First Impressions: Simplifying Outdoor Cooking
For many enthusiasts, the gap between high-tech convenience and authentic outdoor flavor has always felt wide. Traditional charcoal grilling demands skill, patience, and constant attention to airflow and temperature management. On the other end of the spectrum, fully automated electric smokers often sacrifice that distinct charred taste for ease. However, recent product releases from Char-Broil and Pit Boss suggest a middle ground is possible. The Char-Broil Patio Bistro E2 Coal and the Pit Boss Classic 700 Wood Pellet Grill Onyx Edition represent two different philosophies on how to solve the problem of effort versus flavor. One aims to bring real coal smoke into a compact, electric-assisted format for small spaces. The other leverages automated wood pellet technology to handle complex smoking tasks with minimal user intervention. Both promise that you don't need years of experience to produce restaurant-quality results, but they achieve this through fundamentally different mechanical approaches.Char-Broil Patio Bistro E2 Coal: Compact Infrared Power
The Char-Broil Patio Bistro E2 Coal is designed specifically for constraints—balconies, small patios, or limited garden spaces where a full-sized charcoal grill simply won't fit. Despite its compact footprint, it doesn't compromise on the core grilling experience by forcing you to choose between electric convenience and coal flavor.Design and Setup
The unit features a sturdy metal hood with a raised logo and a heat-resistant rubber-coated handle. A prominent feature is the integrated thermostat under the lid, allowing users to monitor internal temperatures without lifting the cover. The front panel includes an easy-to-use temperature dial with five distinct settings, accompanied by an indicator light that signals when the unit is heating up. Mobility is handled via large wheels on one side and sturdy legs on the other. A clever cable-winding mechanism keeps power cords organized when not in use. For utensil storage, hooks are integrated into the front frame. The grill also includes a removable warming rack at the top of the hood, which must be removed if you plan to cook with coal directly underneath it.The Hybrid Cooking System
The defining feature of this grill is its dual-mode capability. A sliding plate mechanism allows users to switch between electric and coal modes. In electric mode, a heating element provides consistent heat distribution via true infrared technology, which Char-Broil claims keeps food 50% juicier than traditional grills by evenly dispersing heat across the cooking surface. When switching to coal mode, the sliding plate is aligned with the "C" marker, creating space beneath for charcoal briquettes. The electric element then acts as an igniter rather than a primary heat source. Users are advised to use larger coal briquettes that can rest securely on this surface; smaller pieces may fall through the gaps and fail to light properly. Once lit, the coal provides authentic smoke flavor while the infrared plate ensures even cooking. A unique design element is the collection area underneath the grill. As fat drips down or as used coal cools, it falls into a designated bucket system. This includes metal containers that can be pulled out for disposal. For ongoing maintenance, Char-Broil has included a QR code on the unit itself, allowing users to scan and order replacement drip trays directly via their phone.Performance
In testing, the E2 Coal demonstrated impressive speed. The manufacturer claims it can reach 315°F in just 20 minutes, making it suitable for quick cooking sessions. During use, the infrared technology proved effective at preventing marinades and fats from dripping directly onto hot elements, which reduces flare-ups and improves safety compared to standard grills. When comparing electric versus coal modes on this unit, the difference is notable. The infrared heat cooks food faster than traditional methods would with raw charcoal alone. However, switching to coal mode introduces a smoky depth that pure electric heating cannot replicate. The juiciness of meats cooked in this environment was evident, supporting the claim regarding moisture retention due to even heat dispersion.Pit Boss Classic 700 Wood Pellet Grill: Versatile Automation
If the Char-Broil is for the space-constrained cook seeking coal authenticity with electric assistance, the Pit Boss Classic 700 Onyx Edition is a powerhouse designed for versatility and automation. Priced significantly higher than the Bistro E2 Coal, it positions itself as an all-in-one outdoor kitchen solution.Design and Versatility
The official name, Pit Boss Classic 700 Wood Pellet Grill Onyx Edition, reflects its robust build. It is marketed as an eight-in-one appliance capable of grilling, smoking, baking, roasting, searing, braising, barbecuing, and char-grilling. This versatility comes from a lever mechanism that can expose the food directly to flames for high-heat searing or cover it for indirect smoke cooking. The grill holds up to 8.5 kg of wood pellets in its hopper. In testing, cherry wood pellets were used, imparting a distinct sweet flavor profile. The unit is electrically powered but does not require an external fire starter; users simply add pellets and press the prime button to initiate the ignition sequence automatically. Temperature control is managed via a jog wheel on the front panel. For precision cooking, two electrical probes can be inserted into the meat. These display real-time internal temperatures on the grill’s interface, allowing for precise monitoring without opening the lid. The unit also features sturdy wheels and a wide base foot for stability, along with lower and upper racks to maximize capacity.Performance and Ease of Use
The Pit Boss excels in scenarios requiring long cook times. In testing, beef short ribs were seasoned and placed on the top rack at 180°F. The automated nature of the grill meant that once set, it required minimal attention. A heat-proof dish was used underneath to catch drippings for potential sauce-making and to prevent excessive cleaning later—a practical tip given the amount of residue produced during long smokes. The cherry wood smoke created a visible "bark" on the beef ribs after several hours of cooking. The internal temperature probes proved essential, showing when the meat reached the target 90°C (194°F). While the process took longer than electric grilling methods—taking over three hours for the ribs to fully tenderize—the result was a deeply flavored, roasted profile distinct from coal-grilled items.Head-to-Head: Flavor and Effort
Comparing these two products reveals a trade-off between speed/convenience and depth of flavor/versatility. The Char-Broil E2 Coal is faster for immediate cooking tasks. Its infrared technology allows food to cook quickly while retaining moisture, making it ideal for weeknight dinners or quick gatherings on small balconies. The ability to switch to coal mode adds a layer of authenticity that pure electric grills lack, bridging the gap between convenience and tradition. However, its capacity is limited by its compact design, and managing charcoal ash requires regular cleaning of the drip bucket system. The Pit Boss Classic 700 is slower but offers superior flavor complexity for those willing to invest time. The automated wood pellet feeding removes the guesswork from maintaining a fire over long periods. The cherry wood smoke imparted a unique profile that differed significantly from the coal-smoked wings tested alongside it. While the electric start-up and temperature control reduce physical effort, the cleaning process after heavy smoking can be more involved due to ash accumulation in the lower tray system.What Works Well
- Char-Broil E2 Coal: The dual-mode flexibility is its strongest asset. It works well for small spaces and offers a genuine coal flavor without the mess of traditional charcoal grills. The infrared heating ensures even cooking, and the integrated QR code for spare parts is a thoughtful touch.
- Pit Boss Classic 700: Its eight-in-one versatility justifies its price point for serious hobbyists. The automated pellet feeding and probe monitoring make it nearly foolproof for long cooks like brisket or ribs. The ability to sear directly over flames adds a layer of culinary control often missing in other pellet grills.
Where It Falls Short
- Char-Broil E2 Coal: The compact size limits batch cooking. Users must be careful with coal briquette sizes to ensure proper ignition, and the cleaning of the drip bucket can become frequent if used heavily.
- Pit Boss Classic 700: The longer cook times required for smoking mean it is less suitable for quick meals. The initial cost is significantly higher than entry-level electric or charcoal grills, and the ash cleanup after heavy use requires diligence to maintain optimal performance.