BARBECUE ASSEMBLY MELISSA: All right, listen up, boys, Miles has got a couple of tips for you so that you don't look like an idiot the next time you go buy a barbecue. MILES: So the first thing that we're going to be looking at here is your standard propane grill. This fancy one we use here on "Red Hot and Ready," it's got the metal heat distributing rocks instead of the old fashioned lava rocks, it's got a little basket for grilling vegetables so you don't actually have to sear them and get them stuck right down here on the grill, and then a higher level for meats that you've already cooked and you can set those up off the grill and keep them warm. Over to the side here we've got a little side burner for doing sauces or marinades, whatever, corn, rice, anything else. You can do the whole meal out in the back yard on a fancy unit like this. It's got an electric starter so you don't have to be in there with matches trying to set yourself on fire, a lot simpler than some messing around you might have to do with other types of units. There's lots of space here over on the side for putting your condiments and hanging your little tools here, bottles and stuff like that, so you don't have to be running in and out of the kitchen all day long just getting stuff, you can you can do your whole meal out here, basically. And it's really nice because you don't have to be running in the house and outside of the house, getting everything ready. You've got the whole deal right here and you can stay outside and enjoy the sunshine with the rest of the party. The first Webber kettle grill was actually made from a buoy. An employee at the Weber Nautical Buoy Company wanted a grill that was a little bit larger than he could find at that point in time, so he took a buoy, sliced her in half, threw some coals in it and slapped a grill on top. Thus the Webber kettle grill was born. This is a charcoal grill, similar to the hibachi over here but a little nicer, you've got the lid here, keeps the heat in, lets you cook things a little bit faster. Down in the bottom go the coals on that grill, and one of the things that this lets you do is you don't have to be lugging ashes all over the place, they all just collect in the pot here so you don't have to be dumping it out like the hibachi every single time you just take this pot off and go dump it, very nice to work with. The last unit we're dealing with here is your age-old hibachi, very, very simple, you can usually pick one of these up for about less than 20 bucks, actually. You can use them anywhere, very simple to assemble, weigh nothing, you can cook just about anything on them. They're not that big though, so if you're looking for bigger meals you've got to go to one of the other bigger units here. Quick tip on using the hibachi, when you're lighting the coals on fire, put them in a little pile here and then the heat and the fire can spread through them more quickly, and then when you're ready to cook on them just spread them out and let the heat come up more distributed. MELISSA: These little hibachis are great for you urban grillers who have a little lack of space, but no grilling in the bedroom. Take it from me, when your lady says she wants to get cooking under the sheets, it doesn't involve a hibachi.

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