What Is an All-in-One Grill? | Dual Fuel, Double the Options

If you have ever stood in the grill aisle wondering whether to buy gas for convenience or charcoal for flavor, the all-in-one grill is the answer that sidesteps the tradeoff. These dual-fuel or multi-fuel machines pack both heat sources — and often a dedicated smoker box or griddle surface — into one frame. That means you can smoke a pork shoulder at 225°F on the charcoal side Monday evening and sear steaks at 500°F on the gas side Tuesday night, all on the same appliance. The real value is not just versatility: it is saving patio space and avoiding the clutter of running two full-size grills.

How an All-in-One Grill Is Different From a Standard Grill

A standard grill runs on one fuel type. A propane grill gives you quick heat and fine temperature control but little smoke flavor. A charcoal grill gives you that smoke but takes 20–30 minutes to light and steady. An all-in-one grill merges both, usually with separate cooking chambers or interchangeable zones so you can switch fuels or run them at the same time. The Texas Trio by Char-Griller, for example, has a four-burner propane side on the left and a charcoal side with a smoker box on the right, each with independent controls.

Key Features That Define an All-in-One Grill

• Dual-fuel capability: Run gas for weeknight burgers and charcoal for weekend low-and-slow cooks without swapping hardware.
• Dedicated smoking zone: Most include a smoker box or offset chamber that holds steady 200–250°F temperatures for ribs, brisket, or poultry.
• High-heat searing: The gas side typically reaches 400–500°F+, enough for a proper crust on steaks.
• Space-saving footprint: One unit instead of two or three takes up less patio or deck space.
• Modular or fixed design: Some (like Charbroil’s 3-in-1 system) let you swap cooking surfaces between griddle, gas burners, and charcoal; others (Char-Griller Texas Trio) are fixed with permanent gas and charcoal chambers.

What Can You Cook on an All-in-One Grill?

Essentially anything you would cook on a dedicated gas or charcoal grill, plus the added reach of smoking. The typical workflow on a dual-fuel unit: load the charcoal side, light it, and let it settle into a low 225°F steady burn for smoking ribs or a pork shoulder. When the meat is within 10–15 degrees of its target internal temperature, move the food to the gas side and crank the burners to high for a reverse-sear finish. Electric models like Current Backyard’s Model G let you handle this via an app, setting independent temperatures on two cooking zones from your phone.

Hey — if you’re already thinking about adding one of these to your patio, our tested guide to the best all-in-one grills compares the top models side-by-side so you can match one to your cooking style and budget.

All-in-One Grill Comparison: Major Models at a Glance

Measure your patio first. Dual-fuel combo grills often run 60 inches wide or more, so verify the dimensions fit your space before you order.

Are All-in-One Grills Worth the Investment?

For the home cook who wants both smoke and sear without owning two grills, yes. The upfront cost — $600 to $1,200 for a quality unit — beats buying a separate gas grill and charcoal smoker that together would run $800 to $2,000. The tradeoffs are real: dual-fuel grills are heavier (often 150+ pounds), take longer to clean because you are maintaining two cooking zones, and the charcoal side is usually smaller than a full-size dedicated kettle grill. If you cook for crowds of 10+ people regularly, you might need a larger single-fuel grill instead. But for 4–6 person meals with variety, an all-in-one is the smarter buy.

How Do You Use the Smoke and Sear Method on One?

Manufacturer guidance (from Char-Griller’s manual and Charbroil’s instructions) settles into a consistent sequence. First, load the charcoal side with standard lump or briquette charcoal and light it with a chimney starter or a lighter cube. Let it burn uncovered until the coals are covered in gray ash and the smoker thermometer reads 200–250°F. Place the meat (pork shoulder, ribs, whole chicken) on the charcoal side, close the lid, and maintain that low temperature for the bulk of the cook, adding a handful of unlit charcoal every hour to hold steady. About 30 minutes before the meat reaches your target internal temperature (usually 195–203°F for pulled pork, 145°F for chicken), transfer the meat to the gas side and set the burners to high. Sear each side until the exterior is caramelized and charred — about 3–5 minutes per side. Pull the meat, rest it loosely covered for 10–15 minutes, and serve.

All-in-One Grill vs. Separate Gas and Charcoal Grills

Common Mistakes to Skip

• Mixing up temperature zones: Smoking requires 200–250°F. Searing requires 400–500°F+. Trying to sear on the charcoal side or smoke on the gas side ruins the food.
• Fuel confusion: The gas side does not produce smoke. If you want a smoke ring, you need the charcoal side lit and going. The gas side is only for high-heat finishing or quick cooking.
• Closing the smokestack: On the charcoal side, the smokestack or ventilation damper must be open when the fire is lit. Closing it smothers the fire and drops the temperature unevenly.
• Ignoring dimensions before purchase: Models like the Char-Griller Texas Trio are 62 inches wide and 27 inches deep. Check your patio width before ordering.

Final Verdict: Who Should Buy a Dual-Fuel Grill

The all-in-one grill is designed for the cook who wants one machine that does everything: smoke a brisket low all afternoon, then sear steaks hot that evening, all without a second appliance taking up patio real estate. If that describes your backyard cooking style, a gas-and-charcoal combo grill is the right choice. If you only ever grill burgers on propane and never smoke anything, a standard gas grill costs less and weighs less. For everyone in between, the dual-fuel unit delivers the most cooking range per square foot.