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The Kitchenaid Cart Style Charcoal Grill aims to cover classic charcoal flavor with a straightforward cart layout, solid heat control, and a few quality-of-life touches. If you want a grill that feels sturdy, looks clean on a patio, and keeps maintenance simple, this model sits in a practical middle ground. This review breaks down build quality, heat performance, cleaning, setup, and everyday usability so you can decide if it fits your cooking style and your space.
Introduction
Charcoal grilling rewards patience and technique. The Kitchenaid cart style charcoal grill tries to make that learning curve easier with an adjustable charcoal tray, decent airflow control, and a cart that handles storage and mobility. Beginners get a grill that does not fight them. Experienced grillers get enough control to hit good sear and steady indirect heat. The key is whether the design details and materials stand up to regular use and easy care. That is what we will cover next.
What This Grill Is
This is a cart style, lidded charcoal grill with side shelves, a built-in thermometer, adjustable charcoal height, front or side access to the coal bed, and a pull-out or drop-out ash system depending on the production batch. It is made under the Kitchenaid license and targets home users who want control without the price and complexity of premium ceramic or heavy barrel smokers. It is not a compact kettle. It is a rectangular cooking box with a hood and a chassis that rolls.
Who It Suits Best
It suits a household that cooks for two to eight people, likes a mix of direct and indirect heat, and wants space for multi-zone cooking. If you want to sear steaks, then finish them off to temp, you will have room to do both. If you want to cook chicken on one side and keep vegetables warm on the other, the wide grate makes that simple. If you only have a small balcony or need ultra light storage, it may feel big. If you want long, unattended smoking sessions, a dedicated smoker will be easier.
Assembly Experience
Assembly is straightforward for most users. Expect a couple of hours with a screwdriver or driver and a wrench. The grill body arrives nested. The cart frame, shelves, handle, thermometer, ash system, crank for the charcoal tray, and wheels attach with bolts. Work on a flat surface to keep panels square. Do not tighten every bolt fully until the main box sits level in the cart. Check that the charcoal tray cranks up and down smoothly before you install the grates. Wipe off factory oil with a mild degreaser and dry fully before seasoning the grates.
Build Quality and Materials
The lid and firebox use coated steel. The coating resists heat and corrosion if you keep it clean and covered. Grates are cast iron or heavy gauge steel with porcelain coating depending on the version. The cart uses powder coated steel with two large wheels and two small casters or feet. The feel is stable for a cart grill. The lid seal is not airtight, which is normal for this class. Expect minor smoke leakage at the edges. Hinges are sturdy but benefit from a light coat of high temp oil once per season.
Cooking Area and Capacity
The rectangular grate gives generous width. You can set up a hot zone right over the charcoal and a cooler zone away from it. This layout lets you manage three tasks at once. Sear on the hot side, cook through on the medium side, and rest on the low side or warming rack if present. For families, you can fit burgers, vegetables, and a small rack of ribs at the same time. For larger gatherings, batch cooking works well. If you plan to smoke a full packer brisket, consider a larger pit, but for ribs, wings, and chicken, this grill has enough room.
Heat Control and Airflow
Good heat control comes from two places: the adjustable charcoal tray and the vents. The tray raises for intense sear and lowers for gentler cooking. Use the top chimney damper and the bottom intake vent to manage airflow. More air equals more heat. Less air slows the burn. For beginners, start with the bottom vent open halfway and the top vent two thirds open. Adjust in small steps and wait a few minutes to see changes. For high heat searing, open both vents and raise the tray. For low and slow, lower the tray, bank coals to one side, and throttle the bottom vent just a bit open.
Charcoal Management
The grill supports briquettes and lump charcoal. Briquettes yield steadier, longer burns. Lump burns hotter and can be more responsive. Use a chimney starter for clean ignition. Avoid lighter fluid. If the grill has a front access door, use it to add fuel or wood chunks without lifting the lid and losing heat. If no door, plan to add fuel during a grate flip when you open anyway. Keep fuel in a dry bin. Moist charcoal wastes heat and smokes harshly. For long cooks, set up a two-zone or snake method to extend burn time and limit fiddling.
Grates and Searing Performance
Cast iron grates need a short preheat, then they hold steady heat and produce strong sear marks. If yours are porcelain coated, they still retain heat well and resist rust if you do not scrape to bare metal. Preheat the grill with the lid closed for 15 minutes before searing. Oil food, not the grates, to reduce sticking. For steak, bring the charcoal tray up and vents open, sear both sides, then drop the tray or move the steak to the cool zone to finish. For fish and delicate foods, lower the tray and keep a clean grate; use a wide spatula and let proteins release naturally before turning.
Thermometer and Temperature Confidence
The lid thermometer is useful for rough monitoring. It reads dome temperature, not grate temperature. Expect a difference of 10 to 40 degrees Fahrenheit depending on setup and wind. For accurate results, clip a digital probe at grate level near the food. This helps you learn how your vent settings translate to real cooking temperature. If the stock thermometer seems off, compare it with boiling water and an ice bath test. Upgrading to a digital dual probe is a low cost improvement and saves food from guesswork.
Ash and Grease Management
A clean ash path keeps airflow steady. This model uses a removable ash tray or drawer. Let coals die out fully with vents closed before cleaning. Tap grates to drop debris. Slide out the ash tray and dispose of ash in a metal bucket. Never toss hot ash in plastic or paper. Wipe the tray with a dry cloth. If grease builds up on the lower pan, scrape with a plastic scraper and a mild degreaser, then rinse and dry. Keep the drain paths clear so ash does not clog the vents. A tidy firebox improves fuel efficiency and heat consistency.
Mobility and Storage
The cart design is stable and easy to move on a patio. Use the large wheels to roll over flat stones or deck seams. If your model has two locking casters, lock them before cooking. Do not drag the grill by the side shelves. Move it by the main handle on the lid or cart frame. Store under a fitted cover to block rain and UV. A cover slows rust, keeps dust off the grates, and protects the thermometer face. If you live in a coastal or humid area, add a small moisture absorber inside the cabinet area or under the cover when not in use.
Side Shelves and Tool Organization
The shelves are wide enough for trays, seasonings, and tongs. Some models include tool hooks. If not, add magnetic hooks rated for outdoor use or a simple bolt-on hook strip. Keep raw and cooked zones separate on the shelves to avoid cross contamination. Set up a left to right flow. Raw food and marinades on the left. Grill in the middle. Clean tray and tools on the right. This small habit keeps the area safe and efficient. Store a small bin with gloves, a brush, and instant read thermometer in the cart or a nearby cabinet.
Real World Cooking Results
Direct searing works very well thanks to the adjustable charcoal height. Burgers, steaks, and skewers pick up color fast. For chicken, the two-zone setup prevents flare ups and gives crisp skin without burning. For ribs, bank charcoal on one side, set top vent almost open, bottom vent a sliver open, and maintain a steady moderate heat. Add wood chunks to the hot side for smoke. The grill holds stable heat once you find your vent sweet spot. Wind can nudge temperatures, so position the grill with the chimney away from the wind when possible.
Durability and Rust Prevention
Any steel charcoal grill needs care to avoid rust. Keep the interior dry. Scoop ash after each cook. Season cast iron grates with a light coat of high heat oil after cleaning. If you see chips in the high heat paint, touch them up with high temperature grill paint after sanding lightly. Tighten bolts once a season. Keep wheels and hinges clean and dry. A cover is not optional in rainy climates. With these habits, the grill maintains finish and function for many seasons.
Cleaning Routine Step by Step
After Each Cook
Close vents to snuff coals. When fully cool, brush the grates with a nylon or brass brush. Wipe the exterior with a damp cloth to remove grease splatter. Empty the ash tray into a metal ash bucket.
Weekly During Heavy Use
Remove grates and scrape the firebox. Check the vents for ash buildup. Wipe the thermometer lens. Oil cast iron grates lightly and heat for five minutes to set the oil.
Monthly or Every 5 to 10 Cooks
Wash grates with warm water and mild dish soap if heavy grease builds up. Dry fully and re season. Inspect the gasket area on the lid and the paint on edges. Touch up as needed. Check all screws and the charcoal tray crank for smooth operation.
Common Issues and Simple Fixes
Uneven Heat Across the Grate
Bank charcoal to one side for a deliberate two zone setup. Rotate food through zones. Stir and level the coal bed with a rake mid cook if needed.
Stuck or Noisy Charcoal Tray Crank
Ash can bind the mechanism. Vacuum the area, then apply a small amount of high temp dry lubricant to the gears. Do not use heavy grease that traps dust.
Lid Smoke Leaks
Minor leakage is normal and does not harm cooking. If you want tighter control, add a thin high temp gasket around the rim. Do not block vents.
Flare Ups
Trim excess fat on meats. Keep the tray a bit lower under fatty cuts. Move food to the cool zone until flames settle. Close the lid and reduce bottom vent briefly.
Safety Notes
Use heat resistant gloves when adjusting the charcoal tray or moving vents during a hot cook. Keep the grill three feet from walls, rails, and furniture. Never grill indoors or in a closed garage. Keep a spray bottle of water for small flare ups and a fire extinguisher rated for grease nearby. Let ash cool fully before disposal. Keep children and pets away while cooking and while the grill cools.
Pros
Strong searing ability due to adjustable charcoal tray. Good space for multi zone cooking. Practical cart with shelves and tool storage. Easy ash access for faster cleanup. Sturdy feel for the price category. Beginner friendly airflow control with clear venting.
Cons
Stock thermometer can read off from grate temperature. Paint and finish need routine care to avoid rust. Some smoke leakage around the lid. Not ideal for very long unattended smokes. Assembly takes time and benefits from careful alignment.
Useful Accessories
Consider a fitted cover to extend finish life. Add a chimney starter for clean lighting. Keep a digital dual probe thermometer for grate and meat temps. Use a long handled rake for charcoal management. For frequent smoking, add a small charcoal basket to shape the fire and slow the burn. Keep a metal ash bucket with a lid for safe disposal.
Value and Alternatives
This grill delivers solid control and capacity at a midrange price point. If you prioritize portability and a smaller footprint, a classic kettle might fit better. If you want all day smoking with minimal intervention, a ceramic kamado or a dedicated smoker would be easier but more expensive and heavier. If you want an offset smoker experience, this is not it, but it still handles ribs and chicken with good smoke when set up correctly.
Tips for Better Results
Preheat for at least 15 minutes so the grates and air inside stabilize. Use two zones every time, even if you think you will not need it. Keep the lid closed to control oxygen and heat spikes. Log vent positions and times on your first few cooks. Small notes make repeatable results easy. Calibrate your thermometer expectations early. Clean as you go so the next session starts smooth.
Quick Setup for a First Cook
Assemble and check all moving parts. Wash and dry grates. Light a chimney of briquettes. Dump them on one side of the charcoal tray. Open vents two thirds. Preheat with lid closed. Oil a paper towel lightly and wipe the grates with tongs. Sear food over the hot side. Move to the cool side to finish. Adjust the bottom vent in small steps to settle temperature. Rest meats briefly before serving.
Beginner Friendly Maintenance Plan
After each session, empty ash and wipe surfaces. After every third session, deep clean grates and oil them. Once per season, remove the charcoal tray and clear the mechanism, then check bolts. Store under a cover. Keep charcoal dry in a sealed bin. These small habits prevent the most common problems and keep performance consistent.
Final Verdict
The Kitchenaid Cart Style Charcoal Grill earns its spot for users who want a roomy, controllable charcoal setup without the bulk of premium ceramics or the compromise of tiny travel grills. It sears well, supports clean two zone cooking, and keeps ash removal simple. It demands basic care to prevent rust and benefits from a better thermometer, but those are normal asks for this category. If you have the patio space and want a balanced charcoal workhorse, this model fits the brief.
Conclusion
A good charcoal grill should make heat control clear, cleanup direct, and storage neat. This cart style grill does that with adjustable fuel height, straightforward vents, and a stable rolling frame. It rewards good habits and simple organization. With routine cleaning, smart fuel management, and sensible accessories, it can deliver weeknight burgers, weekend ribs, and steady holiday cooks without fuss. If that aligns with your needs, this grill is a strong, practical choice for your home setup.