Giantex Portable Hibachi Grill, Double-sided Cast Iron Grill with Air Regulating Door & Fire Gate, Grate Lifter, Ideal for Outdoor Picnic, Camping & Backyard Barbecue Cooking

This is perfect for a couple of people.I have a nice Weber gas grill but prefer some foods to be cooked over charcoal.This was the answer. The only thing I didn't like was the fact that it's only about 7 inches tall. Rather than buying a stand for it I bought a small gas grill at a garage sale for $20 and that works really well.I'm very pleased with grill and would buy it again, no question.

Good value. Well made, easily assembled (only two screws involved). A perfect size for two individuals. Not for a large cook out. For anyone concerned about rusting . . . well, cast iron will rust, what would you expect? Cover the unit, and keep the unit dry after cooling. Wipe the cooking grid with vegetable oil after use. Enough said!

If you have been shopping for a decent cast iron Hibachi grill, then you know that the price and quality vary wildly. Some grills equivalent to this one in size, material, and design, cost several hundred dollars. Others, only slightly less expensive, are WAY below this one in quality. On the whole, this Hibachi is an excellent value, pretty well-executed (especially for the price) ... and I anticipate it will serve well over time.That does not make it "perfect," and I have encountered a few minor problems in my first grilling experiences with it.Let's start with the "positives:"All parts of the iron casting seem sufficiently thick that it should last for years -- perhaps decades with moderate use and appropriate care.The grill was extremely well-packed, in a single molded-polystyrene "cocoon," surrounded by heavy corrugated cardboard. All flaps were securely sealed with packing tape.The "fire pot" (main kettle-like body) comes in two large parts that fit together well and are easily-assembled with two steel screws, nuts, and lock-washers (provided). I had the whole thing assembled and ready to use in under ten minutes.A simple cast iron hatch on the front of the fire pot allows access to the coals, even with a fire in progress. (This is great when you need to level the coals out out, to add fresh charcoal, or to allow fine ash to settle out, keeping the fire fresh and hot.)The distance between the cooking grill (described in the manual as a "net") and the coals is easily adjustable, flat, stable, and substantial. That cooking surface has fixed-length legs as part of the casting on one side, which fit stably into "pockets" in the fire pot to elevate the food. Or, the food grill may be flipped over to rest directly on that fire pot, closer to the coals -- if this is done, food is cooked on the "bottom" of the grill surface, between the grill's legs (which are then sticking-up).Unlike many other cast iron Hibachi grills, a second (heavy, cast iron) sliding hatch controls air-flow to the coals. It is simple, substantial, and rests upon an iron shelf, rather than sliding within a stamped, sheet metal frame (which inevitably and quickly rusts-out on some other Hibachi grills).Now for the "room for improvement" stuff:The bottom of the fire pot has three legs, not four--two of these three legs are in the front; one is in the rear. This design feature was probably implemented because it immediately makes the grill rest stably on any smooth, hard surface where it is placed, like an old-fashioned farmer's milking stool; but unfortunately, having only one rear leg takes away from the grill's lateral stability as the cooking surface is scraped or brushed. Doing so with any force makes the grill wobble a little. Scary. Two rear legs would have been preferable -- or a single, wider leg.Picking this grill up while it is still hot -- to move it or to empty it -- requires the UTMOST caution, because the handles at each end are cast iron and a part of the fire pot, and therefore stay extremely hot as long as the rest of the grill is so. Because wooden handles (better-insulated and safer) are hard to secure to a cast iron grill, perhaps the manufacturer should consider attaching a strong steel-wire-loop handle instead.The sliding hatch that controls air flow (mentioned above) did NOT slide smoothly -- it rubbed against the fire pot and a the ridge of the shelf on which it rests. It should have been cast or ground narrower to permit smooth motion. (This is a Q-C issue, I think, rather than a design flaw.)Finally, we have the (English) directions for assembly, use and care. They are reasonably clear, I guess -- but the writer is clearly not a native speaker of English, and explanations are clumsy or incomplete in places. (For example, we are advised not to over-tighten the screws holding this unit together -- but it might have been more helpful to explain that the screws should only be tightened enough to flatten the split lock-washers.Like I said, this is an excellent value (considering its price). But (if you have the funds) perhaps you should consider more "premium" products until the manufacturer irons-out some of the "bugs."

This little cast iron grill is a wonder! I have two other charcoal grills (18 inch and 24 inch Weber kettle grills) but for a quick, casual dinner for the two of us, they take too long to get up to temperature (e.g., 40 minutes or more using a chimney fire starter like show on the left side of my picture) and consume too much charcoal. This new cast-iron grill only takes 15-18 minutes to get up to temperature using the same chimney referenced above. And it only needs 30-42 charcoal briquettes (instead of 120 or more for the larger grills.)Temperature control? Just be smart how you spread the burning charcoal as you dump it from the chimney into the grill!You don't really want to use fuel-soaked charcoal, do you? Yuck! That's a TERRIBLE method and means you're eating food that likely contains petrochemicals from the first starter! Instead, use a chimney made of sheet metal -- you put the cold coals in the top and some newspaper in the bottom. Light the paper and let it burn. You'll get the hang of it. Hey, sometimes I carefully cheat with a EGO 600 CFM battery powered blower at a really low speed setting to feed extra air into the chimney but do it very carefully!!! You don't want burning embers floating away or into your hair.

These portable grills are great for short quick cooking and small to medium sized meals.Perfect for my family of 6.We have a propane grill, but nothing compares to the flavor of charcoal.. with limited space to work with.. decided on this model, and its working out perfectly for us!! Burger nights, T-bone steak days are better than ever now..You can even place sauce pans and frying pans on them for camping and home use.Make sure you protect your new grill by spraying it entirely with "Pam" or Canola oil spray before and after use. Really helps to keep it clean!!It also helps to purchase a cover if your keeping it outside - to prevent rust..I really appreciate that the handle staying cool to the touch while in use.. great little grill, great cast iron cooking results!Also Kim beautifully boxed, no room for shipping damage is here..Very happy with this purchase!!

I liked the smaller size, but it will still hold 4 burgers. Another plus is the small Weber charcoal chimney is the perfect size when using this grill. A great grill for one or two people.

It’s a great cooking tool for us. We burn natural oak charcoal to avoid the chemicals in common lighter fluid presoaked charcoal. Once the coals are loaded into a charcoal starter chimney, we use a small fire starter to get them going. When coals are ready, we dump into the hibachi and let it heat up. It grills wonderful steaks and really anything you like year round. The ashes are dumped into the soil after the coals have cooled overnight. It’s basic cooking allowing for no fuss and maintenance that a propane grill requires. Scrape down the surface once it’s hot. It’s a keeper.