Phoenix BBQ Grills

The full-length version — 42" top to bottom, so it covers the grill head, the column and the base all the way to the ground. If your grill sits on ...

A mid-length cover that comes down to just below the grill head — it protects the hood, control panel and shelves while leaving the column and base...

A six-piece skewer set with a detail that matters more than it sounds: the shafts aren't round. That flat profile stops food spinning when you turn...

A ceramic infrared burner bolted to the side of your Phoenix, running at 12,500 BTU. Infrared works differently from a conventional burner: it radi...

The top of the SD line: stainless column, cast aluminum end cap grill head, permanently mounted. The cast aluminum base bolts down to a deck or con...

This is the permanent-install version of the SD grill. Instead of a wheeled base, the black aluminum column sits on a cast aluminum patio base that...

The same cast aluminum end cap grill head as the SDBOC, but on a one-piece stainless steel column rather than black aluminum. If your outdoor space...

The SD series is the dressier side of the Phoenix line. Instead of the SDRIV's exposed rivets, the hood is capped at each end with thick cast alumi...

Same riveted stainless grill head as the SDRIV4LDD, mounted on a three-piece stainless steel column and base instead of an open cart. The column ha...

The riveted grill head is what sets the SDRIV apart — exposed rivets across the stainless hood give it a workshop, industrial look, and the riveted...

The newest grill in the Phoenix line adds real smoking to a platform already known for grilling, roasting and steaming. A stainless steel wood chip...

A proper fish spatula, which is a different tool from a burger flipper. The blade is 10" wide — wide enough to get under an entire fillet at once, ...

Balancing a chicken on an open beer can is a good way to lose the bird onto the coals. This roaster cradles the can in a stable support ring so the...

Lifts a roast, whole chicken or turkey breast off the cooking grid so hot air circulates underneath instead of the meat sitting in its own rendered...

Ribs take up an enormous amount of grate space laid flat. Standing them on edge in this rack lets you fit several racks in the footprint of one, wi...

Standing drumsticks and wings on end does two things: it fits far more chicken onto the grid than laying them flat, and it lets fat drain away inst...

Stuffed jalapeños have one enemy: gravity. Lay them on a grate and the filling runs out. This tray holds each pepper upright in its own hole so the...

The drip pan is the part of a Phoenix that does the most work and gets the least attention. Grease and carbon build up on it over a season, and a c...

Fill this stainless tray with wood chips, set it on the drip pan under the cooking grid, and your Phoenix smokes. It's the simplest way to get real...

A solid aluminum griddle plate that turns half your grill into a flat-top. This is what makes breakfast outside practical — eggs, pancakes, French ...

A replacement or additional stainless steel side shelf for your Phoenix. The bracket is symmetrical, so the same shelf mounts on either the left or...

A raised warming rack that adds a second tier of cooking space above the main grid. Useful in two ways: park finished food up top to hold it while ...

The cheapest way to add a searing zone to a Phoenix. This anodized aluminum grid sits on top of your existing cooking grid — no tools, no modificat...