (the first time).
© 2023 Wirecutter, Inc., A New York Times Company

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